Bamboo Vinegar Research Articles

Investigating the Effects of Bamboo Vinegar as An Organic Pesticide on Insect Pests and the Nutrient Content of Harumanis Mango (MA128), Mangifera indica L.

Chemical pesticides have been widely used in plantations, and their effects have more disadvantages to the environment as well as to humans. Therefore, this study tries to implement organic pesticides using bamboo vinegar. Bamboo vinegar is one of the organic pesticides to control insect pests in plantation crops. The role of this organic pesticide on the insect pests of Harumanis mango is still unknown. Hence, this study aims to determine the impact of applying bamboo vinegar on the insect pests, quality, and nutrient content of Harumanis mango (MA128). Bamboo vinegar was applied in February 2021 during the flowering phase at the Harumanis plot in the Plantation Unit, Universiti Teknologi MARA Perlis. This study used a randomized complete block design with three treatments (spraying intervals) and three replications: T1 (3-day interval), T2 (5-day interval), and T3 (no bamboo vinegar). Sticky traps were installed to determine the population of insect pests in Harumanis mango. Matured fruits have been harvested, and the standard procedure of Harumanis mango postharvest handling has been followed. Then, the fruits were determined for total phenolic content (TPC), total flavonoid content (TFC), vitamin C, and sugar content. Bamboo vinegar significantly reduced the abundance of insects in Harumanis mango. Additionally, the highest TPC was observed from a 3-day interval of bamboo vinegar application. A similar trend was indicated for improving TFC with bamboo vinegar application. Similarly, there was a significantly higher vitamin C and sugar content after bamboo vinegar application compared to the control group. In conclusion, applying bamboo vinegar to Harumanis mango reduced insect pests and increased the quality and nutrient content of the Harumanis mango.

Bamboo vinegar regulates the phytoremediation efficiency of Perilla frutescens (L.) Britt. by reducing membrane lipid damage and increasing cadmium retention

The gap between serious soil heavy metals pollution and inefficient soil remediation threatens human health. This study proposed a method to improve the phytoremediation efficiency using bamboo vinegar (BV) solution and the potential mechanism was discussed. The results demonstrated that the application of BV increases the content of cadmium (Cd) in vacuole and cell wall hemicellulose 2 in leaves of Perilla frutescens. Simultaneously, it enhanced enzyme activities of superoxide dismutase and catalase in leaves. Therefore, this process alleviated the damage of Cd to functional tissues of Perilla frutescens, thus improving the tolerance of plants to Cd. Moreover, the BV application reduced the Cd content bound by root cell wall pectin fractions and insoluble phosphate, subsequently improving the ability of oxalic acids to carry Cd to the aerial parts. Consequently, the aerial parts obtained a larger amount of Cd enrichment. Overall, the Transfer Factor of Cd from roots to stems and enrichment of Cd in Perilla frutescens were maximally increased by 57.70 % and 54.03 % with the application of 50-fold and 300-fold diluted BV under 2 mg·L−1 Cd stress, respectively. The results can provide a theoretical basis for the promotion of phytoremediation of Cd-contaminated soil treatment technology.

Simultaneous Quantification of Twelve Compounds from Bamboo/Wood Vinegar by Gas Chromatography-Mass Spectrometry

Bamboo vinegar is a liquid biomass with a huge yield and complex chemical composition. At present, the relative quantification of bamboo vinegar has been investigated in most studies. To analyze twelve compounds from bamboo vinegar simultaneously, gas chromatography-mass spectrometry and an external standard method were used to develop an analytical method. In this method, chromatographic separations of all compounds were above 1.5. The linear range was between 0.100 and 10.000 mg/L, and the coefficient of determination (R2) was between 0.9981 and 0.9997, indicating a good linear relationship. The limit of detection (LOD) was between 0.004 and 0.780 mg/L; the limit of quantitation (LOQ) was between 0.016 and 3.120 mg/L; the relative standard deviations (RSDs) of instrument precision and method stability were less than 8%; the recovery rate was between 89.25% and 113.77%, and its RSD was between 0.44% and 5.70%. Using this method, fourteen bamboo vinegars and six wood vinegars were analyzed, and it was found that the content of propionic acid, phenol, and 2-methoxyphenol was higher in most samples. In addition, the differences in physicochemical properties between distilled bamboo vinegar and its original solution after atmospheric distillation were investigated.

