Aplikasi Bakteri Probiotik untuk Meningkatkan Mutu  Fisiologi dan Kesehatan Bibit Cabai (Capsicum annuum L.)

ABSTRACT The use of probiotic bacteria as biocontrol agents is one of the methods of controlling anthracnose disease caused by Colletotrichum acutatum. The objective of this research was to suppress the infection of C. acutatum and increase chilli pepper seedling vigour. The research involved factorial experiments arranged in a completely randomized design with two factors. The first factor was seed coating involving six treatments, i.e., control, seed coating without bacteria, seed coating with Bacillus sp., Pseudomonas sp., Actinomycetes sp, and fungicide. The second factor was the seed storage period where six storage periods were experimented, i.e., 0, 1, 2, 3, 4, 5, and 6 months. The results showed that the coating treatment of Bacillus sp., Pseudomonas sp., and Actinomycetes sp. improved germination, growth rate and number of leaves and reduced the incidence of attacks and infection of hypocotyls at 5 month storage period. Keywords: Actinomycetes sp., Bacillus sp., Pseudomonas sp., seed coating, storage period

Download Full-text

Efektivitas Seed Coating dan Biopriming dengan Rizobakteri dalam Mempertahankan Viabilitas Benih Cabai dan Rizobakteri selama Penyimpanan

Jurnal Hortikultura Indonesia ◽

10.29244/jhi.8.3.192-202 ◽

2018 ◽

Vol 8 (3) ◽

pp. 192

Author(s):

Ita Madyasari ◽

Candra Budiman ◽

Syamsuddin , ◽

Dyah Manohara ◽

Satriyas Ilyas

Keyword(s):

Sodium Alginate ◽

Seed Treatment ◽

Seed Viability ◽

Storage Period ◽

Seed Vigor ◽

Hot Pepper ◽

Seed Coating ◽

Control Seed ◽

Randomized Design ◽

Two Factors

ABSTRACTThe objective of the study was to obtain the best coating formula for hot pepper seeds, and evaluate the effect of seed coating and biopriming with rhizobacteria on viability of hot pepper seeds and rhizobacteria during storage. Experiment 1 was arranged in a completely randomized design with one factor i.e. 11 coating formula. Experiment 2 was arranged in a nested plot design with two factors, storage period (0, 4, 8, 12, 16, 20, and 24 weeks) as main factor and seed treatment consisted of 11 treatments (control, seed coating with E1+F2B1, ST116B, CM8; biopriming 24 h with E1+F2B1, ST116B, CM8; biopriming 48 h with E1+F2B1, ST116B, and CM8; priming metalaxyl) as nested factor. Result of experiment 1 indicated that the best coating formula for hot pepper seed was sodium alginate 2.5% and was used in experiment 2. Experiment 2 showed that seed coating and biopriming with rhizobacteria were able to maintain seed viability (79-89%) for 24 weeks of storage at 27-30 0C as compared to priming metalaxyl (54%). Biopriming E1+F2B1 24 h or CM8 48 h resulted in the highest index of seed vigor after 24 weeks of storage. Population of rhizobacteria in seed tissue decreased in bioprimed seeds from 105-107 cfu g-1 to 104 cfu g-1 after being stored for 24 weeks. Keywords: rhizobacteria isolates, seed treatment, seed vigor, sodium alginate ABSTRAK Penelitian ini bertujuan mendapatkan formula coating terbaik pada benih cabai dan mengevaluasi pengaruh seed coating dan biopriming dengan rizobakteri dalam mempertahankan viabilitas benih cabai dan rizobakteri selama penyimpanan. Percobaan 1 menggunakan rancangan acak lengkap satu faktor yang terdiri atas 11 formula coating. Percobaan 2 menggunakan rancangan petak tersarang dua faktor, periode simpan (0, 4, 8, 12, 16, 20, dan 24 minggu) sebagai faktor utama dan perlakuaan benih yang terdiri atas 11 perlakuan (kontrol, seed coating dengan E1+F2B1, ST116B, CM8; biopriming 24 jam dengan E1+F2B1, ST116B, CM8; biopriming 48 jam dengan E1+F2B1, ST116B, dan CM8; priming metalaksil) sebagai faktor tersarang. Hasil Percobaan 1 menunjukkan bahwa formula coating terbaik untuk benih cabai ialah natrium alginat 2.5% dan digunakan pada percobaan 2. Percobaan 2 menunjukkan bahwa seed coating dan biopriming dengan rizobakteri mampu mempertahankan viabilitas benih (78-89%) selama 24 minggu penyimpanan pada suhu 27-30 0C dibandingkan priming metalaksil (54%). Biopriming E1+F2B1 24 jam atau biopriming CM8 48 jam menghasilkan indeks vigor paling tinggi setelah disimpan selama 24 minggu. Populasi rizobakteri di dalam jaringan benih menurun pada benih yang diberi perlakuan biopriming dari 105-107 cfu g-1 menjadi 104 cfu g-1 setelah disimpan selama 24 minggu.Kata kunci: isolat rizobakteri, natrium alginat, perlakuan benih, vigor

