LEMBAR PENGESAHAN
PEMANFAATAN BONGGOL PISANG SEBAGAI PUPUK CAIR
Submitted to fulfill English School Final Practical Examination
JENNIFER MICHELLE SHERAFIM
1415.10.025
XII IPA 1
Baleendah,
Guru Pembimbing 1
Guru Pembimbing 2
Dedi Mulyadi, S.Pd
Umi Rodhiati, S.Pd.
NIP. 19670504 199001 1 002
NIP. 19660122 198903 2 004
Disetujui oleh : Kepala Sekolah SMAN 1 Baleendah
Drs. H. Alan Suherlan,M.Pd NIP. 19620407 19620407 198803 1 006 ABSTRAK i
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ABSTRAK
Indonesia termasuk negara agraris, tanahnya subur, banyak tanaman hias tumbuh di Indonesia karena tanahnya banyak mengandung unsur hara. Tapi, dari negara kita yang agraris ini, para petani belum hidup sejahtera, karena mereka harus mengeluarkan modal besar terutama untuk membeli pupuk. Pupuk sebenarnya tidak hanya didapat dari bahan kimia saja tetapi bisa dibuat dari bahan alam seperti tanaman pohon pisang. Pemanfaatan bonggol pisang untuk membuat pupuk cair dilakukan dengaan cara mengiris kecil supaya mudah dihaluskan dengan cara ditumbuk lalu ditambah dengan irisan gula merah dan air cucian beras yang selanjutnya diperam atau difermentasikan selama 7-14 hari. Pupuk cair yang dihasilkan dari bonggol pisang ini mengandung mikroorganisme lokal (MOL) yang berkembang pada saat fermentasi, dimana mikroorganisme ini bermanfaat untuk menyediakan unsur hara bagi tanaman selain itu dapat menyuburkan tanah karena mempercepat pembusukan. Pupuk cair yang dari bonggol pisang ini diharapkan dapat membantu ketersediaan pupuk karena dalam pembuatannya memiliki keuntungan antara lain mudah dilakukan, bahan dasar murah karena memanfaatkan limbah, waktu pengolahan/pembuatan singkat, menghasilkan pupuk organik yang mengandung mikroba yang bermanfaat dan bernutrisi lengkap, ramah lingkungan, memperbaiki kualitas tanah dan dapat meningkatkan hasil panen.
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KATA PENGANTAR
Puji dan syukur syukur kita panjatkan kehadirat Tuhan Tuhan Yang Maha Esa, karena atas segala rahmat dan karunia-Nya lah, sehingga penulis dapat menyelesaikan karya ilmiah yang berjudul “Pemanfaatan Bonggol Pisang Untuk Membuat Pupuk Cair”. Karya ilmiah ini, dapat diselesaikan berkat dukungan dan partisipasi berbagai pihak. Oleh Oleh karena itu, penulis penulis mengucapkan terima kasih kepada seluruh pihak yang tidak dapat penulis sebutkan satu s atu per satu yang telah membantu dalam penyelesaian karya ilmiah ini. Akhirnya penulis sadari bahwa dalam menyusun karya ilmiah ini masih jauh dari sempurna. Seperti pepatah mengatakan,”Tak ada gading yang tak retak”. Oleh karena itu, penulis senantiasa mengharapkan saran dan kritik yang konstruktif untuk kesempurnaan penulisan karya ilmiah yang akan datang. Akhirnya penulis berharap agar karya ilmiah ini dapat bermanfaat.
Bandung, Agustus 2016
Penulis
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UCAPAN TERIMA KASIH
Pada kesempatan ini penulis mengucapkan terimakasih kepada :
1. Tuhan Yesus, atas berkat dan kasih setia-Nya sehingga karya tulis ilmiah ini dapat diselesaikan
2. Bapak Drs. H. Alan Suherlan, M.Pd selaku kepala sekolah SMAN 1 Baleendah
3. Ibu Dra. Rina Ristiawati selaku walikelas XII IPA 1
4. Bapak Dedi Mulyadi,S.Pd dan Ibu Umi Rodhiati,S.Pd selaku guru pembimbing yang telah mendorong dan mengarahkan dalam penulisan karya tulis ilmiah ini sehingga dapat terselesaikan dengan baik.
5. Keluarga, khususnya kedua orang tua yang selalu memberikan bantuan dan dorongan baik moril maupun materil
6. Rekan-rekan XII IPA 1 yang turut membantu dalam penyelesaian karya tulis ilmiah ini.
7. Semua pihak yang telah membantu yang tidak dapat penulis sebutkan satu persatu.
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DAFTAR ISI
....................................................................... .................................... ............ Lembar Pengesahan ...............................................
i
...................................................................... .............................................. ................................. .......... Abstrak ...............................................
ii
...................................................................... ........................................... .................... Kata Pengantar ...............................................
iii
Ucapan Terimakasih ................................................. .......................................................................... ................................ .......
iv
....................................................................... ............................................... ............................... ....... Daftar isi ................................................
