Pematahan Dormansi Biji Kopi Robusta (Coffea Canephora Pierre Ex A. Froehner) Dengan Larutan Ekoenzim

Refina Anindita, Dwijowati Asih Saputri, Shinta Anisya, Nurhaida Widiani

Sari


Dormancy in coffee beans is one of the obstacles in the supply of coffee seedlings. Dormancy breakdown in seeds can be done by soaking the seeds in an acidic solution. Eco enzyme is a fermented fruit and vegetable waste that has acidic properties. This study aims to determine pH eco enzyme ecoenzymes made from orange, watermelon and pineapple peelsand  the length of soaking and the appropriate dose of eco-enzyme to break dormancy in robusta coffee beans. The research was conducted from January to May 2023 using a Factorial Randomized Design with 2 factors. The first factor is the concentration of eco enzyme with 4 levels, namely 0% (K0), 25% (K1). 50% (K2) and 100% (K3), the second factor is the length of soaking with 3 levels, namely 8 hours (W1), 16 hours (W2) and 24 hours (W3). The results showed that the pH of eco enzymes from orange, watermelon and pineapple peels had an acidic pH, namely 3.7. Eco enzyme dose treatment and soaking time affect the dormancy of Robusta coffee beans.The best dose of eco-enzyme to break the dormancy is 100% eco-enzyme concentration, while the best soaking time is 24 hours.

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E-ISSN (online): 2964-6820

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Fakultas Sains dan Teknologi
Universitas Islam Negeri Raden Fatah Palembang
email: semnassaintek_uin@radenfatah.ac.id
 

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