The chemical composition of Savannah bamboo (Oxytenanthera abyssinica) vinegar at varying pyrolysis temperatures and its termiticidal activity against wood-feeding termites

Synthetic biocides used in wood preservation present significant environmental and human health risks. An environmentally responsible and efficient substitute for traditional pesticides is bamboo vinegar. However, the chemical component of vinegar, which varies depending on the bamboo species, affects how efficient it is as a preservative. This investigation identified the constituent chemicals and termiticidal properties of vinegar derived from Savannah bamboo (Oxytenanthera abyssinica (A.Rich.) Munro) prepared at various temperatures. Savannah bamboo was pyrolyzed at 350°C, 400°C, and 450°C following established procedures to extract vinegar. Gas Chromatography-Mass Spectrometry (GC-MS) was used to characterize the vinegar's ingredients. The British standard EN 252 was used to assess the vinegar's termiticidal efficacy. The greatest amount of vinegar (0.45 kg) was produced at 450 °C. The vinegar mostly comprised hexadecanoic, pentadecanoic, octadecanoic, and (3,3-dimethyl-1-phenylbut-1-enyl) benzene. The proportions of these primary constituents varied depending on the pyrolyzing temperature. With its highest content of fatty acids, the vinegar generated at 450°C had the strongest termiticidal activity. O. abyssinica vinegar could provide an eco-friendly substitute for artificial biocides. The manufacturing of vinegar from O. abyssinica could open up new markets for industries engaged in the production, processing, and product development of bamboo.

Modified Iwate kiln for production of good quality charcoal and high volume of wood vinegar

The modified Iwate kiln size is 3 m in length and 1.7 m in height. Refractory brick, red clay brick, and cement were used to construct the kiln. The modified Iwate kiln is different from the general Iwate kiln in terms of an added part, i.e., a heat distribution pipe installed inside the kiln. The steel pipe plays an important role in heat flow in the kiln. The cylindrical-shaped pipe has slots at the top and the bottom part for heat to pass from the heat source to biomass. The heat distribution inside the kiln was monitored by thermometers at six positions in three different zones of the kiln, i.e., the front part, the middle part, and the back part. The result showed that all three parts provided the same temperatures, both on the top and bottom parts of the kiln. Bamboo and mango wood were used to test the kiln efficiency of charcoal production. Using 1684 kg of bamboo, the output was 292 kg of bamboo charcoal and 909 kg of crude bamboo vinegar; mango wood charcoal production used 2984 kg of mango wood, producing 550 kg of mango wood charcoal and 1212 kg of crude mango wood vinegar. Both types of charcoal have good quality, with a heat value of 31 MJ/kg. The energy conversion efficiency of the modified Iwate kiln was 41–45 %.

Effect of Bamboo Vinegar on Control of Nitrogen Loss in Vegetable Waste and Manure Composting

The large-scale generation of vegetable waste in China has become a significant environmental concern. The traditional method of composting results in high nitrogen losses during the process and in the final product. To address this issue and shorten the composting period, this study investigated the effects of bamboo vinegar (BV) and a microbial inoculant (MI) on the physical and chemical properties of the compost and bacterial community composition during the composting process. The results revealed that the addition of BV and BV + MI decreased the time required to reach thermophilic temperatures and conserved nitrogen in the final product. Furthermore, it was found that the dominant nitrifying and denitrifying bacteria, as identified through 16S rDNA analysis, belonged to Nitrosomonas and Proteobacteria, respectively. BV and BV + MI reduced NH3 and N2O emissions, which suggested that BV is a beneficial composting agent that preserves nitrogen during the composting process.

