Characteristics of Production and Quality of East Kalimantan Black Pepper

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dc.contributorBalittroen-US
dc.contributorBalittroid-ID
dc.creatorRostiana, Otih; (Plant Breeding and Genetic), (h-index : 7), Indonesian Spices and Medicinal Crops Research Institute
dc.creatorManohara, Dyah; Indonesian Spices and Medicinal Crops Research Institute
dc.creatorRuhnayat, Agus; Indonesian Spices and Medicinal Crops Research Institute
dc.creatorWiratno, NFN; Indonesian Spices and Medicinal Crops Research Institute
dc.date2018-03-02
dc.date.accessioned2018-06-04T07:17:33Z
dc.date.available2018-06-04T07:17:33Z
dc.date.issued2017-02-21
dc.descriptionEast Kalimantan is one of production center for white blackpepper, known as Samarinda White Pepper products. The variety developed in East Kalimantan is a local blackpepper variety that is not yet known for its characteristics. The research was conducted to observe the production and quality of local blackpepper in East Kalimantan, specifically in Kutai Kartanegara Regency which is the widest blackpepper development area in East Kalimantan. The observation was conducted for two years, at three locations of high yielding block (BPT) in Loa Janan and one non-BPT location in Muara Badak, as a local origin of local East Kalimantan blackpepper which is currently developing in Loa Janan. The environmental design used was a Randomized Block Design, with four trial sites, repeated six times in each location, using the same variety (local blackpepper). The average production for two years of observation reached 2.94 kg fresh berries/tree equivalent to 2.17 tons of white pepper/ha/year. However, the average of spikes containing pepper berries reached only 61.3% per panicle. Therefore, it requires intensive fertilization with appropriate dosage and fertilizer type to increase the expression of its potential genetic because local pepper of East Kalimantan bears fruit continuously throughout the year. Result of yield-quality analysis showed that local white pepper of East Kalimantan contained 11.23% oleoresin and 3.82% piperin, higher than Petaling 1 (10.66% and 3.03%, respectively). The superiority characteristics of local blackpepper of East Kalimantan is a distinctive aroma and spicy flavor, due to the high content of piperin and oleoresin.en-US
dc.descriptionKalimantan Timur dikenal sebagai salah satu sentra penghasil lada putih, dengan produk Samarinda White Pepper. Varietas yang dikembangkan di Kalimantan Timur adalah lada lokal yang belum diketahui karakteristiknya. Penelitian dilakukan untuk mengobservasi produksi dan mutu lada lokal Kalimantan Timur, di Kabupaten Kutai Kartanegara yang merupakan daerah pengembangan lada terluas di Kalimantan Timur. Observasi dilakukan selama dua tahun, di tiga lokasi blok penghasil tinggi (BPT) di Loa Janan dan satu lokasi non BPT di Muara Badak, sebagai daerah asal lada lokal Kalimantan Timur yang saat ini berkembang di Loa Janan. Rancangan lingkungan yang digunakan adalah Rancangan Acak Kelompok, dengan 4 lokasi pengujian, yang diulang 6 kali pada masing-masing lokasi, menggunakan varietas yang sama (lada lokal). Hasil observasi menunjukkan, rata-rata produksi selama dua tahun observasi mencapai 2,94 kg buah segar/pohon, atau setara dengan 2,17 ton.ha-1 lada putih per tahun. Namun, rata-rata tandan berisi bulir lada hanya mencapai 61,3% per malai, sehingga diperlukan pemupukan tepat waktu dan jenis untuk meningkatkan ekpresi potensi genetik karena lada lokal Kalimantan Timur berbuah sepanjang tahun. Hasil analisis mutu menunjukkan, lada putih lokal Kalimantan Timur mengandung oleoresin 11,23 %, serta piperin 3,82 %, lebih tinggi dari Petaling 1 (10,66% dan 3,03 %). Keunggulan lada lokal Kalimantan Timur adalah aroma dan rasa pedas yang khas, karena kandungan piperin dan oleoresin tinggi.id-ID
dc.formatapplication/pdf
dc.identifierhttp://ejurnal.litbang.pertanian.go.id/index.php/bultro/article/view/7993
dc.identifier10.21082/bullittro.v28n2.2017.113-126
dc.identifier.urihttps://repository.pertanian.go.id/handle/123456789/3559
dc.languageeng
dc.publisherPusat Penelitian dan Pengembangan Perkebunanen-US
dc.relationhttp://ejurnal.litbang.pertanian.go.id/index.php/bultro/article/view/7993/7489
dc.relationhttp://ejurnal.litbang.pertanian.go.id/index.php/bultro/article/downloadSuppFile/7993/400
dc.rightsCopyright (c) 2018 Buletin Penelitian Tanaman Rempah dan Obaten-US
dc.rightshttp://creativecommons.org/licenses/by-nc-sa/4.0en-US
dc.source2527-4414
dc.source0215-0824
dc.sourceBuletin Penelitian Tanaman Rempah dan Obat; Vol 28, No 2 (2017): BULETIN PENELITIAN TANAMAN REMPAH DAN OBAT; 113-126en-US
dc.sourceBuletin Penelitian Tanaman Rempah dan Obat; Vol 28, No 2 (2017): BULETIN PENELITIAN TANAMAN REMPAH DAN OBAT; 113-126id-ID
dc.titleCharacteristics of Production and Quality of East Kalimantan Black Pepperen-US
dc.titleKARAKTERISTIK PRODUKSI DAN MUTU LADA LOKAL KALIMANTAN TIMURid-ID
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typePeer-reviewed Articleen-US
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