dc.contributor.advisor | Wibowo, Cahyo | |
dc.contributor.author | Aprianti, Fitri | |
dc.date.accessioned | 2013-03-28T02:55:22Z | |
dc.date.available | 2013-03-28T02:55:22Z | |
dc.date.issued | 2013 | |
dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/61790 | |
dc.description.abstract | The objectives of this study were learning the techniques of utilizing puspa (Schima wallichii (DC.) Korth.) wildlings in Gunung Walat (GWUF), Sukabumi, as planting stocks and studying the respond of these wildlings which were utilized as bare root (uprooted) plants and earth balled plants. Experiment for this purpose was conducted as completely randomized design (CRD) with six treatments, namely: bare root (uprooted) plants with plant heights of 2−29 cm, bare root (uprooted) plants with plant heights of ≥ 30 cm, bare root (uprooted) plants with initial plant heights of 2−29 cm accompanied with soil loosening, bare root (uprooted) plants with initial plant heights of ≥ 30 cm accompanied with soil loosening, earth balled plants with initial plant height of 2−29 cm, and earth balled plants with initial plant height of ≥ 30 cm. Increment of height and number of leaves for earth balled plants with initial height of ≥ 30 cm showed the best respond as compared with other treatments. Plants with initial height of ≥ 30 cm possessed greater biomass and possessed more water and are therefore more resistant toward desiccation. However, there were no significant difference between the six techniques (treatments) of utilizing puspa wildlings in terms of survival percentage, percentage of desiccated leaves, and percentage of shed leaves. | en |
dc.subject | Bogor Agricultural University (IPB) | en |
dc.subject | Schima wallichii. | en |
dc.subject | Gunung Walat University Forest (GWUF) | en |
dc.subject | earth balled plants techniques | en |
dc.subject | bare root (uprooted) plant techniques | en |
dc.title | Teknik pemanfaatan anakan alam puspa (Schima Wallichii (DC.) Korth.) di hutan pendidikan Gunung Walat (HPGW), Sukabumi | en |