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/ / / / Tabel Lengkap Ppm Dan Ph Nutrisi Hidroponik

Dalam tabel ini akan ada batas bawah dan batas atas PPM, artinya adalah pemberiannya berdasarkan umur tanaman, bisa bertahap dinaikkan secara sedikit demi sedikit atau dari batas bawah langsung ke batas atas ppm.

Angka yang terdapat pada tabel pH adalah angka yang dibutuhkan agar penyerapan akar terhadap nutrisi hidroponik bisa maksimal. Apabila angka pH yang anda dapatkan di atas dari yang ada ditabel, maka anda perlu menurunkannya.


VEGETABLES (Sayuran)

Plants
pH
cF
EC
PPM

Ambra radicchio
5.5-6.5




Artichoke
6.5-7.5
08-13
0.8-1.8
560-1260

Asparagus < Asparagus >
6.0-6.8
14-18
1.4-1.8
980-1260

Bean (Common) < Buncis >
6.0
20-40
2.0-4.0
1400-2800

Beans (Italian bush) 
6.0-6.5




Beans (Lima)
6.0-6.5




Beans (Pole)
6.0-6.5




Beetroot
6.0-6.5
8-50
0.8-5
1260-3500

Broad Bean
6.0-6.5
18-22
1.8-2.2
1260-1540

Broccoli < Brokoli >
6.0-6.5
28-35
2.8-3.5
1960-2450

Brussell Sprout
6.5-7.5
25-30
2.5-3.0
1750-2100

Cabbage < Kubis >
6.5-7.0
25-30
2.5-3.0
1750-2100

Capsicum < Paprika >
6.0-6.5
18-22
1.8-2.2
1260-1540

Carrots < Wortel >
6.3
16-20
1.6-2.0
1120-1400

Cauliflower < Kembang Kol >
6.0-7.0
5-20
0.5-2.0
1050-1400

Celery < Seledri >
6.5
18-24
1.8- 2.4
1260-1680

Collard greens
6.5-7.5




Cucumber < Mentimun >
5.8-6.0
17-25
1.7-2.5
1190-1750

Eggplant < Terong >
5.5-6.5
25-35
2.5-3.5
1750-2450

Endive
5.5
20-24
2.0-2.4
1400-1680

Fodder
6.0
18-20
1.8-2.0
1260-1400

Garlic < Bawang Putih >
6.0
14-18
1.4-1.8
980-1260

Leek < Bawang Perai >
6.5-7.0
14-18
1.4-1.8
980-1260

Lettuce < Selada >
5.5-6.5
8-12
0.8-1.2
560-840

Marrow
6.0
18-24
1.8-2.4
1260-1680

Okra < Kacang Okra >
6.5
20-24
2.0-2.4
1400-1680

Onions < Bawang  >
6.0-6.7
14-18
1.4-1.8
980-1260

Pak-choi < Sawi Putih China >
7.0
15-20
1.5-2.0
1050-1400

Parsnip < Sejenis Wortel >
6.0
14-18
1.4-1.8
980-1260

Pea < Kacang Polong >
6.0-7.0
8-18
0.8-1.8
980-1260

Peas (Sugar)
6.0-6.8




Pepino
6.0-6.5
20-50
2.0-5.0
1400-3500

Peppers
5.8-6.3




Bell peppers
6.0-6.5




Hot Peppers < Cabe Pedas >
6.0-6.5




Potato < Kentang >
5.0-6.0
20-25
2.0-2.5
1400-1750

Pumpkin < Labu besar >
5.5-7.5
18-24
1.8-2.4
1260-1680

Radish < Lobak >
6.0-7.0
16-22
1.6-2.2
 840-1540

Spinach < Bayam >
5.5-6.6
18-23
1.8-2.3
1260-1610

Silverbeet
6.0-7.0
18-23
1.8-2.3
1260-1610

Sweet Corn < Jagung manis >
6.0
16-24
1.6-2.4
840-1680

Sweet Potato < Kentang Manis >
5.5-6.0
20-25
2.0-2.5
1400-1750

Swiss chard
6.0-6.5




Squash (Summer)
5.0-6.5




Squash (Winter)
5.0-6.5




Taro
5.0-5.5
25-30
2.5-3.0
1750-2100

Tomato < Tomat >
5.5-6.5
20-50
2.0-5.0
1400-3500

