| dc.description.abstract | The purposes of this research were to know the influence of concentration of
Lantana camara and fermentation length of Bacillus thuringensis to control the nettle
caterpillar on palm oil and to determine the most effective Lantana camara
concentration and to determine the duration of fermentation. Research with
experimental method was condicted in 2 stages. Stage 1 is Bacillus thuringensis and
Lantana camara fermentation with factorial experimental method (3x2) arranged in
Completely Randomized Design (CRD). Factor 1: Lantana camara concentration,
which are (A) 5%, (B) 10%, (C) 15%. Factor 2: fermentation length, which are (P) 3
days, (Q) 6 days. Each treatment was repeated 3 times. Parameters were physical
changes during fermentation (color, viscosity, aroma, and pH), and population
dynamics and identification of Bacillus thuringensis. Stage 2 Bioassay formula of
Bacillus thuringensis and Lantana camara on neetle caterpillar with single factor
experimental method and 9 treatment in Completely Randomized Design (CRD),
which are namely: (A) Lantana camara 5% 3 daysfermented; (B) Lantana camara
10% 3 daysfermented; (C) Lantana camara 15% 3 daysfermented; (D) Lantana
camara 5% 6 daysfermented; (E) Lantana camara 10%6 days fermented; (F)
Lantana camara 15% 6 days fermented,with control (G) water, (H) Bacillus
thuringiensis, (I) Lantana camara, each treatment repeated 3 times. Observed
parameters were weight reduction percentage of caterpillar larvae, mortality rate,
and mortality. The results indicated that during the fermentation, which undergoes
changes are: odor, color, viscosity, and the pH is neutral. The result showed that the
treatment that influenced the caterpillar mortality was with the fermentation formula
of Bacillus thuringensis and Lantana camara 10% for 3 days, which the death rate is
4,6 pest/ day and 83% of mortality. | en_US |
