PENGEMBANGAN METODE PENETAPAN KADAR AIR BENIH SAGA POHON (Adenanthera pavoninaL) DENGAN METODE OVEN SUHU RENDAH DAN TINGGI

Heny Agustin, Yudha Prananda

Abstract


Pengujian kadar air benih secara umum telah diatur oleh International Seed Testing Association untuk
berbagai keperluan, namun beberapa komoditi belum diatur secara jelas termasuk benih saga pohon. Oleh karena
itu pengembangan uji kadar air pada benih saga pohon dirasa perlu untuk dilakukan. Penelitian ini bertujuan untuk
mengembangkan uji kadar air benih saga pohon dengan dua metode oven yaitu suhu rendah dan tinggi. Penelitian
dilaksanan di Lab. Agroekoteknologi, Universitas Trilogi sejak September-Desember 2016. Penelitian terdiri atas
dua percobaan yaitu dengan metode oven suhu rendah (103±2)oC dan suhu tinggi (133±2)oC yang keduanya
menggunakan Rancangan Acak Kelompok dua faktor yaitu perlakuan benih saat di oven dan lamanya pengovenan.
Untuk metode oven suhu rendah, faktor perlakuan benih saat di oven terdiri atas tiga taraf yaitu benih utuh, benih
dibelah dua, benih dihaluskan dan lamanya pengovenan terdiri atas empat taraf yaitu 17 jam, 19 jam, 21 jam, dan
23 jam. Untuk metode oven suhu tinggi, faktor perlakuan benih saat dioven terdiri atas tiga taraf yaitu benih utuh,
benih dibelah dua, benih dihaluskan dan faktor lamanya pengovenan terdiri atas lima taraf yaitu 1 jam, 2 jam, 3
jam, 4 jam, dan 5 jam. Hasil percobaan menunjukkan bahwa kadar air benih saga pohon dapat dilakukan dengan
metode oven suhu rendah selama 17 jam dengan perlakuan benih dibelah dua atau selama 19-23 jam dengan
perlakuan benih utuh. Pengujian kadar air dengan metode suhu tinggi untuk perlakuan lamanya pengovenan dapat
dilakukan selama 1 jam dan untuk perlakuan benih saat di oven dapat dilakukan dalam keadaan benih utuh.
Kata kunci: benih utuh, benih dibelah dua, benih dihaluskan, lamanya pengovenan.
ABSTRACT
International Seed Testing Association generally rules the testing method of seed moisture content for
various purposes. However, some commodities have not been clearly regulated including saga seeds. Therefore,
the development of seed moisture content testing for saga seeds is considered necessary. The objective of the study
was to develop seed moisture content testing using two oven methods, namely low and high constant temperature.
It was conducted at Integrated Lab. of Agroecotechnology, Department of Agroecotecnology, Trilogi University
starting from September to December 2016. Two experiments which were low constant temperature oven method
(103±2) oC and high constant temperature oven method (133±2) oC were tested using two factors randomized
group design. The factors were seed treatment in the oven and period of seed drying. Low constant temperature
method used 3 levels of seed treatment (whole seed, half seed, and ground seed, respectively) and 4 levels of drying
period (17, 19, 21, and 23 hours, respectively). While high constant temperature method used 3 levels of seed
treatment (whole seed, half seed, and ground seed, respectively) and 5 levels of drying period (1, 2, 3, 4, and 5
hours, respectively). The results showed that saga moisture content could be determined using low temperature
method with 17-hour drying period for half seeds or 19-23 hours of drying period for whole seeds. As for high
temperature method, seed moisture content testing could be done when seeds were dried for 1 hour, while for seed
treatment in the oven conducted for whole seeds.
Key words: whole seed, half seed, ground seed, period of seed drying.


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DOI: http://dx.doi.org/10.20884/1.agrin.2017.21.1.335

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Agriculture Research Journal
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