Mitigasi Cekaman Salinitas pada Fase Perkecambahan Kedelai melalui Invigorasi dengan Ekstrak Kulit Manggis dan Ekstrak Kunyit
Mitigasi Cekaman Salinitas pada Fase Perkecambahan Kedelai melalui Invigorasi dengan Ekstrak Kulit Manggis dan Ekstrak Kunyit
DOI:
https://doi.org/10.33019/agrosainstek.v5i1.172Kata Kunci:
Cekaman salinitas, Invigorasi, Kedelai, Mitigasi, PerkecambahanAbstrak
Fase perkecambahan merupakan fase yang peka terhadap cekaman abiotik, termasuk cekaman salintas. Invigorasi dapat mengurangi efek negatif cekaman salinitas dan mempercepat proses perkecambahan. Penelitian ini bertujuan untuk mempelajari perlakuan invigorasi dalam memitigasi cekaman salinitas pada fase perkecambahan. Penelitian dilaksanakan di rumah plastik Fakultas Pertanian Universitas Siliwangi. Penelitian ini menggunakan rancangan acak kelompok dengan pola faktorial yang diulang 3 kali. Faktor 1 = cekaman salinitas air laut, terdiri dari 3 level (0% = DHL = 0,6 mS cm-1; 10% = 7,69 mS cm-1; dan 20% = 11,4 mS cm-1), Faktor 2 = invigorasi, terdiri dari 4 level (air sebagai kontrol, ekstrak kulit manggis, ekstrak kunyit, dan campuran ekstrak kulit manggis dan ekstrak kunyit). Hasil analisis menunjukkan bahwa tidak terjadi efek interaksi secara nyata antara cekaman salinitas dengan invigorasi terhadap semua parameter pengamatan, tetapi masing masing perlakuan secara mandiri memberikan pengaruh yang signifikan. Cekaman salinitas menimbulkan efek negatif pada fase perkecambahan. Invigorasi dengan menggunakan ekstrak kulit manggis atau ekstrak kunyit dapat mempertahankan vigor kedelai pada kondisi cekaman salinitas, sehingga dapat digunakan untuk memitigasi cekaman salinitas pada fase perkecambahan.
Unduhan
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