@thesis{thesis,
		author={Putra  Annuari Syah},
		title ={Pengaruh Limbah Cair Restoran Dan Legin (Rhizhobium Sp) Terhadap Pertumbuhan Serta Produksi Kacang Hijau (Vigna Radiata. L)},
		year={2021},
		url={https://repository.uir.ac.id/9977/},
		abstract={The research was carried out at the Experimental Garden of the Faculty of Agriculture, Riau Islamic University, Jalan Kaharudin Nasution km 13, Keluaran Air Cold, Bukit Raya District, Pekanbaru, for 4 months from September to December 2018. The aim of the study was to determine the interaction effect and the main restaurant liquid waste. and legin (Rhizhobium Sp) on the growth and production of green beans. This study used a factorial completely randomized design (CRD) which consisted of 2 factors, where the first factor was restaurant wastewater (L) which consisted of 4 levels and the second factor, namely Legin (rhizhobium sp) (R) consisted of 4 treatment levels, namely L0 : without treatment, L1: 500 ml/plant, L2: 750 ml/plant, L3: 1000 ml/plant. The second factor was legin (R) which consisted of 4 levels, namely R0: no treatment, R1: 8 g/kg seeds, R2: 12 g/kg seeds, R3: 16 g/kg seeds. The parameters observed were plant height, relative growth rate, wet assimilation rate, harvest age, number of planted pods, dry weight of planted seeds, number of root nodules and weight of 100 seeds, further tested by BNJ at 5% level. The results showed that the treatment of restaurant liquid waste and legin had an interaction effect on the observation of plant height, dry weight of plant seeds and number of root nodules. The best treatment for restaurant liquid waste is 1000 ml/plant and legin 16 g/kg seed (L3R3). The main effect of restaurant liquid waste has a significant effect on all parameters, the best treatment for restaurant liquid waste is 1000 ml/plant. The main effect of legin has a significant effect on all parameters, where the best treatment for legin is 16 g/kg seed.}
		}