Efektivitas Kerapatan Bakteri Bacillus subtilis Terhadap Peningkatan Produksi Bawang Merah
Effectiveness of Bacillus subtilis Density on Increasing Onion Production
Abstract
Produk bawang merah termasuk ke dalam kelompok bumbu non-substitusi yang digunakan sebagai penyedap masakan dan bahan obat tradisional. Komoditas ini juga merupakan sumber pendapatan dan kesempatan kerja yang telah memberikan kontribusi penting bagi pembangunan ekonomi daerah yang menjadikan budidaya bawang merah tersebar hampir di seluruh provinsi di Indonesia. Kebutuhan bawang merah pada tahun 2016 sebesar 1,04 juta ton dan diperkirakan akan terus mengalami peningkatan hingga mencapai rata-rata 3,26% per tahun. Penelitian ini bertujuan untuk mengkaji pengaruh penggunaan umbi bawang merah dari beberapa umur panen umbi bawang merah dan bakteri Bacillus subtilis dengan kerapatan berbeda terhadap produksi tanaman bawang merah. Penelitian dilakukan di Fakultas Pertanian, Universitas Hasanuddin Makassar. Penelitian dilaksanakan mulai bulan Februari - Juli 2020. Penelitian menggunakan Rancangan Petak Terpisah (RPT) dengan petak utama adalah umbi bawang merah dari berbagai umur panen yang terdiri atas 3 taraf yaitu 70, 75, dan 80 hari setelah tanam (HST) dan anak petak adalah bakteri Bacillus subtilis dengan kerapatan berbeda yang terdiri atas 4 taraf yaitu kontrol, kerapatan 104, kerapatan 108, dan kerapatan 1012. Parameter pengamatan yang diamati yaitu berat kering umbi (g), produksi umbi (ton/ha), berat kering tiap 5 hari dan jumlah umbi membusuk. Hasil penelitian menunjukkan bahwa karakter berat kering umbi dan produksi umbi (ton/ha) tidak berbeda nyata pada α taraf 1% kecuali pada parameter umur panen umbi bawang merah berpengaruh nyata terhadap berat kering umbi tiap 5 hari dan jumlah umbi membusuk. Pemberian Bacillus subtilis berpengaruh nyata terhadap parameter berat kering umbi/5 hari sedangkan interaksi antara umur panen umbi bawang merah dan Bacillus subtilis berpengaruh sangat nyata terhadap parameter jumlah umbi membusuk. Umur panen 80 HST yang di berikan perlakuan Bacillus subtilis kerapatan 108 memberikan hasil terbaik pada parameter berat kering tiap 5 hari dan jumlah umbi membusuk yaitu dengan rerata masing-masing (207,27 g) dan (0,17 umbi).
Shallot products are included in the group of non-substitutable spices which are used as cooking flavorings and traditional medicinal ingredients. This commodity is also a source of income and employment opportunities which has made an important contribution to regional economic development which has made shallot cultivation spread to almost all provinces in Indonesia. The need for shallots in 2016 was 1.04 million tons and is predicted to continue to increase to reach an average of 3.26% per year. This study aims to examine the effect of using shallot bulbs from several harvest ages of shallot bulbs and Bacillus subtilis bacteria with different densities on the production of shallots. The research was conducted at the Faculty of Agriculture, Hasanuddin University Makassar. The research was carried out from February to July 2020. The study used a Separate Plot Design (RPT) with the main plots of shallot bulbs of various harvest ages consisting of 3 levels, namely 70, 75, and 80 days after planting (HST) and the subplots were Bacillus subtilis bacteria with different densities consisting of 4 levels, namely control, density 104, density 108, and density 1012. Parameters observed were dry weight of tubers (g), tuber production (tons/ha), dry weight every 5 days and number of rotting tubers. The results showed that the characteristics of dry weight of tubers and tuber production (tons/ha) were not significantly different at 1% level except that the harvest age of shallot bulbs significantly affected the dry weight of tubers every 5 days and the number of rotting bulbs. The administration of Bacillus subtilis had a significant effect on the dry weight parameter of tubers/5 days, while the interaction between the harvesting age of shallot bulbs and Bacillus subtilis had a very significant effect on the parameters of the number of rotting tubers. Harvest age 80 HST treated with Bacillus subtilis density 108 gave the best results on the dry weight parameters every 5 days and the number of rotting tubers with an average of (207.27 g) and (0.17 bulbs, respectively).
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