Chili plant response to the concentration of neem leaf fermentation and banana hump

Abstract

The purpose of this study was to determine the growth and production of chili (Capsicum
annuum L.) Plants in the concentration of fermented neem leaves and banana hump varieties.
The research took place from March to July 2019 in the Gapoktan Repeh Rapih Garden,
Sukamantri Village, Tamansari District, Bogor Regency, and West Java. The study used factorial
randomized block design (RBD) consisting of two factors, namely, the concentration treatment of
neem leaf fermentation and various banana varieties of tubers. The concentration of neem leaf
fermentation used consists of four levels, namely: 1). M0 = 0% (Control), 2). M1 = 15% (15 ml
neem + 85 ml water), 3). M2 = 30% (30 ml neem + 70 ml water), M3 = 45% (45 ml neem + 55
ml water). Banana weevil consists of three varieties, namely: Ambon, kepok, and horn with a
concentration of 30% (30 ml + 70ml water). The results showed that the treatment of various
varieties of banana hump had an effect on the variables of stem diameter, number of leaves,
crown width, and fruit length, but did not affect the number of fruits, fruit weight, fruit diameter,
and weight of chili plants. The concentration of neem leaf fermentation M3 (45%) influences the
intensity variable of aphids. Based on the results of this study, the concentration of neem leaf
fermentation and banana hump varieties also have the potential to be applied in research
locations throughout Indonesia with the same growing requirements.