Pengaruh Thidiazuron dan Sukrosa terhadap Pembentukan Umbi Mikro Asal Stek Kentang (Solanum tuberosum L.) pada Media MS secara in vitro

Abstract

This study aims to obtain TDZ and sucrose concentrations on the formation of microbials on potato cuttings (Solanum tuberosum L.) in MS Media In vitro. This research was conducted in Laboratory of Tissue Culture of UPT/Balai Benih Induk Hortikultura Dinas Tanaman Pangan dan Hortikultura Propinsi Sumatera Utara, yang beralamat di Jl. Karya Jasa No. 6 Gedung Johor Medan, which was carried out from May to August 2017. This research uses Factorial Complete Random Design with 2 treatment factors that are TDZ and Sucrose concentration. The first factor is TDZ concentration with symbol (T) consisting of 3 levels namely: T1 = 0,2 ppm, T2 = 0,4 ppm and T3 = 0,6 ppm. The second factor is the concentration of Sucrose with symbol (S) consisting of 3 levels: S1 = 20 g / liter, S2 = 30 g / liter and S3 = 40 g / liter. The results showed that the TDZ concentration up to 0.6 ppm had significant effect on plant height and number of leaves, but no significant effect on root number, root length and wet weight of planlet. Treatment of sucrose concentration up to 40 g / l water had significant effect on plant height, number of leaves, root number, root length and wet weight of planlet. The interaction between TDZ and Sucrose treatment had no significant effect on plant height, number of leaves, root number, root length and wet weight of planlet.