Pengaruh Garam Dapur dan Legin Terhadap Pertumbuhan dan Produksi Kacang Hijau (Vigna Radiata L.)

Rahmawadi, Rahmawadi (2019) Pengaruh Garam Dapur dan Legin Terhadap Pertumbuhan dan Produksi Kacang Hijau (Vigna Radiata L.). Other thesis, Universitas Islam Riau.

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Abstract

The purpose of this research is to find out the main and interaction effects table salt and legin on the growth and production of green beans (Vigna radiata L.). This research has been carried out in the Faculty experimental garden Agriculture of the Riau Islamic University, Jalan Kaharudin Nasution KM 11 No. 113 Air Dingin Village, Bukit Raya District, Pekanbaru. This research has been held for 3 months starting from July to September 2019. The design used in this study was a randomized design Complete (CRD) factorial consisting of two factors, the first factor is Kitchen Salt (Factor G) and the second factor is Legin (Factor L). Gift table salt consists of 4 levels and legin consists of 4 levels so there are 16 in combination with 3 repetitions, there were 48 experimental units. Each unit The experiment consisted of 9 plants, and 3 of them were used as sample, so that the whole number is 432 plants. If F count is more the size of the F table is then carried out further testing BNJ at the level of 5%. Based on the results of research that has been conducted concluded that the interaction of administration of salt concentration and dose of legin does not give influence on all observed parameters. Main influence concentration of table salt influences all observational parameters observed. The concentration that can be tolerated by green bean plants is 10 g / l water (G1). The main effect of the dose of legin affects all Observation parameters observed. The best treatment of legg dose is 15 g / kg of seed.

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