Pengaruh Konsentrasi dan Lama Perendaman ZPT Daging Keong Mas (Pomaceae canaliculata L.) Terhadap Pertumbuhan Stek Lada (Piper nigrum L.)

Abstract

To improve the competitiveness of pepper one of them is to improve the quality of pepper products, namely through organic cultivation using organic growth regulators.This Research aims to the effect concentration , long immersion as well as combinations of ZPT golden snail meat ( Pomacea canaliculata L.) and long immersion on the growth of pepper cuttings ( Piper nigrum L.). This research method using a randomized block design (RAK) Factorial with two factors , factor I Concentration of ZPT golden snail meat that K0: Control K1 : giving ZPT golden snail meat 25% , K2 : giving ZPT golden snail meat 50% , K3 : giving ZPT golden snail meat 75 % and factor 2 is long immersion W0 : Control, W1: Soaking 3 hours, W2: Soaking 6 hours, W3: Soaking 9 hours . The parameters observed in this study: Growth Percentage (%), Bud Height (cm), Number of Leaves (Strands), Root Length (cm), and Root Volume (ml) . The results showed that the treatment of snail meat zpt concentration did not significantly affect the shoot height parameters but significantly affected the percentage of growth , number of leaves, root length and root volume where the best treatment at k2 was the snail meat zpt concentration of 50% . The long immersion treatment did not significantly affect the number of leaves, root length and root volume but significantly affected the percentage of growth and shoot height where the best treatment at w1 was 3 hours immersion. The treatment combination of ZPT golden snail meat ( Pomacea canaliculata L.) and long immersion did not significantly affect all observations parameters.