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      "abstract": "his research was conducted at the Soil and Agroclimate Laboratory Department \r\nof Agroecotechnology Faculty of Agriculture Sultan Ageng Tirtayasa University, \r\nfrom March until May 2025. This research was a quantitative research that used \r\nexploratory and experimental methods, employing a completely randomized \r\nfactorial design, with the first factor being bacterial isolates from alang-alang roots \r\nand the second factor being Fusarium wilt fungi from banana varieties, consisting \r\nof three replicates with 27 experimental units. The results of this research showed \r\nthat the fungi found in the three banana varieties were the same type of fungus, \r\nnamely Fusarium oxysporum f.sp. cubense. This research found that rhizosphere \r\nbacteria from alang-alang roots around the Uli variety showed significant results in \r\ninhibiting the growth of Fusarium wilt fungus in vitro. Fusarium wilt fungus from \r\nthe Uli banana variety had great potential to be inhibited by rhizosphere bacteria \r\nfrom alang-alang roots. This was because the inhibition value obtained by Fusarium\r\n wilt fungi originating from Uli banana varieties showed the highest value, namely \r\n54.40% (one day after stale), 36.11% (two days after stale), 46.90% (three days \r\nafter stale), 43.18% (four days after stale), 43.27% (five days after stale), 45.43% \r\n(six days after stale), and 47.06% (seven days after stale) and there was an \r\ninteraction between rhizosphere bacteria from alang-alang roots and Fusarium wilt \r\nfungi from three banana varieties on the first day after incubation, but there were \r\nno interaction from the second until the seventh day after incubation to all \r\nparameters observed.\r\n Keywords: Rhizosphere bacterial, Fusarium oxysporum f.sp cubense, in vitro.",
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