Wahab, Syahroni Abdul (2023) Pengaruh Bokashi Kulit Pisang dan Npk 16:16:16 terhadap Pertumbuhan Serta Hasil Tanaman Okra Hijau (Abelmoschus Esculentus L.) pada Media Campuran Sekam Padi dengan Tanah Pmk. Other thesis, Universitas Islam Riau.

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Abstract

The aim of this study was to determine the interaction and main effect of banana peel bokashi and NPK 16:16:16 on the growth and yield of green okra (Abelmoschus esculentus L.) in mixed media of rice husk with PMK soil. This research was carried out in the experimental garden of the Faculty of Agriculture, Riau Islamic University, Jalan Kaharuddin Nasution, N0. 113 Air Cold Village, Bukit Raya District, Pekanbaru City. The time of this research was carried out for five months from October 2022 to February 2023. This study used a Completely Randomized Factorial Design with two factors. The first factor was banana peel bokashi, consisting of 4 levels, namely 0, 375, 500, 625 g/polybag. The second factor is NPK 16:16:16, consisting of 4 levels namely 0, 10, 12.5, 15 g/polybag. So that there were 16 treatment combinations with three repetitions, so there were 48 experimental units. Each experimental unit consisted of 4 plants and 2 plants as samples so that the total number of plants was 192 plants. Parameters observed were plant height, flowering age, harvesting age, number of fruit planted, fruit weight planted, fruit weight per fruit, fruit length and number of fruit left. Observational data were analyzed statistically and continued with the BNJ test at the 5% level. Based on the results of analysis of variance, it can be concluded that the interaction effect of banana peel bokashi and NPK 16:16:16 was significantly different for all parameters except plant height and fruit length. Best treatment for bokashi banana peel 625 g/polybag and NPK 16:16:16 15 g/polybag. The main effect of bokashi banana peel and NPK 16:16:16 was significantly different for all observation parameters with the best treatment of bokashi banana peel 625 g/polybag and NPK 16:16:16 15 g/polybag.

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