Pengaruh Tingkat Kemasakan, Metode Ekstraksi, dan Penggunaan Fungisida terhadap Viabilitas Benih Coklat (Theobrama cacao L.)

Abstract

The experiment was conducted i n Seed Science and Technology Laboratory, Institut Pertanian Bogor from September 1982 t o January 1983. Upper Arnazone Hybrid (UAH) cocoa seed was used and it was collected from t h e Rajamandala Estate PTP X I I . They were divided into four stages of maturity, 100, 75, 50, and 25 percent respectively, based on different colour of the fruit . Seed were extracted from the fruit using sawdust, ash and muslin cloth, then treated by Dithane M-45, using 0 and 0.1 percent concent rat ion. Seed v i a b i l i t y were observed on the percentage of germinat ion, speed of germinat ion, number of leaves, seedling height, and dry weight of t h e seedling. The highest viability was attained at 50 percent maturity stage in different what extraction methods were used. The extraction method using sawdust gave t h e highest viability in almost all different stages of maturity.