Keberagaman dan pengelompokan morfologi 10 olahan (Musa CV. Grup ABB)
| Main Authors: | Gusmiati, Lutfiana Hasanah, Hapsari, Lia, Wahyudi, Didik |
|---|---|
| Format: | Journal PeerReviewed Book |
| Bahasa: | ind |
| Terbitan: |
LIPI
, 2018
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| Subjects: | |
| Online Access: |
http://repository.uin-malang.ac.id/4587/1/2018%20Keragaman%20dan%20pengelompoknan%20pisang.pdf http://repository.uin-malang.ac.id/4587/ http://www.ptti.or.id/journal/index.php/Floribunda/index |
Daftar Isi:
- Morphological Diversity and Clustering of 10 Cooking Bananas (Musa cv. Group ABB) Collection of Purwodadi Botanic Garden - LIPI. Floribunda 5 (8): 299–314. — Cooking banana, has high social and economic values for rural people. Therefore basic information of morphological identity and characteristic of it, is important to be studied. Cooking banana is mostly identified as Musa acuminata x Musa balbisiana ABB group (Musa cv. ABB). The aims of this study are to characterize and to analyze the diversity, similarity and clustering of cooking bananas which were collected from Purwodadi Botanic Garden - LIPI. It comprises of 10 local cultivars of cooking banana as in-group and 2 wild banana species (M. balbisiana) as out-group. Morphological characterization guide was based descriptor for banana by IPGRI. Data analyses were conducted using program Paleontological statistic version 3.0. Principal component analysis resulted five main components (eigen value >1), in which contributed to the total diversity of 10.75% to 61.86% and clustering analysis resulted 3 sub-groups. The outgroup was nested as sister of sub-group II. Each sub-group has synapomorphic characteristics. The lowest similarity coefficient value was 0.75 and the highest was 0.9. This study provide information on the morphological characteristics and taxonomic clustering of cooking banana that can be useful as a basis for further research and development.