Isolasi dan Uji Kemampuan Bakteri Rizosfer dalam Menghambat Pertumbuhan Jamur Patogen Pada Buah Kakao (Theobroma cacao Linn.)

Abstract

Penelitian mengenai “Isolasi dan Uji Kemampuan Bakteri Rizosfer dalam. Menghambat Pertumbuhan Jamur Patogen Pada Buah Kakao (Theobroma cacao Linn.)” telah dilakukan di di Laboratorium Mikrobiologi FMIPA USU Medan dari bulan Maret sampai dengan September 2017. Isolat bakteri rizosfer menunjukkan bahwa ketiga isolat mampu menghambat perkembangan jamur patogen dengan daya hambat berkisar 10,44-32.58 %. Pada akhir pengamatan hari ke 4, uji kemampuan bakteri rizosfer dalam menghambat jamur patogen pada buah kakao (Theobroma cacao Linn.) menunjukkan Bakteri rizosfer Ba-Sp1 memiliki daya hambat paling besar 32.58 %. Pada pengamatan tiap harinya, proses penghambatan pertumbuhan jamur patogen ditandai dengan koloni jamur patogen memendek dan terdapat jarak pemisah antara koloni jamur patogen dengan koloni bakteri antagonis. Research on “Isolation and Testing of Rizosphere Bacterial Capsules. Inhibiting Growth of Pathogens in Cocoa Fruit (Theobroma cacao Linn.)” Has been conducted at the Microbiology Laboratory of FMIPA USU Medan from March to September 2017. Rizosphere bacterial isolation showed that all three isolates were able to inhibit the development of pathogenic fungi with inhibitory resistance ranging from 10.44 % to 32.58 %. At the and of day 4 obsevation, rhizhosphere bacterial capability test in inhibiting pathogenic fungi in cocoa fruit (Theobroma cacao Linn.). Showed Ba-Sp1 rhizhosphere bacteria had 32.58% inhibitory capacity. Rizosphere bacterial isolates showed that all there isolates were able to inhibit the development of pathogenic fungi with inhibitory resistance ranging from 10.44 to 32.58%. At the and of the day 4 observation, rhizosphere bacteria capability test in inhibiting pathogenic fungi in cocoa fruit (Theobroma cacao Linn). Showed Ba-Sp1 rhizosphere bacteria had 32.58% inhibitory capacity