DAFTAR ISI

KATA PENGANTAR …………………………………………………………………………………………………………………………… i

DAFTAR ISI …………………………………………………………………………………………………………………………………….. ii

DAFTAR TABEL ………………. ……………………………..........………………………………….................................................................ii

DAFTAR GAMBAR……………………………………………………………………………………………………………………………...ii

BAGIAN I

BAB I

PENDAHULUAN ………………………………………………………………………………………………………………………………1

1.1 Latar Belakang ……………………………………………………………………………………………………………………………...1

1.2 Tujuan ………………………………………………………………………………………………………………………………………2

BAB II

TINJAUAN PUSTAKA ………………………………………………………………………………………………………………………..3

BAB III

BAHAN METODE …………………………………………………………………………………………………………………………….6

3.1 Waktu dan Tempat ………………………………………………………………………………………………………………………… 6

3.2 Bahan dan Alat …………………………………………………………………………………………………………………………….. 6

3.3 Langkah Kerja …………………………………………………………………………………………………………………………… .. 6

BAB IV

HASIL DAN PEMBAHASAN ……………………………………………………………………………………………………………… 10

4.1 Hasil ………………………………………………………………………………………………………………………………………10

4.2 Pembahasan ……………………………………………………………………………………………………………………………… 15

BAB V

KESIMPULAN DAN SARAN …………………………………………………………………………………………………………….. ...17

5.1 Kesimpulan ……………………………………………………………………………………………………………………………… .17

5.2 Saran ………………………………………………………………………………………………………………………………………17

DAFTAR PUSTAKA ……………………………………………………………………………………………………………………….. .18

BAGIAN II

BAB I

PENDAHULUAN …………………………………………………………………………………………………………………………… 19

1.1 Latar Belakang ………………………………………………………………………………………………………………………….... 19

1.2 Tujuan ……………………………………………………………………………………………………………………………………..19

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 BAB II

METODE PELAKSANAAN …………………………………………………………………………………………………………………. 20

2.1 Waktu dan Tempat ……………………………………………………………………………………………………………………….... 20

2.2 Alat dan Bahan …………………………………………………………………………………………………………….……………….20

2.3 Metode Pelaksanaan ………………………………………………………………………………………………………………………. 20

BAB III

HASIL DAN PEMBAHASAN ………………………………………………………………………………………………………………. 22

3.1 Hasil ………………………………………………………………………………………………………………………………………. 22

3.2 Pembahasan ……………………………………………………………………………………………………………………………… .23

BAB IV

KESIMPULAN DAN SARAN …………………………………………………………………………..………………………………… ..24

4.1 Kesimpulan …………………………………………………………………………………………..………………………………… ...24

4.2 Saran ……………………………………………………………………………………………………………………………………...24

DAFTAR PUSTAKA ………………………………………………………………………………………………………………………...25

BAGIAN III

PENDAHULUAN ………………………….………………………………………………………………………………………………... 26

1.1 Latar Belakang ……………………………………………………………………………………….…………………………………...26

1.2 Tujuan ………………………………………………………………………………………………..………………………………….. 26

BAB II

METODE PELAKSANAAN ……………………………………………………………………………..………………………………… 27

2.1 Waktu dan Tempat ………………………………………………………………………………………………………………………. 27

2.2 Langkah Kerja ………………………………………………………………………………………..………………………………….. 27

BAB III

HASIL DAN PEMBAHASAN …………………………………………………………………………..………………………………….. 28

3.1 Hasil ………………………………………………………………………………………………….…………………………………...28

3.2 Pembahasan ………………………………………………………………………………………….…………………………………...28

3.2.1 Karet …………………………………………………………………………………………………………………………………..28

3.2.2 Teh ………………………………………………………………………………………………..…………………………………...29

3.2.3 Kakao ……………………………………………………………………………………………..…………………………………...29

3.2.4 Kopi …………………………………………………………………………………………………………………………………...29

3.2.5 Kelapa ………………………………………………………………………………………………………………………………....30

3.2.6 Kelapa Sawit ……………………………………………………………………………………..…………………………………...30

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BAB IV

KESIMPULAN DAN SARAN …………………………………………………………………………..………………………………….31

4.1 Kesimpulan …………………………………………………………………………………………..………………………………….31

4.2 Saran …………………………………………………………………………………………………………………………………….31

DAFTAR PUSTAKA ……………………………………………………………………………………………………………………….32

BAGIAN IV

PENDAHULUAN ……………………………………………………………………………………….………………………………….33

1.1 Latar Belakang ……………………………………………………………………………………….………………………………....33

1.2 Tujuan ………………………………………………………………………………………………..………………………………....33

BAB II

METODE PELAKSANAAN ……………………………………………………………………………..………………………………..34

2.1 Waktu dan Tempat ……………………………………………………………………………………………………………………...34

2.2 Cara Pelaksanaan …………………………………………………………………………………….………………………………….34

BAB III

HASIL DAN PEMBAHASAN …………………………………………………………………………..…………………………………. 35

3.1 Caisin ……………………………………………………………………………………………………………………………………..35

3.2 Selada …………………………………………………………………………………………………………………………………….35

3.3 Kailan …………………………………………………………………………………………………………………………………….36

3.4 Tomat Cherry …………………………………………………………………………………………………………………………….36

3.5 Pare ……………………………………………………………………………………………………………………………………....36

3.6 Okra ……………………………………………………………………………………………………………………………………....37

3.7 Kucai …………………………………………………………………………………………………..……………………………….....37

3.8 Asparagus ……………………………………………………………………………………………..………………………………......37

BAB IV

KESIMPULAN DAN SARAN ……………………………………………………………………………………………………………….38

4.1 Kesimpulan ……………………………………………………………………………………………………………………………….38

4.2 Saran …………………………………………………………………………………………………..………………………………….38

DAFTAR PUSTAKA ……………………………………………………………………………………..……………………………….... 39

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 DAFTAR TABEL

Tabel 1. Banyak bibit jagung/ baris...............................................................................................10

Tabel 2.Tinggi Tanaman Dua Varietas Jagung pada Dua Dosis Pupuk N....................................11

Tabel 3. Jumlah Daun Tanaman Dua Varietas Jagung pada Dua Dosis Pupuk N.......................12

Tabel 4. Lingkar Batang Tanaman Dua Varietas Jagung pada Dua Dosis Pupuk N.................. 12

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 DAFTAR GAMBAR

Gambar 3.1.1 bibit benih kopi yang telah disusun.....................................................................22

Gambar3.1.2 bibit kopi dalam polibag.......................................................................................22

Gambar 3.1.3.Kelapa..................................................................................................................28

Gambar 3.1.4. Kakao..................................................................................................................28

Gambar 3.1.5 Kopi (Coffea spp)............................................................................................28

Gambar 3.1.6. Teh (Camelia).................................................................................................28

Gambar 3.1.7. Kelapa Sawit(Elaeis)......................................................................................28

Gambar 3.1.8. Karet(Hevea)..................................................................................................28

Gambar 3.1.9. Caisin.............................................................................................................35

Gambar 3.1.10. Selada...........................................................................................................35

Gambar 3.1.11. Kailan...........................................................................................................36

Gambar 3.1.12. Tomat cherry................................................................................................36

Gambar 3.1.13. Pare..............................................................................................................36

Gambar 3.1.14. Okra...........................................................................................................37

Gambar 3.1.15. Kucai..........................................................................................................37

Gambar 3.1.16. Asparagus..................................................................................................37

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