PENGARUH LAMA PERENDAMAN DAN KONSENTRASI ASAM SULFAT TERHADAP PERKECAMBAHAN DAN VIGOR BIBIT KOPI ROBUSTA

Anggreawan, Joni (2017) PENGARUH LAMA PERENDAMAN DAN KONSENTRASI ASAM SULFAT TERHADAP PERKECAMBAHAN DAN VIGOR BIBIT KOPI ROBUSTA. Skripsi thesis, Universitas Mercu Buana Yogyakarta.

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Abstract

PENGARUH LAMA PERENDAMAN DAN KONSENTRASI ASAM SULFAT TERHADAP PERKECAMBAHAN DAN VIGOR BIBIT KOPI ROBUSTA Oleh : Joni Anggreawan 13011018 INTISARI Perbanyakan kopi robusta dengan biji (generatif) menghadapi kendala karena kulit biji yang keras sehingga memerlukan perlakuan khusus supaya benih cepat berkecambah. Penelitian ini bertujuan untuk mengetahui lama perendaman dan konsentrasi asam sulfat (H2SO4) paling baik untuk perkecambahan benih dan vigor bibit kopi. Penelitian dilakukan di laboratorium Agronomi dan Kebun Percobaan Gunung Bulu Universitas Mercu Buana Yogyakarta pada bulan Maret sampai Mei 2017. Penelitian menggunakan rancangan percobaan faktorial 2 x 4 yang disusun dalam Rancangan Acak Lengkap (RAL) dengan empat ulangan. Faktor pertama adalah lama perendaman terdiri atas dua aras yaitu 25 dan 35 menit. Faktor kedua adalah konsentrasi asam sulfat terdiri atas empat aras yaitu 0, 15, 20, dan 25% . Hasil penelitian menunjukkan faktor perlakuan lama perendaman dan konsentrasi asam sulfat tidak terjadi interaksi, kecuali pada jumlah daun. Perkecambaan dan vigor bibit kopi robusta dari benih yang direndam dalam larutan asam sulfat selama 25 menit lebih baik daripada benih yang direndam selama 35 menit. Konsentrasi asam sulfat tidak berpengaruh nyata terhadap perkecambahan dan vigor bibit kopi robusta. Kata kunci : kopi, dormansi benih, asam sulfatTHE EFFECT OF SOAKING DURATION AND SULFURIC ACID CONCENTRATION ON GERMINATION AND SEEDLING VIGOR OF ROBUSTA COFFEE By : Joni Anggreawan 13011018 ABSTRACT The propagation of Robusta coffee with seed (generatively) facing constraint due to hard seed coat, so it requires special treatment so that the seeds quickly germinate. This study aims to determine the best soaking duration and sulfuric acid (H2S4) concentration for seed germination and seedling vigor of Robusta coffee. The research was conducted in the laboratory of Agronomy and the Experimental Station Gunung Bulu University of Mercu Buana Yoyakarta on March until May 2017. This research used a 2 x 4 factorial experiment arranged in Completely Randomized Design (CRD) with four replications. The first factor is soaking duration consists of two levels namely 25 and 35 minutes. The second factor is sulfuric acid concentration consists of four levels namely 0, 15, 20, and 25%. The research results showed treatment factor of soaking duration and sulfuric acid concentration did not occur interaction, except on the number of leaves. The germination and seedling vigor of Robusta coffee from seeds soaked in a sulfuric acid solution for 25 minutes better than seeds soaked for 35 minutes. The sulfuric acid concentration has no significant effect on germination and seedling vigor of Robusta coffee. Keywords: coffee, seed dormancy, sulfuric acid

Item Type: Thesis (Skripsi)
Additional Information/ Lokasi Hardcopy: Ir. Wafit Dinarto, M.Si.
Subjects: S Agriculture > S Agriculture (General)
Divisions: Fakultas Agroindustri > Program Studi Agroteknologi
Depositing User: Agroteknologi UMBY
Date Deposited: 29 Jan 2018 04:24
Last Modified: 18 Aug 2022 06:55
URI: http://eprints.mercubuana-yogya.ac.id/id/eprint/1433

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