Produksi, Karakteristik Fisik, dan Organoleptik Varietas Unggul Spesifik Lokasi “Srikayang” Daerah Istimewa Yogyakarta

Abstract

(Production, Physical, and Organoleptic Characteristics of Superior Varieties Specific Location “Srikayang” Special Region of Yogyakarta)Bawang merah merupakan salah satu komoditas unggulan hortikultura semusim yang sejak lama telah diusahakan oleh petani secara intensif di Kabupaten Kulon Progo. Tujuan penelitian ini adalah mengetahui produksi, karakteristik fisik, dan organoleptik bawang merah lokal Kabupaten Kulon Progo, yaitu varietas Srikayang. Penelitian ini menggunakan Rancangan Acak Kelompok Lengkap (RAKL) dengan lima ulangan. Hasil penelitian menunjukkan bahwa varietas lokal Srikayang memiliki keunggulan dibanding varietas eksisting lainnya, yaitu Tajuk, Bima, dan Siem. Hasil ubinan tertinggi varietas Srikayang 10,63 ton/ha. Varietas Srikayang memiliki, berat umbi 5,47 g sedangkan Tajuk 3,65 g, Bima 5,69 g, dan Siem 4,14 g. Jumlah umbi per rumpun verietas Srikayang lebih banyak dibanding varietas lain, yaitu 9,82 g, Tajuk 8,37 g, Bima 6,78 g, dan Siem 9,37 g. Hasil uji statistik menunjukkan bahwa varietas Siem dan Srikayang tidak berbeda nyata. Jumlah umbi per rumpun tertinggi varietas Srikayang 50,03 g. Kecerahan umbi varietas Srikayang tertinggi sebesar 43,74 dibanding varietas lainnya. Dari hasil penelitian dapat disimpulkan bahwa varietas lokal Srikayang layak dibudidayakan karena memiliki keunggulan dibanding varietas lain (Tajuk, Bima, dan Siem).KeywordsKarakteristik fisik; Organoleptik; Srikayang; Varietas lokalAbstract Shallot is one of the leading commodities of horticultural crops that have long been cultivated by farmers intensively at Kulon Progo Regency since long time. The aim of research was to know the production, physical and organoleptic characteristics of local shallot at Kulon Progo Regency, namely Srikayang variety. The experimental design used Completely Randomized Block Design (CRBD) with five replications. The results showed that local variety of Srikayang have advantages compared to other existing varieties namely Tajuk, Bima, and Siem. Srikayang variety hads a weight tuber of 5.47 g, while Tajuk 3.65 g; Bima 5.69 g; and Siem 4.14 g. Total of tubers per clump Srikayang more than other varieties that was 9.82 Tajuk; 8.37, Bima, 6.78 and Siem 9.37. The results of statistical analysis show that Siem and Srikayang were not significantly different. Srikayang had highest of total of bulb was 50.03 g and yield was 10.63 tonnes/ha. The brightness of Srikayang was the highest 43.74 compared to other varieties. Srikayang variety had the highest panelist acceptance value of 3.33 means that this variety was favored based on the result of organoleptic test. From the result of research it can be concluded that Srikayang decent cultivated because it hads moreadvantages compared to other varieties (Tajuk, Bima, and Siem).