Production Of Soybean Glycine Max L. MERR. Anjasmoro Varieties With Mycorrhizal And Azotobacter Inoculation On Ultisol

Abstract The objective of research was to analyze the production of soybean Glycine max L.Merr. Anjasmoro varieties with the application of various doses of Azotobacter sp. and Mycorrhizae on ultisol and to obtain the information on the dose of combination of Azotobacter sp. and Mycorrhizal optimal in order the combination can be applied to improve soybean production at the field scale. The experiment was conducted in a greenhouse from August to December 2013 in the scale of polybags . The study was conducted with a completely randomized factorial design with two factors. The first factor is the Azotobacter sp. consists of three levels i.e. without Azotobacter Azotobater with a density of 103 CFU ml-1 and Azotobater with a density of 106 CFU ml-1. The second factor is Mycorrhizae consists of four levels i.e. without Mycorrhizae Mycorrhiza 10 g Mycorrhiza 20 g Mycorrhiza 30 g there are 12 combinations of treatments and was repeated four times. Soybean Anjasmoro varieties give different responses of inoculation of Azotobacter sp and Mycorrhiza on ultisol. Inoculation of Azotobacter sp and Mycorrhizae on ultisol significant effect on number of pods number of pods main stem number of pods branches number of pods containing weight pods number of seeds seed dry weight. Azotobacter sp. did not give significant effect in harvesting index however at Mycorrhizae real effect. Inoculation with Azotobacter sp density of 103 CFU ml-1 and Mycorrhizae of 30 g influence on the best of the number pods pods main stem number of pods branches number of pods containing weight pods number of seeds seed dry weight harvest index and weight of 100 seeds dry. Highest protein content is the of treatment without Azotobacter sp. and Mycorrhiza 20 g