The Potential Bacteria Bacillus spp. in Involving Colletotrichum capsici Causes of Anthrachnose in Red Chillies In Vitro

  • Sasiska Rani Program Studi Agroteknologi, Fakultas Pertanian, UPN "Veteran" Jawa Timur
  • Endang Triwahyu Prasetyawati Program Studi Agroteknologi, Fakultas Pertanian, UPN "Veteran" Jawa Timur
  • Herry Nirwanto Program Studi Agroteknologi, Fakultas Pertanian, UPN "Veteran" Jawa Timur
Keywords: biological agent, anthracnose, Colletotrichum capsici, Bacillus sp., red chilli

Abstract

Colletotrichum capsici is an important pathogenic fungus that causes anthracnose in red chili. One of the efforts to resolve this problem is by using biological agents of Bacillus spp. bacteria. This study aims to determine the potential of five isolates of Bacillus spp. bacteria. there are Ba-6, Ba-9, Ba-12, Ba-15, and Ba-17 in inhibiting the pathogen C. capsici. Laboratory research was conducted using a Completely Randomized Design with 4 replications. In vitro testing was carried out using a dual culture technique on PDA media and a detach fruit test on chili. The results shows that the best inhibition effectiveness of C. capsici by in vitro testing of PDA media, namely Bacillus sp. Ba-9 isolate with 23.04% inhibition. Furthermore, in the detachment test, Bacillus sp. Ba-9 isolate was able to suppress the growth of C. capsici by 21.25% compared to control.

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Published
2022-01-01
How to Cite
Rani, S., Prasetyawati, E., & Nirwanto, H. (2022, January 1). The Potential Bacteria Bacillus spp. in Involving Colletotrichum capsici Causes of Anthrachnose in Red Chillies In Vitro. Plumula : Berkala Ilmiah Agroteknologi, 10(1), 18-28. https://doi.org/https://doi.org/10.33005/plumula.v10i1.76