Pengaruh Pemberian KNO3, CaCo3 Dan KCL Terhadap Produktifitas Dan Kualitas Buah Anggur AG 60

Prosiding Seminar Nasional PERHORTI 2014, halaman 73-77

Ashari Hasim
Balai Penelitian Tanaman Jeruk dan Buah Subtropika
Jalan raya Tlekung no 1. Junrejo Batu Jawa Timur
Telp. 081336847098
e-mail: hasimmuda@gmail.com

 

ABSTRAK
Anggur Jestro Ag 60 merupakan anggur lokal komersial yang potensial dikembangkan oleh petani. Namun produktifitas anggur tersebut sering tidak menentu dan rasanya agak asam dan kurang manis. Pemberian pupuk KNO3, CaCo3 dan KCL bertujuan meningkatkan produktifitas dan kualitas buah anggur. Penelitian dilakukan di kebun percobaan Tlekung 900 m dpl, selama maret sampai november 2012. Tanaman yang digunakan berumur delapan tahun, dibuahkan dua kali. Metode penelitian disusun dalam rancangan faktorial dengan regresi linear. Hasil penelitian menunjukkan bahwa pemberian KNO3 1 kg/pohon mampu meningkatkan produksi anggur Ag 60 sebesar 14,3 % dibanding KCL 7,2 % dan CaCo3.2,2% . Pemberian KNO3 CaCo3 dan KCL tidak berbeda nyata dalam meningkatkan kualitas buah yaitu lingkar buah, bobot buah, padatan total terlarut (PTT) namun sudah mampu meningkatkan kemanisan buah anggur, sedangkan CaCo3 dan KCL kurang mampu meningkatkan kemanisan buah dibanding kontrol.
Kata kunci : anggur AG 60, produktifitas, kemanisan, KNO3, CaCo3 dan KCL

ABSTRACT
Grape Jestro Ag 60 is a potential commercial local grape developed by farmers. However, its productivity is often erratic and it tastes slightly sour, less sweet. KNO3, CaCO3 and KCL fertilizer applications aim to improve the productivity and quality of the grapes. The study was conducted at theTlekung experimental field at 900 m above sea level, from March to November 2012. Plants used were eight years old, stimulated to bear fruit twice. Research was arranged in a factorial design with linear regression. The results showed that KNO3 1 kg / tree was able to increase the production of grape Ag 60 by 14.3% compared to 7.2% by KCL and 2,2% by CaCo3. The application of KNO3, CaCO3 and KCl did not differ significantly in improving the quality of the fruit, namely fruitcircumference, fruit weight, total solube solids (TSS). However, KNO3 was able to increase the sweetness of the grapes, while CaCO3 and KCL were less effectivein increasing the sweetness of the fruit compared to controls.
Keywords: grape AG 60, productivity, sweetness, KNO3, CaCO3 and KCL

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