DAFTAR PUSTAKA Acquaah G. 1992. Practical protein electrophoresis for genetic research. Dioscorides Press. Portland, Oregon. Adam WT. 1983. Application of isozymes in tree breeding. Di dalam SD Tanksley and TJ Orton (eds.). Isozymes in plant genetics and breeding. part A. Elsevier, Amsterdam. p. 381-400. Anonim. 2001. WANARINEK Kementerian Negara Riset dan Teknologi. http://www.bi.go:id/sipuk/lmfind/pala/pemasaran.htm (dikunjungi 15 Agustus 2005). Anonim 2003. Atlas zana agroekologi Indonesia: Sulawesi dan Maluku. Vol. I, Fdisi Agroklimat, Balitbangtan, Deptan. Bogor. AOAC. 1995. Proximate analysis of the fruits using standard method. JAOCS 78 (9):56-59. Archer AV. 1988. Determination of safrole and myristicin in nutmeg and mace by high performance liquid chromatography. Journal of Chromatograph 438(1): 117-21. Armstrong JG, Drummond BA. 1980. Floral biology of Myristica fragrans Houtt. (Myristicacea). The nutmeg of commerce. Biotropica 18(1):3-8. Baldry J, Dougan J, Matthews WS, Nabney J, Pickering GR, Robinson FV. 1976. Composition and flavour of nutmeg oils. Flavours 7:28-30. [BPS Maluku Utara] Badan Pusat Statistik Maluku Utara. 2003. Maluku Utara dalam angka. BPS Provinsi Maluku Utara, Ternate. [BPS Maluku] Badan Pusat Statistik Maluku. 2003. Maluku dalam angka. BPS Provinsi Maluku, Ambon. [BSN] Badan Standardisasi Nasional. 1999. SNI Minyak pala, BSN. Jakarta. Broadhurst CL, Polansky MM, Anderson RA. 2000. Insulin-like biological activity of culinary and medicinal plant aqueous extracts in vitro. J. Agrie. Food Chem. 48:849-8552. Buckmire KU. 1992. Nutmeg production in Grenada. Technical Bulletin 20, Caribbean Agricultural Research and Development Institute, University of the West Indies, St. Augustine, Trinidad. Copalakrishnan M. 1992. Chemical composition of nutmeg and mace. Journal of Spices and Aromatic Crops 1(1):49-54. Corner FJH. 1976. The Seeds of Dicotyledons. Cambridge University Press, Cambridge. RONQUIST A. 1981. An Integrated System of Classification of Flowering Plants. Columbia. University Press, New York.
Coward IDG, Matthews WSA, Nabney J. 1971. Investigation of the production of essential oil using a transportable still unit. Proceeding of the Fifth International Congress of Essential Oils, October 1971, Sao Paulo, Brazil. pp 126132. Cross RJ. 1990. Assessment of IPGRI morphological descriptor in determining pattern germplasm: Characterization, evaluation, and enhancement. IPGRI, Rome. Cruickshank AM. 1973. Some aspects of the Nutmeg Investigation Programme in Grenada. Proceedings of a Conference on Spices, 10-14 April 1972, Trop. Products Inst. Daferera DJ, Tarantilis PA, Polissiou MG. 2002. Characterization of essential oil from Lamiaceae by fourier transform raman spectroscopy. J. Agric. Food Chem. 50:5503-5507. Dahlgren R. 1983. General aspects of angiosperm evolution and macro systematics. Nordic Journal Botany, 3:119-49. Dann AE, Matthews WSA, Robinson FV. 1977. Studies on the yields and compositions of nutmeg and mace oils from Grenada. Proceedings of the Seventh International Congress of Essential Oils, October 1977, Kyota, Japan. pp 123-124. David RG, Jihong W, Natalia D, Kyoung HN, James E. S, Efraim L, Eran P. 2001. An Investigation of the Storage and Biosynthesis of Phenylpropenes in Sweet Basil. Plant Physiology: 539-565. De Guzman CC, Siemonsma BS. 1999. Spices. Plant Resources of South-East Asia (Prosea No. 13). Prosea Foundation, Bogor. Ditjen Perkebunan. 2000. Statistik Perkebunan Indonesia. Deptan, Jakarta. Douglas F. 1990. GC/MS Analysis. http://sites.netscape.net/dougfrm (dikunjungi 12 Januari 2006). Doyle, J.J. and J.S. Doyle. 1987. A rapid DNA isolation procedure for small quantities of fresh leaf tissue. Phytochem. Bull. 19:11-15. Ejechi BO, Souzey JA, Akpomedaye DE. 1998. Microbial stability of mango juice preserved application of mild heat and extract of two tropical spices. J. Food. Protec. 61(6):725 -272. [FAO] Food and Agriculture Organization. 1990. Guideline for Soil Profile Description. 3rd Ed. Food and Agriculture Organization for the United Nations. International Soil Reference Information Centre, FAO. Rome. Flach M. 1966. Nutmeg cultivation and its sex problems. Eng. Sum. Meded. Landh Hogesh. 66, Netherlands.
134
Flamini G, Cioni PL, Morelli I, Macchia M, Ceccarini L. 2002. Main agronomic-productive characteristics of two ecotypes of Rosmarinus officinalis L. and chemical composition of their essential oils. J. Agric. Food Chem. 50:3512-3517. Forrest JE, Heacock RA. 1972. Identification of the major components of the essential oils of mace. J. Chromatography 69:11-13. Fourie SE. 1996. Chemical components of some tropical fruit. JAOCS 18 (4):1619. [GCNA] Grenada Coorporation of Nutmeg Association. 2001. Grenada nutmeg. http //www.grenadanutmeg.com/produciion.html (dikunjungi 12 Oktober 2005). Copalakrishnan M. 1992. Chemical composition of nutmeg and mace. J. Spices Aromatic Crops 1(1):49-54. Groome JR. 1970. A Natural History of the Island of Grenada, W.I., Caribbean Printers Limited, Arima, Trinidad, W.I. Guenther E. 1952. The essential oil. Vol. I. D Van Nostrand Company, New York. Guiard J. 1995. Application of molecular technique to DUS testing. Technical seminar on variety for tropical and subtropical crops under UPOV convention, Medan, Desember 1995. Indonesia. Guo X, Yu B. 1985. Quality of nutmeg I. Separation and identification of the chemical constituents of nutmeg. Yaowu Fenxi Zazhi 55:258-262. Hadad EA, Hamid A. 1990. Mengenal berbagai plasmanutfah pala di daerah Maluku Utara. Balai Peneiitian Tanaman Rempah dan Obat, Bogor. Hadad EA. 1990. Mengenal berbagai plasmanutfah pala di daerah Maluku Utara. Balai Peneiitian Tanaman Rempah dan Obat, Bogor. Hadad EA. 1992. Pala. Edisi khusus Littro 3 (2):26-37. Hamrick JL, Godt MJW. 1989. Allozyme diversity in plant species. Di dalam Brown, A. H. D., Clegg, M. T., Kahler, A. L. and Weir, B. S. (eds) Plant Population Genetics, Breeding, and Genetic Resources, pp. 43-63. Sinauer Associates, Sunderland, MA. Huang Y, Tan JMWL, Kini RM, Ho SH. 1997. Toxic and antifeedant action of nutmeg oil against Tribolium castaneum (Herrbst) and Sitophilus zeamais Motsch. J. Stored Prod. Res 33(4):289-298. Indriani FC, Lita S, Sudjindro, Sugiharto AN. 2002. Keragaman genetik plasma nutfah kenaf (Hibiscus cannabinus L.) dan beberapa species yang sekerabat berdasarkan analisis isozim. BIOSAIN 2 (1): 29-39.
135
[IPGRI] International Plant Genetic Resources Institute. 1980. Tropical fruits descriptors. IPGRI. Southeast Asia Regional Committee, Italy. [IPGRI] International Plant Genetic Resources Institute. 1995. Descriptor for Avocado. IPGRI. Italy. Jones, Jr JB. 1991. Plant Analysis Handbook. Micro Macro Publishing, Inc. New York. Joseph J. 1980. The nutmeg: Its botany, agronomy, production, composition and uses. J. Plantation Crops 8(2):61-72. Kan Y, Ucan US, Kartal M, Altun ML, Aslan S. Sayar E, Eyhan T. 2006. GCMS Analysis and Antibacterial Activity of Cultivated Satureja cuneifolia Ten. Essential Oil. Turk J Chem 30: 253-259. Kaya M, Kammesheidt L, Weidelt HJ. 2002. The forest garden system of Saparua island, Central Maluku, Indonesia, and its role in maintaining tree species diversity. Agroforestry System 54:225-234. Ketaren S. 1985. Pengantar Teknologi Minyak Atsiri. PN Balai Pustaka, Jakarta. Kumar ST, Jansz E, Dharmadass HS. 1985. Some physiological and chemical characteristics of Sri Lankan nutmeg oil. Journal Science Food Agriculture 36: 93-100. Lagouri V, Boskou D. 1995. Screening for antioxidant activity of essential oils obtained from spices. Di dalam Fond Flavors.- Generation, Analysis and process influenced (ed. Charalambous G.), Amsterdam, Elsevier, pp. 869879. Lawrence BM. 1981. Progress in essential oils. Perfirrn and Flavorist 22: 68-69. Lebeda A, Ivana D, Martha D, Karel D. 2003. Morphological Variability and Isozyme Polymorphisms in Maca and Yacon. Jan F. Czech J. Genet. Plant Breed. 39(1):1-8. Lewis YS. 1984. Spices and Herbs for the Food lndustry. Food Trade Press, Orpington, England. Maarse H, Kepner RE. 1970. Changes in composition of volatile terpenes in Douglas fir needles during maturation. J. Agr. Food Chem. l8:1095. Madsen HL, Bertelsen NG. 1995. Spices as antioxidants. Trends Food Sci Technol 6: 271-277. Mallavarapu C.R. and Ramesh S. 1998. Composition of essential oils of nutmeg and mace. Journal of Medicinal and Aromatic Plant Sciences, 20: 746-748. Manjunatha BR, Virupakshi S, Naik GR. 2003. Peroxidase isozyme polymorphism in popular sugarcane cultivars. Current Science 85:1347-1349.