Antimicrobial activity and chemical profile of wood vinegar from eucalyptus (Eucalyptus urophylla x Eucalyptusgrandis -clone I144) and bamboo (Bambusa vulgaris).

Microbial resistance to drugs is a public health problem; therefore, there is a search for alternatives to replace conventional products with natural agents. One of the potential antimicrobial agents is wood vinegar derived from the carbonization of lignocellulosic raw materials. The objectives of the present work were to evaluate the antibacterial and antifungal action of two kinds of wood vinegar (WV), one of Eucalyptus urograndis wood and another of Bambusa vulgaris biomass, and determine their chemical profile. The antimicrobial effect was assessed against Staphylococcus aureus, Pseudomonas aeruginosa, Salmonella enteritidis, Escherichia coli, Streptococcus agalactiae, and Candida albicans. The minimum inhibitory concentration and the minimum bactericidal and fungicidal concentrations were determined. Micrographs of the microorganisms before and after exposure to both kinds of wood vinegar were obtained by scanning electron microscopy. The chemical profile of the eucalyptus and bamboo vinegar was carried out by gas chromatography and mass spectrometry (GC/MS). Both types of WV presented significant antimicrobial activity, with the bamboo one having a higher efficiency. Both studied pyroligneous extracts seem promising for developing natural antimicrobials due to their efficiency against pathogens. GC/MS analyses demonstrated that the chemical profiles of both kinds of WV were similar but with some significant differences. The major component of the eucalyptus vinegar was furfural (17.2%), while the bamboo WV was phenol (15.3%). Several compounds in both WVs have proven antimicrobial activity, such as acetic acid, furfural, phenol, cresols, guaiacol, and xylenols. Together, they are the major in the chemical composition of the organic fraction of both WVs. Bamboo vinegar had a more expressive content of organic acids. Micrographs of microorganisms taken after exposure to both kinds of wood vinegar displayed several cell modifications. The potential of both types of wood vinegar as a basis for natural antimicrobial products seems feasible due to their proven effect on inhibiting the microorganisms' growth assessed in this experiment.

Impacts of dietary supplementation of bamboo vinegar and charcoal powder on growth performance, intestinal morphology, and gut microflora of large-scale loach Paramisgurnus dabryanus.

Although accumulating data demonstrate that dietary supplementation of bamboo vinegar and charcoal powder (BVC) can significantly strengthen the immunity and boost the growth of domestic animals, its application potency still awaits verification in commercial fish species such as the large-scale loach Paramisgurnus dabryanus. The impacts of 90-day dietary supplementation of 1% and 2% BVC on survival and growth performance of the loach, and on the intestinal morphological characteristics and gut microflora were analyzed. Our data show that the large-scale loach supplied with BVC at the experimental doses had significant higher survival rates and better growth performance (indicated by greater weight gain (1.13-1.14 times), higher specific growth rate (1.04 times), and lower feed conversion ratio (0.88-0.89 times)) compared to that of the control (P<0.05). Histological examination revealed significant longer villus (3.22-5.54 times), deeper crypt (1.77-1.87 times), and thicker muscle (1.59-3.17 times) in the intestines of large-scale loach fed with BVC (P<0.05). Furthermore, we found that the gut microflora consisted of significantly fewer proportions of potential pathogenic bacterial species (Aeromonas veronii and Escherichia coli), but significantly greater proportions of beneficial microbes (Lactococus raffinolactis and Faecalibacterium prausnitzii). Therefore, dietary intake of BVC can promote intestinal tract development and optimize gut microflora, by which the survival and growth of large-scale loach may be improved.

