EFEKTIVITAS ASAM SULFAT (H2SO4) PADA PEMATAHAN DORMANSI BENIH TERHADAP PERKECAMBAHAN DAN PERTUMBUHAN KOPI ARABIKA (Coffea arabica L.) VARIETAS SIGARAR UTANG

BUKIT, OBRINA ENINTA BR (2025) EFEKTIVITAS ASAM SULFAT (H2SO4) PADA PEMATAHAN DORMANSI BENIH TERHADAP PERKECAMBAHAN DAN PERTUMBUHAN KOPI ARABIKA (Coffea arabica L.) VARIETAS SIGARAR UTANG. Skripsi thesis, UPN Veteran Yogyakarta.

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Abstract

EFEKTIVITAS ASAM SULFAT (H2SO4) PADA PEMATAHAN
DORMANSI BENIH TERHADAP PERKECAMBAHAN DAN
PERTUMBUHAN KOPI ARABIKA (Coffea arabica L.)
VARIETAS SIGARAR UTANG
Oleh: Obrina Eninta Br Bukit
Dibimbing oleh: Bambang Supriyanta
ABSTRAK
Kopi arabika merupakan salah satu benih ortodoks yang memiliki tipe dormansi
fisik dimana kulit biji yang keras sehingga menjadi penghalang proses masuknya
air dan mengakibatkan waktu dormansi yang cukup lama. Pematahan dormansi
benih kopi dapat dilakukan dengan menggunakan asam kuat yaitu asam sulfat
(H2SO4), selain itu lama perendaman juga memegang peran penting dalam
menentukan keberhasilan pematahan dormansi. Penelitian ini menggunakan
Rancangan Acak Lengkap (RAL) yang terdiri dari 10 perlakuan dengan 3 ulangan.
S0: Kontrol (perendaman dengan aquades), S1: Asam Sulfat 10% selama 15 menit,
S2: Asam Sulfat 10% selama 20 menit, S3: Asam Sulfat 10% selama 25 menit, S4:
Asam Sulfat 15% selama 15 menit, S5: Asam Sulfat 15% selama 20 menit, S6:
Asam Sulfat 15% selama 25 menit, S7: Asam Sulfat 20% selama 15 menit, S8:
Asam Sulfat 20% selama 20 menit, S9: Asam Sulfat 20% selama 25 menit. Hasil
pengamatan dianalisis dengan ANOVA taraf 5% dan dilanjutkan dengan uji DMRT
taraf 5%. Hasil penelitian menunjukkan perlakuan asam sulfat (H2SO4)
berpengaruh nyata dalam pematahan dormansi terhadap semua parameter.
Perlakuan asam sulfat 20% selama 20 menit paling baik dan efektif pada semua
variabel pengamatan dalam pematahan dormansi benih kopi Sigarar Utang.
Kata Kunci: Benih Kopi Arabika, Dormansi, Asam Sulfat, Lama Perendaman
vi
EFFECTIVENESS OF SULFURIC ACID (H2SO4) IN BREAKING SEED
DORMANCY ON THE GERMINATION AND GROWTH OF ARABICA
COFFEE (Coffea arabica L.) SIGARAR UTANG VARIETY
By: Obrina Eninta Br Bukit
Supervised by: Bambang Supriyanta
ABSTRACT
Arabica coffee is one of the orthodox seeds that has a physical dormancy type where the
hard seed coat becomes a barrier to the entry of water and results in a fairly long dormancy
time. Breaking coffee seed dormancy can be done using a strong acid, namely sulfuric
acid (H2SO4), in addition, the soaking time also plays an important role in determining the
success of breaking dormancy. This study used a Completely Randomized Design (CRD)
consisting of 10 treatments with 3 replications. S0: Control (soaking with distilled water),
S1: 10% sulfuric acid for 15 minutes, S2: 10% sulfuric acid for 20 minutes, S3: 10%
sulfuric acid for 25 minutes, S4: 15% sulfuric acid for 15 minutes, S5: 15% sulfuric acid
for 20 minutes, S6: 15% sulfuric acid for 25 minutes, S7: 20% sulfuric acid for 15 minutes,
S8: 20% sulfuric acid for 20 minutes, S9: 20% sulfuric acid for 25 minutes. The results of
the observations were analyzed by ANOVA at a level of 5% and continued with the
DMRT test at a level of 5%. The results showed that sulfuric acid (H2SO4) treatment had
a significant effect on dormancy breaking on all parameters. Treatment with 20% sulfuric
acid for 20 minutes was the best and most effective on all observation variables in
breaking the dormancy of Sigarar Utang coffee seeds.
Keywords: Arabica Coffee Seeds, Dormancy, Sulfuric Acid, Soaking Time
vii

Item Type: Tugas Akhir (Skripsi)
Uncontrolled Keywords: Arabica Coffee Seeds, Dormancy, Sulfuric Acid, Soaking Time
Subjek: S Agriculture > S Agriculture (General)
Divisions: Fakultas Pertanian > (S1) Agroteknologi
Depositing User: Eko Yuli
Date Deposited: 06 Oct 2025 06:21
Last Modified: 06 Oct 2025 06:21
URI: http://eprints.upnyk.ac.id/id/eprint/44085

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