Fermented plant juice from Kangkong (Ipomoea aquatica),

KulitisAmaranthus spp) and Kulapo (Phaeophycea)

in the production of Hydroponic lettuce

(Lactuca sativa)

Abstract

This study aimed to evaluate the effectiveness of fermented plant

juice in the production of hydroponic lettuce (Lactuca sativa).
Four treatments were investigated: Treatment A, Treatment B,
Treatment C, and Treatment D (water). The parameters assessed
included plant height and plant weight. Results were analyzed
statistically using Mean and One-Way Analysis of Variance (ANOVA)
at 0.05 level of significance.

INTRODUCTION

Background of the Study

Lettuce (Lactuca sativa L.) is a member of

the Asteraceae family and is widely recognized as one of the most

important leafy vegetable crops in terms of crop value. It is a

delicious vegetable consumed all over the world due to its

crispness, pleasant aroma, and high levels of phytonutrients,

such as phenolic components and vitamins (C, K and folate).

Lettuce is one of the most widely grown hydroponic vegetables.

Additionally, several reports have revealed that lettuce has a

high yield and good quality when grown in a soilless system.

Because of increasing environmental and ecological awareness, and

potential human health risks caused by the overuse of chemical

fertilizers, consumer demand for vegetables and fruits produced

organically is growing. As a result, the number of farmers who

want to adapt strategies that respect the environment, preserve

valuable resources like water, provide healthy and safe products,

and use sustainable and efficient agricultural practices is

increasing. Lettuce production in the lowland part of the

Philippines is considered impractical due to its tropical

climate; however, the need to produce is important due to the

increasing demand.

According to Chan, Darren (2019), Kulapo are rich in nutrients

that are safe and non-toxic. In fact it has 40 kinds of minerals

like potassium, calcium, magnesium, iron, zinc, and iodine.

According to Andreas W Ebert, TH Wu, ST Wang (2011) Kulitis is

one of the most delicious and nutritious leafy vegetables. It

contains vitamins (A, B6, C, riboflavin, folate, and K) and

dietary minerals (including calcium, iron, magnesium, phosphorus,

potassium, zinc, and copper). According to Singh et al. (2001)

Water Spinach or kangkong contains Vitamin, B and C. It also

contains minerals such as calcium, magnesium, potassium and

phosphorous. Phosphorous help to any plants for flowering.

The study aimed to determine the effect of fermented plant

from kangkong, kulitis, and kulapo on the production of lettuce

under hydroponic system. However, Chemical products, once misused

and mishandled will be a great disgust to farmers. It will force

them to plant another seed and in line with that, it will make

them spend money one more time. Once chemical products are

applied, some of the nutritional value of the plant could be

depleted. This study would like to help people, especially

farmers in growing hydroponic lettuce plant organically and cost

efficient that would improve their product and living.

Statement of the Problem

 General Objectives

This study aims to determine the effect of fermented plant juice

from kangkong, kulitis, and kulapo in the production of lettuce.

 Specific Objectives

1. What is the effect of fermented plant juice for hydroponic

lettuce?

2. Which among the four treatments is most effective for

hydroponic lettuce (Lactuca sativa) in terms of:

a. Height

b. Weight

3. Is there a significant difference in the varying

concentrations of fermented plant juice for hydroponic lettuce

in terms of height?
4. Is there a significant difference in the varying

concentrations of fermented plant juice for hydroponic lettuce

in terms of weight?

Statement of Hypothesis

1. Among the four treatments made, no one is most effective

for lettuce (Lactuca sativa) in terms of:

a. Height

b. Weight

2. There is no significant difference in the varying

concentrations of fermented plant juice for hydroponic

lettuce in terms of height.

3. There is no significant difference in the varying

concentrations of fermented plant juice for hydroponic

lettuce in terms of weight.

MATERIALS AND METHODS

Preparation of Experimental area

An area in Poblacion Ilaya, Tapaz, Capiz was selected for

the experimentation.

Gathering the Plant Materials and Equipment

The researchers first gathered the materials needed. Plant

materials were collected at Tapaz, Capiz. (Kangkong, Kulitis,

Kulapo, Lettuce) measuring tools (Graduated cylinder, markers),

basins, plastic pots or plastic pails, Plastic bottles, plastic

cups, chopping board, scissors or knives, water jars, bag, net

bag, brown sugar, and spatula.

Preparation of Materials:

Preparation of containers. Twelve empty bottles are required

to prepare four sets of seed containers for hydroponics. Three

bottles should be connected and each container should have six

holes for the lettuce to be placed subsequently, each container

should be filled halfway with water.

Preparation of Mixture

175g of kangkong, 150g of kulitis, and 125g of kulapo was

blended, extracted and divided into two 100g and 150g, water the

same of its mass is also added. After blending the fermented

kangkong, fermented kulitis, and fermented kulapo, the three

parts were mixed and agitated with brown sugar using a spatula

and put in a net bag.

