Dynamics of Capsaicin Content of Red Chili (Capsicum annum L.) under Various Nutrient and Fertilization Statuses
Abstract
Accurate fertilization is an important factor affecting plant productivity. Indonesia currently ranks fourth among
the world's largest red chili producers, but its productivity remains relatively low. Efforts to increase productivity
can be achieved through soil and plant analysis to provide site-specific fertilizer recommendations tailored to
plant needs. This study aims to develop site-specific fertilizer recommendations to increase red chili productivity
and to analyze the relationship between plant nutrient status and capsaicin content in Lubuk Cuik Village, Lima
Puluh Pesisir District, Batubara Regency. The study was conducted at an altitude of 8 m above sea level using a
survey method. Plant samples were selected purposively based on differences in variety and harvest time, then
analyzed in the laboratory as a basis for compiling fertilizer recommendations. The results showed that the
nutrient status of red chili plants at the study site remained below optimal levels. Therefore, site-specific
fertilizer recommendations were developed using a combination of three approaches: maintenance, sufficiency,
and build. The fertilization guidelines were designed to achieve a yield of 21 tons/ha for the following varieties:
Jitu (Urea 531 kg/ha, TSP 92 kg/ha, KCl 258 kg/ha), Laju (Urea 505 kg/ha, TSP 96 kg/ha, KCl 258 kg/ha), and
local variety (Urea 513 kg/ha, TSP 94 kg/ha, KCl 255 kg/ha), assuming that crop residues are returned to the
field. Multiple regression analysis indicated that the relationship between nutrient status and capsaicin content
was not statistically significant (R² = 0.084). However, nitrogen (N) and sulfur (S) tended to increase capsaicin
levels, whereas potassium (K) and phosphorus (P) tended to decrease them. The novelty of this study lies in the
simultaneous use of three approaches to link plant nutrient status analysis with site-specific fertilizer
recommendations, which is relatively new in red chili research.
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Copyright (c) 2026 Okto Prandi Sihombing, Sarifuddin, Mariani Sembiring
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