136
Marks S, Pomerov J. 1995. International trade in nutmeg and mace: issues and options for Indonesia. Bull. Indo Economic Studies 31 (3):103-118. Masada Y. 1976. Application of gas-liquid chromatography mass spectrophotometry to the identification of essential oils. Plenum Press, John Wiley and Sons, New York. Muller G, Buckmire K, Reid R, Martin PJ. 1980. The Significance of Nutmeg Wilt and the Problem of Defective Nutmegs to the Grenada Nutmeg Industry. Report of a Joint Mission by the Caribbean Agricultural Research and Development Institute and the British Development Division of the Carribbean. Caribbean Agricultural Research and Development Institute, Grenada. Naik SN, Maheshwari RC, Maheshwari ML. 1988. Extraction of essential oils in liquid and dense carbon dioxide. Indian Perfumer 32(1):74-85. Nakamura N., Kiuchi P., Tislda Y. and Kondo K. 1988. Studies on crude drugs effective on visceral larva migrans. V. The larvicidal principle in mace (aril of Myristica fragrans). Chemical and Pharmaceutical Bulletin 36(7):26852688. Nei M. 1978. Estimation of average heterozygosity and genetic distance from a small number of individuals. Genetics 89:583-590. Ojechi BO, Souzey JA, Akpomedaye DE. 1998. Microbial stability of mango (Mangifera indica L.) juice preserved by combined application of mild heat and extracts of two tropical spices. J. Food Protection 61(6):725-727. Pasaribu TL. 1995. Pengaruh proses deterpenasi terhadap mutu medisinal minyak biji pala. FMIPA, Unpak, Bogor. Peter KV. 2001. Handbook of herbs and spices. CRC Press, New York. Power FB, Salway HS. 1907. The constituents of nutmeg. Chemical Society Journal 91:2037-58. Power FB, Salway HS. 1908. The constituents of' the expressed oil of nutmeg. Journal of the Chemical Science 83:1653-1659. Premoli AC, Souto CP, Allnutt TR, Newton AC. 2001. Effects of population disjunction on isozyme variation in the widespread Pilgerodendron uviferum. Heredity 87:337-343. Purseglove JW, Brown EG, Green CL, Robbin SRL. 1981. Spices, Vol. 1. Longman, New York. Rema KG, Madan BB. 2001. Quality Requirement of Spices for Export. Spices Board, India. Riddle RR, Charles A. Taylor JR, Kothmann MM, Huston JE. 1996. Volatile oil contents of ashe and redberry juniper and its relationship to preference by Angora and Spanish goats. J. Range Manage. 49:35-41. 137
Royal Horticultural Society. 1986. R.H.S. Colour Chart. Royal Horticultural Society, London Sambrook J, Fritish EF, Maniatis T. 1989. Molecular cloning. Cold Spring Harbor Lab. Press. New York. pp. 586-600. Sandford KJ, Heinz DE. 1971. Effects of storage on the volatile constituents of nutmeg. Phytochem.10:1245-1250. [SAS] Statistical Analysis System. 1996. Statistical Analysis System. SAS institute Inc., Cary, NC, USA. Shulgin AT. 1967. Composition of the myristicin fraction from oil of nutmeg. Nature 197:379. Sinclair T. 1958. A revision of the Malaysian Myristicaceae. Singapore Gard. Bull, 16: 205-472. Stecchini ML, Sarais I, Giavedoni P. 1993. Effect of essential oils on Aeromnas hydrophyla in a culture medium and in cooked pork. J.Tood Protection 56(5):406-409. Sutedja AM. 1980. Studi perbandingan sifat-sifat minyak pala yang berasal dari biji, daun, dan fuli dari tanaman yang sama. Akademi Kimia Analis, Bogor. Talbot WA. 1902. The Tree Shrubs and Woody Climbers of Bombay Presidency, 2nd Govt. Central Press, Bombay. Tanksley SD, Orton TJ. 1983 Isozymes in Plant Genetic and Breeding. Part A.Elsevier Publ. Co.Inc. Netherlands. Tjiptadi B, Yasnita. 1986. Perbaikan pengolahan minyak pala. Balai Besar Penelitian dan Pengembangan Industri Hasil Pertanian, Bogor. Trojer LR. 1976. Agroclimate map of Sumatera, Kalimantan, Maluku, and Irian. Central Res. Inst. Agric.. Bogor No. 17: Van Dam-Mieras MCE, De Jeu WH, De Vries J, Currell BR, James JW, Leach CK, Patmore RA. 1991. Biotechnological innovations in crop improvement. Butterworth-Heinemann, Ltd. UK. Warming E. 1890. Bearing of wood anatomy on the relationships of the Myristicaceae. Tropical Woods 36:20-40. Wendakoon C, Sakaguchi M 1995. Inhibition of amino acid decarboxylase activity of Enterobacter aerogenes by active components in spices. J. Food. Protec. 58(3):280-283. Wendel, LF. 1989. Visualization and interpretation of plant isozymes. Di dalam E. D. Soltis, P. S. Soltis (eds.) Isozymes in plant biology. Dioscorides Press, Portland, Oregon, 5-45.
138
Wilkie SE, Lambert R, Warren MJ, 1996. Chloroplastic aspartate aminotransferase from Arabidopsis thaliana: an examination of therelationship between the structure of the geneand the spatial structure of the protein. Biochem J. 319:969–976. Williams JGK, Kubelik AR, Livak KJ, Rafalski JA, Tingey S. 1990. DNA polymorphisms amplified by arbitrary primers as useful as genetic markers. Nucl. Acids Res. 18:6531-6535. Wilson TK, Maculans L. 1967. The morphology of Myristica: Flowers of Myristica tioryrom, and M. mulabarica. American Journal Botany 54:214-2120. Zuas O. 2004. Identifikasi Dan Karakterisasi Senyawa Nitrogen Mustards Secara Gas Chromatography-Mass Spectrometry. J. Ilmu Dasar 5(2): 91-96.
139
Lampiran 1 Standar karakteristik pala 1. Bentuk buah atau Biji (fruit or shelted nut shape) Berdasarkan Indeks Diameter (ID), bentuk buah atau biji pala bertempurung dapat dikelompokkan ke dalam 5 kategori: Oblat, Bulat, Oval, Agak Lonjong, dan Lonjong. ID diperoleh dengan cara membagi diameter panjang terbesar (Dp maks.) dengan diameter lebar terbesar (Dl maks.) dari buah atau biji. Dp maks ID = ────── Dl maks ID < 1,0 1,0 - 1,15 1,16 - 1,25 1,26 - 1,50 ≥ 1,51
Kategori Oblat Bulat Oval Agak Lonjong Lonjong
2. Ukuran buah (fruit size) Berdasarkan bobotnya, buah pala dapat digolongkan ke dalam 3 kategori: Besar, Sedang, dan Kecil. Besar-kecilnya buah ditentukan menurut bobot segarnya. No. 1. 2. 3.
Kategori Besar Sedang Kecil
Bobot buah > 80 g 40 g - 80 g < 40
3. Ukuran biji (nut size) Berdasarkan bobotnya, biji pala dapat dikelompokkan ke dalam 3 kategori: Besar, Sedang, dan Kecil. Ukuran besar biji ditetapkan berdasarkan berat biji tanpa tempurung pada kadar air 12%. No. 1. 2. 3.
Kategori Besar Sedang Kecil
Bobot biji >8g 3g-8g <3g
4. Produktivitas tanaman Berdasarkan produksi buah/pohon dalam setahun pohon pala berumur >15 tahun maka produktivitas dapat dikelompokkan ke dalam 3 kategori No. 1. 2. 3.
Kategori Tinggi Sedang Rendah
Produktivitas > 5.000 2.500 - 1.500 < 1.500
5. Ukuran fuli Berdasarkan bobot segarnya, fuli dapat dikelompokkan ke dalam 3 kategori: Berat, Sedang, dan Ringan. No. 1. 2. 3.
Kategori Berat Sedang Ringan
Bobot fuli >3g 1g-3g <1g
6. Kadar minyak pala Berdasarkan kadar minyaknya, rendemen minyak pala dapat dikelompokkan ke dalam 4 kategori: Tinggi, Sedang, dan Rendah. Rendemen dinyatakan dalam persen volume per bobot bahan (% v/b). Minyak diekstrak dari biji pala tak bertempurung beserta fulinya dengan menggunakan metode distilasi. No. 1. 2. 3. 4.
Kadar minyak > 14% 12% - 14% 10% - 12% < 10%
Kategori Sangat Tinggi Tinggi Sedang Rendah
141
Lampiran 2 Deskriptor pala Banda (M. fragrans Houtt) versi Indonesia A. Data karakteristik lokasi 1. Karakteristik lokasi 1.1. Topografi Karakteristik ini mengacu pada profil elevasi permukaan lahan dalam makna yang lebih luas dan mengacu pada FAO 1990. 1. Datar 0 - 0,5% 2. Agak datar 0,6 - 2,9% 3. Agak berombak 3 - 5,5% 4. Berombak 6 - 10,9% 5. Bergelombang 11 - 15,9% 6. Berbukit 16 - 30% 7. Bergunung > 30% 2. Bentuk lahan dataran tinggi (sifat fisiografi umum) Bentuk lahan berarti bentuk permukaan lahan dimana lokasi berada 1. Dataran 2. Cekungan 3. Lembah 4. Dataran rendah 5. Dataran tinggi 6. Pebukitan 7. Pegunungan 3. Kemiringan [derajat] Perkiraan tingkat kemiringan lahan lokasi 4. Bentuk kemiringan Bentuk kemiringan adalah bentuk umum kemiringan pada arah vertikal dan horizontal 1. Datar 2. Cembung 3. Cekung 4. Bersengkedan 5. Tak beraturan 5. Vegetasi dominan di lokasi dan sekelilingnya 1. Forbland (banyak tanaman herba) 2. Hutan (terdapat lapisan pohon, mahkota pohon tumpang-tindih, banyak jenis semak dan pohon di setiap lapisan) 3. Lahan agak berhutan (terdapat lapisan pohon, mahkota pohon tidak tumpang-tindih, lapisan bawah kemungkinan terdapat) 4. Lainnya (sebutkan dalam catatan deskriptor)
142
6. Kekerasan tanah 1. Mudah diluku 2. Sulit diluku 3. Keras 4. Berpadas 7. Drainase tanah 3. Buruk 5. Sedang 7. Baik 8. Salinitas tanah 1 < 160 ppm garam terlarut 2 160 - 240 ppm 3 241 - 480 ppm 9. Kualitas air tanah 1. Salin 2. Kehitaman 3. Segar 4. Tercemar 5. Tergenang 10. Kedalaman tanah sampai permukaan air tanah 1. 0 - 25 cm 2. 25,1 - 50 cm 3. 50,1 - 100 cm 4. 100,1 - 150 cm 5. > 150 cm 11. Kelengasan tanah 3 Kering 5 Lembab 7 Basah 12. Kemasahan/pH Tanah Nilai pH tanah yang diukur pada kedalaman sekitar perakaran tanaman. 13. Tingkat erosi tanah 3 Rendah 5 Sedang 7 Berat 14. Warna matriks tanah Warna tanah di daerah perakaran dicatat pada kondisi tanah lembab memakai bagan warna Munsell Soil Color Charts 15. Kadar bahan organik tanah 1 Rendah 3 Sedang 5 Tinggi 7 Bergambut
143
16. Kelas tekstur tanah Gunakan metode segitiga tekstur-tanah 16.1.1. Kelas ukuran partikel tanah 17. Klasifikasi taksonomi tanah Dapat diperoleh dari peta tinjau tanah 18. Sumber/ketersediaan air 1. Tadah hujan 2. Irigasi 3. Genangan/banjir musiman 4. Sungai 5. Air payau/pantai 6. Lainnya (jelaskan dalam catatan deskriptor) 19. Kesuburan tanah Dapat diperkirakan berdasarkan kondisi vegetasi setempat atau gunakan tanaman indikator, misalnya jagung. 3 Rendah 5 Sedang 7 Tinggi 20. Iklim lokasi 20.1. Suhu [0C] Nyatakan dalam nilai rata-rata, maksimum, dan minimum. 20.2. Curah hujan [mm] Nyatakan dalam rata-rata per tahun. 20.3. Kecepatan angin [km/detik] Nyatakan dalam rata-rata per tahun. 20.4. Kelembahan relatif Nyatakan dalam kisaran per bulan 20.5. Penyinaran matahari (%) 20.6. Lainnya (jelaskan dalam catatan)
B. Deskriptor tanaman 1. Pohon Untuk deskritor 1.1 sampai 1.6, sebutkan jumlah pohon yang dikarakterisasi. 1.1. Umur pohon [thn] 1.2. Jenis bibit 1 Bibit dari biji 2 Bibit dari sambungan (grafting) 3 Klonal
144
1.3. Vigor 1 Lemah 2 Sedang 3 Kekar 1.4. Lebar kanopi Diukur diameternya dari dua arah 1.5. Tinggi pohon Diukur dari permukaan tanah hingga ujung kanopi. 1.6. Bentuk pohon 1. Kolom 2. Piramida 3. Agak piramidal 4. Persegi 5. Bulat 6. Semi-oval 7. Tak beraturan 8. Lainnya (specify in descriptor’s notes) 1.7. Permukaan batang 3 Halus 7 Sedang 9 Kasar 1.8. Lingkar batang [cm] Diukur 50 cm di atas permukaan tanah. 1.9. Pola percabangan 1 Ekstensif (satu anak ranting baru bertunas dan tumbuh di bawah ranting 2 Intensif (lebih dari dua anak ranting baru bertunas dan tumbuh di bawah ranting 3 Keduanya (catat yang lebih menonjol) 1.10. Pola penyebaran percabangan 1. Asendan 2. Tak beraturan 3. Vertisilat 4. Aksial 5. Horizontal 1.11. Sudut cabang utama 1 Lancip (<450) 2 Sedang (450 - 900) 3 Tumpul (> 900) 1.12. Diamater ranting [cm] Diukur pada bagian tengah ranting setelah pertumbuhan berhenti. Pengukuran dilakukan pada 10 ranting yang dipilih secara acak.