Turnip < Lobak China >
6.0-6.5
18-24
1.8-2.4
1260-1680

Kangkung
5.5-6.5


1050-1400

Sawi
5.5-6.5


1050-1400

Sawi Manis
6.0-6.5


1300-1600

Sawi Pahit
6.0-6.5


840-1680

Zucchini
 6.0
18-24
1.8-2.4
1260-1680


 FRUIT (Buah)
Plants
pH
cF
EC
PPM
Banana < Pisang >
5.5-6.5
18-22
1.8-2.2
1260-1540
Black Currant
6.0
14-18
1.4-1.8
980-1260
Blueberry
4.0 -5.0
18-20
1.8-2.0
1260-1400
Melon
5.5-6.0
20-25
2.0-2.5
1400-1750
Passionfruit
6.5
16-24
1.6-2.4
840-1680
Paw-Paw
6.5
20-24
2.0-2.4
1400-1680
Pineapple < Nanas >
5.5-6.0
20-24
2.0-2.4
1400-1680
Red Currant
6.0
14-18
1.4-1.8
980-1260
Rhubarb
5.0- 6.0
16-20
1.6-2.0
840-1400
Strawberries < Straberi>
5.5-6.5
18-22
1.8-2.2
1260-1540
Watermelon < Semangka >
5.8
15-24
1.5-2.4
1260-1680

HERBS (Herbal)
Plants
pH
cF
EC
PPM
Basil
5.5-6.5
42644
1.0-1.6
700-1120
Chicory
5.5-60
20-24
2.0-2.4
1400-1600
Chives
6.0-6.5
18-22
1.8-2.4
1260-1540
Fennel
6.4-6.8
10-14
1.0-1.4
700-980
Lavender
6.4-6.8
10-14
1.0-1.4
700-980
Lemon Balm
5.5-6.5
10-16
1.0-1.6
700-1120
Marjoram
6.0
16-20
1.6-2.0
1120-1400
Mint
5.5-6.0
20-24
2.0-2.4
1400-1680
Mustard Cress
6.0-6.5
12-24
1.2-2.4
840-1680
Parsley
5.5-6.0
8-18
0.8-1.8
560-1260
Rosemary
5.5-6.0
10-16
1.0-1.6
700-1120
Sage
5.5-6.5
10-16
1.0-
700-1120
Thyme
5.5-7.0
8-16
0.8-1.6
560-1120
Watercress
6.5-6.8
4-18
0.4-1.8
280-1260

FLOWERS (Bunga)
Plants
pH
cF
EC
PPM
African Violets
6.0-7.0
12-15
1.2-1.5
840-1050
Anthurium
5.0-6.0
16-20
1.6-2.0
1120-1400
Antirrhinim
6.5
16-20
1.6-2.0
1120-1400
Aphelandra
5.0-6.0
18-24
1.8-2.4
1260-1680
Aster
6.0-6.5
18-24
1.8-2.4
1260-1680
Begonia
6.5
14-18
1.4-2.4
980-1260
Bromeliads
5.0-7.5
08-12
0.8-1.2
560-840
Caladium
6.0-7.5
16-20
1.6-2.0
1120-1400
Canna
6.0
18-24
1.8-2.4
1260-1680
Carnation
6.0
20-35
2.0-3.5
1260-2450
Chrysanthemum
6.0-6.2
18-25
1.8-2.5
1400-1750
Cymbidiums
5.5
6-10
0.6-1.0
420-560
Dahlia
6.0-7.0
15-20
1.5-2.0
1050-1400
Dieffenbachia
5.0
18-24
1.8-2.0
1400-1680
Dracaena
5.0-6.0
18-24
1.8-2.4
1400-1680
Ferns
6.0
16-20
1.6-2.0
1120-1400
Ficus
5.5-6.0
16-24
1.6-2.4
1120-1680
Freesia
6.5
10-20
1.0-2.0
700-1400
Impatiens
5.5-6.5
18-20
1.8-2.0
1260-1400
Gerbera
5.0-6.5
20-25
2.0-2.5
1400-1750
Gladiolus
5.5-6.5
20-24
2.0-2.4
1400-1680
Monstera
5.0-6.0
18-24
1.8-2.4
1400-1680
Palms
 6.0-7.5
16-20
1.6-2.0
1120-1400
Roses
5.5-6.0
15-25
1.5-2.5
1050-1750
Stock
6.0-7.0
16-20
1.6-2.0
1120-1400

Referensi :  
homehydrosystems.com
hidroponikpedia.com

Tabel Lengkap Ppm Dan Ph Nutrisi Hidroponik

Tutorial Hidroponik

Dalam tabel ini akan ada batas bawah dan batas atas PPM, artinya adalah pemberiannya berdasarkan umur tanaman, bisa bertahap dinaikkan secara sedikit demi sedikit atau dari batas bawah langsung ke batas atas ppm.

