Analisis Sebaran Tipe dan Performa Mutu Fisik Kakao pada Tiga Rentang Elevasi
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Pusat Penelitian dan Pengembangan Perkebunan
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Genotipe tanaman kakao yang dibudidayakan di Indonesia dapat dibagi ke dalam tiga kelompok (tipe) besar, yaitu Criollo, Forastero, dan Trinitario. Selain faktor genetik, kualitas buah dan biji kakao juga sangat dipengaruhi oleh lingkungan tempat tumbuh. Tujuan penelitian adalah menganalisis sebaran tipe dan performa mutu fisik buah dan biji kakao pada tiga rentang elevasi, yaitu 154,00–267,20; 302,00–401,00; dan 469,20–657,90 m di atas permukaan laut (dpl). Penelitian dilaksanakan di perkebunan kakao rakyat di Kecamatan Patuk, Gunungkidul, Yogyakarta, mulai bulan September sampai Desember 2017. Penelitian dilakukan dengan mengambil 40–42 sampel buah kakao secara acak dari tiap rentang elevasi. Tipe (Criollo, Forastero, dan Trinitario) dan parameter mutu fisik ditentukan berdasarkan sifat-sifat morfologi buah dan biji. Variabel mutu fisik yang diamati meliputi: bobot segar buah, rasio panjang/lebar buah, bobot segar biji, jumlah biji, bobot segar per biji, tebal biji, rasio panjang/lebar biji, bobot kering per biji, dan jumlah biji per 100 g. Data dianalisis dengan statistik deskriptif dan one-way anova. Hasil penelitian menunjukkan bahwa tipe Trinitario mendominasi pada rentang elevasi 154,00–267,20 m dpl, sedangkan tipe Forastero lebih mendominasi pada rentang elevasi 302,00–401,00 dan 469,20–657,90 m dpl. Seluruh mutu fisik biji kakao jenis Forastero pada elevasi 469,20–657,90 m dpl nyata lebih tinggi dibandingkan rentang elevasi di bawahnya, sedangkan Criollo nyata lebih tinggi pada bobot kering per biji dan jumlah biji per 100 g, dan Trinitario nyata lebih tinggi pada ketebalan biji.
Cacao genotype most cultivated in Indonesia divided into three main groups, namely Criollo, Forastero, and Trinitari. Beside genetical factor, the pod and beans qualities are also strongly influenced by the environment in which the plant grows. The research aimed to analyze the types and physical qualities of the pod and bean from Patuk, Gunungkidul at three elevations range (154.00–267.20, 302.00–401.00, and 469.20–657.90 m above sea level/asl). The research was conducted at smallholder plantations in Patuk District, Gunungkidul, Yogyakarta from September until Desember 2017. As many as 40–42 samples were randomly taken from each elevation range and analyzed by descriptive statistic and one-way anova. The parameters observed were cocoa types identification (Criollo, Forastero, and Trinitario), pod’s physical quality (fresh weight of fruits, length to width ratio, fresh weight of beans, number of beans, and fresh weight of one bean), and bean’s physical quality (thickness, length/width ratio, dry weight of one bean, and number of beans in 100 g). The results showed that Trinitario cacao type dominates at elevation range of 154.00–267.20 m asl, while Forastero dominates at elevation range of 302.00–401.00 and 469.20–657.90 m asl. The pod physical qualities of Criollo, Forastero, and Trinitario showed highest fresh weight per bean at 469.20–657.90 m asl compared to those at lower elevation (increased 19.05%–31.94%). At elevation of 469.2–657.9 m asl, Forastero shown higher beans physical quality at all variables, whereas Criollo was significantly higher dry weight per bean and number of beans per 100 g, and Trinitario shown significantly higher bean thickness.
Cacao genotype most cultivated in Indonesia divided into three main groups, namely Criollo, Forastero, and Trinitari. Beside genetical factor, the pod and beans qualities are also strongly influenced by the environment in which the plant grows. The research aimed to analyze the types and physical qualities of the pod and bean from Patuk, Gunungkidul at three elevations range (154.00–267.20, 302.00–401.00, and 469.20–657.90 m above sea level/asl). The research was conducted at smallholder plantations in Patuk District, Gunungkidul, Yogyakarta from September until Desember 2017. As many as 40–42 samples were randomly taken from each elevation range and analyzed by descriptive statistic and one-way anova. The parameters observed were cocoa types identification (Criollo, Forastero, and Trinitario), pod’s physical quality (fresh weight of fruits, length to width ratio, fresh weight of beans, number of beans, and fresh weight of one bean), and bean’s physical quality (thickness, length/width ratio, dry weight of one bean, and number of beans in 100 g). The results showed that Trinitario cacao type dominates at elevation range of 154.00–267.20 m asl, while Forastero dominates at elevation range of 302.00–401.00 and 469.20–657.90 m asl. The pod physical qualities of Criollo, Forastero, and Trinitario showed highest fresh weight per bean at 469.20–657.90 m asl compared to those at lower elevation (increased 19.05%–31.94%). At elevation of 469.2–657.9 m asl, Forastero shown higher beans physical quality at all variables, whereas Criollo was significantly higher dry weight per bean and number of beans per 100 g, and Trinitario shown significantly higher bean thickness.
Keywords
Elevasi; fisik; kakao; mutu; performa, , Cocoa; elevation; performance; physical; quality,