PEMANFAATAN RUMPUT LAUT MERAH (Laurencia papillosa) SEBAGAI PUPUK CAIR MELALUI PERBEDAAN METODE FERMENTASI

Krisman Umbu Henggu; Rambu Fretty Clarita Ng. Djawa; Septiani Rambu Lingga; Robinson Umbu Lapu; Ferlinus Rawa Ndihi; Eman N Bureni; Yopi Nurdiasyah

doi:10.15578/bjsj.v4i2.11511

PEMANFAATAN RUMPUT LAUT MERAH (Laurencia papillosa) SEBAGAI PUPUK CAIR MELALUI PERBEDAAN METODE FERMENTASI

Krisman Umbu Henggu, Rambu Fretty Clarita Ng. Djawa, Septiani Rambu Lingga, Robinson Umbu Lapu, Ferlinus Rawa Ndihi, Eman N Bureni, Yopi Nurdiasyah

Abstract

Rumput laut Laurencia pappilosa merupakan salah satu jenis rumput laut liar yang tumbuh dipesisir. Namun, rumput laut tersebut belum dimanfaatkan dengan baik. Berdasarkan komposisi kimia, rumput laut Laurencia pappilosa memiliki kandungan makro dan mikromolekul yang dapat dimanfaatkan sebagai pupuk cair. Penelitian ini mengkaji pengaruh perbedaan fermentasi aerob dan anaerob terhadap total asam laktat pupuk cair rumput laut Laurencia papillosa serta aplikasinya pada sayuran. Fermentasi rumput laut Laurencia papillosa dilakukan selama 12 hari, lalu diaplikasikan pada sayuran Sawi (Brassica chinensis var. parachinensis) pada 28 hari pemeliharaan. Perlakuan fermentasi aerob dan anaerob memberikan perbedaan nyata (P<0,05) pada total nitrogen pupuk cair rumput laut. Rerata total nitrogen pada fermentasi aerob yakni 4,41±0,36%, sedangkan anerob 3,47±0,93%. Aplikasi pupuk cair memiliki pengaruh yang nyata (P>0,5) terhadap rata-rata tinggi sayuran Sawi. Rasio tinggi akhir sayuran tersebut secara berturut-turut yakni tanpa perlakuan 22,45±5,23 cm, pupuk cair komersil 25,31±0,88, fermentasi Laurencia papillosa secara aerob 22,69±0,92 cm dan anerob 29,78 ±0,92 cm

Keywords

aerob; anaerob; fermentasi; laurencia papillosa; pupuk cair.

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DOI: http://dx.doi.org/10.15578/bjsj.v4i2.11511