V
Daftar Gambar ................................................ ......................................................................... ........................................... ..................
Vii
Bab I Pendahuluan .......................................... .................................................................. .......................................... ..................
1
1.1 Latar Belakang ...............................................................................
1
1.2 Rumusan Masalah ...........................................................................
2
1.3 Hipotesis ........................................................................................
2
1.4 Tujuan Penulisan ............................................................................
2
1.5 Manfaat Penulisan ...........................................................................
2
1.6 Sistematika Penulisan ........................................... ................................................................... .......................... ..
3
.................................................................... .............................. ....... Bab II Tinjauan Pustaka .............................................
4
2.1 Tanaman Pisang ..............................................................................
4
2.2 Bonggol Pisang ................................................ ....................................................................... ............................... ........
5
2.3 Air Cucian Beras ................................................ ....................................................................... ............................. ......
6
2.4 Gula Merah ................................................. .......................................................................... .................................... ...........
6
2.5 Fermentasi ......................................................................................
6
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Bab III Metodologi Metodologi ................................................. ......................................................................... .................................... ............
8
3.1 Metode Penelitian ...........................................................................
8
3.2 Tempat dan Waktu Penelitian .........................................................
8
3.3 Alat dan Bahan ................................................................................
8
3.4 Desain Penelitian ............................................................................
9
3.4.1 Pembuatan Pupuk Cair .............................................. ...................................................................... .......................... ..
9
3.4.2 Pengaplikasian Pada Tanaman ................................................. ............................................................ ...........
9
................................................................ .......................... Bab IV Hasil dan Pembahasan ........................................
11
4.1 Hasil Penelitian ...............................................................................
11
4.2 Pembahasan ....................................................................................
13
Bab V Penutup ...........................................................................................
15
5.1 Kesimpulan .......................................................................................
15
5.2 Saran .................................................................................................
15
Daftar Pustaka ................................................. ........................................................................ .......................................... ................... Lampiran ............................................. .................................................................... .............................................. ................................ .........
16
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DAFTAR GAMBAR
Gambar 1. Tanaman Pisang .................................................. ........................................................................ ......................
4
Gambar 2. Bonggol Pisang ................................................. ........................................................................ .........................
5
Gambar 3. Diagram Alir ............................................. .................................................................... ................................ .........
11
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BAB I PENDAHULUAN
1.1 Latar Belakang
Indonesia termasuk negara agraris, tanahnya subur, banyak tanaman tumbuh di Indonesia karena tanahnya banyak mengandung unsur hara. Tapi, dari negara kita yang agraris ini, para petani belum hidup sejahtera, karena mereka harus mengeluarkan modal besar terutama untuk pupuk. Modal pupuk yang besar tidak sebanding dengan harga jual tanaman saat panen. Sehingga, saat panen tiba, para petani tidak mendapatkan keuntungan yang maksimal. Maka dari itu, petani membutuhkan pupuk dengan harga yang lebih terjangkau dengan kualitas yang sama atau lebih. Pupuk adalah material tertentu yang ditambahkan ke media tanam atau tanaman dengan tujuan untuk melengkapi ketersedia an unsur hara yang dibutuhkan tanaman sehingga dapat berproduksi dengan baik. Pupuk terbagi menjadi pupuk organik dan pupuk anorganik. Selain pupuk organik dan anorganik, berdasarkan wujudnya terbagi menjadi pupuk padat dan pupuk cair. Pupuk cair dapat dibuat dari bahan alami. Satunya bonggol dari tanaman pisang. Tanaman
pisang banyak
terdapat di Indonesia. Tanaman pisang memiliki beberapa keunggulan: 1. Banyak ditanam oleh masyarakat di Indonesia 2. Cara perkembangbiakan tanaman pisang terbilang mudah yaitu dengan bertunas
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1 .2 Rumusan Masalah
Dalam penyusunan karya tulis ini, penulis merumuskan permasalahan yang akan dibahas sebagai berikut: a. Bagaimana memanfaatkan bonggol pisang untuk membuat pupuk cair? b. Apa keuntungan dari penggunaan bonggol pisang untuk pupuk cair?
1.3 Hipotesis
Menurut hipotesis penulis, bonggol pisang dapat digunakan sebagai salah satu jenis bahan untuk pembuatan pupuk dan pupuk yang dihasilkan oleh bonggol pisang dapat mempercepat pertumbuhan pada pada tanaman.
