Pengaruh Pemberian Berbagai Konsentrasi Ekstrak Bawang Merah Dan Lama Perendaman Stek Tanaman Jambu Air Madu Varietas Deli Hijau (Syzygium Aqueum)

Silitonga, Jinjing Ario (2019) Pengaruh Pemberian Berbagai Konsentrasi Ekstrak Bawang Merah Dan Lama Perendaman Stek Tanaman Jambu Air Madu Varietas Deli Hijau (Syzygium Aqueum). Other thesis, Universitas Islam Riau.

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Abstract

This research has been carried out in the experimental gardens of the Faculty of Agriculture, Riau Islamic University, Jalan Kaharuddin Nasution No.113, Simpang Tiga Village, Bukit Raya District, Pekanbaru City, Riau Province from December 2018 to March 2019. This study aims to determine the effect of interaction and influence The main concentration of the onion extract and the long soaking of guava water plants of Deli Hijau (Syzygium aqueum) variety. The design used is a completely randomized design (CRD) factorial consisting of 2 factors. The first factor is the concentration of onion extract consisting of 4 levels, namely without concentration of onion extract, concentration of onion extract 100 g / 100 ml of water, concentration of onion extract 300 g / 100 ml of water, concentration of onion extract of 500 g / 100 ml of water . The second factor is the immersion length consisting of 4 levels, namely 3 hours of soaking time of cuttings, 6 hours of soaking time of cuttings, 9 hours of soaking time, 12 hours of soaking time of cuttings. The parameters observed were the percentage of cuttings (%), germination age (hst), number of shoots (strands), number of roots (fruit), longest root length (cm), root volume (cm³). Observational data were analyzed statistically and continued with BNJ further tests at the 5% level. The results showed the interaction of onion extract concentration and soaking time had a significant influence on the parameters of the percentage of cuttings, age of sprout, number of shoots, number of roots, longest root length, and root volume. Where the best treatment is in the combination of the concentration of onion extract 300 g / 100 ml of water and 9 hours soaking time. The main effect of the onion extract concentration significantly affected all parameters with the best treatment of 300 g / 100 ml of water. The main effect of soaking time significantly affected all parameters with the best treatment of 9 hours.

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