Download Full-text

Pemanfaatan Bakteri Probiotik untuk Menekan Infeksi Colletotrichum acutatum dan Meningkatkan Mutu Benih Cabai (Capsicum annuum L.) Selama Penyimpanan

Savana Cendana ◽

10.32938/sc.v1i01.10 ◽

2016 ◽

Vol 1 (01) ◽

pp. 38-42 ◽

Cited By ~ 1

Author(s):

Anna Tefa ◽

Eny Widajati ◽

Muhamad Syukur ◽

Giyanto Giyanto

Keyword(s):

Acetic Acid ◽

Capsicum Annuum ◽

Indole Acetic Acid ◽

Colletotrichum Acutatum ◽

Pseudomonas Sp ◽

Bacillus Sp ◽

Capsicum Annuum L ◽

Seedborne Diseases

Studi tentang bakteri probiotik dilakukan untuk mendapatkan jenis bakteri yang mempunyai kemampuan menghambat pertumbuhan Colletotrichum acutatum penyebab penyakit antraknosa pada cabai. Tujuan penelitian ini adalah memperoleh bakteri probiotik yang bersifat antagonis terhadap C. acutatum serta mencegah penyakit terbawa benih (seedborne diseases). Tata letak percobaan disusun menurut Rancangan Acak Lengkap pola faktorial dengan dua faktor. Faktor pertama adalah coating benih yang terdiri dari 6 taraf yaitu kontrol /tanpa coating (c0), coating tanpa bakteri (c1), coatingBacillus sp. (c2), coating Pseudomonas sp. (c3), coating Actinomycetes sp. (c4) dan coating fungisida (c5). Faktor kedua adalah periode simpan yaitu 0, 1 , 2, 3, 4 dan 5 bulan. Hasil penelitian menunjukkan bahwa terdapat 3 bakteri yang bersifat antagonis terhadap C. acutatum yaitu Actinomycetes sp. (ATS6) dengan persentase hambatan 56,8%, Bacillus sp. (B48) 56,7% dan Pseudomonas sp. (P12) 46,7%. Aplikasi bakteri probiotik meningkatkan viabilitas dan kesehatan benih cabai pada periode simpan 5 bulan, pada tolok ukur potensi tumbuh maksimum 80-84%, daya berkecambah 76-78,7%, benih terinfeksi pada coating Actinomycetes sp., 2,67% dan Bacillus sp., 6,7%.Bacillus sp. mengandung indole acetic acid (IAA) 91,8 ppm dan giberelin (GA3) 103,2 ppm. Actinomycetes sp. mengandung 89,6 ppm IAA dan GA3 92,5 ppm, dan Pseudomonas sp. mengandung 68,9 ppm IAA dan GA3 69,2 ppm. ©2016 dipublikasikan oleh Savana Cendana.

Download Full-text

Effect of polyethylene glycol 6000 and storage period on seed quality of cocoa (Theobroma cacao L.)

