| dc.contributor.advisor | Suhartanto, Mohamad Rahmad | |
| dc.contributor.author | Pati, Panji Wenang | |
| dc.date.accessioned | 2022-05-20T00:02:04Z | |
| dc.date.available | 2022-05-20T00:02:04Z | |
| dc.date.issued | 2022 | |
| dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/111804 | |
| dc.description.abstract | Benih bawang putih yang sehat harus bebas nematoda. Penelitian ini dilakukan untuk mempelajari viabilitas benih siung bawang putih akibat perendaman air panas, sehingga diperoleh benih sehat yang bebas nematoda. Penelitian dilaksanakan pada bulan September-Desember 2021 di lahan masyarakat di Kota Depok. Penelitian ini dilakukan dengan Rancangan Acak Kelompok faktorial 2 faktor, yaitu faktor suhu dan faktor lama perendaman. Taraf perlakuan suhu air panas adalah suhu ruang (27℃) sebagai kontrol, 50℃, 55℃, dan 60°C. Taraf perlakuan lama perendaman adalah pencelupan sesaat selama 3 detik sebagai kontrol, 20 menit, 25 menit, dan 30 menit. Hasil penelitian menunjukkan bahwa perlakuan suhu ruang dan 50℃ pada semua taraf lama perendaman dapat menghasilkan persentase yang tinggi pada tolok ukur benih segar dan potensi tumbuh maksimum. Perendaman air panas pada suhu ruang dan 50℃ menunjukkan tinggi tanaman, jumlah daun, dan persentase daya tumbuh benih yang lebih tinggi dibandingkan perlakuan lainnya. Benih siung bawang putih yang sehat diperoleh dari perlakuan air panas pada suhu 50℃ selama 20 menit sampai 30 menit. | id |
| dc.description.abstract | Healthy garlic seeds should be nematode-free. This research was conducted to study the viability of garlic clove seeds due to hot water immersion, to obtain healthy seeds free of nematodes. The research was carried out in September-December 2021 on community land in Depok City. This research was conducted in a factorial randomized block design with 2 factors, namely the temperature factor and the immersion time factor. The treatment level of hot water temperature is room temperature (27℃) as control, 50℃, 55℃, and 60°C. The treatment level of immersion time was immersion for 3 seconds as control, 20 minutes, 25 minutes, and 30 minutes. The results showed that the treatment at room temperature and 50℃ at all levels of immersion time could produce a high percentage of fresh seed benchmarks and maximum growth potential. Hot water immersion at room temperature and 50℃ showed higher plant height, number of leaves, and percentage of seed germination compared to other treatments. Healthy garlic clove seeds were obtained from hot water treatment at 50℃ for 20 minutes to 30 minutes. | id |
| dc.language.iso | id | id |
| dc.publisher | IPB University | id |
| dc.title | Viabilitas Benih Bawang Putih (Allium sativum L.) setelah Perlakuan Air Panas | id |
| dc.title.alternative | Viability of Garlic Seeds (Allium sativum L.) after Hot Water Treatment | id |
| dc.type | Undergraduate Thesis | id |
| dc.subject.keyword | garlic | id |
| dc.subject.keyword | hot water | id |
| dc.subject.keyword | immersion | id |
| dc.subject.keyword | seeds | id |
| dc.subject.keyword | temperature | id |