Effects of Bamboo Vinegar on Production Performance, Egg Quality, Antioxidant Status, and Serum Biochemistry of Laying Hens in Summer

Effects of Bamboo Vinegar on Production Performance, Egg Quality, Antioxidant Status, and Serum Biochemistry of Laying Hens in Summer

PENGARUH PEMBERIAN CUKA BAMBU AMPEL HIJAU (Bambusa vulgaris Schard var. vitata) TERHADAP PERTUMBUHAN Neolamarckia cadamba (Roxb.) Bosser

The utilization of bamboo into different variations product is a proof of the bamboo have meet a variety needs of the people. One of its uses is in to bamboo vinegar as liquid organic fertilizer. Hence, the potential bamboo vinegar need to be analyze of the effect on the growth of plants forestry. This study aims to analyze the bamboo vinegar are sourced from part of the body bamboo (root, stem, and leaves) and its dilution concentration, on the growth of Neolamarckia cadamba. The experimental design used Completely Randomized Factorial Design with two factors, namely bamboo vinegar sourced from the roots, stems, and leaves and its dilution concentration. Furthermore, the data was processed using Analysis of Variance (ANOVA) and Duncan's Multiple Range Test (DMRT). Different concentrations of bamboo vinegar were able to increase the diameter and number of leaves on Neolamarckia cadamba, but increase in the height only some treatments. The treatment of leaf-sourced bamboo vinegar with concentration of 5% (C7) significantly increased the height of Neolamarkia cadamba. Generally, bamboo vinegar sourced from roots, stems, and leaves with a concentration of 2 - 5% are still good for plant growth.

The Potential of Bamboo Vinegar from PT. Bukit Asam Tbk-Pelabuhan Tarahan to Reduce Leaf Eating - Caterpillars of Caisim (Brassica Juncea L)

The liquid smoke that potentially controls the attacks of leaf-eating caterpillars on caisim is bamboo liquid smoke. PT. Bukit Asam Tbk-Pelabuhan Tarahan, through their CSR program, produces liquid smoke from bamboo plant waste known as bamboo vinegar with the dominant compound component are 31.28% acetic acid; phenol 2-methoxy-guaiacol (12.95%); carbamic acid (11.23%); 2-heptanamine (6.75%) and phenol 4-methoxy-p-cresol (5.56%). This study aims to determine the effect of the application method and concentration of bamboo vinegar on the attack of leaf-eating caterpillars and plant yields of caisim (Brassica juncea L.). This study is a 2 x 4 factorial experiment using a randomized block design with three replications. The first factor is the method of application; pour and spray. The second factor was the concentration of bamboo vinegar; 0 (control); 5 ml/1; 10 ml/1 and 15 ml/1. Data analysis used the F test and LSD test at 5%. The results showed that applying bamboo vinegar by pouring it cannot reduce the level and intensity of attacks by leaf-eating caterpillars on caisim. While the application of bamboo vinegar by spraying can reduce the level and attack intensity of leaf-eating caterpillars on caisim. Bamboo vinegar which is sprayed in concentrations of 5, 10 and 15 ml/1, can reduce the attack rate of a leaf-eating caterpillars by 31.65%, 31.65% and 37.62%, respectively and reduce the intensity of leaf damage symptoms by 43.60%, 52.56% and 55.13% respectively. The application of bamboo vinegar with the concentration of 15 ml/1 either by pouring or spraying resulted in the highest wet weight and dry weight of the caisim crown, 114.67 g and 119.67 g, respectively. In comparison, the application of bamboo vinegar either by pouring or spraying with different concentrations did not affect the roots’ wet weight and the caisim roots’ dry weight.