Pelita Perkebunan (a Coffee and Cocoa Research Journal) ◽

10.22302/iccri.jur.pelitaperkebunan.v30i1.193 ◽

2014 ◽

Vol 30 (1) ◽

Author(s):

Astiti Rahayu ◽

Triani Hardiyati ◽

Ponendi Hidayat

Keyword(s):

Seed Germination ◽

Seed Quality ◽

Storage Period ◽

Seed Storage ◽

Peg 6000 ◽

Randomized Design ◽

Long Time ◽

Physiological Quality ◽

And Storage

Increased productivity of cocoa needs high quality of cocoa seeds which are generally provided by certified seed gardens located far from smallholders farm, where seed delivery takes long time and may reduce physiological quality of seeds. One effort to maintain the seed quality is by treatment the seeds with polyethylene glycol6000 (PEG 6000). This study was aimed to study the interaction of PEG 6000 concentration and storage period on cocoa seed quality, and to determine the best concentration of PEG 6000 and storage period to maintain cocoa seed quality. The research was conducted in seed storage room, seed laboratory and green houseof PPPPTK, Cianjur. The experimental design used was a factorial completely randomized design and each combination treatment repeated three times. The first factor was concentration of PEG 6000 of 0%, 20%, 40%, and 60%, and the second factor was the storage period of 3 weeks, 6 weeks, 9 weeks, and 12 weeks. The results showed that concentration of PEG 60% with three weeks storage period was able to minimize the number of moldy seeds. The concentration of PEG 20%, 40%, and 60% were able to prevent seed germination in storage until six weeks. Concentration of PEG 6000 20% was able to maintain moisture content, seed germination, and germination rate.Key words:cocoa seed, storage, recalcitrant, PEG

Download Full-text

Effect of Storage Containers and Lengths of Storage on the Germination, Moisture Content and Pest Infestation of Wheat Seed

Cercetari Agronomice in Moldova ◽

10.2478/cerce-2018-0022 ◽

2018 ◽

Vol 51 (3) ◽

pp. 13-23

Author(s):

M. Golam Azam ◽

M. Sohidul Islam ◽

K. Hasan ◽

M. Kaum Choudhury ◽

M. Jahangir Alam ◽

...

Keyword(s):

Moisture Content ◽

Storage Period ◽

Seed Storage ◽

Seed Moisture Content ◽

Plastic Container ◽

Level Of Invasion ◽

Randomized Design ◽

Two Factors ◽

Storage Containers ◽

Wheat Seeds

Abstract A laboratory experiment was conducted at the Department of Agronomy, Hajee Mohammad Danesh Science and Technology University, Dianjpur-5200, Bangladesh to evaluate the storage containers and duration of seed storage on the germinability and health of wheat seeds. The experiment was carried out in two factors, viz. three storage containers naming i) sealed tin container, ii) plastic container, iii) gunny bag, and four storage periods of i) 15 days, ii) 30 days, iii) 45 days, and iv) 60 days. Completely randomized design (CRD) was used in this experiment with eight replications. The results revealed that the germination percentages (GP) of the seeds stored in the gunny bag decreased quickly from 66.1 to 32.8% due to contained with high moisture content in seed. But, slowly decreasing trends of GP from 80.4% to 69.2% was observed in the sealed tin container seeds with lesser moisture content than that of gunny bag and plastic container. The reduction of GP was so higher of 50.38% in the seeds contained in gunny bag than that of only 13.93% in the seeds contained sealed tin container. Wheat seeds stored in sealed tin container, plastic container and gunny bag significantly increased moisture content in ambient condition for 60 DAS. The moisture content of the seeds stored in gunny bag was found to rise remarkably more than other containers. This escalation of seed moisture content was closely related to the surrounding environmental conditions, like temperature and relative humidity where seeds were stored. The rate seed deterioration in gunny bag and plastic container paralleled the level of invasion by storage insect was found. During storage period, insect infected the seeds, and the insect bitten seeds were also found higher in gunny bag and plastic container, but lower in sealed container. Wheat seeds should be stored in air tight sealed container and drying should be done after some days of storage (45-60 DAS).

