Detail Cantuman

ABSTRACT

IMPROVEMENT QUALITY OF SOYBEAN SEED (Glycine max) WERE EXPERIENCING DETERIORATION WITH INVIGORASI TECHNIQUE USING MATRICONDITIONING AND INOCULATION BACTERIA (Rhizobium sp). HARI SUCIONO, NIM. A41131708, MAJOR OF SEED PRODUCTION TECHNIQUE, AGRICULTURAL PRODUCTION DEPARTMENT, STATE OF POLYTECHNIC NEGERI JEMBER.

The research purpose to study the effect of matriconditioning treatment plus inoculant bacteria on improvement quality of soyben, seed and quality of yield soybean held in the farm state of politeknik negeri jember. The study was conducted two phases, 1. Matriconditioning rice husk treatment, 2. Compatibility Rhizobium bacetria treatment to improve the quality of soybeen seed deteriorated. This study using two-factor treatments. Factor 1 is, M1 (without matriconditioning) and M2 (treatment with matriconditioning). Factor 2 that is, R1 (without bacterial inoculant rhizobium sp) and R2 (treatment with bacterial inoculant Rhizobium sp). This study using four treatments namely Treatment Without Matriconditioning and inoculant bacteria Rhizobium sp (M0R0), Treatment Matriconditioning Without inoculant bacteria Rhizobium sp (M1R0), Treatment Without Matriconditioning with inoculant bacteria Rhizobium sp (M0R1) and Treatment with Matriconditioning and inoculant bacteria Rhizobium sp (M1R1). Data were analyzed using the formula F test (ANOVA) followed calculations by DMRT level 5%. The results show that use technique of invigoration Matriconditioning rice husk interaction which inoculation Rhizobium sp very real able to provide an increase the quality and productivity of the soybeen seeds and yiled that have experienced deteriorated. Improving the quality and productivity of seed Viability reaches 96.67%, Vigor 85%, KCT 21.76%, height of plant 79.79cm , chlorophyll content 47.62%, weight of root nodules 2,34gr, number of root nodule 22,19, weight planting seeds 46.37gr and weight of 1000 seeds 128.05gr .

Keywords: soybean, deteriorated, invigoration, matriconditioning, inoculant rhizobium