Keragaan Daya Hasil Padi Gogo Aromatik Sebagai Tanaman
| Main Author: | Perpustakaan UGM, i-lib |
|---|---|
| Format: | Article NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2003
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/22561/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=5476 |
Daftar Isi:
- ABSTRACTS Grain quality of the new superior varieties is becoming similarly important to the yield potential and the resistancy to environmental stresses. This facts were reflected by demand to the aromatic rice which is sharply rising in domestic market as well as for export market. In order to anticipate the changes, since 1995 RIR has been actively organizing study on the improvement quality of rice grain. The goal of the study is to evaluate aromatic lines which are obtained from local collection or from specifically designed crossing program. From observation, selection, and evaluation of breeding lines planted at dry season (DS) of 2000, the study resulted 28 upland rice lines which are with good performances and having a good smelling (aromatic). Research conducted during dry season of 2000 and wet season (WS) of 2000-2001 at Sukamandi and at young teak plantation out of Sukamandi (along alley of one year old teak plantation). The growing season of DS concentrates on seed multiplication but inthe activities of WS 2000-2001 which was focusing on lines evaluation, the 28 selected lines were arranged in RCBD experiment with three replications. Plant variables evaluated are plant type, maturity, duration, aromatic trait, grain yield, and grain quality. Researches resulted that from 28 lines observed, there were 7 lines having a good performances. The two aromatic lines BP1 I 53-c-9 and BP1153-c-8 are with consistently good performances. The two early lines selected are IR53234-Si-5 and PR36-Si-3-8. Grain quality study showed that there are two groups of amylose-content-based, one has medium amylose (softy-boiled rice) and the other has high amylose contents (coarsely-boiled rice). Keywords: Aromatic, Duration, Early, Upland Rice