Mencari Kunci Produktivitas Ubi Jalar Cilembu dengan Membandingkan Aspek Teknik Budidaya, Aspek Sifat Tanah dan Faktor Lingkungan. Studi Kasus : Desa Cilembu Sumedang dan Desa Cilubang Mekar Bogor.

Abstract

Cilembu has high economic value as a distinctive taste, sweet as honey and sticky, chewy meat and interesting so that it is favored by agricultural businesses and consumers. For land use and also as well as the development of Cilembu maintenance, preservation is needed for Cilembu because of several observations indicate that Cilembu does not grow well in all regions. The purpose of this research is to look for the key productivity of Cilembu by comparing aspects of cultivation techniques, soil characteristics, and environmental factors in two different places Cilembu village in Sumedang and Cilubang Mekar village in Bogor so that it can produce large tubers and sweet taste. The location of this study includes two different locations namely in Cilubang Mekar RW 08 Kelurahan Situgede Kecamatan Bogor Barat and in Sawah Lega Cilembu village Kecamatan Pamulihan Sumedang . The observation result of the three observed aspects shows that for the cultivation aspects of both places did not show significant differences, both places make the process of reversal of the stem, the bulb in Bogor is smaller in size, while the yield on Cilembu is large. At the time of post-harvest in Bogor ripening process is not done, the result of tuber is marketed, while in Cilembu, when tubers are harvested there is a process of curing, it makes tubers become sweet due to change the starch into sugar. Further aspects of soil properties included soil color and texture shows that there was not significant different, whereas for chemical analysis of organic C and K there was a little difference. Analytical data the shows K (0,153me/100g) in Cilubang Mekar and those were classified as in the Cilembu village (0,267me/100g) whereas the C-organic in Cilubang Mekar was 1,45% low and in the Cilembu Village was 2,37%. The last aspect of environmental factors showed was not significant different in temperature. Cilembu Sumedang has 17-24oC with a difference >5°, while the temperature Cilubang Mekar was 23-28oC with the difference <5o. Cilembu places in the valley and closes to mountain with different altitude > 500 m. Key Cilembu productivity growth obtained for the time being the process of curing and temperature differences that cause the bulbs are large and have a sweet taste.