PERTUMBUHAN BIJI KAKAO (Theobroma cacao L.) DENGAN PERENDAMAN DALAM BAWANG MERAH (Allium cepa L.) DAN LARUTAN GIBERELIN (GA3)

Abstract

Cocoa beans (Theobroma cacao L.) are recalcitrant beans. Soaking cocoa beans in a solution containing growth regulators will accelerate the softening of the seed coat so that water from the solution will enter the beans imbibitably and accelerate the growth of the beans. The purpose of this study was to determine the effect of soaking onion extract (Allium cepa L.) and gibberellin (GA3) solution. on the growth of cocoa beans (T. cacao L). This study used a completely randomized design (CRD) with different concentrations of onion extract (B) and gibberellins (G) consisting of a combination of 0 ppm onion extract and 0 ppm GA3, a combination of 100 ppm red onion extract and 0 ppm GA3 extract, and a combination of 100 ppm red onion extract and 0 ppm GA3 extract. onion 0 ppm and GA3 100 ppm, a combination of onion extract 100 ppm and GA3 100 ppm, a combination of onion extract 100 ppm and GA3 200 ppm, a combination of onion extract 200 ppm and GA3 100 ppm treatment with 4 replications to obtain 24 experimental units. The results showed that soaking cocoa beans using a combination of onion extract and gibberellins resulted in 100% germination percentage and significantly affected plant height, wet weight and dry weight but had no significant effect on leaf number. The combination treatment of 100 ppm red onion extract and 100 ppm GA3 resulted in the highest plant height, wet weight and dry weight with values of 34.52 cm, 9.26 grams, and 6.20 g, respectively.