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Respons Pertumbuhan Planlet Kentang (Solanum tuberosum L.) Terhadap Aplikasi Ekstrak Kecambah Kacang Hijau (Vigna radiata L.) Secara In Vitro Endang Nurcahyani; Addina Mutiarahma; Enur Azizah; Yulianty
BULLET : Jurnal Multidisiplin Ilmu Vol. 5 No. 3 (2026): BULLET : Jurnal Multidisiplin Ilmu (INPRESS)
Publisher : CV. Multi Kreasi Media

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Abstract

Potato (Solanum tuberosum L.) is an important food commodity with high economic value; however, the production of quality seedlings still faces obstacles due to the risk of pathogen contamination and the limitations of conventional propagation methods. In vitro tissue culture is an effective solution, but it remains dependent on synthetic plant growth regulators (PGRs) that are expensive and potentially harmful to the environment. Mung bean (Vigna radiata L.) sprout extract can serve as an alternative natural PGR that is more environmentally friendly. This study aimed to determine the effect of mung bean sprout extract as a natural PGR on the in vitro growth of potato planlets and to identify the most optimal concentration. The study was designed using a Completely Randomized Design (CRD) with five concentration levels of mung bean sprout extract: 0% (control), 2%, 4%, 6%, and 8%, each with five replicates. Parameters observed included the percentage of live planlets, planlet visualization, planlet height, number of leaves, root length, and stomatal density two weeks after planting. Data were analyzed using Analysis of Variance (ANOVA) followed by Tukey's HSD test at a 5% significance level. The results showed that all planlets survived across all treatments at 100%. The application of mung bean sprout extract had no significant effect on planlet height, number of leaves, and root length, but significantly affected stomatal density. A concentration of 4% produced the highest stomatal density at 265.35 stomata/mm².
Pembuatan Jamu Kunyit Asam Dengan Komposisi Bahan Dasar Yang Berbeda Untuk Kesehatan Tubuh Bagi Ibu-Ibu PKK RT 04 Kelurahan Labuhan Ratu Bandar Lampung Yulianty; Endang Linirin Widiastuti; Nuning Nurcahyani; Enur Azizah; Primasari Pertiwi
AMMA : Jurnal Pengabdian Masyarakat Vol. 5 No. 5 : Juni (2026): AMMA : Jurnal Pengabdian Masyarakat
Publisher : CV. Multi Kreasi Media

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Abstract

Turmeric is a plant with numerous health benefits. The most commonly used parts are the rhizome and the leaves. Generally, people use the rhizome as a cooking spice. Given the curcumin content in turmeric rhizomes, it should be developed into health-promoting beverages, such as Turmeric and Tamarind Jamu. This herbal drink is excellent for maintaining health, so the community in RT 04 Labuhan Ratu, Bandar Lampung, needs training in making Turmeric and Tamarind Jamu. The well-balanced composition of Turmeric and Tamarind Jamu can provide benefits by adding a refreshing flavor. Following the training on making Turmeric and Tamarind Jamu, there was an increase in knowledge among the participants. The initial pre-test score was 62.5 and after the training, the post-test score increased to 85. This represents an increase of 22.5 points.