KARAKTERISTIK BENIH KAYU BAWANG (Azadirachta excelsa (Jack) Jacobs) BERDASARKAN TINGKAT PENGERINGAN DAN RUANG PENYIMPANAN

Abstract

Seed characteristics are important to be known for determining the proper seed handling techniques. The aim of this research is to reveal the characteristics of kayu bawang seed. The tests were conducted based on drying times (0, 24, 48, 72, 96, 120 hours) and seed room storage (ambient room, air conditioned room, refrigerator Keywords:, characteristics, drying, seed, storage Azadirachta excelsa ABSTRAK Karakteristik benih penting diketahui karena untuk menentukan teknik penanganan benih secara tepat. Penelitian ini bertujuan untuk mengeetahui karakteristik benih kayu bawang. Pengujian dilakukan berdasarkan tingkat pengeringan (0, 24, 48, 72, 96, 120 jam) dan ruang penyimpanan benih (ruang suhu kamar, AC, kulkas). Hasil penelitian menunjukkan bahwa benih kayu bawang termasuk benih reklasitran dengan kadar air awal 57,21%, daya berkecambah 83%, kadar lemak 17,04%, kadar karbohidrat 9,07% dan kadar protein 12,69%. Faktor tingkat pengeringan dan tempat penyimpanan benih berpengaruh signifikan terhadap daya berkecambah, kadar air, kadar karbohidrat dan kadar lemak benih kayu bawang sedangkan terhadap kadar protein hanya faktor waktu simpan yang berpengaruh nyata. Semakin lama benih dikeringkan mengakibatkan terjadinya penurunan kadar air, daya berkecambah dan kadar karbohidrat, namun meningkatkan kadar lemak dan protein. Benih kayu bawang bisa disimpan di ruang kamar atau di ruang AC dalam waktu singkat dan harus segera disemaikan.

The impact of drying time and storage room on the viability of trema (Trema orientalis Linn. Blume) seed

“…This can happen because the longer the storage period, the more nutrient reserves are used for metabolic processes. Besides that, the physical and physiological conditions are also decreasing, including the moisture content, so that the viability and vigor decrease [13]. The speed of germination slows down with the decrease in germination, and the longer storage time is caused by the decreasing food reserves in the seeds, including the moisture content as an ingredient of the metabolic process.…”

“…The experimental design used in testing the seeds before storage was a completely randomized design (CRD) with the treatment of drying time at room temperature (0. 24, 48, 72, 96, 120 hours) [13]. The experimental design used for testing seeds after storage was a completely randomized design (CRD) with a factorial pattern with 2 factors, namely the drying time at room temperature (0, 24, 48, 72, 96, 120 hours) and storage technique (room temperature, air conditioning, refrigerator) [13].…”

“…24, 48, 72, 96, 120 hours) [13]. The experimental design used for testing seeds after storage was a completely randomized design (CRD) with a factorial pattern with 2 factors, namely the drying time at room temperature (0, 24, 48, 72, 96, 120 hours) and storage technique (room temperature, air conditioning, refrigerator) [13].…”

“…The moisture content of the seeds was tested using the oven method at a temperature of 103 + 2 °C for 18 hours. The germination test used a mixture of sand and soil (1:1 v/v) in a greenhouse [1], while the analysis of biochemical content was carried out at the Seameo-Biotrop Laboratory in Bogor [13]. The responses observed in this study were seed moisture content (1), germination percentage (2), speed of germination (3), and biochemical content (carbohydrates, protein, and fat).…”

The Test of Melon (Cucumis melo L.) Seeds Viability On Various Levels of Fruit Storage Time and Seed Drying

“…Hal ini disebabkan karena benih tersimpan lembab di dalam buah cenderung berespirasi lebih tinggi dan juga disebabkan adanya konsumsi terhadap cadangan makanan yang telah diakumulasi benih yang mengakibatkan rendemen benih menjadi lebih rendah (Dias et al, 2006). Selain itu, ketika benih dikeringkan lebih lama maka kadar air benih lebih rendah atau benih kehilangan air lebih banyak (Yuniarti et al, 2016). Adanya kadar air benih yang rendah maka mempengaruhi berat kering benih dari benih tersebut.…”