Download Full-text

Perubahan Biokimia dan Indikator Vigor Benih Kakao pada Lima Taraf Lamanya Penyimpanan

Jurnal Tanaman Industri dan Penyegar ◽

10.21082/jtidp.v7n3.2020.p163-178 ◽

2020 ◽

Vol 7 (3) ◽

pp. 163

Author(s):

Iing Sobari ◽

Sumadi Sumadi ◽

Santi Rosniawaty ◽

Edi Wardiana

Keyword(s):

Storage Period ◽

Seed Storage ◽

Maximum Growth ◽

Seed Vigor ◽

Growth Potential ◽

Hypocotyl Length ◽

Storage Duration ◽

Randomized Design ◽

Food Reserves ◽

Germinated Seeds

During the storage period, cocoa seeds undergo various processes that will affect the content of their food reserves and will have an impact on germination capacity and seeds vigor. The objective of this study is to investigate the changes of biochemical and vigor of cocoa seeds after storage for a maximum of 4 weeks with an interval of 1 week. The experiment was conducted at the Integrated Laboratory and Greenhouse of Balittri, Sukabumi, West Java, from October to December 2019. The completely randomized design with five treatments of seeds storage duration: (a) seeds unstored, (b) seeds stored for 1 week, (c) seeds stored for 2 weeks, (d) seeds stored for 3 weeks, and (e) seeds stored for 4 weeks, and five replications were used in this study. Parameters observed during seed storage were the biochemistry change of seeds and the percentage of germinated seeds, while during seed germination is an indicator of seed vigor. The results showed that storing cocoa seeds for 1-4 weeks decreased the fat content of the seeds, while the free fatty acids, protein, and percentage of germinated seeds increased. Until the 21st day after sowing, seed storage increases electrical conductivity but decreases growth rate, maximum growth potential, viability, and hypocotyl length. Seeds stored for one week still good in their vigor (viability of 80%), while seeds stored for 2-4 weeks have decreased their vigor (maximum viability of 54.4%).

Download Full-text

Perilaku Biokimia Benih Kedelai Selama Penyimpanan dalam Kondisi Terkontrol

Jurnal Agronomi Indonesia (Indonesian Journal of Agronomy) ◽

10.24831/jai.v44i3.12931 ◽

2017 ◽

Vol 44 (3) ◽

pp. 255

Author(s):

Irma Noviana ◽

Abdul Qadir ◽

Dan Faiza Chairani Suwarno

Keyword(s):

Electrical Conductivity ◽

Peroxide Value ◽

Seed Viability ◽

Storage Period ◽

Seed Storage ◽

Seed Vigor ◽

Biochemical Changes ◽

Soybean Seeds ◽

Controlled Conditions ◽

Randomized Design

ABSTRACT Physiological and biochemical changes in seeds indicates levels of viability and vigor during deterioration. The aims of the research were to study the patterns of biochemical changes in soybean seeds and its relationship to seed vigor during storage under controlled conditions. The experiment was arranged in a completely randomized design using two varieties as a factor which was nested into storage period and replicated four times. Two varieties were Gepak Kuning and Mallika, stored in controlled condition at temperature of 19-22 °C and 64-67% of relative humidity for six months. The seeds were evaluated for protein, peroxide value, electrical conductivity and seed viability. The exponential regression analysis was used to determine the patterns of biochemical changes of each soybean varieties during the storage period. The results showed that the biochemical behaviour of soybean seeds stored under controlled conditions for 24 weeks following the exponential equation of y = a + b expcx, which a, b, and c were constants that has different value for each variety. Electrical conductivity and peroxide value could be used as indicators of seed vigor during storage under controlled conditions for 24 weeks. Seed storage under controlled conditions are to maintain seed vigor >80% up to 12 weeks for Mallika and 24 weeks for Gepak Kuning with low oxidative process and less membrane damages. Keywords:deterioration, storability, vigor

Download Full-text

Assessment of locally produced waxing materials on the shelf life and fruit quality of two tomato varieties (Solanum lycopersicum)

Journal of Energy and Natural Resource Management ◽

10.26796/jenrm.v4i1.73 ◽

2017 ◽

Vol 4 (1) ◽

pp. 36-47

Author(s):

R. Osae G. Essilfie J. O. Anim

Keyword(s):

