Pengaruh Konsentrasi Ekstrak Bawang Merah dan Lama Perendaman Setek Terhadap Pertumbuhan Bibit Jambu Madu (Syzygium aqueuem L.) Pada Media Oasis
Authors: Nurkholiza Nurkholiza , Nurhayati Nurhayati , Jumini Jumini 
Published: February 2022

Abstrak. Jambu madu adalah jenis tanaman hortikultura yang tergolong kedalam famili Myrtaceae berasal dari Indonesia dan Malaysia, yang memiliki rasa manis, dengan 3 variasi warna, yaitu berwarna merah, hijau dan putih. Tujuan penelitian untuk mengetahui adanya pengaruh dari konsentrasi ekstrak bawang merah dengan lama perendaman setek pada pertumbuhan jambu madu serta ada tidaknya interaksi diantara keduanya. Penelitian ini dilaksanakan di Komplek Perumahan Sektor Timur, Laboratorium Fisiologi tumbuhan, Fakultas Pertanian, Universitas Syiah Kuala, pada 31 Oktober-25 Desember 2020. Rancangan pada penelitian adalah Rancangan Acak Kelompok pola Faktorial 4x3 dengan 3 ulangan. Faktor yang diteliti konsentrasi ekstrak bawang merah ada 4 taraf (0%, 50%, 75% dan 100%) dan lama perendaman setek terdiri atas 3 taraf yaitu (3, 6 dan 9 jam). Hasil penelitian adalah perlakuan konsentrasi ekstrak dari bawang merah berpengaruh sangat nyata pada jumlah tunas umur 4 MST, jumlah daun umur 6 dan 8 MST, dan berangkasan kering, berpengaruh nyata pada jumlah daun umur 4 MST dan panjang akar. Konsentrasi ekstrak bawang merah terbaik dijumpai pada 50%. Perlakuan lama perendaman berpengaruh sangat nyata pada jumlah tunas umur 4 MST, jumlah daun umur 6 dan 8 MST, dan berangkasan kering dan berpengaruh nyata pada panjang akar. Perlakuan lama perendaman berpengaruh sangat nyata pada jumlah tunas umur 4 MST, jumlah daun umur 6 dan 8 MST, dan berangkasan kering dan berpengaruh nyata pada panjang akar. Lama perendaman terbaik dijumpai pada 3 jam. Terdapat interaksi yang sangat nyata pada perlakuan konsentrasi ekstrak bawang merah dengan lama perendaman pada jumlah daun umur 2,4, 6 dan 8 MST, jumlah tunas umur 2 MST dan berangkasan kering, dan berpengaruh nyata pada jumlah tunas umur 8 MST. Kombinasi interaksi terbaik dijumpai pada perlakuan ekstrak bawang merah dengan konsentrasi 50% dan lama perendaman selama 3 jam. The Effect of Red Onion Extract Concentration and Soaking Time of Cuttings on the Growth of Honey Guava Seeds (Syzygium aqueum L.) in Oasis Media Abstract. Guava honey is a type of horticultural plant belonging to the Myrtaceae family originating from Indonesia and Malaysia, which has a sweet taste, with 3 color variations, namely red, green and white. The purpose of the study was to determine the effect of the concentration of onion extract with the length of immersion of the cuttings on the growth of honey guava and whether or not there was an interaction between the two. This research was carried out at the Eastern Sector Housing Complex, Plant Physiology Laboratory, Faculty of Agriculture, Syiah Kuala University, on October 31-25 December 2020. The design in this study was a 4x3 factorial randomized block design with 3 replications. The factors studied were the concentration of shallot extract at 4 levels (0%, 50%, 75% and 100%) and the length of immersion of the cuttings consisted of 3 levels, namely (3, 6 and 9 hours). The results showed that the concentration treatment of shallot extract had a very significant effect on the number of shoots aged 4 WAP, the number of leaves aged 6 and 8 WAP, and dry pods, had a significant effect on the number of leaves aged 4 WAP and root length. The best concentration of onion extract was found at 50%. The immersion time treatment had a very significant effect on the number of shoots aged 4 WAP, the number of leaves at 6 and 8 WAP, and dry root and had a significant effect on root length. The immersion time treatment had a very significant effect on the number of shoots aged 4 WAP, the number of leaves at 6 and 8 WAP, and dry root and had a significant effect on root length. The best soaking time was found at 3 hours. There was a very significant interaction in the concentration treatment of shallot extract with soaking time on the number of leaves aged 2, 4, 6 and 8 WAP, the number of shoots aged 2 WAP and dry shoots, and had a significant effect on the number of shoots aged 8 WAP. The best combination of interactions was found in the onion extract treatment with a concentration of 50% and soaking time for 3 hours.