?url_ver=Z39.88-2004&rft_id=1957061005&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PERAKITAN+PLANLET+PISANG+CAVENDISH+(Musa+acuminata+Colla)%0D%0ATOLERAN+CEKAMAN+GARAM+(NaCl)+BERBASIS+BIOTEKNOLOGI%0D%0ASECARA+IN+VITRO&rft.creator=Khairunnisa+%2C+Rizqika+Amanda+Putri&rft.subject=500+ilmu+pengetahuan+alam+dan+matematika&rft.subject=570+Biologi&rft.description=Pisang+merupakan+salah+satu+komoditas+hortikultura+yang+banyak%0D%0Adikonsumsi+masyarakat+karena+mudah+diperoleh+dengan+harga+yang+relatif+murah%0D%0Adan+sebagai+sumber+gizi.+Salah+satu+kendala+dalam+budidaya+tanaman+pisang%0D%0Ayakni+kondisi+tanah+yang+mengandung+kadar+garam+yang+tinggi+sehingga%0D%0Amenyebabkan+cekaman+bagi+tanaman.+Pada+kondisi+tersebut+dapat+membahayakan%0D%0Atanaman+karena+dapat+meningkatkan+tekanan+osmotik+sehingga+akar+tidak+mampu%0D%0Amengambil+air+dari+lingkungan.+Perkembangan+bioteknologi+yang+dapat%0D%0Adigunakan+untuk+memperbaiki+karakter+suatu+tanaman+yaitu+dengan+menggunakan%0D%0Ateknik+kultur+in+vitro.+Tujuan+penelitian+ini+untuk+mengetahui+konsentrasi+NaCl%0D%0Ayang+toleran+terhadap+pertumbuhan+planlet+pisang+cavendish+dalam+cekaman%0D%0Agaram+serta+karakter+ekspresi+planlet+pisang+cavendish+berupa+kandungan+klorofil%0D%0Adan+kandungan+karbohidrat.+Penelitian+ini+dilaksanakan+pada+bulan+Desember%0D%0A2022-Januari+2023+di+ruang+Kultur+in+vitro%2C+Laboratorium+Botani%2C+Jurusan+Biologi%2C%0D%0AFakultas+Matematika+dan+Ilmu+Pengetahuan+Alam%2C+Universitas+Lampung.+Metode%0D%0Ayang+digunakan+adalah+Rancangan+Acak+Lengkap+(RAL)+dengan+penambahan%0D%0Akonsetrasi+NaCl+5+taraf+perlakuan+pada+medium+MS%3A+P%E2%82%80+(0%25)%2C+P%E2%82%81+(0%2C25%25)%2C+P%E2%82%82%0D%0A(0%2C50%25)%2C+P%E2%82%83+(0%2C75%25)%2C+P%E2%82%84+(1%25)+dengan+5+kali+pengulangan.+Data+kuantitatif+dari%0D%0Asetiap+parameter+dianalisis+secara+statistik+One+Way+ANOVA.+Kemudian+diuji%0D%0ATUKEY+pada+taraf+nyata+5%25.+Hasil+penelitian+menunjukkan+bahwa+konsentrasi%0D%0ANaCl+1%25+toleran+terhadap+pertumbuhan+pisang+cavendish.+Hasil+karakter+ekspresi%0D%0Adengan+peningkatan+konsentrasi+NaCl+berupa+kandungan+klorofil+a%2Cb+dan+total%0D%0Amenurun+dan+kandungan+karbohidrat+meningkat.%0D%0A%0D%0AKata+kunci%3A+pisang+cavendish%2C+cekaman+garam%2C+NaCl%2C+kultur+in+vitro%0D%0A%0D%0A%0D%0A%0D%0A%0D%0Aabstract%0D%0A%0D%0ABananas+are+one+of+the+horticultural+commodities+that+are+consumed+by+many%0D%0Apeople+because+they+are+easy+to+obtain+at+relatively+cheap+prices+and+as+a+source+of%0D%0Anutrition.+One+of+the+obstacles+in+the+cultivation+of+banana+plants+is+the+condition%0D%0Aof+the+soil+which+contains+high+levels+of+salt+which+causes+stress+for+the+plants.+In%0D%0Athese+conditions+it+can+be+harmful+to+plants+because+it+can+increase+osmotic%0D%0Apressure+so+that+the+roots+are+unable+to+take+water+from+the+environment.+The%0D%0Adevelopment+of+biotechnology+that+can+be+used+to+improve+the+character+of+a+plant%0D%0Ais+by+using+in+vitro+culture+techniques.+The+purpose+of+this+study+was+to+determine%0D%0Athe+concentration+of+NaCl+that+was+tolerant+to+the+growth+of+cavendish+banana%0D%0Aplantlets+under+salt+stress+and+the+expression+characteristics+of+cavendish+banana%0D%0Aplantlets+in+the+form+of+chlorophyll+content+and+carbohydrate+content.+This%0D%0Aresearch+was+conducted+in+December+2022-January+2023+in+the+in+vitro+culture%0D%0Aroom%2C+Botanical+Laboratory%2C+Department+of+Biology%2C+Faculty+of+Mathematics+and%0D%0ANatural+Sciences%2C+University+of+Lampung.+The+method+used+was+a+completely%0D%0Arandomized+design+(CRD)+with+the+addition+of+5+treatment+levels+of+NaCl%0D%0Aconcentrations+on+MS+medium%3A+P%E2%82%80+(0%25)%2C+P%E2%82%81+(0.25%25)%2C+P%E2%82%82+(0.50%25)%2C+P%E2%82%83+(0.75%25)+%2C+P%E2%82%84%0D%0A(1%25)+with+5+repetitions.+Quantitative+data+for+each+parameter+were+analyzed%0D%0Astatistically+by+One+Way+ANOVA.+Then+TUKEY+tested+at+5%25+level+of%0D%0Asignificance.+The+results+showed+that+1%25+NaCl+concentration+was+tolerant+to%0D%0Acavendish+banana+growth.+The+results+of+the+expression+character+with+an+increase%0D%0Ain+NaCl+concentration+in+the+form+of+a%2C+b+and+total+chlorophyll+content+decreased%0D%0Aand+the+carbohydrate+content+increased.%0D%0A%0D%0AKey+words%3A+cavendish+banana%2C+salt+stress%2C+NaCl%2C+in+vitro+culture&rft.publisher=FAKULTAS+MATEMATIKA+DAN+ILMU+PENGETAHUAN+ALAM&rft.date=2023-03-31&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F70683%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F70683%2F3%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F70683%2F2%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++Khairunnisa+%2C+Rizqika+Amanda+Putri++(2023)+PERAKITAN+PLANLET+PISANG+CAVENDISH+(Musa+acuminata+Colla)+TOLERAN+CEKAMAN+GARAM+(NaCl)+BERBASIS+BIOTEKNOLOGI+SECARA+IN+VITRO.++FAKULTAS+MATEMATIKA+DAN+ILMU+PENGETAHUAN+ALAM%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.i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