Pengaruh Aplikasilarutan Pestisida Ekstrak Serai Wangi dan Bawang Putih terhadap Serangan Hama Kutu Daun (Aphis gossypi) pada Tanaman Cabai Rawit (Capsicum Frutescens L)
DOI:
https://doi.org/10.51574/jip.v4i1.236Keywords:
Cabai Rawit, Hama Kutu Daun, Ekstrak Serai Wangi dan Bawang PutihAbstract
Penelitian ini bertujan untuk mengetahui bagaimana pengaruh dan konsentrasi ekstrak serai wangi dan bawang putih terhadap serangan hama kutu daun pada tanaman cabai rawit. Penelitian ini dilaksanakan di kebun percobaan II Fakultas Pertanian Universitas Cokroaminoto Palopo, di Jalan Lamaranginang, kelurahan Batupasi, Kecamatan Wara Utara, Kota Palopo. mulai Pada bulan Desember sampai Februari 2023. Metode yang digunakan pada penelitian ini adalah Rancangan Acak Kelompok (RAK) yang terdiri dari 5 perlakuan dan 4 ulangan. Sehingga terdapat 20 unit percobaan. setiap unit percobaan terdiri atas 2 sampel tanaman terdapat 40 unit tanaman. Adapun perlakuan P0 = tanpa perlakuan, P1= ekstrak serai wangi 30 ml/L dan bawang putih 30ml/L, P2 = ekstrak serai wangi 40ml/L dan bawang putih 40ml/L, P3 = ekstrak serai wangi 50ml/L dan bawang putih 50ml/L, P4 = ekstrak serai wangi 60ml/L dan bawang putih 60ml/L. Hasil penelitian menunjukkan bahwa pengaplikasian ekstrak serai wangi dan bawang putih menunjukkan persentase mortalitas tertinggi pada perlakuan P4 (60ml/L) dengan rata-rata 85 %. P4 (60ml/L) merupakan perlakuan terbaik dengan nilai rata-rata 18,72%. Hal ini diduga konsentrasi ekstrak seari wangi dan bawang putih 60ml/L air memiliki kepekatan yang tinggi sehingga zat bioaktif yang dikandungnya mampu menekan populasi hama kutu daun pada tanaman cabai rawit.
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