Angka yang terdapat pada tabel pH adalah angka yang dibutuhkan agar penyerapan akar terhadap nutrisi hidroponik bisa maksimal. Apabila angka pH yang anda dapatkan di atas dari yang ada ditabel, maka anda perlu menurunkannya.


VEGETABLES (Sayuran)

Plants
pH
cF
EC
PPM

Ambra radicchio
5.5-6.5




Artichoke
6.5-7.5
08-13
0.8-1.8
560-1260

Asparagus < Asparagus >
6.0-6.8
14-18
1.4-1.8
980-1260

Bean (Common) < Buncis >
6.0
20-40
2.0-4.0
1400-2800

Beans (Italian bush) 
6.0-6.5




Beans (Lima)
6.0-6.5




Beans (Pole)
6.0-6.5




Beetroot
6.0-6.5
8-50
0.8-5
1260-3500

Broad Bean
6.0-6.5
18-22
1.8-2.2
1260-1540

Broccoli < Brokoli >
6.0-6.5
28-35
2.8-3.5
1960-2450

Brussell Sprout
6.5-7.5
25-30
2.5-3.0
1750-2100

Cabbage < Kubis >
6.5-7.0
25-30
2.5-3.0
1750-2100

Capsicum < Paprika >
6.0-6.5
18-22
1.8-2.2
1260-1540

Carrots < Wortel >
6.3
16-20
1.6-2.0
1120-1400

Cauliflower < Kembang Kol >
6.0-7.0
5-20
0.5-2.0
1050-1400

Celery < Seledri >
6.5
18-24
1.8- 2.4
1260-1680

Collard greens
6.5-7.5




Cucumber < Mentimun >
5.8-6.0
17-25
1.7-2.5
1190-1750

Eggplant < Terong >
5.5-6.5
25-35
2.5-3.5
1750-2450

Endive
5.5
20-24
2.0-2.4
1400-1680

Fodder
6.0
18-20
1.8-2.0
1260-1400

Garlic < Bawang Putih >
6.0
14-18
1.4-1.8
980-1260

Leek < Bawang Perai >
6.5-7.0
14-18
1.4-1.8
980-1260

Lettuce < Selada >
5.5-6.5
8-12
0.8-1.2
560-840

Marrow
6.0
18-24
1.8-2.4
1260-1680

Okra < Kacang Okra >
6.5
20-24
2.0-2.4
1400-1680

Onions < Bawang  >
6.0-6.7
14-18
1.4-1.8
980-1260

Pak-choi < Sawi Putih China >
7.0
15-20
1.5-2.0
1050-1400

Parsnip < Sejenis Wortel >
6.0
14-18
1.4-1.8
980-1260

Pea < Kacang Polong >
6.0-7.0
8-18
0.8-1.8
980-1260

Peas (Sugar)
6.0-6.8




Pepino
6.0-6.5
20-50
2.0-5.0
1400-3500

Peppers
5.8-6.3




Bell peppers
6.0-6.5




Hot Peppers < Cabe Pedas >
6.0-6.5




Potato < Kentang >
5.0-6.0
20-25
2.0-2.5
1400-1750

Pumpkin < Labu besar >
5.5-7.5
18-24
1.8-2.4
1260-1680

Radish < Lobak >
6.0-7.0
16-22
1.6-2.2
 840-1540

Spinach < Bayam >
5.5-6.6
18-23
1.8-2.3
1260-1610

Silverbeet
6.0-7.0
18-23
1.8-2.3
1260-1610

Sweet Corn < Jagung manis >
6.0
16-24
1.6-2.4
840-1680

Sweet Potato < Kentang Manis >
5.5-6.0
20-25
2.0-2.5
1400-1750

Swiss chard
6.0-6.5




Squash (Summer)
5.0-6.5




Squash (Winter)
5.0-6.5




Taro
5.0-5.5
25-30
2.5-3.0
1750-2100

Tomato < Tomat >
5.5-6.5
20-50
2.0-5.0
1400-3500

Turnip < Lobak China >
6.0-6.5
18-24
1.8-2.4
1260-1680

Kangkung
