Identifikasi Karakter Morfologi Dan Kandungan Minyak Atsiri Pada Empat Jenis Jeruk (Citrus SP) Lokal Riau Sentral Kampar

Andriana, Aprlilia Sri (2022) Identifikasi Karakter Morfologi Dan Kandungan Minyak Atsiri Pada Empat Jenis Jeruk (Citrus SP) Lokal Riau Sentral Kampar. Other thesis, Universitas Islam Riau.

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Abstract

The purpose of the study was to obtain morphological characters, chemical content of fruit and essential oil content and to determine the kinship of four types of citrus plants from Kampar. The research was carried out at two locations, namely morphological characterization in Kuok village, Kampar Regency, Riau Province and essential oil refining carried out at the Basic Laboratory of the Islamic University of Riau, Jalan Kaharudin Nasution, KM 113, Air Cold Village, Bukit Raya District, Pekanbaru City, Riau. The study was conducted for three months, starting from January to March 2021. Data collection was carried out in the field by observation and descriptive. The data were statistically analyzed using the SAS program if the results obtained were significantly different, then proceed with the DMRT test at the 5% level. Kinship analysis was analyzed using the MVSP 32 tool with the UPGMA method on the NTSys-pc 2.1 software. Observations were made on the morphological characters of citrus plants according to the standard IPGRI (1999) Descriptors for citrus. The research results are presented descriptively and in tabular form. From the morphological characterization observed, it was shown that the quantitative and qualitative characters of the four citrus cultivars from Kampar had similarities, namely the crown shape, thorn density, leaf shape, shoot color, leaf color intensity, seed surface, seed color and leaf thickness. From the results of the dendogram, the similarity coefficient of the four citrus cultivars originating from Kampar has a range of 72.97 - 90.48%. The coefficient value indicates a close relationship between citrus plants in Kampar. The best yield and quality of orange peel essential oil was obtained from kaffir lime peel which was extracted from 800 g of material with a distillation time of 6 hours which resulted in an oil yield of 0.25%, yellowish in color, characteristically citrus aroma.

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