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PENGARUH BERBAGAI TEKNIK PEMUPUKAN TERHADAP PERTUMBUHAN DAN HASIL TANAMAN CABAI RAWIT (Capsicum frutescens L.) VARIETAS RAJO YANG DI TUMPANGSARI DENGAN TANAMAN CHAYA (Cnidoscolus aconitifolius)

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This study aims to determine the effect of various fertilization techniques on growth and yield of Rajo variety chili (Capsicum frutescens L.) grown in monoculture and intercropping with Chaya (Cnidoscolus aconitifolius). This research was conducted in Permata Indah Village, Indralaya Utara District, Ogan Ilir, South Sumatra from July to November 2022. This research was conducted using a Split Plot Design which consisted of 2 main plots, namely the Intercopping and Monoculture patterns. , with 4 subplots, namely P₁ (pouring down), P₂ (broadcasting), P₃ (spot placement), and P₄ (spraying) with 3 replications. In each experimental unit there were 8 plants, so that the total number of plants used in the study was 192 plants. Parameters observed were plant height, number of leaves, stem diameter, crown diameter, number of branches, leaf area, leaf thickness, SPAD value, flowering age, total fresh fruit weight, total dry fruit weight, plant fresh weight, and plant dry weight. The data obtained were analyzed using regression analysis and a test of variance. The results showed that the best fertilization technique was found in the P₂ treatment (broadcasting) on the Rajo variety of cayenne pepper in the last week of observation. And the best cropping pattern is found in the treatment of the Intercopping pattern. Keywords: Cayenne pepper, Fertilization techniques, Intercropping, Chaya

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2307000278T88289T882892023Central Library (Referens)Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T882892023
Publisher
Inderalaya : Prodi Agroekoteknologi, Fakultas Pertanian Universitas Sriwijaya.,
Collation
xv, 38 hlm.; ilus.; 29 cm
Language
Indonesia
ISBN/ISSN
-
Classification
635.907
Content Type
-
Media Type
-
Carrier Type
-
Edition
-
Subject(s)
Pemberian Pupuk
Prodi Agroekoteknologi
Specific Detail Info
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