The effect of method and dosage application of biofungicide extract of Legundi leaf fermented with Trichoderma harzianum fungus for control of Fusarium wilt disease on shallots

Abstract

Legundi weed (Vitex trifolia) has the potential to be used as a biofungicide to control Fusarium wilt disease on shallots. For the manufacture of biofungoicides, legundi leaf extract was first fermented using the fungus Trichoderma harzianum. The aim of this study was to determine the effect of the method and dose of fermented Legundi leaf extract biofungicide on the Fusarium fungus that causes shallots wilt. The research was carried out in Senteluk Village, Batu Layar District, West Lombok Regency using an experimental method with a factorial randomized block design with two factors. As the main effect, namely the application of biofungicide fermented Legundi leaf extract consisting of two levels, namely: seed treatment before planting, and spraying treatment for plants aged 7 days after planting. Meanwhile, the simple effect is the application dose of fermented Legundi leaf extract biofungicide consisting of 5 levels, namely: 0.00 mL, 2.50 mL; 5.00 mL; 7.50 mL and 10.00 mL. The combination method and dose of fermented Legundi leaf extract biofungicide was repeated three times each, so there were 30 treatment combinations. The results obtained were the application of Legundi leaf extract biofungicides by soaking the seeds before planting at a starting dose of 2.50 mL to effectively control onion wilt disease. The applied biofungicide can increase plant height and increase the dry weight of the harvest.