RESPONS MIKROTUBERISASI KENTANG (Solanum tuberosum L.) TERHADAP PERBEDAAN SUHU INKUBASI SECARA IN VITRO

Hilda Yanti Br Torus Pane, Rhiki Budianto, Jerry Maulana Siregar, M Reza Alfikri, Windar Hidayati Lubis


Abstract


Suhu merupakan salah satu faktor lingkungan yang berperan penting dalam pembentukan dan perkembangan umbi mikro kentang secara in vitro. Penelitian ini bertujuan mengevaluasi respons mikrotuberisasi kentang terhadap perbedaan suhu inkubasi berdasarkan waktu muncul umbi, jumlah umbi, dan diameter umbi. Penelitian dilakukan pada tiga kondisi lingkungan, yaitu laboratorium dengan kisaran suhu 18,25–18,75 °C, ruang dengan kisaran 22,50–27,00 °C, dan rumah kaca dengan kisaran 29,50–33,50 °C selama delapan minggu dalam kondisi gelap. Data dianalisis menggunakan analisis ragam berdasarkan rancangan acak kelompok (RAK), dan perbedaan nilai tengah diuji menggunakan Duncan Multiple Range Test (DMRT) pada taraf 5%. Hasil penelitian menunjukkan bahwa kondisi suhu berpengaruh nyata terhadap waktu muncul umbi, jumlah umbi, dan diameter umbi. Waktu muncul umbi paling cepat diperoleh pada kondisi laboratorium, yaitu 6,00 hari, diikuti kondisi ruang 9,00 hari dan rumah kaca 12,40 hari. Jumlah umbi pada kondisi laboratorium mencapai 5,00 umbi, sedangkan pada kondisi ruang dan rumah kaca masing-masing sebesar 3,00 dan 1,50 umbi. Diameter umbi pada kondisi laboratorium sebesar 4,79 mm, kondisi ruang 4,15 mm, dan rumah kaca 2,21 mm. Secara keseluruhan, kisaran suhu 18,25–18,75 °C memberikan respons mikrotuberisasi yang lebih baik dibandingkan kondisi suhu yang lebih tinggi

Keywords


kentang, mikrotuberisasi, suhu inkubasi, umbi mikro, in vitro

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DOI: https://doi.org/10.30743/best.v9i2.14500

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