Effect of Bamboo Vinegar and Microbial Inoculant Addition on Physicochemical Properties and Bacterial Community Composition of a Vegetable Waste Compost

Effect of Bamboo Vinegar and Microbial Inoculant Addition on Physicochemical Properties and Bacterial Community Composition of a Vegetable Waste Compost

IDENTIFIKASI KOMPONEN SENYAWA VOLATIL DALAM CUKA BAMBU (BAMBOO VINEGAR) YANG DIPRODUKSI MELALUI PROSES PIROLISIS DI PT. HANAN ALAM LESTARI (MITRA BINAAN CSR PT. BUKIT ASAM Tbk)

This study aims to identify volatile chemical components in bamboo vinegar (vinegar bamboo) produced by pyrolysis by PT. Hanan Alam Lestari (Guided Partner of PT. Bukit Asam Tbk). The raw material used is bamboo processing waste in the form of bamboo powder and pieces by pyrolysis process at a temperature of 300-450oC. The chemical compounds were analyzed using the Gas chromatography-mass spectroscopy (GC-MS) method at the Laboratory of Research and Development of Forest Products, Bogor. Specifications of tools used to investigate gas or liquid component products using a capillary column (Aglient HP-5MS length 30 m, diameter 250 m, film thickness 0.25 m). By holding the oven temperature at 50°C for 5 minutes, increasing at 5°C/min to 300°C, holding there for 60 minutes and helium as carrier gas. The results of the analysis showed that there were 15 components of volatile compounds and several dominant compounds in bamboo vinegar, namely acetic acid 31.28%; phenol 2-methoxy-guaiocol (12.95%); carbamic acid (11.23%); 2-heptanamine (6.75%) and phenol 4-methoxy-p-cresol (5.56%). The compound components in bamboo vinegar are thought to have antioxidant, antimicrobial and specific color and flavor-forming properties. Several chemical components detected in bamboo vinegar are recommended for use in agriculture as biofungicides and inhibitor compounds.

Influence of bamboo vinegar powder (BVP) enriched diet on antioxidant status, immunity level, and pro-anti-inflammatory cytokines modulation in Asian sea bass, Lates calcarifer (Bloch 1790) against Vibrio anguillarum

Effect of bamboo vinegar powder (BVP) on growth, immunity, disease resistance, and immune-related gene expressions in juvenile Asian sea bass (barramundi), Lates calcarifer against Vibrio anguillarum was investigated. V. anguillarum infected fish fed by 2g BVP kg−1 diet exhibited significant growth, albumin (AB), serum total protein (TP), and globulin (GB) levels. Similarly, enhanced lysozyme (LZM), phagocytic (PC), anti-protease (AP), respiratory burst (RB), bactericidal (BC) activities and total immunoglobulin (Ig) levels were observed in fish fed 2g BVP kg−1. In addition, use of 2g BVP kg−1 in diet modulated several immune related gene expressions against Vibrio disease. This study exhibited a positive effect of dietary 2g BVP kg−1 diet on hemato-biochemical and immunological responses, which enhance the immunocompetence and health status of L. calcarifer against V. anguillarum infection.

Dietary intake of bamboo vinegar and charcoal powder (BVC) enhances resistance of African catfish Clarias gariepinus to bacterial pathogen

Dietary intake of bamboo vinegar and charcoal powder (BVC) enhances resistance of African catfish Clarias gariepinus to bacterial pathogen

Effects of bamboo charcoal powder, bamboo vinegar, and their combination in laying hens on performance, egg quality, relative organ weights, and intestinal bacterial populations.