145
1.13. Warna ranting muda (Termasuk daun muda di ujung ranting) 1. Kuning (kuning 14D) 2. Hijau (hijau 141A) 3. Merah (oranye keabuan 166A) 4. Lainnya (jelaskan dalam catatan deskriptor) 1.14. Permukaan ranting muda 1. Licin (Glabrous) 2. Berbulu (Pubescent) 1.15. Bentuk daun Dicatat setelah daun mekar sempurna 1. Ovat 2. Obovat 3. Oval 4. Bulat 5. Lanset 6. Oblong 7. Lainnya 1.16. Bentuk pangkal daun 1. Runcing 2. Tumpul 3. Terpotong (truncate) 1.17. Panjang helai daun [cm] Rata-rata dari 10 daun tua 1.18. Warna daun tua 1. Hijau muda (hijau 141D) 2. Hijau (hijau 141A) 3. Hijau tua (hijau 139A) 1.19. Alur pada tangkai daun 1. Ada 2. Tidak ada Untuk item deskriptor berikut semua pengukuran diambil pada daun dewasa di bagian tengah ranting. 1.20. Sudut tangkai daun 1. Lancip (<450) 2 Sedang (450 - 900) 3 Tumpul (> 900) 1.21. Tepi daun 1. Rata 2. Bergerigi 3. Berombak 1.22. Jumlah tulang daun primer
146
1.23. Relief pertulangan daun permukaan atas 1 Tenggelam 3 Datar 5 Terangkat 1.24. Bentuk ujung daun 1 Sangat runcing 3 Runcing 5 Sedang 7 Obtus 9 Sangat obtus 1.25. Tekstur daun 3 Lunak 5 Agak keras 7 Keras 9 Sangat keras 1.26. Aroma daun (Daun harus diremas-remas) 3 Lemah 5 Sedang 7 Kuat 2. Bunga 2.1. Lama waktu mulaiberbunga sejak tanam [thn] 2.2. Musim berbunga dan lamanya Jika mungkin, nyatakan musim berbunga untuk kultivar yang dideskripsikan. 2.2.1. Tunas bunga pertama muncul [bulan, tahun] 2.2.2. Bunga terbuka atau mekar [bulan, tahun] 2.2.3. Akhir musim berbunga [bulan, tahun] 2.3. Pola pembungaan 3 Pada setiap musim/bulan tertentu 5 Sepanjang tahun 7 Tidak beraturan 2.4. Sifat meranggas daun Dicatat saat musim berbunga 3 Tidak ada 5 Sebagian 7 Penuh 2.5. Posisi bunga 1. Terminal 2. Subterminal 3. Aksilar 4. Lainnya
147
2.6. Warna bunga 1. Kuning (kelompok kuning 4D 2. Hijau (hijau-kuning 149C) 3. Coklat (oranye-keabuan 164B) 4. Lainnya Untuk item 2.8-2.17, gunakan rata-rata dari lima pengamatan per tanaman 2.7. Tipe bunga 3 Monosius 5 Diosius 7 Hermaprodit 2.8. Jumlah bunga per malai 2.9. Panjang sumbu utama tangkai bunga [cm] 2.10. Panjang tangkai bunga [mm] 2.11. Panjang sepal [mm] 2.12. Bentuk stilus bunga 1. Lurus 2. Kinked 3. Lainnya 2.13. Ada/tidaknya polen 1. Ada 2. Tidak ada 2.14. Ada/tidaknya nektar bunga 1.Ada 2.Tidak 2.15. Ada/tidaknya perhiasan bunga (periantium) 1.Ada 2.Tidak 3. Buah 3.1. Lama waktu buah pertama terbentuk setelah tanam [thn] 3.2. Lama waktu dari pembungaan hingga buah masak [hari] 3.3. Musim berbuah Jika mungkin, nyatakan musim berbuah untuk kultivar yang dideskripsi 3.3.1. Mulai berbuah [bulan] 3.3.2. Akhir berbuah [bulan] 3.4. Sifat pembuahan 1. Musim/bulan tertentu [bulan] 2. Setiap waktu 3. Tak teratur
148
3.5. Bentuk buah Tentukan banyaknya buah yang diukur 1 Speroid 2 Oval 3 Obovat 4 Lonjong 3.6. Panjang buah [cm] Rata-rata dari hasil 10 pengamatan 3.7. Diameter buah [cm] Diukur pada bagian terlebar. Rata-rata dari hasil 10 pengamatan 3.8. Permukaan kulit buah 1. Halus 2. Sedang 3. Kasar 3.9. Keseragaman ukuran buah 3 Rendah 5 Sedang 7 Tinggi 3.10. Bobot buah [g] Rata-rata hasil dari 10 buah 3.11. Bentuk pangkal buah 1 Lekuk ke dalam 2 Rata 3 Cembung 4 Menonjol 3.12. Bentuk ujung buah 1 Rata 2 Bulat 3 Menonjol 3.13. Glosi kulit buah 3 Rendah 2 Sedang 3 Tinggi Untuk item 3.14 sampai 3.16, diambil lima pengamatan per pohon 3.14. Panjang tangkai buah [cm] 3.15. Diameter tangkai buah [mm] Dicatat pada bagian tengah
149
3.16. Warna tangkai buah Dicatat pada buah matang yang ternaungi dari cahaya matahari 1 Kuning (grup kuning 8A) 2 Hijau (grup hijau-kuning 145A) 3 Oranye (grup merah-oranye 32A) 4 Coklat (grup oranye-kebuan 177B) 5 Lainnya 3.17. Warna kulit buah matang 1 Hijau muda (grup hijau 142A) 2 Gading (grup kuning 4D) 3 Kuning (grup hijau-kuning 154A) 4 Lainnya Untuk item berikut, pengamatan diambil pada buah matang 3.18. Tingkat diskolorisasi buah terbuka setelah 1 jam 1. Rendah 2. Sedang 3. Tinggi 3.19. Warna diskolorisasi 1. Biru 2. Coklat 3. Coklat kemerahan 4. Hitam 4. Biji Pengamatan pada biji tua 4.1. Bentuk biji 1 Speroid 2 Oval 3 Ovat 4.2. Bobot biji [g] Bogot biji basah. 4.3. Warna biji tua 1 Hitam 2 Coklat 3 Hitam kecoklatan 4.4. Permukaan kulit biji 3 Kusam 5 Sedang 7 Glosi Untuk deskriptor berikut, gunakan 10 buah per pohon 4.5. Panjang biji [cm] 4.6. Diameter [cm]
150
5. Arilus atau fuli 5.1. Warna fuli 1 Merah 2 Merah muda 3 Gading 5.2. Bobot fuli [g] Bobot basah diukur dari biji yang tua 5.3. Catatan deskriptor Jika ada informasi tambahan, terutama pada kategori ‘lainnya’ di setiap item deskriptor, dapat dituliskan di sini. Deskripsi Evaluasi C. Deskriptor tanaman 1. Produksi 1.1. Hasil per pohon [kg per tahun] Rata-rata dari 10 pohon yang berumur antara 25 sampai 50 tahun 1.1.1. Hasil buah 1.1.2. Hasil biji 1.1.3. Hasil fuli 1.2. Karakteristik hasil produksi Rata-rata dari 10 pohon yang berumur antara 25 sampai 50 tahun 1 Terus menerus produksi 2 Setiap musim tertentu yang bergantian 3 Tak menentu 1.3. Produktivitas [kg per ha] Rata-rata dari 10 pohon yang berumur antara 25 sampai 50 tahun 1.4. Lama buah bertahan di pohon hingga mencapai panen [hari] 1.5. Kadar minyak [%] Minyak diesktrak secara distilasi uap dari daun dewasa, biji tua (> 7 bulan), biji muda (3-5 bulan), dan fuli tua 1.5.1. Daun 1.5.2. Biji tua 1.5.3. Biji muda 1.5.4. Fuli 1.6. Kadar komponen atsiri utama Persen miristisin, (iso)eugenol, safrol, dan elemisin yang dideteksi dengan metode GC/KT 1.7. Catatan Semua catatan tambahan yang perlu, ditulis di sini
151
Lampiran 3 Deskriptor pala Banda versi Inggris (internasional)
Descriptor for NUTMEG ENVIRONMENT AND SITE 1 Characterization and/or evaluation site descriptors 1.1. Site of characterization and/or evaluation 1.2.
Site 1.2.1. 1.2.2. 1.2.3. 1.2.4.
Latitude Degrees and minutes followed by N (North) or S (South) Longitude Degrees and minutes followed by E (Eorth) or W (West) Elevation [m] Name of farm or site
1.3.
Evaluator’s name and address
1.4.
Sowing date [MMYYYY]
1.5.
Harvest date [MMYYYY]
1.6.
Evaluation environment Environment in which characterization/evaluation was carried out. 1 2 3 4
Field Greenhouse/Plastic house Laboratorium Other (specify in descriptor’s notes)
1.7.
Seed germination [%] Specify number of days over which germination is measued.
1.8.
Field establisment [%]
1.9.
Number of days to 50.% field emergence Emergence for each plant.
1.10. Sowing/planting date site in field Give block, strip and/or row/plot numbers as applicable, plants/plot, replication 1.11. Field spacing 1.11.1. Distance between plants in a row [m] 1.11.2. Distance between rows [m] 1.12. Environmental characteristics of site
152
1.13. Fertilizer Specify types, doses, frequency of each, and method of application. 1.14. Plant protection Specify pesticdes used, doses, frequency of each, and method of application. 1.15. Notes Any other site-specific information.
