Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/118694
Title: Perubahan Fisik, Fisiologi dan Biokimia Selama Pemasakan Benih dan Studi Rekalsitransi Benih Kemiri Sunan (Reutealis trisperma Blanco Airy Shaw).
Other Titles: Physical, Physiological and Biochemical Changes during Seed Maturation and Study on Recalcitrancy of Kemiri Sunan (Reutealis trisperma Blanco Airy Shaw) Seed.
Authors: Daryanto, Heny Kuswanti Suwarsinah
Winandi, Ratna
Tresniawati, Cici
Issue Date: 2013
Publisher: IPB (Bogor Agricultural University)
Abstract: Reutealis trisperma Blanco Airy Shaw yang dikenal dengan nama kemiri sunan, merupakan spesies pohon berasal dari Filipina dan telah beradaptasi di Indonesia, khususnya di Jawa Barat. Kemiri sunan memiliki banyak manfaat, antara lain tanaman konservasi, bahan baku industri dan obat. Kernel kemiri sunan mengandung 40-62% minyak dan telah teridentifikasi sebagai sumber biodiesel yang potensial. Minyak kemiri sunan digunakan sebagai bahan baku industri obat, kosmetik dan bahan campuran cat. Tanaman kemiri sunan memiliki potensi untuk lebih dikembangkan dan dalam kegiatan budidaya diperlukan benih yang bermutu.
Reutealis trisperma Blanco Airy Shaw, commonly known as kemiri sunan, is a native Philipinas tree spesies, has been adapted in Indonesia, especially in West Java. The spesies has many uses, for conservation, industrial and pharmaceutical base material. Kemiri sunan kernels contain 40-62% inedible oil and have been identified as one of the potential biodiesel resource. Kernel oil has a high commercial demand for pharmaceutical, cosmetic application and paint mixed material. Kemiri sunan has a potency to develop, and it is requires seed with high quality as plant material in agricultural practices.
URI: http://repository.ipb.ac.id/handle/123456789/118694
Appears in Collections:MT - Agriculture

Files in This Item:
File Description SizeFormat 
2013ctr.pdf
  Restricted Access
Fullteks1.13 MBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.