5.5-6.5


1050-1400

Sawi
5.5-6.5


1050-1400

Sawi Manis
6.0-6.5


1300-1600

Sawi Pahit
6.0-6.5


840-1680

Zucchini
 6.0
18-24
1.8-2.4
1260-1680


 FRUIT (Buah)
Plants
pH
cF
EC
PPM
Banana < Pisang >
5.5-6.5
18-22
1.8-2.2
1260-1540
Black Currant
6.0
14-18
1.4-1.8
980-1260
Blueberry
4.0 -5.0
18-20
1.8-2.0
1260-1400
Melon
5.5-6.0
20-25
2.0-2.5
1400-1750
Passionfruit
6.5
16-24
1.6-2.4
840-1680
Paw-Paw
6.5
20-24
2.0-2.4
1400-1680
Pineapple < Nanas >
5.5-6.0
20-24
2.0-2.4
1400-1680
Red Currant
6.0
14-18
1.4-1.8
980-1260
Rhubarb
5.0- 6.0
16-20
1.6-2.0
840-1400
Strawberries < Straberi>
5.5-6.5
18-22
1.8-2.2
1260-1540
Watermelon < Semangka >
5.8
15-24
1.5-2.4
1260-1680

HERBS (Herbal)
Plants
pH
cF
EC
PPM
Basil
5.5-6.5
42644
1.0-1.6
700-1120
Chicory
5.5-60
20-24
2.0-2.4
1400-1600
Chives
6.0-6.5
18-22
1.8-2.4
1260-1540
Fennel
6.4-6.8
10-14
1.0-1.4
700-980
Lavender
6.4-6.8
10-14
1.0-1.4
700-980
Lemon Balm
5.5-6.5
10-16
1.0-1.6
700-1120
Marjoram
6.0
16-20
1.6-2.0
1120-1400
Mint
5.5-6.0
20-24
2.0-2.4
1400-1680
Mustard Cress
6.0-6.5
12-24
1.2-2.4
840-1680
Parsley
5.5-6.0
8-18
0.8-1.8
560-1260
Rosemary
5.5-6.0
10-16
1.0-1.6
700-1120
Sage
5.5-6.5
10-16
1.0-
700-1120
Thyme
5.5-7.0
8-16
0.8-1.6
560-1120
Watercress
6.5-6.8
4-18
0.4-1.8
280-1260

FLOWERS (Bunga)
Plants
pH
cF
EC
PPM
African Violets
6.0-7.0
12-15
1.2-1.5
840-1050
Anthurium
5.0-6.0
16-20
1.6-2.0
1120-1400
Antirrhinim
6.5
16-20
1.6-2.0
1120-1400
Aphelandra
5.0-6.0
18-24
1.8-2.4
1260-1680
Aster
6.0-6.5
18-24
1.8-2.4
1260-1680
Begonia
6.5
14-18
1.4-2.4
980-1260
Bromeliads
5.0-7.5
08-12
0.8-1.2
560-840
Caladium
6.0-7.5
16-20
1.6-2.0
1120-1400
Canna
6.0
18-24
1.8-2.4
1260-1680
Carnation
6.0
20-35
2.0-3.5
1260-2450
Chrysanthemum
6.0-6.2
18-25
1.8-2.5
1400-1750
Cymbidiums
5.5
6-10
0.6-1.0
420-560
Dahlia
6.0-7.0
15-20
1.5-2.0
1050-1400
Dieffenbachia
5.0
18-24
1.8-2.0
1400-1680
Dracaena
5.0-6.0
18-24
1.8-2.4
1400-1680
Ferns
6.0
16-20
1.6-2.0
1120-1400
Ficus
5.5-6.0
16-24
1.6-2.4
1120-1680
Freesia
6.5
10-20
1.0-2.0
700-1400
Impatiens
5.5-6.5
18-20
1.8-2.0
1260-1400
Gerbera
5.0-6.5
20-25
2.0-2.5
1400-1750
Gladiolus
5.5-6.5
20-24
2.0-2.4
1400-1680
Monstera
5.0-6.0
18-24
1.8-2.4
1400-1680
Palms
 6.0-7.5
16-20
1.6-2.0
1120-1400
Roses
5.5-6.0
15-25
1.5-2.5
1050-1750
Stock
6.0-7.0
16-20
1.6-2.0
1120-1400

Referensi :  
homehydrosystems.com
hidroponikpedia.com
Nutrisi PH PPM

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