2
Collecting And/Or Characterization/Evaluation Site Environment Descriptors
2.1 Site environment 2.1.1 Topography This refers to the profiles in elevation of the land surface on a broad scale. The reference is FAO (1990) 1 2 3 4 5 6 7 2.1.2
Flat Almost flat Gently undulating Undulating Rolling Hilly Steeply disected
0 - 0.5% 0.6 - 2.9% 3 - 5.9% 6 - 10.9% 11 - 15.9% 16 - 30% > 30%
Higher level landform (General physiographic features) The landform refers to the shape of the land surface in the area in which the site is located (adapted from FAO 1990) 1 2 3 4 5 6 7
Plain Basin Valley Plateau Upland Hill Mountain
2.1.3
Slope [degree] Estimated slope of the site
2.1.4
Slope form It refers to the general shape of the slope in both the vertical and horizontal direction (FAO 1990) 1 2
Strainght Concave
153
3 4 5
Convex Terraced Complex (irregular)
2.1.5
Overal vegetation surrounding and at the site (From FAO 1990) 1 Forbland (Herbaceous plants predominat) 2 Forest (Continous tree layer, crown overlaping, large number of tree and shrub species in distict layers) 3 Wood land (Continous tree layer, crown usuallly not touching, understorey may be present) 4 Other (Specify in appropriate section’s notes)
2.1.6
Stoniness/rockiness/harpan/cementation 1 Tillage unaffected 2 Tillage affected 3 Tillage dificult 4 Tillage imposible 5 Essentially paved
2.1.7
Soil drainage (Adapted from FAO 1990) 3 Poorly drained 5 Moderatly drained 7 Well drained
2.1.8
Soil salinity 1 2 3 4
2.1.9
<160 ppm dissolved salts 160 – 240 ppm 241 – 480 ppm >480 ppm
Quality of ground water (From FAO 1990) 1 Saline 2 Blackish 3 Fresh 4 Polluted 5 Stagnating
2.1.10 Soil depth to groundwater table (Adapted from FAO 1990) 1 0 – 25 cm 2 25.1 –50 cm 3 50.1 – 100 cm 4 100.1 – 150 cm 5 >150 cm
154
2.1.11 Soil moisture (From FAO 1990) 3 Dry 5 Slightly moist 7 Moist 9 Wet 2.1.12 Soil pH Actual value of the soil pH within the following root depths around the plant 2.1.13 Soil erosion 3 5 7
Low Intermediate High
2.1.14 Soil matrix color (Adapted from FAO 1990). The color of the soil in the root zone is recorded in the moist condition using the Munsell Soil Color Charts] 2.1.15 Soil organic matter content 1 Low 3 Medium 5 High 7 Peaty 2.1.16 Soil texture calsses (Adapted from FAO 1990) Use soil triangle method 2.1.16.1 Soil particle size classes 2.1.17 Soil taxonomic classification This may be taken from a soil survey map. 2.1.18 Water availability 1 2 3 4 5 6
Rainfed Irrigated Flooded River banks Ses coast Other (specify in appropriate’s notes)
2.1.19 Soil fertility General assessment of the soil fertility based on exiting vegetation or use plant indicator. 3 5 7
Low Moderate High
155
2.1.20 Climate on the site 2.1.21 Temperature [0C] Provide mean, maximum, minimum 2.1.22 Rainfall [mm] Annual average 2.1.23 Wind [km/second] Annual average 2.1.24 Relative humidity Monthly range 2.1.25 Light 3 Shady 7 Sunny 2.1.30 Other Specify in appropriate section’s notes
CHARACTERIZATION 3
Plant descriptors For all colour descriptors, colour codes are given in parentheses beside descriptor states.
3.1 Overall tree For descriptors 3.1.1 – 3.1.6, specify number of trees characterized per plant. 3.1.1 Tree age [y] 3.1.2 Tree type 1 Seedling 2 Grafted 3 Clonal 3.1.3 Tree vigour 1 Weak 2 Intermediate 3 Strong 3.1.4 Tree spread [m] Meaasured as the mean diameter using two directions 3.1.5 Tree height [m] From ground level to the top of the tree (if grafted, record also height of graft union and rootstock name). Evaluate only unpruned trees. 3.1.6 Tree shape 1 Columnar 2 Pyramidal 3 Obovate
156
4 5 6 7 8
Rectangular Circular Semielliptic Irregular Other
3.1.7 Trunk surface 3 Smooth 7 Rough 9 Very rough 3.1.8 Trunk circumference [cm] Recorded at 30 cm above ground level. 3.1.9 Branching pattern 1 Extensive 2
Intensive
3
Both patterns
(one branch arises below apex of twig with each flush of growth) (several branches arise below apex of twig with each flush of growth) (record prominent one)
3.1.10 Distribution of branches 1 Ascendant 2 Irregular 3 Verticillate 4 Axial 5 Horizontal 3.1.11 Crotch angle of main branches 1 Acute (<45o) 2 Moderate (45o – 90o) 3 Abtuse (>90o) 3.1.12 Extension growth of twigs [cm] Measured after major growth flush following harvest. Mean of 10 randomly selected twigs. 3.1.13 Internode length of twigs [cm] Measured at the intermediate part of the twig, after current season’s growth has ceased. Mean of 10 randomly selected twigs. 3.1.14 Twig diameter [cm] Of current shoot at an internode of the intermediate part of the twig, measured after current season’s growth has ceased. Mean of 10 randomly selected twigs.
157
3.1.15 Colour of young twig (Includingg young leaves of the shoot tip) 1 Yellow (yellow group 14D) 2 Green (green group 141A) 3 Red (greyed-orange group 166A) 4 Other (specify in descriptor’s notes) 3.1.16 Surface of young twig 1 Glabrous 2 Pubescent 3.1.17 Leaf shape Record on flush leaf 1 Ovate 2 Narrowly obovate 3 Obovate 4 Oval 5 Roundish 6 Cordiform 7 Lanceolate 8 Oblong 9 Oblong-lanceolate 10 Other 3.1.18 Leaf base shape 1 Acute 2 Obtuse 3 Truncate 3.1.19 Leaf blade length [cm] Average of 10 mature leaves 3.1.20 Colour of mature leaves 1 Light green (green group 141D) 2 Green (green group 141A) 3 Dark green (green group 139A) 3.1.21 Groove on petiole 0 Absent 1 Present For the following descriptors all records should be taken from midsprig flush leaf 3.1.22 Crotch angle of leaf petiole 1 Acute (<45o) 2 Moderate (45o – 90o) 3 Abtuse (>90o)
158
3.1.23 Leaf margin 1 Entire 2 Undulate 3.1.24 Number of primary veins 3.1.25 Relief of venation on upper surface 3 Sunken 5 Intermediate 1 Raised 3.1.26 Leaf apex shape 1 Very acute 3 Acute 5 Intermediate 7 Obtuse 9 Very obtuse 3.1.27 Leaf texture 3 Soft 5 Semihard 7 Hard 2 Very hard 3.1.28 Anise smell Leaf must be crushed 3 Weak 5 Intermediate 7 Strong 3.2 Flower 3.2.1 3.2.2
3.2.3
3.2.4
Number of years to flowering after planting [y] Season of flowering and duration If possible, indicate the flowering season of a known cultivar] 3.2.3 First sign of f!ower buds (MMYYYY) 3.2.4 First flowers open (MMYYYY) 3.2.5 End of flowering [MMYYYY) Secondary flowering 0 Absent 1 Present Leaf defoliation Recorded while flowering 3 No defoliation 5 Partial 7 Full
159
3.2.5
3.2.6
Inflorescence position 1 Terminal 2 Subteminal 3 Axillary 4 Other Flower colour 1 Yellow (yellow group 4D) 2 Green (yellow-green group 149C) 3 Brown (greyed-orange group 164B) 4 Other
For descriptor 3.2.10-3.2.15 an average of five observations per plant should be made. 3.2.7 Number of flowers per inflorescence 3.2.8
Number of inflorescence ramifications
3.2.9
Length of inflorescence main axis [cm]
3.2.10 Pedicel length [mm] 3.2.11 Petal length [mm] 3.2.12 Sepal length [mm] 3.2.13 Flower style 1 Straight 2 Kinked 3 Other 3.2.14 Absence/presence of pollen 0 Absent 1 Present 3.2.15 Absence/presence of nectary stalks 0 Absent 1 Present 3.3 Fruit 3.3.1
Number of years to firt fruiting after planting [y]
3.3.2 Number of days from flowering to fruit maturity [d] 3.3.3 Season fruiting If possible, indicate the fruiting sesons of a known cultivar] 3.3.3.1 Starting data (DDMMYYYY) 3.3.3.2 Ending date (DDMMYYYY)
160
3.3.4
Fruiting habit
3.3.5
Fruit shape Specify number of fruits evaluated 1 Spheroid 2 High speroid 3 Ellipsoid 4 Narrowly obovate 5 Obovate 6 Other
3.3.6
Fruit length [cm] Average of five fruits.
3.3.7
Fruit diameter [cm] Measured at the broadest part. Average of five fruits
3.3.8
Fruit size uniformity 3 Low 5 Intermediate 7 High
3.3.9
Fruit weight [g] Average of five fruits.
3.3.10 Fruit base shape 1 Depressed 2 Flattened 3 Inflated 4 Pointed 3.3.11 Fruit apex shape 1 Plattened 2 Rounded 3 Pointed 3.3.12 Gloss of fruit skin 3 Weak 5 Medium 7 Strong For the following 3.3.18 – 3.3.21, five observations per plant should be taken. 3.3.13 Peduncle length [cm] 3.3.14 Peduncle diameter [mm] Recorded at the middle part.
161
3.3.15 Pedicel lengt [cm] If it can be distinguished 3.3.16 Pedicel colour Recorded in mature fruits which grow in the shade 1. Yellow (yellow group 8A) 2. Green (yellow-green group 145A) 3. Orange (orange-red group 32A) 4. Brown (greyed-ornage group 177B) 5. Other 3.3.17 Absence/presence of perianth 0 Absent 1 Present 3.3.18 Fruit skin surface 3 Smooth 5 Intermediate 7 Rough 3.3.19 Fruit skin colour Ripe fruit 1 Light green (green group 142A) 2 Ivory (yellow group 4D) 3 Yellow (yellow-green group 154A) 4 Other For descriptors 3.3.34 – 3.3.42 records should be taken using ripe fruits. 3.3.20 Degree of discolouration of open fruit after 4 h 3 Low 5 Intermediate 7 High 3.3.21 Colour of discolouration 1 Blue 2 Brown 3 Grey 4 Black
3.4 Seed 3.4.1
Seed shape 1 Spheroid 2 Ellipsoid 3 Ovate
162
3.4.2
Seed weight [g]
3.4.3
Cotyledon surface 3 Smooth 5 Intermediate 7 Rough
3.4.4
Attachment of cotyledons 0 Not attached 1 Attached
3.4.5
Cotyledon colour 1 Red 2 Brown 3 Other
For descriptors 3.4.6 – 3.4.8, average of five fruits per plant. 3.4.6 3.4.7 3.4.8
Length of seed [cm] Diameter of seed [cm] Shape of seed cross section 1 Circular 2 Elliptical
3.5 Arillus (Mace) 3.5.1
Arillus colour 1 Light Red 2 Red
3.5.2
Arillus weight (g) Arillus taken from mature seeds.
3.5.3
Notes Any additional information, especially in the category of ‘other’ under various descriptors above, may be specified here.
EVALUATION 4 4.1
Plant descriptors Fruit/seed 4.1.1 Yield per tree [kg y-1] Average of ten trees per plant.
163
4.1.2 Yield behaviour Average of ten trees per plant 1 Continuous 2 Alternate 3 Erratic 4.1.3 Productivity ([kg m-2 ] Average of ten trees per plant. Yield relative to tree canopy size calculated from length and width. 4.1.4 Number of days fruit is held on tree after reaching maturity [d] 4.1.5 Seed oil [%] Taken from seed plus mace of the mature fruits. Indicate method of estimation. 4.2
4.1.6 Oil composition. Notes Specify here any additional information.
164
Lampiran 4 Kelas iklim di Indonesia dan karakteristiknya Kelas Iklim IA IB IC IIA IIB IIC IIIA IIIB IIIC IVA IVB IVC IVD VA VB VC VD VIA VIB VIC VID
C. hujan (mm/tahun) < 1000 1000 - 2000 2000 - 3000
3000 - 4000
4000 - 5000
> 5000
Pola hujan Tunggal Fluktuatif Ganda Tunggal Fluktuatif Ganda Tunggal Fluktuatif Ganda Tunggal Fluktuatif Ganda Tunggal Tunggal Fluktuatif Ganda Tunggal Tunggal Fluktuatif Ganda Tunggal
Kondisi Iklim
Kering
Basah
Sumber: Pusat Penelitian Tanah dan Agroklimat, Bogor Tahun 2003.
