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Gani Jawak
Universitas Lambung Mangkurat
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Journal : Jurnal Agro

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Pematahan dormansi benih cabai lokal tiung tanjung asal tabalong Kalimantan Selatan Hasimi, Muhammad Hasbi; Agustina, Eva; Miskiah, Nur Yohaniz; Fadhiel, Muhammad Ihsan; Nadia, Nadia; Jawak, Gani
Jurnal AGRO Vol 11, No 1 (2024)
Publisher : Jurusan Agroteknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/35866

Abstract

Tiung Tanjung seeds pepper are believed to have dormant properties that can be detrimental to farmers during planting. The aim of this study was to find out the correct method of breaking the dormancy on Tiung Tanjung pepper. The study was designed with a two-stage nested design, the first stage was the seed storage time of 1, 3, 5, 7, 9, and 11 weeks. The second stage was a dormant breakdown method consisting of 8 treatments namely control, aquades, warm water (40 °C), ionic water, IAA 100 ppm, IAA 200 ppm, KNO3 0,1% and KNO3 0.5%. Each unit of experiment used 3 repetitions with 25 seeds planted using Top of Paper method (TP). Parameters observed were the vigor index, growth speed, germination,maximum germination potential, fresh seed, seed mortality rate, and growth performance. The results of the study showed that the treatment of Tiung pepper seed immersed in 0.5% KNO3 for 24 hours was able to break the dormancy at 7 weeks after storage with germination values increased to 80%. Treatment with 0.1% KNO3 could break the dormancy in the 9th week. Dormancy breakdown treatments with aquades, warm water (40 °C), ionic water, IAA 100 ppm, and IAA 200 ppm had not been able to break the dormancy of Tiung pepper seeds up to 11 weeks of storage. Benih cabai Tiung Tanjung diyakini memiliki sifat dormansi yang dapat merugikan petani saat penanaman. Tujuan dari penelitian ini adalah untuk mengetahui metode pematahan dormansi yang tepat pada cabai Tiung Tanjung. Penelitian dilaksanakan dengan rancangan tersarang dua tingkat, tingkat pertama adalah lama masa simpan benih yaitu 1, 3, 5, 7, 9, dan 11 minggu simpan dan tingkat kedua adalah metode pematahan dormansi yang terdiri dari 8 perlakuan yaitu kontrol, akuades, air hangat (40 °C), air ion, IAA 100 ppm, IAA 200 ppm, KNO3 0,1% dan KNO3 0,5%. Setiap satuan percobaan menggunakan 3 ulangan. Setiap ulangan menggunakan 25 benih yang ditanam dengan metode uji di atas kertas (UDK). Parameter yang diamati adalah indeks vigor, kecepatan tumbuh, daya berkecambah, potensi tumbuh maksimum, benih segar tidak tumbuh, dan tingkat kematian benih, dan performa kecambah. Hasil penelitian menunjukkan bahwa perlakuan perendaman benih cabai Tiung dalam KNO3 0,5% selama 24 jam mampu mematahkan dormansi pada 7 minggu setelah simpan dengan nilai daya berkecambah mencapai 80%. Perlakuan dengan KNO3 0,1% dapat mematahkan dormansi pada minggu ke-9. Perlakuan pematahan dormansi dengan akuades, air hangat (40 °C), air ion, IAA 100 ppm dan IAA 200 ppm belum mampu mematahkan dormansi benih cabai Tiung hingga 11 minggu simpan.
Pematahan dormansi benih cabai lokal tiung tanjung asal tabalong Kalimantan Selatan Hasimi, Muhammad Hasbi; Agustina, Eva; Miskiah, Nur Yohaniz; Fadhiel, Muhammad Ihsan; Nadia, Nadia; Jawak, Gani
Jurnal AGRO Vol. 11 No. 1 (2024)
Publisher : Jurusan Agroteknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/35866