This experiment examines the effects of bamboo charcoal (BC) powder, bamboo vinegar (BV), and their combination (BCV) in the diet of laying hens on performance, egg quality, relative organ weights, and intestinal bacterial populations. A total of 320 laying hens (36weeks of age) were divided into 4 treatment groups, with 10 replicates per treatment and 8 hens per replicate. They were fed on a control diet, the control diet supplemented with 0.8% BC, the control diet supplemented with 0.4% BV, or the control diet supplemented with a combination of BC (0.8%) and BV (0.4%) from 36 to 51weeks of age. Egg production increased in the hens fed the BV and BCV diets during 48 to 51weeks of age (P < 0.05). Damaged egg rate decreased in the hens fed the BV and BCV diets for the whole experiment (P < 0.05). Shell thickness was highest in the BCV-fed group at week 43, and shell strength was higher in the BV-fed group at week 51 (P < 0.05). Supplementation of BC or BCV in the diet resulted in a decreased abdominal fat pad (P < 0.05). In the ileal content, the population of Salmonella spp. decreased in the BV and BCV groups and the population of Lactobacillus spp. increased in the BV group (P < 0.05). The present results indicate that feeding BV or BCV alleviates damaged egg rate and decreases intestinal pathogenic bacteria, while feeding BC benefits by reducing abdominal fat. These results suggest that the effect of BCV seems to be induced by the synergistic effect of BC and BV, and that the BCV contributes to the effective use of bamboo on the laying hen's production.

Supplemental effect of bamboo charcoal and bamboo vinegar, alone or in combination, on laying hen performance, egg quality, intestinal bacterial populations and alteration of intestinal villi

This experiment aimed to determine the effects of bamboo charcoal (BC), bamboo vinegar (BV) and their combinations in laying hen diet on performance, egg quality, intestinal bacterial populations and alteration of intestinal villi. A total of 450 Hy-Line Brown hens aged 40 weeks were divided into 9 treatment groups, with 5 replicates per treatment and 10 hens per replicate. They were fed diets with 0% BC and BV (control), 0.5% BC, 1% BC, 0.3% BV, 0.6% BV, 0.5% BC + 0.3% BV (BCV53), 0.5% BC + 0.6% BV (BCV56), 1% BC + 0.3% BV (BCV13) or 1% BC + 0.6% BV (BCV16) from 40 to 56 weeks of age. The overall feed conversion ratio was better in all supplemented groups than in the control (p < .05). Eggshell strength and shell thickness at week 56 were higher in the 0.3% BV, 0.6% BV, BCV56 and BCV16 groups when compared to the control group (p < .05). In the ileal digesta, population of Salmonella spp. decreased in the 0.3% BV, 0.6% BV, BCV56 and BCV16 groups (p < .05) and the population of Lactobacillus spp. increased in the 0.3% BV, 0.6% BV and BCV56 groups (p < .05). Villus height and areas of the duodenum were higher in the groups receiving BV (p < .05), and villus height and areas of jejunum were higher in all groups receiving BV at 0.6% level (p < .05). The present results indicate that feeding of BV alone at 0.3% level was sufficient to improve feed efficiency, eggshell quality, growth of Lactobacillus spp. and function of duodenal villi in laying hens. Supplementation with BV at 0.6% level, either alone or in combination with BC in the diet, had an additional positive effect in stimulating jejunal villi. HIGHLIGHTS Supplementation of BV alone in the diet at 0.3% level was sufficient to improve feed efficiency, eggshell quality and intestinal microbial balance Supplementation of BV at 0.6% level, either alone or in combination with BC in the diet, had a stimulant effect on the functioning of intestinal villi.

Microbial mechanisms related to the effects of bamboo charcoal and bamboo vinegar on the degradation of organic matter and methane emissions during composting.

In this study, functional microbial sequencing, quantitative PCR, and phylogenetic investigation of communities by reconstruction of unobserved states (PICRUSt) were employed to understand the microbial mechanisms related to the effects of bamboo charcoal (BC) and bamboo vinegar (BV) on the degradation of organic matter (OM) and methane (CH4) emissions during composting. BC+BV resulted in the highest degradation of OM. BV was most effective treatment in controlling CH4 emissions and it significantly reduced the abundance of the mcrA gene. Methanobrevibacter, Methanosarcina, and Methanocorpusculum were closely related to CH4 emissions during the thermophilic composting period. PICRUSt analysis showed that BC and/or BV enhanced the metabolism associated with OM degradation and reduced CH4 metabolism. Structural equation modeling indicated that BC+BV strongly promoted the metabolic activity of microorganisms, which had a positive effect on CH4 emissions. Together these results suggest that BC+BV may be a suitable composting strategy if the aerobic conditions can be effectively improved during the thermophilic composting period.

