CHARACTERIZATION OF ROTTEN MUSHROOMS SALAK AFTER EXPOSURE OF
CLOVE ESSENTIAL OIL WITH DIFFERENT TIME INTERVALS
Ilham Rahmanda Putra1 , Yulmira Yanti2, Riska3
1Mahasiswa Proteksi Tanaman
2Dosen Proteksi Tanaman Fakultas Pertanian Universitas Andalas
3Peneliti Balai Penelitian Buah Tropika
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Diterima / Disetujui
ABSTRACT
Salak fruit has easily damaged and short-lived properties. Control of rotten diseases taper tip can use clove essential oil containing eugenol compounds are antifungi. Experiment experimentally with a complete randomized design (RAL) 6 treatment. Each treatment is repeated 5 times. Observations of rotten salak fruit obtained from traditional markets showed that the symptoms of the disease seen on the skin of the fruit in the form of a bunch of white and black mushroom mycelium caused by thielaviopsis paradoxa. The highest intensity of disease severity was in treatments B (12 hours) and E (72 hours) which was 63%. Then followed by treatment C (24 hours) which is 56%, treatment A (6 hours) as much as 53%, and treatment D (48 hours) as much as 50%.
Key words : Salak, Clove essential oil, Thielaviopsis paradoxa
