Pengaruh konsentrasi dan lama perendaman ekstrak bawang merah (Allium cepa L.) terhadap viabilitas benih kakao (Theobroma cacao L.)

Darojat, Mas Khoirud (2014) Pengaruh konsentrasi dan lama perendaman ekstrak bawang merah (Allium cepa L.) terhadap viabilitas benih kakao (Theobroma cacao L.). Undergraduate thesis, Universitas Islam Negeri Maulana Malik Ibrahim.

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Abstract

INDONESIA:

Benih kakao merupakan benih rekalsitran, benih rekalsitran adalah benih yang tidak tahan terhadap suhu tinggi atau dikeringkan, peka terhadap suhu dan kelembaban yang rendah. Kesulitan dan permasalahan penanganan benih rekalsitran menjadi problem tersendiri dalam budidaya jenis tersebut. Telah banyak upaya dilakukan untuk meningkatkan viabilitas benih rekalsitran, salah satu upaya yang telah dilakukan untuk meninggkatkan viabilitas benih, dengan menggunakan perlakuan zat pengatur tumbuh (ZPT) pada benih rekalsitran. Penelitian ini bertujuan untuk mengetahui pengaruh ZPT alami yang terdapat dalam ekstrak bawang merah (Allium cepa L.) Terhadap Viabilitas Benih Kakao (Theobroma cacao L.).

Rancangan penelitian yang digunakan dalam penelitian ini adalah rancangan acak lengkap (RAL) dengan 2 faktor. Faktor pertama yaitu konsentrasi ekstrak bawang merah yang terdiri 5 taraf (0%, 10%, 20%, 30% dan 40%). Sedangkan faktor kedua yaitu lama perendaman di dalam larutan ekstrak bawang merah yang terdiri atas 3 taraf (3 jam, 6 jam dan 9 jam). Data yang diperoleh dari penelitian ini dianalisis dengan analisis variansi (ANAVA) dan apabila perlakuan berpengaruh nyata maka dilanjutkan dengan uji Duncan Multiple Range Test (DMRT) dengan taraf 5%.

Ekstrak bawang merah (Allium cepa L.) konsentrasi 10% (K1) mampu meningkatkan persentase daya berkecambah, kecepatan tumbuh, panjang hipokotil dan panjang akar benih kakao (Theobroma cacao L.). sedangkan pada lama perendaman 6 jam (L2) dalam ekstrak bawang merah (Allium cepa L.) mampu meningkatkan persentase daya berkecambah, kecepatan tumbuh, panjang hipokotil benih kakao (Theobroma cacao L.), dan pada panjang akar lama perendaman yang memiliki pengaruh nyata adalah lama perendaman 9 jam (L3). Namun tidak terdapat pengaruh interaksi konsentrasi dan lama perendaman ekstrak bawang merah (Allium cepa L.) terhadap viabilitas benih kakao (Theobroma cacao L.).

ENGLISH:

Cocoa seed is recalcitrant seed,it is seed that is not resistant with high temperature or drained, sensitive to temperature and low humidity. Difficulty and problem are to handle recalcitrant seed itself in the cultivation it. There have been many attempts were made to improve the viability of recalcitrant seed, one of the effort that has been made to increase recalsitrant seed viability by selected growth regulators as seed treatment in recalcitrant seed. This study aimed to determine the effect of a natural growth regulator contained in extract of onion (Allium cepa L.) to the viability of cocoa seedling (Theobroma cacao L.).

The research design used in this study was a completely randomized design (CRD) with 2 factors. The first factor is the concentration of onion extract comprising 5 level (0%, 10%, 20%, 30% and 40%). And the second factor, namely long soaking in the onion extract solution consisting of 3 levels (3 hours, 6 hours and 9 hours). Data obtained from this study was analyzed by analysis of variance (ANOVA) and when the treatment has significant effect then followed by Duncan's Multiple Range Test (DMRT) at 5% level.

The result showed that extract of onion (Allium cepa L.) concentration 10% (K1) was able to increase the germination percentage, growth speed, hypocotyl length and root length of cocoa seed (Theobroma cacao L.). Whereas at 6 hours soaking (L2) in extract of onion (Allium cepa L.) was able to increase the germination percentage, speed of growth, hypocotyl length cocoa seed (Theobroma cacao L.), and the root length of long immersion has a significantly effect was 9 hours soaking time (L3). But there was no interaction effect of concentration and soaking time extract of onion (Allium cepa L.) on cocoa seed viability (Theobroma cacao L.).

Item Type: Thesis (Undergraduate)
Supervisor: Resmisari, Ruri Siti and Nashichuddin, Achmad
Keywords: bawang merah (Allium cepa L.); viabilitas; kakao (Theobroma cacao L.); onion (Allium cepa L.); viability; cocoa (Theobroma cacao L.)
Subjects: 06 BIOLOGICAL SCIENCES > 0607 Plant Biology > 060703 Plant Developmental and Reproductive Biology
Departement: Fakultas Sains dan Teknologi > Jurusan Biologi
Depositing User: Dian Anesti
Date Deposited: 22 Jul 2015 01:35
Last Modified: 22 Jul 2015 01:35
URI: http://etheses.uin-malang.ac.id/id/eprint/437

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