Keragaan Pertumbuhan, Produksi dan Klasifikasi Perakaran Tiga Varietas Bawang Merah di Tanah Pasir Bercampur Gambut

Muhammad Anang Firmansyah, I Gede Putu Wigena

Abstract


The ability to grow each varieties of shallot in a particular environment is the ability to adapt to the nature of the environment such as climate and soil physical properties that affect the growth, production, and root conditions. The purpose of this research was to see the capability of shallot adaptation on peat soil sand environment. The research used Randomized Block Design (RBD 3x3) consisted of three varieties of shallot namely Bima Brebes, Super Philip, and Pikatan. Parameters of land characteristics included temperature and humidity of air at position 10 cm above and below ground. Parameters of soil physical characteristic included weight of contents, moisture content, and total porosity of each plant variety in various depths. Other parameters are growth and production, as well as root distribution classification based on dry weight. The results showed that the highest soil temperature during the day, then afternoon and morning both above and in the ground. The humidity of the underground air appears higher than above the ground. The growth parameters of 20 day after planting (DAP) showed a difference but at the age of 40 DAP only the number of shoots showed a significant difference where the highest variety of Pikatan reached 7.4 compared to 4.4, and Super Philip 3.9 of Bima Brebes. While the production is not significantly different between shallot varieties although Pikatan has the highest production reaching 1,804 gram/m2, followed by Super Philip 1,766 gram/m2, and the lowest of Bima Brebes is 1,512 gram/m2. The highest dry weight of roots of Super Philip is 196 gram, followed by Bima Brebes 148 gram, and the lowest of 77.49 gram. The distribution of rooting of shallots at a depth of 0-5 cm is generally classified as thick (60.84%), in the 5-10 cm layer rarely (23.61%), while in the lower layer (>10 cm) is very rare (<10,13%).


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