The effectiveness of the Formulation of Cocoa Pod Husk (Theobroma cacao L.) Based Botanical Fungicides on Fusarium Wilt Disease on Tomato Plants

Abstract

The study was conducted to determine the effectiveness of botanical fungicide formulations of cacao pod husk (Theobroma cacao L.) on the intensity of fusarium wilt in tomato plants. The research was carried out at the Biology Experimental Laboratory in Universitas Negeri Makassar, South Sulawesi, Indonesia. The study design used a Completely Randomized Design (CRD) with six treatments, namely KSH (control of health treatment without treatment), KSK (control of sick plants treated F. oxysporum f.sp licopersicy), BSTR (benomyl + treatment of F. oxysporum f.sp licopersicy). EKBK (treatment of cacao pod husk extract + treatment of F. oxysporum f.sp licopersicy). The EKBK treatment used cacao pod husk extract with 3 types of concentration, namely: 2% (v/v); 5% (v/v); and 8% (v/v). Each treatment consisted of 10 replications so that the total number was 60 experiment units. Observations included the number of yellowing and deciduous leaves due to the Fusarium oxysporum attack on tomato plants. The results showed that botanical fungicides from cacao pod husk extract were able to reduce the intensity of fusarium wilt attacks. At a concentration of 2% (v/v) tomato plants that were attacked by fusarium wilt by 54%; concentration of 5% (v/v) of tomato plants attacked by fusarium wilt at 34.5%; and a concentration of 8% (v/v) of tomato plants attacked by fusarium wilt at 23.8%. The results obtained showed that the intensity of the attacks that occurred in the use of botanical fungicides from cacao pod husk extract was lower than the use of synthetic fungicides (benomyl) which was equal to 39.0%.