Peningkatan resistensi tanaman bawang merah (Allium Ascalonicum L.) varietas Batu Ijo terhadap penyakit busuk pangkal menggunakan jamur Fusarium Oxysporum F.Sp Cepae Hipovirulen

INDONESIA: Produktivitas bawang merah mengalami penurunan sejak tahun 2014, salah satunya karena penyakit busuk pangkal bawang yang disebabkan oleh jamur patogen Fusarium oxysporum f.sp cepae. Penelitian ini bertujuan untuk menguji kemampuan Fusarium oxysporum f.sp cepae hipovirulen hasil penyinaran ultra violet dan lama penyinaran terhadap peningkatan resistensi tanaman bawang merah dalam menekan intensitas serangan Fusarium oxysporum f.sp cepae. Penelitian dilaksanakan di Laboratorium Cendawan Satuan Pelayanan Balai Perlindungan Tanaman Pangan dan Hortikultura Provinsi Jawa Barat, Laboratorium Hama dan Laboratorium Cendawan Stasiun Karantina Pertanian Kelas I Bandung, Rumah Kaca Balai Pengawas dan Sertifikasi Benih Tanaman Pangan dan Hortikultura Provinsi Jawa Barat pada bulan April-Oktober 2020. Penelitian ini dilaksanakan secara in vitro dan in vivo, penelitian secara in vitro dilakukan menggunakan rancangan acak lengkap (RAL) non faktorial dengan 5 perlakuan yaitu A, B, C, D, dan E (tanpa penyinaran UV, penyinaran UV selama 15, 30, 45, dan 60 menit) dan 4 ulangan. Sedangkan penelitian secara in vivo dilakukan menggunakan rancangan acak kelompok (RAK) non faktorial dengan 6 perlakuan yaitu A+, A-, B, C, D, E (tanpa perlakuan, penambahan Fusarium oxysporum f.sp cepae patogen, patogen + perendaman isolat hipovirulen penyinaran UV 15 menit, 30 menit, 45 menit, dan 60 menit) dan 4 ulangan. Hasil penelitian menunjukkan bahwa Fusarium oxysporum f.sp cepae hipovirulen hasil penyinaran UV mampu meningkatkan sistem ketahanan tanaman bawang merah dalam menekan intensitas penyakit Fusarium oxysporum f.sp cepae dengan lama penyinaran paling efektif untuk menurunkan patogenitas adalah 15 menit. Kata kunci: Bawang merah, busuk pangkal, Fusarium oxysporum f.sp cepae, hipovirulen, Induced Systemic Resistance, ISR, ultra violet ENGLISH: Basal rot disease is an important disease in shallot because it will reduce the production of shallots. Basal rot caused by the fungus Fusarium oxysporum f.sp cepae. The aims of this study is to know the ability of hypovirulent strains of Fusarium oxysporum f.sp cepae from ultraviolet exposure and duration of exposure to increased resistance of shallots in suppressing the intensity of basal rot attacks. The research was carried out at the Fungus Laboratory of the Food and Horticultural Plant Protection Service Unit of West Java Province, the Pest Laboratory and the Fungus Laboratory of the Class I Agricultural Quarantine Station in Bandung, the Greenhouse of the Supervisory Agency and Certification of Food and Horticultural Seeds of West Java Province in April-October 2020. This research was conducted in vitro and in vivo, in vitro research was carried out using a non-factorial completely randomized design (CRD) with 5 treatments, namely A, B, C, D, and E (without UV irradiation, UV irradiation for 15, 30, 45, and 60 minutes) and 4 repetitions. While the in vivo study was conducted using a non-factorial randomized block design (RBD) with 6 treatments, namely A +, A-, B, C, D, E (without treatment, addition of pathogenic Fusarium oxysporum f.sp cepae, pathogens + immersion of hypovirulent isolate exposure). UV 15 minutes, 30 minutes, 45 minutes, and 60 minutes) and 4 repetitions. The results showed that the hypovirulent strains of Fusarium oxysporum f.sp cepae was able to increase the resistance system of shallot in suppressing the intensity of basal rot with the most effective exposure time to reduce pathogenicity was 15 minutes. Key words: Basal rot disease, Fusarium oxysporum f.sp cepae, hipovirulence, Induced Systemic Resistance, ISR, Shallot, Ultra Viole