The Use of Tofu Whey For Cocoa Seedling (Theobroma cacao L.)?  

Oleh:

Gunawan, Sn. ; Budihardjo, Kadarwati

Jenis: Article from Journal - ilmiah nasional - tidak terakreditasi DIKTI
Dalam koleksi: SIGMA: Jurnal Sains dan teknologi vol. 6 no. 2 (Jul. 2003), page 135-147.
Topik: Theobroma cacao L.; tofu whey; incubation; seedling growth

Ketersediaan

Perpustakaan Pusat (Semanggi) Nomor Panggil: SS25.4 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

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Isi artikel

An experiment on the use of tofu whey for cacao seedling has been done to investigate the combined treatments of incubation time and tofu whey dosage to obtain the best influence on the growth of cacao seedling. The research was carried out at the research center of STIPER Agricultural Institute in Yogyakarta. The elevation of the place is about 118 m above sea level. A Copletely Randomized Design with factorial pattern was used in this experiment with two factors and three replications. The first treatment factor was incubation time of tofu whey consisted of four levels, i.e. (Io) 0-day incubation; (I1) 2-day incubation; (I2) 4-day incubation; (I3) 6-day incubation. The second treatment factor was tofu whey dosage consisted of four levels also, i.e.: (D0) controller; (D1) 1 I/pot/week; (D2) 1.5 I/pot/week; (D3) 2 I/pot/week. The results of the research showed that tofu whey dosage applicattion significantly influenced the parameters of plant height, leaves number, leaves width, prime root length, fresh plant weight, and dried plant weight, but there was no significant influence on the stem diameter. The incubation time did not significantly influence on the parameters. There was no interaction between tofu whey dosage and incubation time due to the neutralizing treatment.

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