Multiplikasi tunas stroberi (Fragaria sp. Var. Sweet Charlie) dengan penambahan Benzyl Amino Purine (BAP) secara In Vitro

Yanti, Barkah Indah (2022) Multiplikasi tunas stroberi (Fragaria sp. Var. Sweet Charlie) dengan penambahan Benzyl Amino Purine (BAP) secara In Vitro. Diploma thesis, UIN Sunan Gunung Djati Bandung.

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Abstract

INDONESIA: Stroberi merupakan tanaman buah subtropis yang memiliki nilai ekonomi tinggi dan mengandung banyak manfaat. Pertumbuhan tanaman stroberi secara alami membutuhkan waktu yang relatif lama dan hasilnya sedikit serta rentan terhadap penyakit. Metode alternatif untuk mempercepat pertumbuhan tanaman yaitu dengan teknik in vitro. Salah satu faktor yang mempengaruhi keberhasilan dilakukannya kultur in vitro adalah zat pengatur tumbuh (ZPT) berupa Benzyl Amino Purine (BAP). Penelitian ini bertujuan mengetahui pengaruh dan menentukan konsentrasi optimum BAP terhadap pertumbuhan tanaman stroberi secara in vitro. Penelitian dilakukan menggunakan Rancangan Acak Lengkap (RAL) dimana tanaman stroberi ditanam pada media MS dengan penambahan variasi konsentrasi BAP yaitu 0,5; 1; 1,5; dan 2 (ppm) serta ditambah media tanpa perlakuan (MS0). Setiap perlakuan dilakukan sebanyak 3 kali pengulangan. Pengamatan dilakukan setiap minggu selama 8 minggu yang meliputi jumlah tunas, jumlah daun, jumlah akar, morfologi tanaman serta kelulushidupan eksplan. Selanjutnya data dianalisis menggunakan ANOVA jika terdapat bedanyata dilanjutkan dengan uji Duncan dengan taraf kepercayaan 95%. Apabila hasilnya tidak memenuhi asumsi parametrik, maka data diuji dengan Kruskal Wallis jika terdapat bedanyata dilanjutkan dengan uji Mann Whitney. Hasil pengamatan menunjukkan bahwa pemberian BAP dengan konsentrasi yang berbeda memberikan pengaruh terhadap pertumbuhan tanaman stroberi meliputi pertambahan tunas, daun, akar dan morfologi tanaman serta tingkat kelulus hidupan yang tinggi. Penambahan 1 ppm BAP merupakan konsentrasi yang paling baik pada pertumbuhan stroberi secara in vitro ditunjukkan dengan rata-rata sebanyak 8,91 tunas sedangkan penambahan 0,5 ppm BAP merupakan konsentrasi paling baik pada jumlah daun dan akar sebanyak 16,41 helai daun dan 1,16 akar serta kelulushidupan eksplan pada 8 MST sebesar 98,33%. ENGLISH: Strawberries are subtropical fruit plants that have high economic value and contain many benefits. Strawberry plant growth naturally takes a relatively long time and the results are small and susceptible to disease. An alternative method to accelerate plant growth is the in vitro technique. One of the factors that influence the success of in vitro culture is a growth regulator (ZPT) in the form of Benzyl Amino Purinee (BAP). This study aims to determine the effect and determine the optimum concentration of BAP on the growth of strawberry plants in vitro. The study was conducted using a completely randomized design (CRD) where the strawberry plants were planted on MS media with the addition of variations in BAP concentrations, namely 0.5; 1; 1.5; and 2 (ppm) and added media without treatment (MS0). Each treatment was carried out 3 repetitions. Observations were made every week for 8 weeks which included the number of shoots, number of leaves, number of roots, plant morphology and graduation of explants. Furthermore, the data were analyzed using ANOVA if there were data differences followed by Duncan's test with a 95% confidence level. If the results do not meet the parametric assumptions, then the data is tested with Kruskal Wallis if there are differences followed by the Mann Whitney test. The results showed that the administration of BAP with different concentrations had an effect on the growth of strawberry plants including the increase in shoots, leaves, roots and plant morphology as well as a high survival rate. The addition of 1 ppm BAP was the best concentration on the growth of strawberries in vitro indicated by an average of 8.91 shoots while the addition of 0.5 ppm BAP was the best concentration on the number of leaves and roots of 16.41 leaves and 1. 16 roots and explant survival at 8 WAP of 98.33%.

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