165
C.h ≤100 (mm/bln) 7-10 8-12 8-9 5-8 ≤4 ≤5 ≤6 ≤4 ≤4 ≤2 ≤4 ≤3 ≤1 ≤2 0 ≤2 0 0 0 ≤1 0
Lama waktu (bulan) C.h 100-150 C.h 150-200 (mm/bln) (mm/bln) ≤4 ≤4 ≤3 0 ≤2 ≤2 ≤3 ≤2 ≤5 ≤5 ≤5 ≤6 ≤4 ≤5 ≤4 ≤5 ≤4 ≤5 ≤3 ≤4 ≤3 ≤3 ≤4 ≤4 ≤3 ≤5 ≤2 ≤1 0 ≤2 ≤3 ≤2 0 ≤1 0 ≤2 0 0 1 ≤2 0 0
C.h >200 (mm/bln) ≤2 0 ≤2 ≤4 ≤4 ≤5 ≤6 5-6 6-8 7-9 8-11 7-9 7-9 7-9 9-12 8-12 10-12 10-12 12 9 12
Lampiran 5 Matriks korelasi gabungan variabel iklim, tanah, dan karakteristik tanaman pala analisis komponen utama Variabel X1 X2 X3 X4 X5 X6 X7 X8 X9 X10 Keterangan X1 1,0000 0,8729 ‐0,6894 ‐0,2936 0,2186 ‐0,3487 ‐0,3701 ‐0,2626 0,0925 ‐0,5805 curah hujan bulanan (mm) X2 0,8729 1,0000 ‐0,8600 0,1600 ‐0,2182 ‐0,0381 ‐0,7403 ‐0,6697 ‐0,3337 ‐0,5261 hari hujan bulanan X3 ‐0,6894 ‐0,8600 1,0000 ‐0,4621 0,5399 0,2225 0,8619 0,7889 0,1502 0,6392 suhu (0C) X4 ‐0,2936 0,1600 ‐0,4621 1,0000 ‐0,9947 0,3324 ‐0,7556 ‐0,8067 ‐0,5471 ‐0,0532 penyinaran matahari (%) X5 0,2186 ‐0,2182 0,5399 ‐0,9947 1,0000 ‐0,2603 0,7919 0,8309 0,4946 0,1265 kelembapan udara (%) X6 ‐0,3487 ‐0,0381 0,2225 0,3324 ‐0,2603 1,0000 ‐0,2255 ‐0,3572 ‐0,7320 0,7394 pH (H2O) X7 ‐0,3701 ‐0,7403 0,8619 ‐0,7556 0,7919 ‐0,2255 1,0000 0,9879 0,5689 0,3691 C‐0organik (%) X8 ‐0,2626 ‐0,6697 0,7889 ‐0,8067 0,8309 ‐0,3572 0,9879 1,0000 0,6300 0,2257 N‐0total (%) X9 0,0925 ‐0,3337 0,1502 ‐0,5471 0,4946 ‐0,7320 0,5689 0,6300 1,0000 ‐0,1353 P (ppm) X10 ‐0,5805 ‐0,5261 0,6392 ‐0,0532 0,1265 0,7394 0,3691 0,2257 ‐0,1353 1,0000 DHL (uS/cm) X11 ‐0,5745 ‐0,6547 0,7690 ‐0,2794 0,3465 0,5077 0,6216 0,4992 0,1209 0,9501 Ca (me/100 g) X12 ‐0,4990 ‐0,8448 0,8928 ‐0,6606 0,7000 ‐0,1933 0,9716 0,9519 0,5603 0,3830 Mg (me/100 g) X13 ‐0,2228 ‐0,5670 0,3454 ‐0,4014 0,3771 ‐0,4409 0,6257 0,6241 0,9141 0,2353 K (me/100 g) X14 ‐0,0415 ‐0,4600 0,2815 ‐0,5492 0,5105 ‐0,7721 0,6767 0,7371 0,9683 ‐0,1509 Na (me/100 g) X15 0,2836 0,0358 0,2864 ‐0,6733 0,6805 0,2237 0,4321 0,3977 0,2651 0,5382 KTK (me/1oo g) X16 ‐0,8331 ‐0,7311 0,3050 0,4761 ‐0,4517 ‐0,0166 0,1426 0,0804 0,1929 0,2402 Kejenuhan Basa (%) X17 ‐0,0736 0,2384 ‐0,0202 0,3271 ‐0,2764 0,6614 ‐0,2574 ‐0,3474 ‐0,6629 0,4526 fraksi pasir (%) X18 0,1051 ‐0,0894 ‐0,1424 ‐0,1158 0,0653 ‐0,7300 0,0547 0,1673 0,4326 ‐0,7195 fraksi debu (%) X19 ‐0,0893 ‐0,3030 0,3795 ‐0,4318 0,4418 0,2969 0,4257 0,3539 0,4081 0,7221 fraksi liat (%) X20 ‐0,5501 ‐0,1005 0,0790 0,7286 ‐0,6600 0,7699 ‐0,3691 ‐0,4892 ‐0,7776 0,4853 kadar air buah (%) X21 0,0682 0,1767 ‐0,3216 0,3134 ‐0,3354 0,3622 ‐0,4812 ‐0,5119 ‐0,1148 0,1363 indeks ukuran daun X22 ‐0,1740 0,1369 ‐0,3425 0,6862 ‐0,6850 0,4751 ‐0,6699 ‐0,7164 ‐0,4622 0,0565 indeks warna buah X23 0,0549 0,3191 ‐0,4002 0,5177 ‐0,5229 0,0543 ‐0,6203 ‐0,5778 ‐0,5696 ‐0,5408 bentuk pangkal buah X24 0,2455 0,3301 ‐0,6350 0,4266 ‐0,4887 ‐0,0494 ‐0,6195 ‐0,5975 0,1023 ‐0,2505 panjang tangkai buah X25 0,0686 ‐0,4128 0,3860 ‐0,7780 0,7472 ‐0,7270 0,7808 0,8521 0,9113 ‐0,1486 produksi buah (kg/phn) X26 0,2849 ‐0,2055 0,2104 ‐0,8036 0,7562 ‐0,7724 0,6614 0,7522 0,9072 ‐0,2618 produksi biji (kg /phn) X27 0,0465 ‐0,4314 0,5384 ‐0,8902 0,8803 ‐0,5839 0,8830 0,9396 0,7799 ‐0,0232 produksi fuli (kg /phn) X28 0,3818 0,6297 ‐0,6082 0,4270 ‐0,4497 0,0350 ‐0,5515 ‐0,5448 ‐0,3404 ‐0,2105 Edible portion (%) X29 0,6336 0,4523 ‐0,1979 ‐0,4753 0,4426 0,1328 ‐0,0937 ‐0,0615 0,0693 0,0096 kadar protein buah (%)
Sambungan Lampiran 5: X30 ‐0,0993 ‐0,2988 0,5780 ‐0,5852 0,6249 0,3985 0,5869 0,5077 0,2023 0,7930 kadar lemak buah (%) X31 0,0040 0,4266 ‐0,6692 0,9198 ‐0,9359 0,2873 ‐0,8459 ‐0,8840 ‐0,4816 ‐0,0873 kadar pektin buah (%) X32 0,5940 0,1741 0,0625 ‐0,8626 0,8211 ‐0,3838 0,4658 0,5269 0,6235 ‐0,0269 kadar minyak biji tua (%) X33 ‐0,1837 0,0883 ‐0,0053 0,3689 ‐0,3283 0,0983 ‐0,1595 ‐0,1699 ‐0,5641 ‐0,1525 kadar air biji tua (%)
166
X34 ‐0,1784 0,0946 ‐0,0133 0,3726 ‐0,3327 0,0954 ‐0,1660 ‐0,1757 ‐0,5642 ‐0,1582 kadar air fuli (%) X35 ‐0,5488 ‐0,5968 0,4112 0,0378 ‐0,0134 ‐0,3913 0,3590 0,3905 0,1301 ‐0,2863 bobot jenis minyak pala (g/ml) X36 0,4337 0,2213 ‐0,0354 ‐0,4835 0,4590 0,0292 0,2203 0,2064 0,3815 0,3497 indeks bias minyak pala X37 ‐0,1173 0,1604 ‐0,4179 0,6803 ‐0,6930 0,4468 ‐0,5833 ‐0,6642 ‐0,1761 0,3416 putaran optik minyak pala X38 ‐0,5078 ‐0,0705 0,0360 0,7227 ‐0,6605 0,6969 ‐0,4620 ‐0,5468 ‐0,8541 0,2318 sisa penguapan (%) X39 0,3827 0,4533 ‐0,6869 0,3519 ‐0,4178 ‐0,1099 ‐0,6586 ‐0,6091 0,0235 ‐0,4227 kadar minyak fuli (%) X40 ‐0,3777 ‐0,4910 0,4445 ‐0,1793 0,2039 0,1188 0,5164 0,4318 0,4152 0,6858 hidrokarbon monoterpen (%) X41 0,0502 ‐0,2604 0,6067 ‐0,8181 0,8482 0,0413 0,6330 0,6489 0,1490 0,1870 monoterpen teroksigenasi (%) X42 ‐0,1158 0,2559 ‐0,5414 0,8623 ‐0,8751 0,0251 ‐0,7540 ‐0,7388 ‐0,4966 ‐0,4698 senyawa aromatik (%) X43 0,7502 0,5621 ‐0,5783 ‐0,2418 0,1601 ‐0,7880 ‐0,2090 ‐0,0547 0,3069 ‐0,9422 kadar miristisin (%) X44 ‐0,3749 0,0370 ‐0,3005 0,8899 ‐0,8733 0,1741 ‐0,6055 ‐0,6262 ‐0,5819 ‐0,2538 kadar elemisin (%) X45 0,4675 0,5505 ‐0,7024 0,3082 ‐0,3703 ‐0,4605 ‐0,6079 ‐0,4934 ‐0,1229 ‐0,9087 kadar safrol (%) X46 ‐0,1561 0,0969 ‐0,2819 0,5727 ‐0,5728 0,5373 ‐0,4526 ‐0,5522 ‐0,1718 0,5096 kadar eugenol (%) X47 ‐0,2629 ‐0,6611 0,7000 ‐0,7219 0,7353 ‐0,4435 0,9545 0,9659 0,7316 0,2122 SI DNA OPE‐10 (%) X48 0,1062 ‐0,3521 0,5858 ‐0,9630 0,9658 ‐0,4194 0,8810 0,9266 0,6244 0,0689 SI DNA OPE‐11 (%) X11 X12 X13 X14 X15 X16 X17 X18 X19 X20 X1 ‐0,5745 ‐0,4990 ‐0,2228 ‐0,0415 0,2836 ‐0,8331 ‐0,0736 0,1051 ‐0,0893 ‐0,5501 curah hujan bulanan (mm) X2 ‐0,6547 ‐0,8448 ‐0,5670 ‐0,4600 0,0358 ‐0,7311 0,2384 ‐0,0894 ‐0,3030 ‐0,1005 hari hujan bulanan X3 0,7690 0,8928 0,3454 0,2815 0,2864 0,3050 ‐0,0202 ‐0,1424 0,3795 0,0790 suhu (0C) X4 ‐0,2794 ‐0,6606 ‐0,4014 ‐0,5492 ‐0,6733 0,4761 0,3271 ‐0,1158 ‐0,4318 0,7286 penyinaran matahari (%) X5 0,3465 0,7000 0,3771 0,5105 0,6805 ‐0,4517 ‐0,2764 0,0653 0,4418 ‐0,6600 kelembapan udara (%) X6 0,5077 ‐0,1933 ‐0,4409 ‐0,7721 0,2237 ‐0,0166 0,6614 ‐0,7300 0,2969 0,7699 pH (H2O) X7 0,6216 0,9716 0,6257 0,6767 0,4321 0,1426 ‐0,2574 0,0547 0,4257 ‐0,3691 C‐0organik (%) X8 0,4992 0,9519 0,6241 0,7371 0,3977 0,0804 ‐0,3474 0,1673 0,3539 ‐0,4892 N‐0total (%) X9 0,1209 0,5603 0,9141 0,9683 0,2651 0,1929 ‐0,6629 0,4326 0,4081 ‐0,7776 P (ppm)
