Preferensi Petani terhadap Klon Kentang Balitsa Bahan Baku Olahan French Fries

Authors

  • Asma Sembiring Balai Penelitian Tanaman Sayuran Lembang
  • Witono Adiyoga Balai Penelitian Tanaman Sayuran Lembang

DOI:

https://doi.org/10.25077/joseta.v2i1.221

Keywords:

French fries, klon kentang, preferensi

Abstract

Tujuan penelitian ini adalah mengetahui preferensi petani Purbalingga terhadap klon kentang bahan baku olahan french fries Balai Penelitian Tanaman Sayuran (Balitsa) Lembang. Penelitian dilakukan di Kecamatan Karangreja, Kabupaten Purbalingga Jawa Tengah pada bulan Juni hingga Desember 2018. Metode penelitian yang digunakan adalah gabungan antara demplot klon kentang baku olahan french fries serta penelitian partisipatif petani. Tujuh klon kentang bahan baku olahan french fries Balitsa dan tiga pembandingnya ditanam di lapangan. Demplot ini kemudian diobservasi oleh 30 petani kentang pada saat panen. Responden diminta untuk menjawab kuisoner terstruktur. Hasil penelitian menunjukkan bahwa berdasarkan produksi hasil, jumlah mata tunas, kedalaman mata tunas, ukuran umbi dan tampilan kentang secara keseluruhan, dari 10 klon/varietas kentang yang ditampilkan, petani menyukai klon kentang 66 Balitsa sebagai pilihan pertama untuk kentang french fries, diikuti oleh kentang Medians sebagai pilihan ke-2 dan Atlantik sebagai pilihan ke-3

References

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Published

2020-04-30

Issue

Vol. 2 No. 1 (2020): April

Section

Research Articles

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