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Efektifitas Pemberian Monosodium Glutamat (MSG) untuk Meningkatkan Pertumbuhan Tanaman Sawi Hijau (Brassica juncea L.)
Abstract
Caisim (Brassica juncea L.) Caisim is one type of leafy vegetable that is widely favored by Indonesian consumers because it contains various nutrients that are beneficial for health. The content of caisim is protein, fat, carbohydrates, Ca, P, Fe, Vitamin A, Vitamin B, and Vitamin C. According to Lestari (2015). MSG is made through a fermentation process from molasses by bacteria (Brevibacterium lactofermentum). In this fermentation process, glutamic acid will first be produced. The glutamic acid that occurs from this fermentation process is then added with soda (Sodium Carbonate), so that MSG will be formed. Then it is purified and crystallized, so that it is a pure crystal powder that is ready to be sold on the market (Sukmana, 2010). The raw materials used to make MSG are molasses, dextrose, and raw sugar. The sugar that bacteria use as a substrate is fermentable sugar (sucrose, fructose, and glucose). In addition to cane molasses, tapioca flour which is starch and raw sugar can also be used as a raw material for fermentation (Kurihara, 2019). This study aims to obtain the right dose for caisim plants and to determine the effect on the growth and yield of caisim plants. The design used was a Completely Randomized Design (CRD) consisting of five treatments and five replications of MSG dose types including A (0 Control), B (3 gr MSG), C (6 gr MSG), D (9 gr MSG), E (12 gr MSG). The results showed that the administration of monosodium glutamate (MSG) had a significant effect on the growth and yield of caisim plants. Treatment D (9 gr MSG) was the best treatment with a plant height of 15.80 cm, number of leaves 6.25 cm, leaf area 20.63 cm and fresh weight 126 gr.
Keywords: caisim, monosodium glutamate (MSG), growth, results
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DOI: https://doi.org/10.36987/agroplasma.v12i1.7079
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