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PENGARUH KONSENTRASI ECO-ENZYME TERHADAP INTENSITAS SERANGAN FUSARIUM OXYSPORUM PADA TANAMAN CABAI (Capsicum annuum L.)

Jurnal Agroteknos · Vol. 13 No. 1 (2023)

DOI
10.56189/ja.v13i1.43313
ISSN
2527-4074
Published
2023-03-31
Publisher
Fakultas Pertanian Universitas Halu Oleo
Language
eng

Abstract

Red chili (Capsicum annuum L.) is a vegetable commodity that is widely consumed by Indonesian people, both as a food flavoring and for nutritional fulfillment. one of the reasons for the lack of maximum chili production is caused by fusarium wilt. This study aims to determine the effect of eco-enzyme concentrations on the intensity of F. oxysporum attack on chili plants. This research was arranged using a randomized block design (RBD) in which there were 6 treatments and 4 replications. The treatments were P0: No treatment (Control), P1: 1 mL Eco-enzyme/500 mL distilled water, P2: 1 mL Eco-enzyme/750 mL distilled water, P3: 1 mL Eco-enzyme/1000 mL distilled water, P4: 1 mL Eco-enzyme/1250 mL distilled water, and 1 mL Eco-enzyme/1500 mL distilled water. The research variables were plant height, number of leaves, time of appearance of fusarium wilt symptoms, and intensity of fusarium wilt attack. The results showed that the treatment of 1 mL of eco-enzyme/1500 mL of distilled water on the intensity of disease attacks showed that at 10 weeks MST the lowest attack intensity was 1,54%.

Keywords

Collaboration network of the authors

40 authors · 294 co-authorship links · showing the 40 most connected

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  • Universitas Halu Oleo
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Muhammad BotekUniversitas Halu Oleo24
AGUNG YUSWANAUniversitas Halu Oleo20
ABDUL RAHMANUniversitas Halu Oleo19
MARIADI MARIADIUniversitas Halu Oleo17
Andi KhaeruniUniversitas Halu Oleo13
Asmar HasanUniversitas Halu Oleo13
MUHAMMAD TAUFIKUniversitas Halu Oleo12
Vit Neru SatrahUniversitas Halu Oleo11
Rahayu MallarangengUniversitas Halu Oleo11
HS GusnawatyAffiliation unknown10
La Ode Santiaji BandeUniversitas Halu Oleo9
RAHAYU RAHAYUUniversitas Halu Oleo7
Abdul MadikiUniversitas Halu Oleo6
La Ode SafuanUniversitas Halu Oleo6
Andi NurmasUniversitas Halu Oleo6
Nini Mila RahniUniversitas Halu Oleo6
Gusnawaty HSUniversitas Halu Oleo6
Abdul RahmanUniversitas Halu Oleo6
IMRAN SUBAIRUniversitas Halu Oleo5
Tresjia Corina RakianUniversitas Halu Oleo4
ROBIATUL ADAWIYAHUniversitas Halu Oleo4
Arsy Aysyah AnasUniversitas Halu Oleo4
Hamirul HadiniUniversitas Halu Oleo4
Halim HalimUniversitas Halu Oleo4
RAHAYU MAffiliation unknown4
Dirvamena BoerUniversitas Halu Oleo4
LA KARIMUNAUniversitas Halu Oleo3
Sarawa SarawaUniversitas Halu Oleo3
La HataniAffiliation unknown3
Teguh WijayantoAffiliation unknown3
Andi BahrunUniversitas Halu Oleo2
MUHIDIN MUHIDINUniversitas Halu Oleo2

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/agroteknos/oai, first harvested 31 Okt 2026, last seen 1 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">PENGARUH KONSENTRASI ECO-ENZYME TERHADAP INTENSITAS SERANGAN FUSARIUM OXYSPORUM PADA TANAMAN CABAI  (Capsicum annuum L.)</dc:title>
	<dc:creator>SARNI, SARNI</dc:creator>
	<dc:creator>SYAIR, SYAIR</dc:creator>
	<dc:creator>HISEIN, WAODE SITI ANIMA</dc:creator>
	<dc:creator>TAUFIK, MUHAMMAD</dc:creator>
	<dc:creator>ARSYAD, MIRZA ARSIATY</dc:creator>
	<dc:creator>PAKKI, TERRY</dc:creator>
	<dc:creator>ASNIAH, ASNIAH</dc:creator>
	<dc:creator>ULFA, NUR ISNAINI</dc:creator>
	<dc:subject xml:lang="en-US">Capsicum annuum L; eco-enzyme; Fusarium wilt</dc:subject>
	<dc:description xml:lang="en-US">Red chili (Capsicum annuum L.) is a vegetable commodity that is widely consumed by Indonesian people, both as a food flavoring and for nutritional fulfillment. one of the reasons for the lack of maximum chili production is caused by fusarium wilt. This study aims to determine the effect of eco-enzyme concentrations on the intensity of F. oxysporum attack on chili plants. This research was arranged using a randomized block design (RBD) in which there were 6 treatments and 4 replications. The treatments were P0 : No treatment (Control), P1 : 1 mL Eco-enzyme/500 mL distilled water, P2 : 1 mL Eco-enzyme/750 mL distilled water, P3 : 1 mL Eco-enzyme/1000 mL distilled water, P4 : 1 mL Eco-enzyme/1250 mL distilled water, and 1 mL Eco-enzyme/1500 mL distilled water. The research variables were plant height, number of leaves, time of appearance of fusarium wilt symptoms, and intensity of fusarium wilt attack. The results showed that the treatment of 1 mL of eco-enzyme/1500 mL of distilled water on the intensity of disease attacks showed that at 10 weeks MST the lowest attack intensity was 1,54%.</dc:description>
	<dc:publisher xml:lang="en-US">Fakultas Pertanian Universitas Halu Oleo</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2023-03-31</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/agroteknos/article/view/43313</dc:identifier>
	<dc:identifier>10.56189/ja.v13i1.43313</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Agroteknos; Vol 13, No 1 (2023)</dc:source>
	<dc:source>2527-4074</dc:source>
	<dc:source>10.56189/ja.v13i1</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/agroteknos/article/view/43313/18992</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2023 Jurnal Agroteknos</dc:rights>
</oai_dc:dc>