Karakter Morfofisiologi dan Produksi beberapa Varietas Cabai Merah (Capsicum annuum L.) dengan Aplikasi Pupuk Hayati Cair

Abstract

Limited availability of soil nutrients often encourages farmers to rely on inorganic fertilizers continuously, which is a challenge for the implementation of sustainable agriculture. One strategy that can be applied to overcome this problem is the use of liquid biofertilizers accompanied by the selection of superior varieties. The purpose of this study was to identify the morphophysiological response and production of red chili plants to the application of liquid biofertilizers on several red chili varieties. This study was conducted in the land of the Agricultural Training and Mechanization Unit of the Horticultural Food Security Service of North Sumatra Province with an altitude of 32 meters above sea level and observations were made at the Biotechnology Laboratory, Faculty of Agriculture, Universitas Sumatera Utara from January to, using a randomized block design with 2 factors. The first factor is the application of liquid biofertilizers consisting of 0 ml/L, 10 ml/L, 20 ml/L, 30 ml/L and the second factor is the use of red chili varieties consisting of Lokal Putih, Lokal Hijau, Dji-Tu F1, Laju F1. The results showed that the application of liquid biofertilizer at a dose of 30 ml/L increased the vegetative growth of red chili peppers (plant height, number of branches, stem diameter), accelerated fruit maturity, and increased red chili production per plot. A dose of 10 ml/L of liquid biofertilizer accelerated flowering and fruit weight, while a dose of 30 ml/L increased fruit length, chlorophyll a, b, and total content, capsaicin content, and carotenoid content. The use of the local white variety resulted in faster plant height and flowering time. The Dji-Tu F1 variety had advantages in stem diameter, fruit length, higher fruit weight and total production per plot, higher chlorophyll b and total content, and carotenoid content. Meanwhile, the Laju F1 variety had advantages in a greater number of branches, earlier fruit maturity, and higher chlorophyll a and capsaicin content. The interaction between liquid biofertilizer application and variety usage influenced the increase in chili fruit weight, with the best dose being the Dji Tu F1 variety without liquid biofertilizer application.