Perbandingan Pengaruh Pemberian Monosodium Glutamate dan Garam Dapur terhadap pertumbuhan Tanaman Cabai (Capsicum annum L.)

Perbandingan Pengaruh Pemberian Monosodium Glutamate dan Garam Dapur terhadap pertumbuhan Tanaman Cabai (Capsicum annum L.)

Penulis : Putri Cahya Dinalhaq

Abstract 

Chili (Capsicum annuum L.) is a very popular plant in Indonesia. Care for chili plants needs to be done to increase plant growth and fruit quality. 

The purpose of this study was to compare the effect of monosodium glutamate (MSG) and table salt (NaCl) on chili plant growth. 

Monosodium glutamate (MSG) and table salt (NaCl) both contain sodium (Na) which is believed to have a good influence on the growth of chili plants. The administration of MSG and NaCl in chili plants used different concentrations, namely 10 grams and 15 grams. 

The results showed that MSG had a good effect on the growth of chili plants such as plant height, amount of flowers, and amount of fruit. 

Meanwhile, NaCl does not have a good influence on the growth of chili plants because too high salt content can cause plants to experience osmotic stress, nutrient imbalances, ion toxicity, and oxidative stress and also result in a decrease in the ability of plants to absorb water so that it can inhibit the photosynthesis process and affect metabolic processes. (Kristiono, et al, 2013). 

Keywords: Chili, Monosodium Glutamate (MSG), Kitchen Salt (NaCl) Abstrak Cabai (Capsicum annuum L.) adalah tanaman yang sangat populer di Indonesia. Perawatan pada tanaman cabai sangat perlu dilakukan untuk meningkatkan pertumbuhan tanaman dan kualitas buah. 

Tujuan dari penelitian ini adalah untuk mengetahui perbandingan pengaruh pemberian monosodium glutamate (MSG) dan garam dapur (NaCl) pada pertumbuhan tanaman cabai. 

Monosodium glutamate (MSG) dan garam dapur (NaCl) keduanya memiliki kandungan natrium (Na) yang dipercaya dapat memberikan pengaruh yang baik pada pertumbuhan tanaman cabai.