Preparation of Treatment

Treatment A- 75g of kangkong, 25g of kulitis, 50g of kulapo,

and 240 ml water, 50g mascobado sugar

Treatment B- 25g of kangkong, 75g of kulitis, 50g of kulapo,

and 720 ml water, 100g mascobado sugar

 Treatment C- 75g of kangkong, 50g of kulitis, 25g of kulapo,

and 1,200 ml water, 150g mascobado sugar

Treatment D- control (tap water)

Fermentation

Within a span of three days, the plant juice is extracted

and subjected to fermentation. As a result, the fermented juice

undergoes a transformation in both color and aroma. Following a

duration of three days, elevate the bagged mixture and apply

pressure to extract any residual substance.

Planting of Lettuce

Lettuce seeds were collected and planted in the seed box

with a space of 5 inches between each seed.

Transplanting of Lettuce seedlings. Following 1-2 weeks

after sowing. The Lettuce pots were individually transferred to

containers.

Application of treatments. The treatment’s solution were

uniformly applied by adding the specified dosage with each

container.

Harvesting. Lettuce plants can be harvested as early as five

weeks after planting or between 30-40 days after transplanting

into the container.

Data and Data Gathering Procedure

 The data needed were gathered using researchers made

observation sheets. The results were derived from the height and

weight measurements to evaluate the treatments effectiveness with

measurements recorded in centimeters and kilograms.

Statistical Data Analysis Procedure

In the study, the acquired data underwent descriptive and

inferential statistical analysis through the utilization of SPSS.

The statistical methods employed included mean, standard

deviation, and ANOVA. The mean was utilized to assess the

effectiveness of the treatments in the study while ANOVA was

applied to a certain significant difference among the varying

concentrations of fermented plant juice for hydroponic lettuce.

 Results

Treatment Average Height (cm) Total Mean SD VI

Replication 1 Replication 2 Replication 3

A
B
C
D
Total
Table 1a. Average Height

Table 1b. Average Weight

Treatment Average Weight (g) Total Mean SD VI

Replication 1 Replication 2 Replication 3

A
B
C
D
Total

ANOVA
Source of
Variation SS df MS F P-value
Between
Groups
Within
Groups

Total
Table 2. ANOVA in terms of Height

ANOVA

Source of
Variation SS df MS F P-value
Between
Groups
Within
Groups

Total

Table 3. ANOVA in terms of Weight

Discussion

1a. Average Height

The experimental included in four treatments: Treatment A,

Treatment B, Treatment C, and Treatment D, each replicated three

times. The results showed that Treatment _ had the highest total

height (___) across all replications, with an average height of

__. Treatment _ had the second highest total height (___) and an

average height of __. Treatment _ and _ had lower total heights

of __ and __, respectively, with an average heights of __ and __.

1b. Average Weight

The results indicated that Treatment _ had the highest total

weight (___) across all replications, with an average weight of

__. Treatment _ had a total weight of __ and an average weight of

__. Treatment _ and _ both had a total weight of _, with average

weights of __ and __, respectively.

Table 2. ANOVA results in terms of Height

ANOVA results that the p-value (__) is greater than (__)

thus the null hypothesis was rejected. Therefore, there is no

significant difference on the fermented plant juice in the

production of hydroponic lettuce in terms of height.

Table 3. ANOVA results in terms of Weight

ANOVA results that the p-value (__) is greater than (__)

thus the null hypothesis was rejected. Therefore, there is no

significant difference on the fermented plant juice in the

production of hydroponic lettuce in terms of weight.

Conclusion

Based on the results, the researchers concluded that in terms

of the height, Treatment _, demonstrated the highest average height

compared to the other treatments. In terms of plant weight,

Treatment _ using fermented plant juice exhibited the highest

average weight compared to the other treatments. The researcher

therefore conclude, that the use of fermented plant juice

(Treatment _) effectively increased the _ of lettuce. This study

focuses on the potential of using fermented plant juice in the

production of hydroponic lettuce.

Recommendation

Based on the conclusions of this study, the following

recommendations can be made: 1. Adoption and Education: Promote

the adoption of natural and sustainable growth enhancers like

fermented plant juices among Pechay growers. Educate farmers and

gardeners about the benefits of using organic alternatives to

synthetic fertilizers and chemicals. 2. Experiment with Different

Plant Sources: Explore the use of fermented plant juices from

other plant sources to investigate their potential as growth

enhancers for Pechay. Different plants may contain unique

combinations of nutrients and bioactive compounds that can

stimulate plant growth. By implementing these recommendations,

the agricultural community can benefit from the use of natural

and sustainable growth enhancers, reducing dependence on

synthetic chemicals and promoting environmentally friendly

practices while achieving optimal Pechay growth and yield. 3.

Promotion of Hydroponic System: To inform the farmers that they

can produce greater yield crops in this system. 4. Experiment

with Different Plants: Find different plants that can be suitable

in this system.