The Effect of Eco-Enzyme Spraying on Chlorophyll Content of Hydroponic Lettuce (Lactuca sativa L.)

DOI

10.2991/978-94-6463-166-1_39How to use a DOI?

Keywords

Lettuce; Chlorophyll; Hydroponics; Ecoenzyme; Spectrophotometry

Abstract

The green pigment chlorophyll gives a plant's leaves and stems their color. In addition to being crucial to the process of photosynthesis, chlorophyll is also rich in antioxidant, anti-inflammatory, and wound-healing compounds. Many green vegetables, especially lettuce, contain chlorophyll. Lots of vitamins, proteins, minerals, calcium, phosphorus, sitosterol, and minerals, particularly iron, are present in lettuce leaves and are beneficial to the growth and wellness of the human body. Both hydroponically and non-hydroponically, lettuce can be grown. In a preliminary study completed in December 2020, it was discovered that lettuce grown hydroponically had a lower chlorophyll level than lettuce grown conventionally. The goal of this study is to determine how adding eco-enzymes affects the amount of chlorophyll in lettuce produced hydroponically. Eco-enzymes are created through the fermentation of organic kitchen waste, sugar, and water in a 3:1:10 ratio. These enzymes can speed up biochemical processes in nature and are helpful in the utilization of leftover fruit or vegetables. From April to August 2021, this study was carried out at the Wire House and Plant Physiology Laboratory, Department of Biology, Universitas Negeri Padang. This study used an experimental design with four treatments (addition of 1 ml, 2 ml, 3 ml, and 4 ml of eco-enzymes in 1 L of water) and two replications. The design was entirely randomized. The Spectrophotometric Method was used to analyze the chlorophyll content. According to the findings of the current study, lettuce grown hydroponically with eco-enzymes added has an average total chlorophyll content in mg/L of P1 (control), 3,181, P2, 5, 739, P3, 6,151, and P4, 6,755. The study's findings show that adding chlorophyll enhanced the overall chlorophyll content of lettuce grown hydroponically numerically, while adding eco-enzymes had no statistically significant impact at the 5 percent level.

Copyright

© 2023 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Resti Fevria
AU  - Vauzia Vauzia
AU  - Siska Alicia Farma
AU  - Reki Kardiman
AU  - Edwin Edwin
PY  - 2023
DA  - 2023/05/22
TI  - The Effect of Eco-Enzyme Spraying on Chlorophyll Content of Hydroponic Lettuce (Lactuca sativa L.)
BT  - Proceedings of the 3rd International Conference on Biology, Science and Education (IcoBioSE 2021)
PB  - Atlantis Press
SP  - 297
EP  - 303
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-166-1_39
DO  - 10.2991/978-94-6463-166-1_39
ID  - Fevria2023
ER  -