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All Journal AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian
Rahmawati, Nurul Diah
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Materials Science & Nanotechnology

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THE EFFECT OF CONCENTRATION AND SOAKING LENGTH OF ALOE VERA GEL ON THE GROWTH OF ROBUSTA COFFEE (Coffea canephora) CUTTINGS Rahmawati, Nurul Diah; Historiawati; Nurul Iftitah, Siti
Agrisaintifika: Jurnal Ilmu-Ilmu Pertanian Vol. 8 No. 2 (2024): Agrisaintifika
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v8i2.5313

Abstract

This study aims to determine the effect of concentration and soaking time of aloe vera gel on the growth of robusta coffee cuttings. The research was arranged in a Randomized Complete Group Design (RAKL) with a factorial experiment (4x2) consisting of two treatment factors and repeated three times as a block. The first factor is the concentration of aloe vera gel with levels of 0, 20, 40, and 60%. The second factor is the length of soaking with levels of 5 and 10 hours. The results were analyzed using variance analysis, treatments that had a significant effect were further tested with Orthogonal Polynomial for the first factor and interaction and the Least Significant Difference (LSD) test for the second factor. The results showed that 40% aloe vera gel concentration produced the highest root dry weight. The treatment of aloe vera soaking time for 5 hours produced the longest root length. The interaction between aloe vera gel concentration of 20% and soaking time for 5 hours produces the longest root length.
Co-Authors Historiawati Nurul Iftitah, Siti