Sambungan Lampiran 5: X10 0,9501 0,3830 0,2353 ‐0,1509 0,5382 0,2402 0,4526 ‐0,7195 0,7221 0,4853 DHL (uS/cm) X11 1,0000 0,6103 0,4517 0,1352 0,6186 0,2499 0,3185 ‐0,6151 0,7648 0,2733 Ca (me/100 g) X12 0,6103 1,0000 0,6437 0,6655 0,2992 0,3050 ‐0,3822 0,1713 0,4194 ‐0,3357 Mg (me/100 g) X13 0,4517 0,6437 1,0000 0,8851 0,3340 0,4288 ‐0,4727 0,1720 0,6129 ‐0,4869 K (me/100 g) X14 0,1352 0,6655 0,8851 1,0000 0,1606 0,2725 ‐0,6350 0,4647 0,2719 ‐0,7157 Na (me/100 g) X15 0,6186 0,2992 0,3340 0,1606 1,0000 ‐0,5149 0,2420 ‐0,5644 0,8100 ‐0,2641 KTK (me/1oo g) X16 0,2499 0,3050 0,4288 0,2725 ‐0,5149 1,0000 ‐0,2312 0,2131 ‐0,0046 0,3275 Kejenuhan Basa (%) X17 0,3185 ‐0,3822 ‐0,4727 ‐0,6350 0,2420 ‐0,2312 1,0000 ‐0,9058 ‐0,0181 0,7549 fraksi pasir (%) X18 ‐0,6151 0,1713 0,1720 0,4647 ‐0,5644 0,2131 ‐0,9058 1,0000 ‐0,4073 ‐0,6154 fraksi debu (%) X19 0,7648 0,4194 0,6129 0,2719 0,8100 ‐0,0046 ‐0,0181 ‐0,4073 1,0000 ‐0,1750 fraksi liat (%) X20 0,2733 ‐0,3357 ‐0,4869 ‐0,7157 ‐0,2641 0,3275 0,7549 ‐0,6154 ‐0,1750 1,0000 kadar air buah (%)
167
X21 ‐0,0650 ‐0,3307 ‐0,0371 ‐0,3107 ‐0,0273 0,1063 ‐0,2691 0,0960 0,3535 0,0343 indeks ukuran daun X22 ‐0,2097 ‐0,4899 ‐0,3502 ‐0,5709 ‐0,4411 0,3071 ‐0,0810 0,0984 ‐0,0577 0,4103 indeks warna buah X23 ‐0,7201 ‐0,4985 ‐0,7159 ‐0,5420 ‐0,7845 0,0261 ‐0,1821 0,4793 ‐0,7383 0,2067 bentuk pangkal buah X24 ‐0,3980 ‐0,4887 0,0710 ‐0,0871 ‐0,2557 0,1739 ‐0,4214 0,3401 0,1059 ‐0,1439 panjang tangkai buah X25 0,1477 0,7514 0,7746 0,9451 0,3000 0,0391 ‐0,6563 0,4719 0,3011 ‐0,8248 produksi buah (kg/phn) X26 0,0220 0,6074 0,7118 0,9044 0,3560 ‐0,1343 ‐0,6527 0,4739 0,2885 ‐0,9148 produksi biji (kg /phn) X27 0,2733 0,8216 0,6611 0,8401 0,4308 ‐0,0965 ‐0,4915 0,3113 0,3248 ‐0,7445 produksi fuli (kg /phn) X28 ‐0,2839 ‐0,7063 ‐0,3705 ‐0,3479 ‐0,0353 ‐0,2966 0,6932 ‐0,4836 ‐0,3529 0,3628 Edible portion (%) X29 ‐0,0435 ‐0,1123 ‐0,0604 ‐0,1235 0,5770 ‐0,6711 ‐0,2220 ‐0,0021 0,4834 ‐0,4819 kadar protein buah (%) X30 0,8659 0,5017 0,3968 0,1477 0,9248 ‐0,2262 0,2899 ‐0,6321 0,8667 ‐0,0434 kadar lemak buah (%) X31 ‐0,3043 ‐0,8260 ‐0,3739 ‐0,5385 ‐0,4335 0,2219 0,4692 ‐0,2923 ‐0,3215 0,6323 kadar pektin buah (%) X32 0,1658 0,3252 0,4627 0,5328 0,7947 ‐0,5995 ‐0,2156 ‐0,0293 0,5340 ‐0,7679 kadar minyak biji tua (%) X33 ‐0,1810 ‐0,2439 ‐0,5639 ‐0,3783 ‐0,4115 ‐0,0049 0,6106 ‐0,2535 ‐0,7178 0,5696 kadar air biji tua (%) X34 ‐0,1875 ‐0,2506 ‐0,5658 ‐0,3794 ‐0,4143 ‐0,0066 0,6099 ‐0,2515 ‐0,7211 0,5683 kadar air fuli (%) X35 ‐0,1729 0,4729 0,0787 0,3271 ‐0,6783 0,5652 ‐0,4695 0,6512 ‐0,5247 ‐0,0477 bobot jenis minyak pala (g/ml) X36 0,4343 0,0618 0,4202 0,2480 0,9032 ‐0,4628 0,2644 ‐0,5468 0,7204 ‐0,2910 indeks bias minyak pala X37 0,1434 ‐0,5206 0,0615 ‐0,3280 ‐0,0184 0,3325 0,2944 ‐0,4033 0,3170 0,4770 putaran optik minyak pala X38 ‐0,0169 ‐0,3443 ‐0,6697 ‐0,7940 ‐0,5343 0,3162 0,4008 ‐0,2069 ‐0,3755 0,8468 sisa penguapan (%) X39 ‐0,5721 ‐0,5346 ‐0,0972 ‐0,1541 ‐0,3152 0,0076 ‐0,4816 0,4611 ‐0,0499 ‐0,2334 kadar minyak fuli (%) X40 0,8076 0,4445 0,6851 0,4188 0,5583 0,3070 0,3114 ‐0,5658 0,6637 0,1288 hidrokarbon monoterpen (%)
Sambungan Lampiran 5: X41 0,2914 0,6326 0,0652 0,1663 0,4640 ‐0,3850 ‐0,3223 0,1525 0,3349 ‐0,4526 monoterpen teroksigenasi (%) X42 ‐0,6563 ‐0,6370 ‐0,5339 ‐0,4656 ‐0,9113 0,3524 ‐0,0089 0,3243 ‐0,7458 0,4371 senyawa aromatik (%) X43 ‐0,8448 ‐0,2581 ‐0,0971 0,2827 ‐0,2405 ‐0,4428 ‐0,5210 0,6827 ‐0,4880 ‐0,7160 kadar miristisin (%) X44 ‐0,4334 ‐0,4891 ‐0,5249 ‐0,4970 ‐0,9002 0,4897 0,1528 0,1659 ‐0,7208 0,6405 kadar elemisin (%) X45 ‐0,9769 ‐0,5482 ‐0,4305 ‐0,1423 ‐0,6868 ‐0,1396 ‐0,4365 0,7082 ‐0,7301 ‐0,2672 kadar safrol (%) X46 0,3308 ‐0,4214 0,1102 ‐0,3166 0,1629 0,2790 0,4242 ‐0,5782 0,4499 0,5165 kadar eugenol (%) X47 0,5044 0,9007 0,7462 0,8339 0,3889 0,1694 ‐0,3009 0,1196 0,3664 ‐0,4722 SI DNA OPE‐10 (%) X48 0,3383 0,7937 0,5106 0,6800 0,5647 ‐0,2787 ‐0,3424 0,1585 0,3638 ‐0,6797 SI DNA OPE‐11 (%) X21 X22 X23 X24 X25 X26 X27 X28 X29 X30 X1 0,0682 ‐0,1740 0,0549 0,2455 0,0686 0,2849 0,0465 0,3818 0,6336 ‐0,0993 curah hujan bulanan (mm) X2 0,1767 0,1369 0,3191 0,3301 ‐0,4128 ‐0,2055 ‐0,4314 0,6297 0,4523 ‐0,2988 hari hujan bulanan X3 ‐0,3216 ‐0,3425 ‐0,4002 ‐0,6350 0,3860 0,2104 0,5384 ‐0,6082 ‐0,1979 0,5780 suhu (0C) X4 0,3134 0,6862 0,5177 0,4266 ‐0,7780 ‐0,8036 ‐0,8902 0,4270 ‐0,4753 ‐0,5852 penyinaran matahari (%) X5 ‐0,3354 ‐0,6850 ‐0,5229 ‐0,4887 0,7472 0,7562 0,8803 ‐0,4497 0,4426 0,6249 kelembapan udara (%) X6 0,3622 0,4751 0,0543 ‐0,0494 ‐0,7270 ‐0,7724 ‐0,5839 0,0350 0,1328 0,3985 pH (H2O) X7 ‐0,4812 ‐0,6699 ‐0,6203 ‐0,6195 0,7808 0,6614 0,8830 ‐0,5515 ‐0,0937 0,5869 C‐0organik (%)
168
X8 ‐0,5119 ‐0,7164 ‐0,5778 ‐0,5975 0,8521 0,7522 0,9396 ‐0,5448 ‐0,0615 0,5077 N‐0total (%) X9 ‐0,1148 ‐0,4622 ‐0,5696 0,1023 0,9113 0,9072 0,7799 ‐0,3404 0,0693 0,2023 P (ppm) X10 0,1363 0,0565 ‐0,5408 ‐0,2505 ‐0,1486 ‐0,2618 ‐0,0232 ‐0,2105 0,0096 0,7930 DHL (uS/cm) X11 ‐0,0650 ‐0,2097 ‐0,7201 ‐0,3980 0,1477 0,0220 0,2733 ‐0,2839 ‐0,0435 0,8659 Ca (me/100 g) X12 ‐0,3307 ‐0,4899 ‐0,4985 ‐0,4887 0,7514 0,6074 0,8216 ‐0,7063 ‐0,1123 0,5017 Mg (me/100 g) X13 ‐0,0371 ‐0,3502 ‐0,7159 0,0710 0,7746 0,7118 0,6611 ‐0,3705 ‐0,0604 0,3968 K (me/100 g) X14 ‐0,3107 ‐0,5709 ‐0,5420 ‐0,0871 0,9451 0,9044 0,8401 ‐0,3479 ‐0,1235 0,1477 Na (me/100 g) X15 ‐0,0273 ‐0,4411 ‐0,7845 ‐0,2557 0,3000 0,3560 0,4308 ‐0,0353 0,5770 0,9248 KTK (me/1oo g) X16 0,1063 0,3071 0,0261 0,1739 0,0391 ‐0,1343 ‐0,0965 ‐0,2966 ‐0,6711 ‐0,2262 Kejenuhan Basa (%) X17 ‐0,2691 ‐0,0810 ‐0,1821 ‐0,4214 ‐0,6563 ‐0,6527 ‐0,4915 0,6932 ‐0,2220 0,2899 fraksi pasir (%) X18 0,0960 0,0984 0,4793 0,3401 0,4719 0,4739 0,3113 ‐0,4836 ‐0,0021 ‐0,6321 fraksi debu (%) X19 0,3535 ‐0,0577 ‐0,7383 0,1059 0,3011 0,2885 0,3248 ‐0,3529 0,4834 0,8667 fraksi liat (%) X20 0,0343 0,4103 0,2067 ‐0,1439 ‐0,8248 ‐0,9148 ‐0,7445 0,3628 ‐0,4819 ‐0,0434 kadar air buah (%)
