Perakitan Varietas Salak Sari Intan 48

Abstract

Salacca Varietal Development of Sari Intan 48. Sri Hadiati, Agus Susiloadi, and Tri Budiyanti. The availability of new superior salacca varieties, which fulfills consumer’s preference, will increase fruit consumption and farmer’s income as well. Generally, consumers prefer salacca fruit which has the following characteristics: sweet taste, thick flesh and spineless peel. Crossing method is hoped to meet demand. This study aimed to obtain a new superior salacca variety through crossing within salacca varieties which were ready to release. The study was conducted in Solok district of West Sumatera Province and Tanjung Pinang district of Riau province and started from year 2002 to 2008. The method used in this research was crossing between Gula Pasir x Pondoh salacca, then their seeds were germinated at Indonesian Tropical Fruit Research Institute, located in Solok. The seedlings were then planted in Tanjung Pinang. Selection and evaluation activities were done over two years. The results showed that compared with Pondoh, Gula Pasir, and Bali varieties, the salacca of Sari Intan 48 had the following superior characters : thick flesh (0.5-1.8 cm), sweet taste (TSS: 19-20.8° Brix), no sour taste and non astringent, high vitamin C content(58.65 mg/100 g), and strong aroma. Abstrak Tersedianya varietas unggul baru salak yang sesuai dengan selera konsumen dapat meningkatkan konsumsi buah dan pendapatan petani. Konsumen buah salak umumnya menyukai buah salak yang manis, berdaging tebal, dan sisik buah tidak berduri. Ideotipe ini dapat diperoleh antara lain melalui persilangan. Penelitian ini bertujuan untuk mendapatkan varietas unggul baru salak hasil persilangan antara beberapa varietas salak yang siap untuk dilepas. Penelitian dilakukan di Solok dan Tanjung Pinang, mulai tahun 2002-2008. Metode yang digunakan adalah persilangan antara salak Bali Gula Pasir x salak Pondoh, kemudian biji dipanen dan dikecambahkan di Balitbu Tropika sampai siap tanam ke lapang. Bibit ditanam di Tanjung Pinang dan selanjutnya diseleksi serta dievaluasi produktivitasnya selama dua tahun berturut-turut. Hasil penelitian menunjukkan bahwa salak Sari Intan 48 mempunyai beberapa keunggulan, antara lain daging buah tebal (0,5-1,8 cm), rasa manis (TSS : 19-20,8° Brix), tidak ada rasa asam dan sepet, kandungan vitamin C tinggi (58,65 mg/100 g), dan beraroma sangat harum dibandingkan dengan varietas pembanding (salak Pondoh, Gula Pasir, dan salak Bali).