Shelf Life ◽

Tomato Fruit ◽

Chemical Properties ◽

Storage Period ◽

Cassava Starch ◽

Soluble Solids ◽

Shea Butter ◽

Tomato Fruits ◽

Randomized Design ◽

Colour Development

The study was conducted to assess the effect of different waxing materials on the quality attributes of tomato fruits. A 2 x8 factorial experiment layout in complete randomized design with 16 treatment combinations and 3 replication was adopted.The materials that were used for the experiment are two (2) varieties of tomatoes (Pectomech and Power Rano) and seven(7) waxing material (shea butter, cassava starch, beeswax, and a combination of shea butter + cassava starch, shea butter + beeswax, cassava starch + beeswax, shea butter + cassava starch + beeswax) and a control. Results from the experiment indicated that all waxing treatments delayed the development of weight loss, firmness, pH, total soluble solids, and total titrable acidity. The results also suggested that edible wax coatings delayed the ripening process and colour development of tomato fruits during the storage period and extended the shelf life. However Beewax treatment and its combinations performed better than the other treatments. It was therefore recommended that locally produced wax such as Beewax, Shea butter, Cassava Starch treatments and their combinations could be a good technology for preserving the quality and extending the shelf life of fresh tomato fruit as well as maintaining the physical and chemical properties.

Download Full-text

The potential of the smoke-derived compound 3-methyl-2H-furo[2,3-c]pyran-2-one as a priming agent for tomato seeds

Seed Science Research ◽

10.1017/s0960258507785896 ◽

2007 ◽

Vol 17 (3) ◽

pp. 175-181 ◽

Cited By ~ 23

Author(s):

Neeru Jain ◽

Johannes Van Staden

Keyword(s):

Large Scale ◽

Seed Storage ◽

Seed Priming ◽

Stress Conditions ◽

Scale Production ◽

Seedling Vigour ◽

Flow Cytometry Data ◽

Tomato Seeds ◽

Vigour Index ◽

Continuous Presence

AbstractThe stimulatory role of 3-methyl-2H-furo[2,3-c]pyran-2-one, a smoke-derived butenolide, on germination and post-germination events is well documented. Previous studies have involved germinating seeds in the continuous presence of the compound. However, commercial growers cannot exploit the potential of the butenolide for large-scale production of crops due to limited availability and environmental constraints. The present study was undertaken to assess the potential of the butenolide as a priming agent of tomato (Solanum esculentum Mill.) seeds. Flow cytometry data revealed that butenolide-primed seeds had a higher percentage of nuclei at the 4C stage than water-primed seeds. Emergence of the radicle was much faster in the primed seeds. After 36 h of imbibition, a higher percentage of the butenolide-primed seeds (22%) exhibited radicle emergence compared to the water-primed seeds (12%). While butenolide-primed seeds initially germinated more rapidly than either water-primed or unprimed seeds in a 48-h period, water-imbibed seeds reached a similar germination level as the butenolide-primed seeds by 60 h of incubation. The butenolide-primed seeds produced significantly (P ≤ 0.05) more vigorous seedlings than water-primed seeds or seeds in the continuous presence of either water or butenolide. A gradual decrease in the seedling vigour index was recorded for both water and butenolide-primed seeds with increased seed storage at room temperature. Nevertheless, the vigour index was significantly greater in the butenolide-primed seeds than the water-primed seeds. Vigour indices were significantly (P ≤ 0.05) higher for the butenolide-primed seeds under various stress conditions (salinity, osmoticum or temperature) compared to control or water-primed seeds. Results of the present study suggest that the butenolide is a good seed-priming agent. Additionally, primed seeds retained the promotive effect for a considerable time. This was also the case for tomato seeds under various simulated field stress conditions.

Download Full-text

Enhanced Toxicity of Bacillus thuringiensis Subspecies kurstaki and aizawai to Black Cutworm Larvae (Lepidoptera: Noctuidae) With Bacillus sp. NFD2 and Pseudomonas sp. FNFD1

Journal of Economic Entomology ◽

10.1603/ec10210 ◽

2011 ◽

Vol 104 (1) ◽

pp. 41-46 ◽

Cited By ~ 8

Author(s):

Tamer A. Mashtoly ◽

Assem Abolmaaty ◽

Mohamed El-Said El-Zemaity ◽

Mohamed I. Hussien ◽

Steven R. Alm

Keyword(s):

Bacillus Thuringiensis ◽

Pseudomonas Sp ◽

Bacillus Sp ◽

Black Cutworm ◽

Lepidoptera Noctuidae

Download Full-text

KAJIAN AKTIVITAS ANTIBAKTERI EKSTRAK KULIT PISANG RAJA (Musa Paradisiaca var. Raja) DAN SERAI (Cymbopogon Citratus) TERHADAP UMUR SIMPAN BAKSO AYAM

