Effectiveness of Eco-Enzyme in Suppressing the Growth of Fusarium sp. on Shallot Plants (Allium cepa) In Vivo

Fitria Sukma (Universitas Syiah Kuala)
Alfizar (Universitas Syiah Kuala)
Siti Shofiya Nasution (Universitas Syiah Kuala)
Muhammad Sayuthi (Universitas Syiah Kuala)
Hartati Oktarina Oktarina (Universitas Syiah Kuala)

PERTANIAN TROPIK
Vol. 13 No. 1 (2026): JURNAL ONLINE PERTANIAN TROPIK

Shallots (Allium ascalonicum L.) are a high-value horticultural commodity in Indonesia, but production often declines due to Fusarium sp., which cause yield losses of up to 80%. Control using synthetic chemical fungicides remains the primary choice for farmers, demanding environmentally friendly alternatives. This study tested the effectiveness of fruit peel eco-enzymes to control of Fusarium sp. in shallot plants. Five levels of eco-enzymes (0, 0.2, 0.6, and 1%) were applied before and after shallot planting. The results showed that eco-enzymes were able to delay the incubation period, reduce disease severity by 30%, and increase the number and weight of bulbs. It can be concluded that eco-enzymes are effective in controlling Fusarium sp., in shallot plants.