1.4 Tujuan Penulisan
Penulisan karya tulis ilmiah “Pemanfaatan Bonggol Pisang Untuk Membuat Pupuk Cair ” ini bertujuan untuk: a. Mengetahui pemanfaatan bonggol pisang untuk membuat pupuk cair. b. Mengetahui keuntungan dari penggunaan bongol pisang untuk pupuk cair.
1.5 Manfaat Penulisan
Manfaat yang penulis harapkan melalui penulisan karya ilmiah ini, baik bagi penulis maupun bagi para pembaca pembaca terutama petani adalah sebagai berikut : a. Memberi referensi bahwa bonggol pisang dapat dimanfaatkan dimanfaatkan menjadi menjadi pupuk cair. b. Dapat melatih dan meningkatkan kreatifitas siswa dalam membuat karya
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1.6 Sistematika Penulisan
BAB I PENDAHULUAN 1.1 Latar Belakang 1.2 Rumusan Masalah 1.3 Hipotesis 1.4 Tujuan Penelitian 1.5 Manfaat Penelitian 1.6 Sistematika Penulisan BAB II TINJAUAN PUSTAKA 2.1 Tanaman Pisang 2.2 Bonggol Pisang 2.3 Air Cucian Beras 2.4 Gula Merah 2.5 Fermentasi 2.6 Pupuk BAB III METODOLOGI 3.1 Metode Penelitian 3.2 Tempat dan Waktu Penelitian 3.3 Alat dan Bahan 3.4 Desain Penelitian 3.4.1 Pembuatan Pupuk Cair 3.4.2 Pengaplikasian Pada Tanaman BAB IV HASIL DAN PEMBAHASAN
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BAB II TINJAUAN PUSTAKA
2.1. Tanaman Pisang
Tanaman pisang merupakan tanaman asli Asia Tenggara, dengan nama latin Musa Pradisiaca Nama Musa diambil seorang dokter Kaisar Romawi Octavianus Augustus yang bernama Antonius Musa (Rismunandar, 1979). Sebagai tanaman yang termasuk kelompok tumbuhan berbiji tanaman pisang memiliki bagian yang lengkap. Bagian tanaman pisang terdiri atas akar, batang, daun, bunga, buah dan umbi atau bonggol pisang.
Gambar. 1 Pohon Pisang Taksonomi tanaman pisang adalah sebagai berikut : Kingdom
: Plantae
Devisi
: Spermatophyta
Sub. divisi
: Angiospermae
Kelas
: Monocotylae
Bangsa
: Musales
Suku
: Musaceae
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2.2. Bonggol Pisang
Gambar 2. Bonggol Pisang Pada bagian bonggol pisang tidak hanya mengandung karbohidrat tetapi juga mengandung protein dan mineral. Berikut disajikan komposisi kimia bonggol pisang dalam tiap 100 gram bonggol pisang, yang dikutip dari Daftar Komposisi Bahan Makanan.Dir. Gizi (1979). Basah
Kering
Kalori (gr)
43
245
Protein (gr)
0,6
3,4
Hidrat Arang (gr)
11,6
66,2
Ca (mg)
15
60
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2.3 Air Cucian Beras
Air cucian beras memiliki kandungan nutrisi yang berlimpah, yang dapat berfungsi sebagai pengendali organisme pengganggu tanaman yang ramah lingkungan serta banyak dijumpai di lingkungan sekitar. Kandungan nutrisi yang ada pada air cucian beras di antaranya adalah karbohidrat berupa pati (85-90 persen), protein glutein, selulosa, hemiselulosa, gula dan vitamin yang tinggi. Selain itu, formulasi air cucian beras merupakan media alternatif pembawa P. fluorescens yang berperan dalam pengendalian patogen penyebab penyakit karat dan pemicu pertumbuhan tanaman (Yayu, 2011).
2.4 Gula Merah
Pada setiap 1 ons gula nan Anda konsumsi, Anda juga akan merasakan kegunaan dari nutrisinya nan terdiri atas 4 mg zat besi, 90 mg kalsium, dan sedikit karoten serta laktoflavin. Ditambah lagi dengan nutrisinya seperti thiamine, nicotinic acid, riboflavin, niacin, ascorbatic acid, vitamin C, vitamin B12, vitamin A, vitamin E, asam folat, dan juga protein kasar serta garam mineral.
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2.6 Pupuk
Pupuk adalah material tertentu yang ditambahkan ke media tanam atau tanaman dengan tujuan untuk melengkapi ketersediaan unsur hara yang dibutuhkan tanaman sehingga dapat berproduksi dengan baik. Pupuk terbagi menjadi pupuk organik dan pupuk anorganik. Bahan utama pupuk organik adalah kotoran hewan, sisa pelapukan tanaman, dan arang kayu. Sedangkan, bahan utama pupuk anorganik adalah senyawa-senyawa kimia. Berdasarkan wujud pupuk, pupuk dapat berbentuk padat dan dapat pula berbentuk cair. Namun, seiring berkembangnya zaman, pemakaian pupuk organik mulai mengalami penurunan. Dan digantikan dengan pemakaian pupuk anorganik yang kemudian berkembang seiring dengan ditemukannya deposit garam Kalsium di Jerman pada tahun 1839. .
