Detail Cantuman

Peningkatan Mutu Fisiologis Benih dan Hasil Cabai (Capsicum annuum L.) Dengan Menggunakan Matriconditioning dan Bacillus sp. Increased of seed phisiological quality and result of hot pepper (Capsicum annuum L.) by Matriconditioning and Bacillus sp. M. Bintoro as Chief Counselor and Titien Suhermiatin as Counselor.

Estefani Samalagi
Program Studi Teknik Produksi Benih, Jurusan Produksi Pertanian

ABSTRACT


One major constraint of hot pepper seed storage is deterioration of seed quality. The objective of this study is to know the effect of seed treatment on seed quality deterioration and the output of hot pepper seed. This research is conducted in the field and laboratory of Jember State Politechnic East Java. This experiment uses factorial randomized block design. The first factor is matriconditioning (M) and the second factor is Bacillus sp (B). M factor consists of 3 levels which are M0 (without matriconditioning), M1 (sawdust), M2 (rice husk). While Bacillus sp (B) factor consists of 2 levels, they are B0 (without Bacillus sp) and B1 (using Bacillus sp) that repeated four times each. The experiment result showed wether matriconditioning and Bacillus sp achieve seed quality before planted, growth, dry seed weight than their is with no treatment. They (matriconditioning and Bacillus sp) not significant on seed vigor.
Keywords : hot pepper, matriconditioning, Bacillus sp, rice husk, sawdust