KARAKTERISTIK AGRONOMI DAN FISIOLOGI STUM KARET DENGAN PEMBERIAN MIKROORGANISME LOKAL BUAH MAJA
Daftar Isi:
- The aimed of this study was to evaluate the effectivity of Local Microorganism Liquid of Maja fruits on the growth of budded stump rubber in polibag. The research on February to June 2015 at experimental field of Agricultural Faculty of Sriwijaya Univerisity. The design that used was Completely Randomized Design arranged in five treatments of interval timing of Local Microorganism Liquid of Maja fruits. The treatments were (P0) without application Local Microorganism Liquid of Maja fruits, (P1) once a week (11 ml), (P2) twice a week (22), (P3) three times for a week (33 ml), (P4) forth times for a week (44 ml) for five months. The result of this research showed that interval timing Local Microorganism Liquid of Maja fruits by the three times application in a week (P3) it had a better growth compared with any other treatments. This is shown at the variable appear the time of buds, height of shoots, diameter of shoots, number of leaves, total leaf area, fresh weight of shoots, dry weight of shoots, fresh weight of roots, dry weight of root and leaf chlorophyll in treatment P3 increased growth.