Jurnal Sains dan Teknologi Pangan ◽

10.33772/jstp.v6i6.22812 ◽

2022 ◽

Vol 6 (6) ◽

Author(s):

Feren Feren ◽

Sri Wahyuni ◽

RH Fitri Faradilla

Keyword(s):

Storage Time ◽

Design Method ◽

Storage Period ◽

Control Treatment ◽

Plate Count ◽

Banana Peel ◽

Total Plate Count ◽

Organoleptic Characteristics ◽

Randomized Design ◽

Peel Extract

ABSTRACT The purpose of this study was to determine the interaction effect of storage time and concentration of plantain peel extract and lemongrass on organoleptic characteristics (color, aroma, texture, and elasticity) and total microbes in chicken meatballs. This study used a 2-Factorial Completely Randomized Design method. The first factor was storage time with three levels, namely 0 days (T0), 2 days (T1), and 4 days (T2. Meanwhile, the second factor was the concentration of plantain peel and lemongrass extract with three levels, namely 0% (C0), 30% plantain peel extract + 20% lemongrass extract (C1), 20% banana peel extract + 30% lemongrass extract (C2), and 25% banana peel extract + 25% lemongrass extract (C3). Observation variables were organoleptic tests which included color, aroma, texture, elasticity, and shelf life after treatment based on the results of the total plate count (TPC) calculation. The results show that the 2-day storage period with the addition of 25% plantain peel extract and 25% lemongrass extract (T1C3) was the best treatment for organoleptic characteristics (color, aroma, texture, and elasticity). Based on the results of the study, it can be concluded that the administration of plantain peel extract and lemongrass was able to maintain the quality of chicken meatballs for two different days compared to the control. Treatment with a storage period of 2 days with 25% plantain peel extract and 25% lemongrass extract (T1C3) was the best treatment that was most favored by the panelists and had the least number of microbial colonies.Keywords: Meatballs, preservatives, banana peel extract and lemongrass, storage time.ABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh interaksi lama penyimpanan dan konsentrasi ekstrak kulit pisang raja dan serai terhadap uji organoleptik (warna, aroma, tekstur dan kekenyalan) dan total mikroba pada bakso ayam. Penelitian ini menggunakan metode Rancangan Acak Lengkap Faktorial 2 Faktor. Faktor Pertama adalah lama penyimpanan yang terdiri dari tiga taraf yaitu 0 hari (T0), 2 hari (T1) dan 4 hari (T2), faktor kedua yaitu perlakuan ekstrak kulit pisang raja yang terdiri atas tiga taraf yaitu konsentrasi 0% (C0), konsentrasi ekstrak kulit pisang raja 30% + konsentrasi ekstrak serai 20% (C1), konsentrasi ekstrak kulit pisang raja 20% + konsentrasi ekstrak serai 30% (C2), konsentrasi ekstrak kulit pisang raja 25% + konsentrasi serai 25% (C3). Variabel pengamatan yaitu uji organoleptik yang meliputi warna, aroma, tekstur, kekenyalan dan daya simpan setelah perlakuan berdasarkan hasil perhitungan jumlah total plate count (TPC). Hasil penelitian menunjukkan bahwa perlakuan lama penyimpanan 2 hari dengan penambahan ekstrak kulit pisang raja 25% dab serai 25% (T1C3) merupakan perlakuan terbaik untuk uji organoleptik (warna, aroma, tekstur dan kekenyalan). Berdasarkan hasil penelitian dapat disimpulkan bahwa pemberian ekstrak kulit pisang raja dan serai mampu mempertahankan kualitas bakso ayam selama dua hari yang berbeda dengan kontrol. Perlakuan dengan lama penyimpanan 2 hari dengan pemberianekstrak kulit pisang raja 25% dan serai 25% (T1C3) merupakan perlakuan terbaik yang paling disukai oleh panelis dan memiliki jumlah koloni mikroba paling sedikit.Kata kunci: Bakso, pengawet, ekstrak kulit pisang dan serai, lama penyimpanan

Download Full-text