Studi Karakter Organ Vegetatif Aksesi Kencur (Kaempferia galanga L.) dari Karesidenan Kediri sebagai Sayur Fungsional
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Date
2022Author
Aziz, Erico Satria
Kurniawati, Ani
Krisantini
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Show full item recordAbstract
Daun kencur termasuk sayuran fungsional yang belum banyak dikonsumsi
oleh masyarakat. Produksi sayur ini hanya berpusat pada beberapa daerah saja.
Penelitian ini bertujuan mengelompokkan aksesi kencur yang berasal dari
Karesidenan Kediri berdasarkan karakter morfologi, agronomi, dan kimia.
Penelitian dilakukan di Kebun Percobaan di Dusun Pandan Lor, Desa Canggu,
Kecamatan Badas, Kabupaten Kediri, Jawa Timur mulai bulan September 2021
hingga bulan April 2022 dengan perlakuan perbedaan 10 aksesi kencur yang
berasal Karesidenan Kediri. Rimpang kencur ditanam pada bedengan berukuran 2
m x 1,6 m dengan jarak tanam 25 cm x 25 cm dan tiga ulangan percobaan. Hasil
penelitian ini menunjukkan adanya tiga kelompok aksesi yaitu AK-1, AK-2, dan
AK-3. Terdapat perbedaan bobot panen yaitu aksesi A5 dengan bobot terberat dan
aksesi A10 dengan bobot ter-ringan. Uji organoleptik menunjukkan perbedaan
pada aroma dan kekerasan daun. Aksesi A1 dan A4 merupakan aksesi paling
harum sedangkan aksesi A5, A8, dan A10 merupakan aksesi paling tidak
beraroma. Aksesi A4, A5, dan A7 merupakan aksesi paling keras sedangkan
aksesi A8 dan A10 merupakan aksesi yang paling lunak. Kandungan flavonoid
dalam kuersetin daun sama pada semua aksesi. Aksesi kencur paling cocok untuk
sayur terdapat pada aksesi A8. Semua aksesi sekarang telah di simpan di
Departemen Agronomi dan Hortikultura, Fakultas Pertanian, IPB University. Aromatic ginger leaves is a functional vegetables is not widely known and
consumed by the public. Aromatic ginger leaves are only produced in certains
regions of Java. The aim of this research is to evaluate the grouping of aromatic
ginger accessions from Kediri Residence based on morphology, agronomy, and
leaf chemical characteristic. The research was carried out in experimental field on
Pandan Lor Hamlet, Canggu Village, Badas District, Kediri Regency, East Java
started from September 2021 until April 2022 often aromatic ginger accessions
from Kediri were evaluated. Aromatic ginger rhizome planted in 2 m x 1,6 m
sized of planting bed with 25 cm x 25 cm planting distance and three experimental
replication. The result of this research showed that the ginger accessions can be
separated into three accession groups of aromatic ginger, named AK-1, AK-2, and
AK-3. There is a difference in harvest fresh weight, A5 accessions had the
heaviest weight and A10 had the lowest. Organoleptic test showed the differences
in the leaf aroma and hardness of different accessions. A1 and A4 is the most
fragrant accessions, while A5, A8, and A10 is the least scented accessions. A4,
A5, and A7 is the most hardness accessions, while A8 and A10 is softest
accessions. Quercetin content in leaves was similar in all accessions. The most
suitable aromatic ginger vegetables for fresh comsumption is the A8 accesions.
All accessions are now conserved at the Department of Agronomy and
Horticulture, Faculty of Agriculture, IPB University.