The Effect of Giving Water Flow and Shallot Extract to the Viability of Arabica Coffee Seeds (Coffea arabica L.)
DOI:
https://doi.org/10.32734/joa.v8i2,.5275Keywords:
arabica coffee seed, giving water flow, shallot extract concentration, viabilityAbstract
The coffee germination process needed a relatively long time it because the coffee seed has a hard seed shell that is impermeable to water. To maximize the germination of coffee seeds need to be treated before planting. The objective of research to know the effect of giving water flow and shallot extract to the viability of arabica coffee seeds. This research was conducted at Seed Technology Laboratory of the Agriculture Faculty, Universitas Sumatera Utara, Medan from October to December 2018, using randomized block design with 2 factors of treatment. The first factor was giving water flow with 4 levels i.e. control, 1, 2 and 3 days. The second with shallot extract concentration with 4 levels i.e. control, 20%, 40% and 60%. Observed variables were germination rate, germination percentage, vigor index, hypocotyl length, sprout wet weight and sprout dry weight. The results showed the interaction of giving water flow for 1 day and giving shallot extract 40% and 60% can increase the germination percentage by 100%, the interaction of giving water flow for 1 day and giving shallot extract 40% can increase the vigor index by 0,50. The treatment giving water flow can increase the viability of Arabica coffee seeds against all observational parameters i.e. the best at 1 day treatment. The treatment giving shallot extract can increase the viability of Arabica coffee seeds to the of germination rate, hypocotyls length, sprout wet weight and sprout dry weight i.e. the best at concentration of 40%.
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