ESTD PERPUSTAKAAN UNTAD
ESTD PERPUSTAKAAN UNTAD
| JudulLAMA PERENDAMAN DAN KONSENTRASI ZAT PENGATUR TUMBUH ALAMI TERHADAP VIABILITAS BENIH MANGGIS (Garcinia Mangostana L.) |
| Nama: NUR LESTARI |
| Tahun: 2021 |
| Abstrak Nur Lestari (E 281 16 141). Soaking Time and Concentration of Natural Growth Regulators on Viability of Mangosteen (Garcinia mangostana L.) Seeds. In this research, it was supervised by Mrs. Enny Adelina and Mr. Ichwan S. Madauna. Mangosteen (Garcinia mangostana L.) is a fruit tree that comes from tropical forests. The main obstacle to mangosteen development is the slow growth of roots and the problems in fulfilling the mangosteen seedlings which are relatively long. Efforts that can be done are by providing natural growth regulators. The purpose of this research is to study the immersion time and natural growth regulators that can increase the viability of mangosteen seeds, to assess the length of immersion of mangosteen seeds to the viability of mangosteen seeds, and to study natural growth regulators that can stimulate the viability of mangosteen seeds. This research was conducted at the Laboratory of Seed Technology, Faculty of Agriculture, Tadulako University, Palu, Central Sulawesi which took place from March to April 2020. This study used a randomized block design (RAK) consisting of 2 factors. The first factor is the type of natural growth regulator which consists of Z0 = Control (soaking in water), Z1 = 400 ml / l shallot extract, Z2 = 300 ml / l green bean sprouts extract. The second factor was immersion time consisting of P1 = Soaking for 3 hours, P2 = Soaking for 6 hours, P3 = Soaking for 9 hours, obtained 9 treatments and repeated 3 times, so that there were 9x3 = 27 experimental units. Each experimental unit used 20 seeds, so that the total seeds used were 540 seeds. The results showed that the interaction of 6 hours of immersion using onion extract gave a percentage of 90% germination of mangosteen seeds and a root volume of 1.33 ml, while the green bean sprouts extract with soaking for 9 hours gave a percentage of 96.67% germination of mangosteen seeds and a root volume of 1.52. ml. Soaking for 9 hours resulted in the mangosteen germinating speed for 13 days, root length of 3.07 cm and sprout dry weight of 0.19 g. Onion extract increased the maximum growth potential of mangosteen seeds from 87.22% to 90.56%, while the green bean sprouts extract increased the maximum growth potential of mangosteen seeds from 87.22% to 94.44%. |