Abstract

Tiung Tanjung seeds pepper are believed to have dormant properties that can be detrimental to farmers during planting. The aim of this study was to find out the correct method of breaking the dormancy on Tiung Tanjung pepper. The study was designed with a two-stage nested design, the first stage was the seed storage time of 1, 3, 5, 7, 9, and 11 weeks. The second stage was a dormant breakdown method consisting of 8 treatments namely control, aquades, warm water (40 °C), ionic water, IAA 100 ppm, IAA 200 ppm, KNO3 0,1% and KNO3 0.5%. Each unit of experiment used 3 repetitions with 25 seeds planted using Top of Paper method (TP). Parameters observed were the vigor index, growth speed, germination,maximum germination potential, fresh seed, seed mortality rate, and growth performance. The results of the study showed that the treatment of Tiung pepper seed immersed in 0.5% KNO3 for 24 hours was able to break the dormancy at 7 weeks after storage with germination values increased to 80%. Treatment with 0.1% KNO3 could break the dormancy in the 9th week. Dormancy breakdown treatments with aquades, warm water (40 °C), ionic water, IAA 100 ppm, and IAA 200 ppm had not been able to break the dormancy of Tiung pepper seeds up to 11 weeks of storage. Benih cabai Tiung Tanjung diyakini memiliki sifat dormansi yang dapat merugikan petani saat penanaman. Tujuan dari penelitian ini adalah untuk mengetahui metode pematahan dormansi yang tepat pada cabai Tiung Tanjung. Penelitian dilaksanakan dengan rancangan tersarang dua tingkat, tingkat pertama adalah lama masa simpan benih yaitu 1, 3, 5, 7, 9, dan 11 minggu simpan dan tingkat kedua adalah metode pematahan dormansi yang terdiri dari 8 perlakuan yaitu kontrol, akuades, air hangat (40 °C), air ion, IAA 100 ppm, IAA 200 ppm, KNO3 0,1% dan KNO3 0,5%. Setiap satuan percobaan menggunakan 3 ulangan. Setiap ulangan menggunakan 25 benih yang ditanam dengan metode uji di atas kertas (UDK). Parameter yang diamati adalah indeks vigor, kecepatan tumbuh, daya berkecambah, potensi tumbuh maksimum, benih segar tidak tumbuh, dan tingkat kematian benih, dan performa kecambah. Hasil penelitian menunjukkan bahwa perlakuan perendaman benih cabai Tiung dalam KNO3 0,5% selama 24 jam mampu mematahkan dormansi pada 7 minggu setelah simpan dengan nilai daya berkecambah mencapai 80%. Perlakuan dengan KNO3 0,1% dapat mematahkan dormansi pada minggu ke-9. Perlakuan pematahan dormansi dengan akuades, air hangat (40 °C), air ion, IAA 100 ppm dan IAA 200 ppm belum mampu mematahkan dormansi benih cabai Tiung hingga 11 minggu simpan.
Mutu awal benih cabai rawit hiyung berdasarkan tingkat kemasakan dan metode ekstraksi Atuf, Muhammad Syamsudin; Ismuhajaroh, Baktinur; Jawak, Gani
Jurnal AGRO Vol. 12 No. 2 (2025)
Publisher : Jurusan Agroteknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/j.agro.47973

Abstract

The ripening stage of chili fruits constitutes a critical factor affecting seed quality. This study was conducted to evaluate the effects of fruit ripening stage and extraction method on the initial quality of Hiyung chili seeds. The experiment was arranged in a completely randomized design with two factors: ripening stage (W) and extraction method (E). The ripening stage factor comprised four levels: green (W1, Strong Yellow Green 143A), brown (W2, Light Olive 152A), orange (W3, Vivid Reddish Orange N30A), and red (W4, Vivid Red 44A), as determined using the RHS Color Chart. The extraction methods included manual (E1) and blender extraction (E2). In total, eight treatment combinations were evaluated, each replicated four times, resulting in 32 experimental units. Seed quality was assessed using the paper germination test with 50 seeds per replicate. The parameters measured included initial moisture content (MC), germination percentage (GP), growth rate (GR), vigor index (VI), germination uniformity (GU), and seed electrical conductivity (EC). The MC across all treatments ranged from 74% to 85%. Seeds from the red maturity stage (W4) exhibited the highest GP and GU, recorded at 24% and 6.75%, respectively. The highest GR was observed in the orange maturity stage (W3) treatment (1.92%). All treatments yielded a vigor index of 0%. The combination of red maturity stage with manual extraction (W4E1) resulted in the highest GP, GU, and GR values of 33%, 10%, and 2.67%, respectively. The ripening stage significantly influenced seed quality parameters, specifically GP, GU, and GR. The extraction method had no significant effect on these parameters. However, the interaction between ripening stage and extraction method significantly affected GP and GU.
Co-Authors Andi Rahman Halim Atuf, Muhammad Syamsudin Bakti Nur Ismuhajaroh Bambang S Purwoko Bambang S. Purwoko Devi Liana Endah Retno Palupi Eny Widajati Eva Agustina, Eva Fadhiel, Muhammad Ihsan Gusti Rusmayadi Hasimi, Muhammad Hasbi Hilda Susanti Ika Roostika Ismuhajaroh, Baktinur Iswari S Dewi Iswari S. Dewi Juharni Juharni Juharni, Juharni Langai, Bambang Fredrickus M. Sabda Miskiah, Nur Yohaniz Muhammad Ihsan Fadhiel Muhammad Sabda Nababan, Endang Mayjela Enjelika Nadia Nadia Nutrita Toruan Mathius Raihani Wahdah Rambe, Mikhael Wesley Sukmana, M. Laily Qadry Tri Astuti Widiati H Adil Yakub Yakub, Yakub