PENGARUH PEMBERIAN MIKORIZA TERHADAP KUALITAS BUAH TOMAT (Lycopersicum esculentum Mill. var. Servo) DALAM BEBERAPA VARIASI KONSENTRASI CEKAMAN SALINITAS

Agnes Eri Indrawati, Lili Sugiyarto

Abstract


Penelitian ini bertujuan untuk mengetahui pengaruh pemberian mikoriza terhadap kualitas buah tanaman tomat (Lycopersicum esculentum Mill. var. Servo) pada beberapa konsentrasi salinitas. Lokasi penelitian bertempat di Green House Biologi, FMIPA, UNY pada bulan Desember 2020 – Mei 2021. Penelitian ini merupakan penelitian eksperimen dengan desain Rancangan Acak Lengkap (RAL) dua faktor yaitu mikoriza dan salinitas. Perlakuan mikoriza pada penelitian ini adalah tidak diberi mikoriza dan diberi mikoriza. Konsentrasi salinitas yang diberikan adalah 0 ppm, 550 ppm, 1100 ppm, dan 2750 ppm. Objek penelitian yang digunakan adalah tanaman tomat varietas Servo F1. Data kuantitatif dianalisis menggunakan uji Two-Way ANOVA (Univariate)dilanjutkan dengan uji DuncanMultiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa perlakuan mikoriza serta perlakuan salinitas tidak berpengaruh nyata terhadap parameter jumlah kuncup, jumlah buah, dan ketebalan daging buah, namun berpengaruh nyata terhadap kemanisan buah. Perlakuan salinitas berpengaruh nyata terhadap berat buah dan diameter buah.

Kata kunci: Cekaman salinitas, kualitas buah, Lycopersicum esculentum Mill. var. Servo, mikoriza

This research aims to observe the effect of giving mycorrhiza on the fruit quality of tomato plants (Lycopersicum esculentum Mill. var. Servo) at several salinity concentrations. The research location was held at Green House Biology, FMIPA, UNY in December 2020 – May 2021. This research was an experimental study using complete randomized design (CRD) with two factors, namely mycorrhiza and salinity. Mycorrhizal treatment in this study were without mycorrhiza and with the addition of  mycorrhiza. The salinity concentrations treatment were 0 ppm, 550 ppm, 1100 ppm, and 2750 ppm. The object of this research was Servo F1 tomato plant. Quantitative data were analyzed using Two-Way ANOVA (Univariate) test followed by Duncan Multiple Range Test (DMRT). The results showed that mycorrhizal and salinity treatments had no significant effect on the parameters of buds number, fruitnumber, and thickness of fruit flesh, but had significant effect on fruit sweetness. Salinity treatment had significant effect on fruit weight and fruit diameter.

Keywords: fruit quality, Lycopersicum esculentum Mill. var. Servo, mycorrhizae, salinity stress



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DOI: https://doi.org/10.21831/kingdom.v9i1.18287

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