Effect of coconut water and BAP concentration on the induction of Cavendsih banana shoots in vitro

Abstract

Bananas are one of the leading fruits in Indonesian agriculture. Cavendish bananas (Musa cavendishii) are a variety of dessert bananas that originated in Brazil and were introduced to Indonesia in 1990. This study aims to determine the best combination of coconut water and BAP concentrations for inducing shoots of Cavendish banana plants in vitro. The research was conducted over a period of 3 months, from March 14 to June 19, 2024, at the Biotechnology Laboratory, Faculty of Agriculture, Tanjungpura University, Pontianak. The study employed a Completely Randomized Design (CRD) with 9 treatments, each replicated 3 times, with each replicate consisting of 3 sample bottles. The treatments included A (150 ml/l coconut water + 1.5 mg/l BAP); B (150 ml/l coconut water + 2.5 mg/l BAP); C (150 ml/l coconut water + 3.5 mg/l BAP); D (200 ml/l coconut water + 1.5 mg/l BAP); E (200 ml/l coconut water + 2.5 mg/l BAP); F (200 ml/l coconut water + 3.5 mg/l BAP); G (250 ml/l coconut water + 1.5 mg/l BAP); H (250 ml/l coconut water + 2.5 mg/l BAP); and I (250 ml/l coconut water + 3.5 mg/l BAP). The results showed that all combinations of coconut water and BAP concentrations had similar effects on shoot induction. The combination of 150 ml/l coconut water + 1.5 mg/l BAP demonstrated higher efficiency in material usage, cost, and performance, making it the most effective treatment with the smallest concentration combination for inducing Cavendish banana shoots in vitro.