EFFECT OF LOCAL MICROORGANISM (BANANA HUMP WASTE) DOSAGE TO VARIETIES OF MUSTARD CROPS (BRASSICA SINENSIS, L.)
Published: 19 Jul 2018
Abstract: Local microorganisms can replace the role of chemical fertilizers and other fertilizers circulating in the market, the manufacture is not complicated and does not require expensive because it uses enough waste for example is a banana hump that has been produced. Mustard commonly favored by the Indonesian community, namely the common mustard greens called mustard fried rice and pakchoy usually also called mustard greens. Production of mustard plants on 2012 until 2016 is relatively small at 0.17% compared to cabbage crops that reach 4.86%, this is due to the high price of fertilizer that is not reached by farmers. The objective of the study was to examine the response of varieties of mustard to the dosage of local microorganisms (banana hump waste). The experiment was conducted in experimental green house of experiment University of Muhammadiyah Malang, using factorial randomized block design. The first factor is varieties of mustard (pakcoy and mustard greens), second factor is the dosage of local microorganisms (7.5 ml / plant, 10 ml / plant and 12.5 ml / plant), the concentration used is 0.10% or 100 ml / l water. The results of the research showed that there was no significant interaction between the treatment of the dosage of local microorganisms with the treatment of varieties of mustard, but each mustard varieties showed a significantly different response to the treatment of the tested dose, as indicated by the growth and yield of the two mustard varieties.
Keywords: banana hump, mustard, waste
Cite this article: Dyah Roeswitawati, Moh. Miftahual Huda. EFFECT OF LOCAL MICROORGANISM (BANANA HUMP WASTE) DOSAGE TO VARIETIES OF MUSTARD CROPS (BRASSICA SINENSIS, L.). Journal of International Scientific Publications: Agriculture & Food 6, 271-278 (2018). https://www.scientific-publications.net/en/article/1001639/
Download full text
Back to the contents of the volume
© 2021 The Author(s). This is an open access article distributed under the terms of the Creative Commons Attribution License http://creativecommons.org/licenses/by/3.0/
, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. This permission does not cover any third party copyrighted material which may appear in the work requested.