Studi Karakter Organ Vegetatif Aksesi Kencur (Kaempferia galanga L.) dari Karesidenan Kediri sebagai Sayur Fungsional

Abstract

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.