Sambungan Lampiran 5: X21 1,0000 0,8600 0,3109 0,8686 ‐0,3390 ‐0,2888 ‐0,4650 ‐0,3250 0,5581 ‐0,0453 indeks ukuran daun X22 0,8600 1,0000 0,6340 0,7555 ‐0,6506 ‐0,6489 ‐0,7633 ‐0,1674 0,1678 ‐0,3726 indeks warna buah X23 0,3109 0,6340 1,0000 0,3538 ‐0,5141 ‐0,4909 ‐0,5668 ‐0,0511 ‐0,0347 ‐0,8085 bentuk pangkal buah X24 0,8686 0,7555 0,3538 1,0000 ‐0,2123 ‐0,1262 ‐0,4383 ‐0,0958 0,3723 ‐0,3704 panjang tangkai buah X25 ‐0,3390 ‐0,6506 ‐0,5141 ‐0,2123 1,0000 0,9753 0,9599 ‐0,4716 0,0807 0,2612 produksi buah (kg/phn) X26 ‐0,2888 ‐0,6489 ‐0,4909 ‐0,1262 0,9753 1,0000 0,9259 ‐0,3711 0,2241 0,2343 produksi biji (kg /phn) X27 ‐0,4650 ‐0,7633 ‐0,5668 ‐0,4383 0,9599 0,9259 1,0000 ‐0,4635 0,1080 0,4145 produksi fuli (kg /phn) X28 ‐0,3250 ‐0,1674 ‐0,0511 ‐0,0958 ‐0,4716 ‐0,3711 ‐0,4635 1,0000 ‐0,2734 ‐0,2000 Edible portion (%) X29 0,5581 0,1678 ‐0,0347 0,3723 0,0807 0,2241 0,1080 ‐0,2734 1,0000 0,3675 kadar protein buah (%) X30 ‐0,0453 ‐0,3726 ‐0,8085 ‐0,3704 0,2612 0,2343 0,4145 ‐0,2000 0,3675 1,0000 kadar lemak buah (%) X31 0,2803 0,5431 0,3218 0,4512 ‐0,7706 ‐0,7279 ‐0,8813 0,6899 ‐0,3210 ‐0,4607 kadar pektin buah (%) X32 ‐0,1691 ‐0,6375 ‐0,6498 ‐0,1540 0,6796 0,7854 0,7230 ‐0,0855 0,5968 0,5788 kadar minyak biji tua (%) X33 ‐0,6889 ‐0,2556 0,2515 ‐0,6087 ‐0,4124 ‐0,4584 ‐0,2963 0,5907 ‐0,6945 ‐0,3468 kadar air biji tua (%) X34 ‐0,6868 ‐0,2533 0,2545 ‐0,6035 ‐0,4146 ‐0,4592 ‐0,2999 0,5955 ‐0,6936 ‐0,3520 kadar air fuli (%) X35 ‐0,3535 ‐0,0774 0,3745 ‐0,2605 0,3064 0,1595 0,2739 ‐0,4489 ‐0,6032 ‐0,4866 bobot jenis minyak pala (g/ml) X36 ‐0,0425 ‐0,4523 ‐0,8299 ‐0,0784 0,2767 0,3728 0,3234 0,2654 0,4564 0,7483 indeks bias minyak pala X37 0,6381 0,6382 ‐0,0508 0,6503 ‐0,5501 ‐0,5284 ‐0,6809 0,3104 0,0083 0,0127 putaran optik minyak pala X38 0,2667 0,6799 0,6403 0,0589 ‐0,8280 ‐0,9122 ‐0,7760 0,0327 ‐0,3085 ‐0,3251 sisa penguapan (%) X39 0,8323 0,7388 0,5214 0,9631 ‐0,2149 ‐0,1046 ‐0,4188 ‐0,1214 0,4627 ‐0,4775 kadar minyak fuli (%) X40 ‐0,2614 ‐0,4316 ‐0,9143 ‐0,3113 0,2951 0,2125 0,3232 0,0997 ‐0,2604 0,6986 hidrokarbon monoterpen (%) X41 ‐0,0394 ‐0,2745 ‐0,1176 ‐0,3548 0,4614 0,4421 0,6172 ‐0,7059 0,5410 0,4888 monoterpen teroksigenasi (%) X42 0,2555 0,6574 0,8383 0,4461 ‐0,6173 ‐0,6187 ‐0,7471 0,2573 ‐0,4001 ‐0,8944 senyawa aromatik (%) X43 ‐0,1237 ‐0,2115 0,3344 0,2191 0,3447 0,4888 0,2434 0,1208 0,2460 ‐0,5513 kadar miristisin (%) X44 0,1090 0,5869 0,7477 0,2242 ‐0,6572 ‐0,7171 ‐0,7368 0,2415 ‐0,5970 ‐0,7790 kadar elemisin (%) X45 0,2044 0,3536 0,8074 0,4929 ‐0,1509 ‐0,0468 ‐0,2927 0,1060 0,0746 ‐0,8910 kadar safrol (%)
169
X46 0,5438 0,5078 ‐0,2297 0,4940 ‐0,5176 ‐0,5067 ‐0,6014 0,3304 0,0174 0,2164 kadar eugenol (%) X47 ‐0,5694 ‐0,7757 ‐0,6973 ‐0,5634 0,8759 0,7789 0,9255 ‐0,3902 ‐0,1867 0,4868 SI DNA OPE‐10 (%) X48 ‐0,4776 ‐0,7848 ‐0,5705 ‐0,5463 0,8635 0,8430 0,9671 ‐0,4369 0,2284 0,5397 SI DNA OPE‐11 (%)
Sambungan Lampiran 5: X31 X32 X33 X34 X35 X36 X37 X38 X39 X40 X1 0,0040 0,5940 ‐0,1837 ‐0,1784 ‐0,5488 0,4337 ‐0,1173 ‐0,5078 0,3827 ‐0,3777 curah hujan bulanan (mm) X2 0,4266 0,1741 0,0883 0,0946 ‐0,5968 0,2213 0,1604 ‐0,0705 0,4533 ‐0,4910 hari hujan bulanan X3 ‐0,6692 0,0625 ‐0,0053 ‐0,0133 0,4112 ‐0,0354 ‐0,4179 0,0360 ‐0,6869 0,4445 suhu (0C) X4 0,9198 ‐0,8626 0,3689 0,3726 0,0378 ‐0,4835 0,6803 0,7227 0,3519 ‐0,1793 penyinaran matahari (%) X5 ‐0,9359 0,8211 ‐0,3283 ‐0,3327 ‐0,0134 0,4590 ‐0,6930 ‐0,6605 ‐0,4178 0,2039 kelembapan udara (%) X6 0,2873 ‐0,3838 0,0983 0,0954 ‐0,3913 0,0292 0,4468 0,6969 ‐0,1099 0,1188 pH (H2O) X7 ‐0,8459 0,4658 ‐0,1595 ‐0,1660 0,3590 0,2203 ‐0,5833 ‐0,4620 ‐0,6586 0,5164 C‐0organik (%) X8 ‐0,8840 0,5269 ‐0,1699 ‐0,1757 0,3905 0,2064 ‐0,6642 ‐0,5468 ‐0,6091 0,4318 N‐0total (%) X9 ‐0,4816 0,6235 ‐0,5641 ‐0,5642 0,1301 0,3815 ‐0,1761 ‐0,8541 0,0235 0,4152 P (ppm) X10 ‐0,0873 ‐0,0269 ‐0,1525 ‐0,1582 ‐0,2863 0,3497 0,3416 0,2318 ‐0,4227 0,6858 DHL (uS/cm) X11 ‐0,3043 0,1658 ‐0,1810 ‐0,1875 ‐0,1729 0,4343 0,1434 ‐0,0169 ‐0,5721 0,8076 Ca (me/100 g) X12 ‐0,8260 0,3252 ‐0,2439 ‐0,2506 0,4729 0,0618 ‐0,5206 ‐0,3443 ‐0,5346 0,4445 Mg (me/100 g) X13 ‐0,3739 0,4627 ‐0,5639 ‐0,5658 0,0787 0,4202 0,0615 ‐0,6697 ‐0,0972 0,6851 K (me/100 g) X14 ‐0,5385 0,5328 ‐0,3783 ‐0,3794 0,3271 0,2480 ‐0,3280 ‐0,7940 ‐0,1541 0,4188 Na (me/100 g) X15 ‐0,4335 0,7947 ‐0,4115 ‐0,4143 ‐0,6783 0,9032 ‐0,0184 ‐0,5343 ‐0,3152 0,5583 KTK (me/1oo g) X16 0,2219 ‐0,5995 ‐0,0049 ‐0,0066 0,5652 ‐0,4628 0,3325 0,3162 0,0076 0,3070 Kejenuhan Basa (%) X17 0,4692 ‐0,2156 0,6106 0,6099 ‐0,4695 0,2644 0,2944 0,4008 ‐0,4816 0,3114 fraksi pasir (%) X18 ‐0,2923 ‐0,0293 ‐0,2535 ‐0,2515 0,6512 ‐0,5468 ‐0,4033 ‐0,2069 0,4611 ‐0,5658 fraksi debu (%) X19 ‐0,3215 0,5340 ‐0,7178 ‐0,7211 ‐0,5247 0,7204 0,3170 ‐0,3755 ‐0,0499 0,6637 fraksi liat (%) X20 0,6323 ‐0,7679 0,5696 0,5683 ‐0,0477 ‐0,2910 0,4770 0,8468 ‐0,2334 0,1288 kadar air buah (%) X21 0,2803 ‐0,1691 ‐0,6889 ‐0,6868 ‐0,3535 ‐0,0425 0,6381 0,2667 0,8323 ‐0,2614 indeks ukuran daun X22 0,5431 ‐0,6375 ‐0,2556 ‐0,2533 ‐0,0774 ‐0,4523 0,6382 0,6799 0,7388 ‐0,4316 indeks indeks warna buah X23 0,3218 ‐0,6498 0,2515 0,2545 0,3745 ‐0,8299 ‐0,0508 0,6403 0,5214 ‐0,9143 bentuk pangkal buah X24 0,4512 ‐0,1540 ‐0,6087 ‐0,6035 ‐0,2605 ‐0,0784 0,6503 0,0589 0,9631 ‐0,3113 panjang tangkai buah X25 ‐0,7706 0,6796 ‐0,4124 ‐0,4146 0,3064 0,2767 ‐0,5501 ‐0,8280 ‐0,2149 0,2951 produksi buah (kg/phn) X26 ‐0,7279 0,7854 ‐0,4584 ‐0,4592 0,1595 0,3728 ‐0,5284 ‐0,9122 ‐0,1046 0,2125 produksi biji (kg /phn) X27 ‐0,8813 0,7230 ‐0,2963 ‐0,2999 0,2739 0,3234 ‐0,6809 ‐0,7760 ‐0,4188 0,3232 produksi fuli (kg /phn) X28 0,6899 ‐0,0855 0,5907 0,5955 ‐0,4489 0,2654 0,3104 0,0327 ‐0,1214 0,0997 Edible portion (%) X29 ‐0,3210 0,5968 ‐0,6945 ‐0,6936 ‐0,6032 0,4564 0,0083 ‐0,3085 0,4627 ‐0,2604 kadar protein buah (%)
170
