PENGARUH SKARIFIKASI DAN KONSENTRASI ZPT ALAMI BAWANG MERAH TERHADAP PERKECAMBAHAN BENIH KOPI ROBUSTA (Coffea canephora)

Abstract

The problem faced in generatively multiplying coffee seeds is the length of time for coffee seed germination due to physical obstacles in the form of horn skins that are impermeable to water and gas, so efforts are needed that can accelerate the germination process of coffee seeds. One of the efforts that can be done is scarification and the provision of PGR to spur the germination process of coffee seeds. Shallots contain PGR which has a role similar to IAA (Indole Acetid Acid) which is able to spur plant growth. The study, which aimed to determine the effect of scarification and concentration of natural PGR of shallots on the germination of robust coffee seeds, was carried out at the uniska integrated field laboratory green house, Rejomulyo Village, Kediri City District, from March 10 to June 16, 2022. This study used a randomized complete block design of factorial with 3 tests. The first factor is scarification (S) with 3 levels of scarification, namely S0= without scarification, S1= stabbing of horn skin, S2= stripping of horn skin. The second factor is the natural ZPT concentration factor of shallots (K) consisting of 5 levels, namely K0 = concentration 0%, K1 = concentration 40%, K2 = concentration 60%, K3 = concentration 80%, and K4 = concentration 100%.The results showed that 1) there was no influence of the interaction of scarification and natural ZPT concentration of shallots; 2) the administration of stripping scarification of horn skin stripping gives the best results against the germination of robusta coffee seeds; 3) the provision of a natural ZPT concentration of onions of 80% gives the best results against the germination of robusta coffee seeds