PEMBERIAN BERBAGAI SUHU DAN KONSENTRASI EKSTRAK BAWANG MERAH TERHADAP PEMATAHAN DORMANSI BENIH KOPI ARABIKA (Coffea Arabica L.)

Coffee plant Is one of the plantation commodities that are included in the category of strategic commodities, because many contribute to the Indonesian economy. The purpose of this study was to obtain a good soaking temperature and concentration of onion extract to break the dormancy of Arabica coffee beans. This study was carried out in the Seed Technology Laboratory, the Department of Agriculture, the University of Tadulako, in Agustus to October 2019. The research USES Random Group (Shelves) factorial design with du factor. One factor is the there-degree concentration of onion extract 40%, 50% and 60%. A secont factor is the four levels of submersion temperature 60°C, 50°C, 40°C and 30°C. The results showed that the treatment of immersion temperature of 60 ° C and onion extract concentration of 50% gave a good influence on hypocotyl height 6,42 (cm), length of radicular sprouts 11,63 (cm), and dry weight of sprouts 0,90 (g).