ABSTRAKPada tanaman kakao di Indonesia, Helopeltis antonii Signoret merupakan salah satu hama utama yang dapat menurunkan produksi sebesar 60%. Selama ini petani melakukan tindakan pengendalian menggunakan insektisida sintetis. Namun penggunaan insektisida dengan dosis yang tidak tepat dapat mendorong terjadinya resistensi. Tujuan penelitian adalah menentukan tingkat resistensi H. antonii terhadap tiga golongan insektisida sintetis. Penelitian dilaksanakan di Rumah Kaca Balai Penelitian Tanaman Rempah dan Obat, Bogor. Pengambilan populasi lapangan dan wawancara penggunaan insektisida dilaksanakan di kebun kakao daerah Bogor, Ciamis, dan Sukabumi, Jawa Barat mulai bulan Agustus 2016 sampai Juni 2017. Serangga yang digunakan adalah nimfa instar 3 yang terbagi menjadi dua kelompok, yaitu populasi laboratorium dan populasi lapangan. Insektisida yang digunakan berbahan aktif klorpirifos (organofosfat), lamda sihalotrin (piretroid), dan tiametoksam (neonikotinoid). Buah mentimun digunakan sebagai pakan pengganti perbanyakan serangga uji H. antonii. Pengujian dilakukan menggunakan lima tingkat konsentrasi insektisida yang ditentukan berdasarkan hasil uji pendahuluan. Hubungan antara konsentrasi insektisida dan mortalitas serangga uji diolah dengan analisis probit. Hasil wawancara menunjukkan insektisida yang banyak digunakan oleh petani kakao adalah golongan piretroid. Hasil penelitian menunjukkan bahwa populasi lapangan H. antonii asal Bogor dan Ciamis telah resisten terhadap lamda sihalotrin dengan nisbah resistensi (NR) masing-masing 4,2 dan 10,8, sedangkan populasi asal Sukabumi mempunyai nilai NR 1,2. Semua populasi lapangan H. antonii menunjukkan indikasi resistensi terhadap tiametoksam dengan nilai NR 1,8-3,1. Indikasi resistensi terhadap klorpirifos hanya ditunjukkan pada populasi asal Bogor (NR 1,5).
Drying process leads to the decrease of the quality and nutrition of hot chili powder. Soaked with chemical solution such as sodium metabisulphite and citric acid can maintain the quality of hot chili powder. These chemicals are relatively expensive and not readily found. Fruits that have organic acids, natural, easy to find, and relatively cheap are lime and tamarind. The research aimed to determine the effect of hot chili powder soaked with lime and tamarind solution and determine the fruit that can replace chemical solution. Randomized Block Design with 2 factors was used in this research. The first factor was type of soaking solution (lime solution and tamarind solution). The second factor was acid concentration (5%, 10%, 15%). The observed data were analyzed statistically using Analysis of Variance (ANOVA) with 5% confidence interval. Then tested using LSD (Least Significance Different) test or DMRT (Duncan Multiple Range Test) with 5% confidence interval. The best results was showed by 15% lime solution. The sample results had color a * 22.28, total color value 173.77 ASTA, capsaicin level 76427.54 ppm, total phenolic content 9.07 mg GAE/g, total flavonoid content 30.76 mg QE/g, ascorbic acid content 0.66 mg/g, and IC 50 is 213.11 ppm.
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