Pengaruh Konsentrasi dan Lama Perendaman Air Kelapa Muda terhadap Pematahan Dormansi Benih Kopi Robusta (Coffea canephora L.)

Abstract

Effect of Concentration and Soaking Time of Young Coconut Water on Breaking Dormancy of Robusta Coffee Seeds (Coffea canephora L.). Physical dormancy in coffee seeds is caused by structural restrictions on the seed, such as a hard and impermeable seed coat that acts as a barrier for water and gas to enter the seed. The seeds can germinate after going through a natural seed dormancy period. So it is necessary to break the seed dormancy at least to shorten the dormancy period. This study aims to determine the effect of concentration and soaking time of young coconut water on breaking the dormancy of robusta coffee seeds. This research was conducted in the Green House of Tunas Dewata Nursery, Singakerta Village, Payangan Sub-district, Gianyar Regency, Bali 80572. This study used a factorial complete randomized design (CRD) with 2 factors. The first factor is the concentration of young coconut water consisting of 4 levels namely 0%, 30%, 60%, 90% and the second factor is the length of immersion of young coconut water consisting of 4 levels namely 0 hours, 6 hours, 12 hours, 18 hours. The results showed that based on regression analysis, the optimal concentration of young coconut water for breaking the dormancy of robusta coffee seeds was 45% with a germination rate of 81.47%. Based on regression analysis, the optimal soaking time of young coconut water for breaking the dormancy of robusta coffee seeds is 12 hours with a germination rate of 72.84%. The interaction of concentration and soaking time of young coconut water had a very significant effect on breaking dormancy on the variables of germination, growth uniformity, and root length. The more the concentration of young coconut water is increased up to 60% and the longer the soaking time up to 12 hours, the more the percentage of germination increases.