Pertumbuhan Bibit Kopi Berdasarkan Tingkat Kematangan Buah dan Aplikasi Cendawan Endofit
DOI:
https://doi.org/10.31850/jgt.v11i1.941Keywords:
coffee beans, dormancy, germinationAbstract
One of the efforts to accelerate the seeds' dormancy period is to use physiologically mature seeds and applicant of endophytic fungi. This study aims to determine the level of fruit maturity and the type of fungus that can accelerate germination and growth. This research was arranged with a Randomized Block Design with 2 treatments, namely the level of fruit maturity (based on the color) and the type of endophytic fungus. The maturity level of coffee cherries (coffee fruit skin color) consists of 4 levels, namely: brown, red, orange, and yellow. The second factor is the type of endophytic fungus with 2 levels, namely: isolate CE-1, isolate CE-5, and as control without endophytic fungi. The parameters observed were the percentage of germination (%), cotyledon rupture (days), fully open Institute leaves (days), the emergence of the first leaf (days), seedling height (cm), number of leaves (strands), root length (cm), weight plant fresh weight (gr), root fresh weight (gr), leaf root weight (gr), plant dry weight (gr), root dry weight (gr), leaf dry weight (gr). The results showed that the maturity level of coffee cherries significantly affected the percentage of germination, emergence of the first leaves, and plant fresh weight. The best fruit maturity level for the percentage of germination was red with 98.5% germination percentage, first leaf appearance (44 days), and plant fresh weight (0.25 g). The type of endophytic fungus isolate had a significant effect on the percentage of germination, fully open Institute leaves, and the emergence of the first leaves. The endophytic fungus CE-5 showed the best results in the percentage of germination parameters (93.06%), fully open institutional leaves (28 days), and first leaf emergence (46 days).
The use of red coffee cherries with the application of endophytic fungi can be used to germinate and growth of coffee seedlings.
References
Alnopri, A., Prasetyo, P., & Genefianti, D. . (2009). Penampilan Morfologi dan Isoenzym Peroksidase Kopi Arabika Dataran Rendah. Jurnal Akta Agrosia, 12(1), 15–20.
Andini, S. N., & Sesanti, R. N. (2018). Upaya Mempercepat Perkecambahan Beniih Kopi Arabika (Coffea arabica L.) Dan Kopi Robusta (Coffea canephora var. robusta) Dengan Penggunaan Air Kelapa. Jurnal Wacana Pertanian, 14(1), 10. https://doi.org/10.37694/jwp.v14i1.24.
Asroh, A., Intansari, K., Patimah, T., Meisani, N. D., & Irawan, R. (2020). Penambahan Arang Sekam , Kotoran Domba dan Cocopeat untuk Media Tanam ( Addition of Husk Charcoal , Sheep Dung and Cocopeat for Planting Media ). Jurnal Pusat Inovasi Masyarakat, 2(ISSN 2721-897X), 75–79.
BPS (2018) Statistik Kopi Indonesia 2018, Badan Pusat Statistik /BPS -Statistik Indonesia.
Clarita, I. R. (2020). Viabilitas Benih Kopi Arabika ( coffea arabica) Varietas Catuai Terhadap Berbagai Konsentrasi Ga 3. In Skripsi. Politeknik Pertanian Negeri Pangkajene Kepulauan.
Farida, F. (2018). Respon Perkecambahan Benih Kopi Pada Berbagai Tingkat Kemasakan Buah Dengan Aplikasi Zat Pengatur Tumbuh (ZPT). Jurnal Ziraa’ah, 43, 166–172.
Feronika, A., Irawati, C., Mutaqin, K. H., & Suhartono, M. T. (2017). Eksplorasi dan Pengaruh Cendawan Endofit yang Berasal dari Akar Tanaman Cabai Terhadap Pertumbuhan Benih Cabai Merah ( The Exploration and Effect of Endophytic Fungus Isolated from Chilli ’ s Root to Growth of Chilli Seedling ). J-Hortikultura, 27(1), 105–112.
Hedty, H., Mukarlina, M., & Turnip, M. (2014). Pemberian H2SO4 dan Air Kelapa pada Uji Viabilitas Biji Kopi Arabika (Coffea arabika L.). Jurnal Protobiont, 3(1), 7–11.
Justice dan Bass. 2002. Prinsip dan Praktek Penyimpanan Benih (terjemahan Rennie Roesli). Rajawali. Jakarta.
Nengsih, Y. (2017). Penggunaan Larutan Kimia Dalam Pematahan Dormansi Benih Kopi Liberka. Jurnal Media Pertanian, 2(2), 85–91.
Riswandi, R. (2021). Pengaruh Pemberian Kompos Kulit Buah Kopi Terhadap Pertumbuhan Bibit Kopi Robusta ( Coffea canephora ). Universitas Andlas Dharmasraya.
Rohaeni, N., & Farida, F. (2015). Pengaruh Tingkat Kematangan Buah Terhadap Viabilitas Benih Kopi ( Coffea robusta L .). Jurnal Pertanian Terpadu, 7(2), 228–235.
Salman, I. (2014). Pengaruh Tingkat Kemasakan Buah dan Lama Perendaman denga Air Kelapa Muda Terhadap Viabilitas Benih Cabai (Capsicum annum L.). Agroteknologi Fakultas Pertanian, Universitas Teuku Umar Meulaboh, Aceh Barat.
Syahputra, M. R. E. (2019). Respon Perkecambahan Kopi Arabika ( Coffea arabica L.) Pada Berbagai Konsentrasi Giberelin dan Lama Perendaman. Universitas Sumatera Utara.
Syamsia, S., Idhan, A., & Firmansyah, A. P. (2020). Produksi Giberelin dan IAA Cendawan Endofit Asal Padi Lokal Sulawesi Selatan. Universitas Muhammadiyah Makassar.
Syamsia, S., Idhan, A., Firmansyah, P. A., & Noerfitriani, N. (2021). Teknik Isolasi Identifikasi Dan Potensi Pemanfaatan Cendawan Endofit Dalam Budidaya Tanaman. In I. Rahim (Ed.), Cendawan Endofit. LPP Unismuh Makassar.
Taryana, Y., & Sugiarti, L. (2019). Pengaruh Media Tanam Terhadap Perkecambahan Benih Kopi Arabika ( Coffea arabica L ). Jurnal Agrosains Dan Teknologi, 4(2), 64–69.
Wijaya, A., Fitriani, D., & Hayati, R. (2021). Pengaruh Lama Perendaman Dan Konsentrasi Kalium Nitrat (KNO3) Terhadap Pematahan Masa Dormansi Biji Kopi Robusta (Coffea canephora). Agriculture, 15(1), 1–9. https://doi.org/10.36085/agrotek.v15i1.1303.
Downloads
Published
Issue
Section
License
Copyright (c) 2022 JURNAL GALUNG TROPIKA
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
1.png)
.png)
