Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)
Vol 9, No 2 (2026)

Dynamics of nicotine accumulation in Madura tobacco (Nicotiana tabacum L.): Effects of plant age and leaf position

Hidayati, Bhekti Ayu (Unknown)
Setiyawan, Hendrix Yulis (Unknown)
Pranowo, Dodyk (Unknown)
Dewanti, Beauty Suestining Diyah (Unknown)
Suprayogi, Suprayogi (Unknown)



Article Info

Publish Date
30 Jun 2026

Abstract

Nicotine is the primary alkaloid in tobacco (Nicotiana tabacum L.), playing a significant role in determining tobacco quality. The Madura variety (Prancak 95) is highly adaptable to dryland conditions, making it suitable for studying the dynamics and rate of nicotine formation at different growth stages and leaf positions. This study aimed to measure nicotine content in Madura tobacco leaves based on plant age and leaf position and to determine its formation rate between growth phases. The experiment employed a randomized block design (RBD) with a factorial pattern, comprising plant age (i.e., 25, 40, 55, 70, and 85 days after transplanting/DAT) and leaf position (i.e., lower, middle, and upper) in three replications. Nicotine content was analyzed using the acidimetric titration method (SNI 01-7134-2006), and the formation rate was calculated as the difference in nicotine content between growth stages divided by the time interval. Results showed that nicotine content increased from 1.24% (25 DAT) to 2.72% (85 DAT). Average nicotine contents were 2.43% (upper), 1.86% (middle), and 1.64% (lower leaves). At 85 DAT, the upper leaves contained about 43% more nicotine than that of the lower leaves. The highest rate of nicotine formation occurred at 70–85 DAT.

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Journal Info

Abbrev

afssaae

Publisher

Subject

Agriculture, Biological Sciences & Forestry Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering

Description

The Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering is aimed to diseminate the results and the progress in research, science and technology relevant to the area of food sciences, agricultural engineering and agroindustrial engineering. The development of green food ...