Sambungan Lampiran 5: X30 ‐0,4607 0,5788 ‐0,3468 ‐0,3520 ‐0,4866 0,7483 0,0127 ‐0,3251 ‐0,4775 0,6986 kadar lemak buah (%) X31 1,0000 ‐0,6087 0,3279 0,3331 ‐0,2933 ‐0,1474 0,7741 0,4952 0,3639 ‐0,0650 kadar pektin buah (%) X32 ‐0,6087 1,0000 ‐0,4823 ‐0,4827 ‐0,4310 0,7936 ‐0,3372 ‐0,8998 ‐0,1297 0,2894 kadar minyak biji tua (%) X33 0,3279 ‐0,4823 1,0000 1,0000 0,3017 ‐0,3740 ‐0,2434 0,4361 ‐0,5538 ‐0,1024 kadar air biji tua (%) X34 0,3331 ‐0,4827 1,0000 1,0000 0,2992 ‐0,3739 ‐0,2402 0,4351 ‐0,5482 ‐0,1057 kadar air fuli (%) X35 ‐0,2933 ‐0,4310 0,3017 0,2992 1,0000 ‐0,7893 ‐0,5288 0,2046 ‐0,1992 ‐0,2527 bobot jenis minyak pala (g/ml) X36 ‐0,1474 0,7936 ‐0,3740 ‐0,3739 ‐0,7893 1,0000 0,1933 ‐0,6652 ‐0,1797 0,6294 indeks bias minyak pala X37 0,7741 ‐0,3372 ‐0,2434 ‐0,2402 ‐0,5288 0,1933 1,0000 0,2982 0,4654 0,2785 putaran optik minyak pala X38 0,4952 ‐0,8998 0,4361 0,4351 0,2046 ‐0,6652 0,2982 1,0000 0,0720 ‐0,3430 sisa penguapan (%) X39 0,3639 ‐0,1297 ‐0,5538 ‐0,5482 ‐0,1992 ‐0,1797 0,4654 0,0720 1,0000 ‐0,5418 kadar minyak fuli (%) X40 ‐0,0650 0,2894 ‐0,1024 ‐0,1057 ‐0,2527 0,6294 0,2785 ‐0,3430 ‐0,5418 1,0000 hidrokarbon monoterpen (%) X41 ‐0,9100 0,4929 ‐0,3475 ‐0,3528 0,1242 0,0914 ‐0,6703 ‐0,2280 ‐0,2290 ‐0,1350 monoterpen teroksigenasi (%) X42 0,7127 ‐0,8368 0,3830 0,3875 0,3276 ‐0,7658 0,3151 0,6628 0,4933 ‐0,5993 senyawa aromatik (%) X43 ‐0,1368 0,3501 ‐0,0572 ‐0,0521 0,1184 ‐0,0863 ‐0,4314 ‐0,4867 0,3986 ‐0,5967 kadar miristisin (%) X44 0,6872 ‐0,9541 0,5435 0,5460 0,4283 ‐0,8110 0,2875 0,7943 0,2378 ‐0,4339 kadar elemisin (%) X45 0,2664 ‐0,2501 0,0757 0,0816 0,2597 ‐0,5499 ‐0,1180 0,1051 0,6663 ‐0,8680 kadar safrol (%) X46 0,6957 ‐0,2392 ‐0,2211 ‐0,2191 ‐0,6127 0,3418 0,9742 0,2503 0,2876 0,4448 kadar eugenol (%) X47 ‐0,7502 0,5345 ‐0,1394 ‐0,1443 0,3412 0,2989 ‐0,5387 ‐0,6345 ‐0,6233 0,5844 SI DNA OPE‐10 (%) X48 ‐0,9317 0,7723 ‐0,2494 ‐0,2538 0,1566 0,3909 ‐0,7340 ‐0,7162 ‐0,4998 0,2914 SI DNA OPE‐11 (%) X41 X42 X43 X44 X45 X46 X47 X48 X1 0,0502 ‐0,1158 0,7502 ‐0,3749 0,4675 ‐0,1561 ‐0,2629 0,1062 curah hujan bulanan (mm) X2 ‐0,2604 0,2559 0,5621 0,0370 0,5505 0,0969 ‐0,6611 ‐0,3521 hari hujan bulanan X3 0,6067 ‐0,5414 ‐0,5783 ‐0,3005 ‐0,7024 ‐0,2819 0,7000 0,5858 suhu (0C) X4 ‐0,8181 0,8623 ‐0,2418 0,8899 0,3082 0,5727 ‐0,7219 ‐0,9630 penyinaran matahari (%) X5 0,8482 ‐0,8751 0,1601 ‐0,8733 ‐0,3703 ‐0,5728 0,7353 0,9658 kelembapan udara (%) X6 0,0413 0,0251 ‐0,7880 0,1741 ‐0,4605 0,5373 ‐0,4435 ‐0,4194 pH (H2O) X7 0,6330 ‐0,7540 ‐0,2090 ‐0,6055 ‐0,6079 ‐0,4526 0,9545 0,8810 C‐0organik (%) X8 0,6489 ‐0,7388 ‐0,0547 ‐0,6262 ‐0,4934 ‐0,5522 0,9659 0,9266 N‐0total (%) X9 0,1490 ‐0,4966 0,3069 ‐0,5819 ‐0,1229 ‐0,1718 0,7316 0,6244 P (ppm)
Sambungan Lampiran 5: X10 0,1870 ‐0,4698 ‐0,9422 ‐0,2538 ‐0,9087 0,5096 0,2122 0,0689 DHL (uS/cm) X11 0,2914 ‐0,6563 ‐0,8448 ‐0,4334 ‐0,9769 0,3308 0,5044 0,3383 Ca (me/100 g) X12 0,6326 ‐0,6370 ‐0,2581 ‐0,4891 ‐0,5482 ‐0,4214 0,9007 0,7937 Mg (me/100 g) X13 0,0652 ‐0,5339 ‐0,0971 ‐0,5249 ‐0,4305 0,1102 0,7462 0,5106 K (me/100 g)
171
X14 0,1663 ‐0,4656 0,2827 ‐0,4970 ‐0,1423 ‐0,3166 0,8339 0,6800 Na (me/100 g) X15 0,4640 ‐0,9113 ‐0,2405 ‐0,9002 ‐0,6868 0,1629 0,3889 0,5647 KTK (me/1oo g) X16 ‐0,3850 0,3524 ‐0,4428 0,4897 ‐0,1396 0,2790 0,1694 ‐0,2787 Kejenuhan Basa (%) X17 ‐0,3223 ‐0,0089 ‐0,5210 0,1528 ‐0,4365 0,4242 ‐0,3009 ‐0,3424 fraksi pasir (%) X18 0,1525 0,3243 0,6827 0,1659 0,7082 ‐0,5782 0,1196 0,1585 fraksi debu (%) X19 0,3349 ‐0,7458 ‐0,4880 ‐0,7208 ‐0,7301 0,4499 0,3664 0,3638 fraksi liat (%) X20 ‐0,4526 0,4371 ‐0,7160 0,6405 ‐0,2672 0,5165 ‐0,4722 ‐0,6797 kadar air buah (%) X21 ‐0,0394 0,2555 ‐0,1237 0,1090 0,2044 0,5438 ‐0,5694 ‐0,4776 indeks ukuran daun X22 ‐0,2745 0,6574 ‐0,2115 0,5869 0,3536 0,5078 ‐0,7757 ‐0,7848 indeks indeks indeks warna buah X23 ‐0,1176 0,8383 0,3344 0,7477 0,8074 ‐0,2297 ‐0,6973 ‐0,5705 bentuk pangkal buah X24 ‐0,3548 0,4461 0,2191 0,2242 0,4929 0,4940 ‐0,5634 ‐0,5463 panjang tangkai buah X25 0,4614 ‐0,6173 0,3447 ‐0,6572 ‐0,1509 ‐0,5176 0,8759 0,8635 produksi buah (kg/phn) X26 0,4421 ‐0,6187 0,4888 ‐0,7171 ‐0,0468 ‐0,5067 0,7789 0,8430 produksi biji (kg /phn) X27 0,6172 ‐0,7471 0,2434 ‐0,7368 ‐0,2927 ‐0,6014 0,9255 0,9671 produksi fuli (kg /phn) X28 ‐0,7059 0,2573 0,1208 0,2415 0,1060 0,3304 ‐0,3902 ‐0,4369 Edible portion (%) X29 0,5410 ‐0,4001 0,2460 ‐0,5970 0,0746 0,0174 ‐0,1867 0,2284 kadar protein buah (%) X30 0,4888 ‐0,8944 ‐0,5513 ‐0,7790 ‐0,8910 0,2164 0,4868 0,5397 kadar lemak buah (%) X31 ‐0,9100 0,7127 ‐0,1368 0,6872 0,2664 0,6957 ‐0,7502 ‐0,9317 kadar pektin buah (%) X32 0,4929 ‐0,8368 0,3501 ‐0,9541 ‐0,2501 ‐0,2392 0,5345 0,7723 kadar minyak biji tua (%) X33 ‐0,3475 0,3830 ‐0,0572 0,5435 0,0757 ‐0,2211 ‐0,1394 ‐0,2494 kadar air biji tua (%) X34 ‐0,3528 0,3875 ‐0,0521 0,5460 0,0816 ‐0,2191 ‐0,1443 ‐0,2538 kadar air fuli (%) X35 0,1242 0,3276 0,1184 0,4283 0,2597 ‐0,6127 0,3412 0,1566 bobot jenis minyak pala (g/ml) X36 0,0914 ‐0,7658 ‐0,0863 ‐0,8110 ‐0,5499 0,3418 0,2989 0,3909 indeks bias minyak pala X37 ‐0,6703 0,3151 ‐0,4314 0,2875 ‐0,1180 0,9742 ‐0,5387 ‐0,7340 putaran optik minyak pala X38 ‐0,2280 0,6628 ‐0,4867 0,7943 0,1051 0,2503 ‐0,6345 ‐0,7162 sisa penguapan (%) X39 ‐0,2290 0,4933 0,3986 0,2378 0,6663 0,2876 ‐0,6233 ‐0,4998 kadar minyak fuli (%) X40 ‐0,1350 ‐0,5993 ‐0,5967 ‐0,4339 ‐0,8680 0,4448 0,5844 0,2914 hidrokarbon monoterpen (%)
Sambungan Lampiran 5: X41 1,0000 ‐0,6216 0,0323 ‐0,6070 ‐0,2258 ‐0,5950 0,4429 0,7452 monoterpen teroksigenasi (%) X42 ‐0,6216 1,0000 0,1717 0,9495 0,7075 0,1347 ‐0,7216 ‐0,8356 senyawa aromatik (%) X43 0,0323 0,1717 1,0000 ‐0,0783 0,7906 ‐0,5620 ‐0,0574 0,1818 kadar miristisin (%) X44 ‐0,6070 0,9495 ‐0,0783 1,0000 0,4855 0,1508 ‐0,6093 ‐0,8095 kadar elemisin (%) X45 ‐0,2258 0,7075 0,7906 0,4855 1,0000 ‐0,3251 ‐0,5272 ‐0,3689 kadar safrol (%) X46 ‐0,5950 0,1347 ‐0,5620 0,1508 ‐0,3251 1,0000 ‐0,4246 ‐0,6223 kadar eugenol (%) X47 0,4429 ‐0,7216 ‐0,0574 ‐0,6093 ‐0,5272 ‐0,4246 1,0000 0,8723 SI DNA OPE‐10 (%) X48 0,7452 ‐0,8356 0,1818 ‐0,8095 ‐0,3689 ‐0,6223 0,8723 1,0000 SI DNA OPE‐11 (%)
172
