PERKECAMBAHAN BIJI KAKAO (Theobroma cacao L.) PADA TANAH GAMBUT DENGAN PEMBERIAN GIBERELIN DAN EKSTRAK TOMAT

Abstract

Cocoa is a plant whose seeds are recalcitrant and have germination inhibiting compounds. Efforts to improve the quality of cocoa seed germination can be done by soaking seeds in natural or synthetic solutions containing growth regulators. This study aims to determine the effect of gibberellin and tomato extract on cocoa bean germination. This study used a completely randomized design (CRD) factorial pattern with 2 factors. Factor 1 is gibberellin concentration consisting of 2 levels, namely G0: 0 ppm and G1: 5 ppm and factor 2 is tomato extract consisting of 4 levels, namely T0: 0 g/L, T1: 50 g/L, T2: 100 g/L, and T3: 150 g/L. Data analysis used mean values for all measured growth parameters. The results showed that the concentration of gibberellin 5 ppm and tomato extract 100 g/L produced the best radicle length on day 5 which was 1.93 cm. Gibberellin concentration of 0 ppm and 50 g/L tomato extract produced the best plumula  length on day 12 which was 4.17 cm.