스킨헬스케어를 위한 증류 죽초액 함유 천연화장품의 여드름 피부 임상 적용 연구

본 연구는 천연물질인 증류 죽초액이 함유된 천연화장품의 여드름 피부 개선에 대한 효과성을 검증하여 여드름 화장품 소재 개발을 목적으로 하였다. 연구의 대상 10대 남·여 20명을 선정하여 난수표방식에 따라 10명은 천연화장품(폼 클렌징, 토너, 팩)을 사용한 대조군으로 10명은 증류 죽초액이 함유된 천연화장품(폼 클렌징, 토너, 팩) 사용한 실험군으로 배정하였다. 화장품 사용 기간은 12주로 하였고, Mark-·Vu 피부 측정기를 사용하여 사전, 6주 후, 12주 후 피부의 피지, 모공 크기, 붉은기를 측정하였다. 수집된 자료는 SPSS v. 21.0 통계 패키지 프로그램을 활용하여 분석하였으며, 결과는 다음과 같다.<BR> 첫째, 천연화장품의 피부 안정성 확인을 위한 인체 첩포시험 결과 피부에 안전한 제품으로 확인되었다.<BR> 둘째, 대조군과 실험군의 피지, 모공 크기, 붉은기에 대한 동질성 검증 결과 동질성이 확보되었다.<BR> 셋째, 증류 죽초액이 함유된 천연화장품의 여드름 피부 개선 효과 검증에서 실험군이 대조군에 비해 이마와 오른 볼 부위의 피지, 모공 크기, 붉은기 변화의 감소율이 더 크게 나타났다.<BR> 이에 증류 죽초액이 함유된 천연화장품은 피부에 안전하며, 여드름 피부에서 피부의 피지 감소와 모공크기 및 붉은기 감소에 효과적인 것으로 확인됨에 따라 화장품 산업에서 증류 죽초액 활용을 기대하는 바이다.

PENGARUH KONSENTRASI CUKA BAMBU DAN MACAM VARIETAS TERHADAP PERTUMBUHAN STEK LADA PERDU (Piper nigrum L.)

The purpose of this study is to determine the effect of concentration of petung bamboo vinegar, kinds of varieties, and the interaction of both on the growth of shrub pepper cuttings. The study used a factorial Randomized Complete Block Design (RCBD) with three blocks. The first factor is the concentration of petung bamboo vinegar (Dendrocalamus asper) consisting of 0 ppm, 1.000 ppm, 2.000 ppm, 3.000 ppm, 4.000 ppm, 5.000 ppm, and 1.000 ppm Indole Acetic Acid (IAA) as a synthetic growth regulator. The second factor is kinds of varieties: Natar-1 and Ciinten. The results showed that the use of petung bamboo vinegar for 5.000 ppm produces the highest number of leaves, fresh weight of shoots, and dry weight of shoots on Ciinten variety, while the Natar-1 variety with concentration of petung bamboo vinegar for 3.000 ppm obtained the highest fresh weight of shoots and dry weight of shoots. Ciinten variety obtained the highest results on shoot height, number of leaves, longest root length, number of roots, fresh weigh of shoots, dry weight of shoots, fresh weight of roots, and dry weight of roots. The interaction between the concentration of petung bamboo vinegar and kinds of varieties has no significant on all observed parameters. The use of petung bamboo vinegar at 3.000 ppm for Natar-1 and 5.000 ppm for Ciinten can replace the role of IAA growth regulator at concentrations of 1.000 ppm. Keywords: Dendrocalamus asper, bamboo vinegar concentration, Piper nigrum L., shrubs pepper cuttings, varieties.