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BAB III METODOLOGI
3.1 Metode Penelitian
Dalam karya tulis ilmiah ini, penulis menggunakan metode: a. Studi Pustaka/Literatur Nazir (2005: 93) menyatakan bahwa studi kepustakaan atau studi literatur, selain
dari
mencari
sumber
data
sekunder
yang
akan
mendukung penelitian, juga diperlukan untuk mengetahui sampai ke mana ilmu yang berhubungan dengan penelitian telah berkembang, sampai ke mana terdapat kesimpulan dan generalisasi yang pernah dibuat sehingga situasi yang diperlukan diperoleh. b. Penelitian Tata cara bagaimana suatu penelitian akan dilaksanakan. Metode penelitian ini sering disebut dengan prosedur penelitian atau teknik penelitian.
3.2 Tempat dan Waktu Penelitian
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e. Telenan f. Cobek
2) bahan a. 1 kg bonggol pisang b. 200 gram gula merah c. 2 liter air beras
3.4 Desain Penelitian
3.4.1 Pembuatan Pupuk Cair Langkah kerja untuk membuat pupuk cair dari bonggol pisang adalah sebagai berikut : 1. Bonggol pisang dipotong-potong (jangan terlalu besar/kecil) kemudian ditumbuk setelah halus dimaukan kedalam ember 2. Mengiris-iris gula merah 3. Masukan gula merah kedalam ember 4. Memasukan air beras kedalam ember
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3.4.2.1 Variabel Penelitian Variabel Kontrol
: tanaman cabai, suhu, cahaya, media tanaman, jumlah air
Variabel Bebas
: penggunaan pupuk
Variabel Terikat
: pertumbuhan tanaman cabai
3.4.2.2 Desain Penelitian pada Tanaman Cabai 1. Siapkan tanaman cabai dengan jenis dan tinggi yang sama sebanyak 10 pot 2. Berilah label A1-A5 dan B1-B5 3. Untuk tanaman cabai berlabel A1-A5, disiram dengan air dan diberi
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BAB IV HASIL DAN PEMBAHASAN
4.1 Hasil Obsservasi Obsservasi
Diagram alir pembuatan pupuk cair dari bonggol pisang sebagai berikut:
Pengirisan Bonggol Pisang
Penumbukan Bonggol Pisang
Penambahan Irisan Gula
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B. Hari Kedua A1
A2
A3
A4
A5
B1
B2
B3
B4
B5
Tinggi 15,5
15,4
15,6
15,4
15,3
15,4
15.4
15,5
15,5
15,6
Warna h-k
h-k
h-k
h-k
h-k
h-k
h-k
h-k
h-k
h-k
-
-
-
-
-
-
-
-
-
daun Pucuk
-
C. Hari Ketiga A1
A2
A3
A4
A5
B1
B2
B3
B4
B5
Tinggi 16
15,9
16
15,8
15,7
15,7
15,8
15,8
15,7
16
Warna h
h
h-k
h-k
H
h-k
h-k
h-k
h-k
h-k
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4.2 Pembahasan
Dalam sehari, tinggi tanaman cabai label A dan label B bertambah sekitar 0,3-0.6 cm. Tanaman label A yang diberi pupuk cair bonggol pisang mengalami perubahan. Warna daun label A berubah menjadi warna hijau, lebih segar, dan di salah satu dari label A tumbuh pucuk sebanyak dua buah. Tanaman label B yang tidak diberi pupuk cair sedikit mengalami perubahan. Warna daun label B tetap yaitu hijau kekuningan, kurang segar, dan di salah satu dari label B tumbuh pucuk sebanyak satu buah. Pupuk cair yang berasal dari bonggol pisang ini memanfaatkan adanya mikroorganisme alami yang berkembang pada saat fermentasi yang dikenal dengan mikroorganisme local atau MOL.
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Pemanfaatan bonggol pisang ini memiliki keuntungan diantaranya adalah:
Mudah dilakukan
Bahan dasar murah karena memanfaatkan limbah
Waktu pengolahan/pembuatan singkat
Menghasilkan pupuk organik yang mengandung mikroba yang bermanfaat dan bernutrisi lengkap
Ramah lingkungan
Memperbaiki kualitas tanah
Meningkatkan hasil panen.
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BAB V PENUTUP
5.1 Kesimpulan
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DAFTAR PUSTAKA
Evy, Sardi dkk. 2012. Mikroba Juru Masak Tanaman Depok: Trubus Swadaya