Pengaruh Jenis dan Konsentrasi Karbohidrat terhadap Pertumbuhan dan Perkembangan Biji Dendrobium capra J.J Smith secara In Vitro

Nur Aini Fadhilah, Tutik Nurhidayati, Siti Nurfadilah
Submission Date: 2012-08-01 11:11:44
Accepted Date: 2013-01-17 09:31:22

Abstract


Penelitian ini bertujuan untuk mengetahui pengaruh sumber dan konsentrasi karbohidrat terhadap pertumbuhan dan perkembangan biji D. capra J. J. Smith secara in vitro. Penelitian dirancang menggunakan Rancangan Acak Lengkap Faktorial. Faktor pertama yaitu sumber karbohidrat yang terdiri dari glukosa, sukrosa, dan amilum. Faktor kedua yaitu konsentrasi karbohidrat yang terdiri dari 0 g/l, 10 g/l, 20g/l, dan 30 g/l. Pengamatan dilakukan setelah 4 MSI (Minggu Setelah Inokulasi). Hasil penelitian menunjukkan bahwa sumber, konsentrasi karbohidrat serta interaksi antara kedua faktor tersebut berpengaruh terhadap pertumbuhan dan perkembangan biji D. capra secara in vitro. Total persentase pertumbuhan dan perkembangan biji D. capra berkisar antara 0 %-11,30%. Perlakuan yang mampu mencapai fase 2 (primordia daun) yaitu glukosa 10 g/l, sukrosa 10 g/l, dan sukrosa 30 g/l. Perlakuan yang memberikan respon terbaik yaitu sukrosa 30 g/l

Keywords


Dendrobium capra; jenis karbohidrat; konsentrasi karbohidrat; pertumbuhan, perkembangan

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