Orchid is an ornamental plant, including the Orchidaceae tribe, which is widely favored among the ornamental plant community because it has high economic value, unique shapes, attractive colors and longer-lasting blooming flowers, one of which is a Phalaenopsis orchid. One of the efforts to accelerate the vegetative phalaenopsis can be done with the application of the NAA hormone and leaf fertilizers such as Gandasil fertilizer and Growmore fertilizer. The aims of this research to determine the effect of NAA, Gandasil and Growmore fertilizer types on the growth of hybrid Phalaenopsis orchids. The study was conducted at Greenhouse Jalan Tlogomas Kec. Lowokwaru, Malang City, for 5 months. The experiment was carried out using a factorial Completely Randomized Design (CRD) consisting of 2 factors namely, the factor I: NAA concentration: control 0 ppm (N0), 100 ppm (N1), 200 ppm (N2), and 300 ppm (N3). Factor II: leaf fertilizer, Growmore (P1) and Gandasil D (P2). Variables observed included: when buds appeared, leaf length, leaf width and percentage of live plants. The results showed that there was an interaction between the concentration of NAA and the type of leaf fertilizer on the emergence of shoots. When the fastest shoots appear at 100 ppm NAA, Growmore fertilizer (N1P1), which is 29 days. The NAA hormone influences the increase in leaf length and leaf width until 16 weeks of age. The best growth of hybrid Phalaenopsis was obtained at the administration of 200 ppm NAA with an increase in leaf length of 1.49 cm and an increase in leaf width of 1.06 cm until 16 weeks of age. Growmore and Gandasil D did not affect the vegetative growth of hybrid Phalaenopsis Orchid plants.

Nata de coco is made from raw coconut water which is fermented using the Acetobacter xylinum bacteria. This product has the characteristics of a white color, a thickness of approximately 1-2 cm and a chewy texture like a gel. The largest content in nata de coco is fiber known as bacterial cellulose. In addition to requiring sugar as a carbon source, making nata de coco also requires a source of nitrogen to activate the extracellular enzymes of the Acetobacter xylinum bacteria in the manufacture of nata cellulose. Sources of nitogen used in the manufacture of nata de coco generally use inorganic nitrogen sources, which in their development have caused many pros and cons, especially with regard to food safety issues when this product is consumed as a beverage. This study aims to obtain the best alternative nitrogen source and concentration in making nata de coco. The experimental design used in this study was nested randomized design with 2 factors as the first factor, the type of nitrogen source, while the second factor was the concentration of the nitrogen source in the first factor. The types of nitrogen sources used as the first factor were tofu industrial wastewater, green bean sprouts and Azolla microphylla, while the second factor was the concentration of nitrogen sources consisting of 4 levels, namely 0.5%, 1%, 1.5% and 2%. The parameters observed in this study were thickness of nata de coco, weight of nata de coco, crude fiber of nata de coco, number of Acetobacter xylinum cells in the nata de coco layer. The results showed that organic nitrogen sources (tofu, sprouts and Azolla microphylla liquid waste can be an alternative substitute for inorganic nitrogen sources (urea, ZA and ammonium sulfate) which have been commonly used in making nata. The highest quality nata de coco is produced from the treatment of organic nitrogen sources. sprouts with a concentration of 1.5% with a thickness of 2.83 cm, a weight of 279.33 grams, a crude fiber content of 4.14% and the number of Acetobacter xylinum cells in the cellulose layer 0.4 x 107 cells / ml.