Kualitas Biostimulan Berbahan Dasar Keong Mas dengan Penambahan Senyawa Aromatik Daun Jeruk Purut
Quality of Biostimulant Made from Snails with the Addition of Kaffir Lime Leaf Aromatic Compounds
DOI:
https://doi.org/10.30605/perbal.v13i3.6724Keywords:
Keong mas, biostimulan, daun jeruk purutAbstract
Keong mas dapat dimanfaat sebagai bahan perbanyakan mikoorganisme melalui fermentasi sebagai biostimulan. Biostimulan keong mas memiliki peran bagi tanaman untuk meningkatkan fotosintesis, system metabolisme dan ketahanan tanaman terhadap pengaruh abiotik. Hasil fermentasi biostimulan keong mas memberikan bau yang tidak sedap sehingga perlu dilakukannya inovasi perbaikan kualitas biostimulan dengan penambahan ekstrak daun jeruk purut. Penelitian ini dilakukan di kebun percobaan Laboratorium Lapang Politeknik Negeri Jember. Perlakuan yang diberikan, yaitu Formulasi 1 (F1): Ekstrak Keong Mas 1500ml + Aquadest 375ml + Em4 25ml + Gula merah 300ml tanpa daun jeruk purut; Formulasi 2 (F2): Ekstrak Keong Mas 1500ml + Aquadest 375ml + Em4 25ml + Gula merah 300ml+20gr daun jeruk purut; Formulasi 3 (F3): Ekstrak Keong Mas 1500ml + Aquadest 375ml + Em4 25ml + Gula merah 300ml+100gr daun jeruk purut; Formulasi 4 (F4): Ekstrak Keong Mas 1500ml + Aquadest 375ml + Em4 25ml + Gula merah 300ml+200gr daun jeruk purut. Variable pengamatan suhu, pH, warna dan aroma. Berdasarkan hasil pengamatan penambahan daun jeruk purut 200gram memberikan aroma wangi pada hasil fermentasi biostimulan keong mas. Perlakuan tanpa penambahan daun jeruk purut dan penambahan daun jeruk purut tidak memberikan pengaruh berbeda pada suhu, pH dan warna.
Golden snails can be used as a material for the propagation of microorganisms through fermentation as a biostimulant. Golden snail biostimulants have a role for plants to increase photosynthesis, metabolic systems, and plant resistance to abiotic influences. The results of fermenting golden snail biostimulants produce an unpleasant odor, so it is necessary to innovate and improve the quality of biostimulants by adding kaffir lime leaf extract. This research was conducted in the experimental garden of the Jember State Polytechnic Field Laboratory. The treatments given were Formulation 1 (F1): 1500ml Golden Snail Extract + 375ml Aquadest + 25ml EM4 + 300ml Brown sugar without kaffir lime leaves; Formulation 2 (F2): 1500ml Golden Snail Extract + 375ml Aquadest + 25ml EM4 + 300ml Brown sugar + 20gr of kaffir lime leaves; Formulation 3 (F3): 1500ml Golden Snail Extract + 375ml Aquadest + 25ml EM4 + 300ml Brown Sugar + 100gr Kaffir Lime Leaves; Formulation 4 (F4): 1500ml Golden Snail Extract + 375ml Aquadest + 25ml EM4 + 300ml Brown Sugar + 200gr Kaffir Lime Leaves. Observation variables are temperature, pH, color, and aroma. Based on the observation results, the addition of 200grams of kaffir lime leaves gives a fragrant aroma to the fermentation results of the golden snail biostimulant. Treatment without the addition of kaffir lime leaves and the addition of kaffir lime leaves did not give a different effect on temperature, pH, and color.
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