Identifikasi Karakter Morfologi dan Sensoris Kultivar Mangga (Mangifera Indica L.) di Kecamatan Langsa Lama, Aceh, Indonesia

Abstract

Abstrak: Mangga (Mangifera indica L.) menjadi salah satu buah yang disukai dan memiliki banyak kultivar. Penelitian ini bertujuan untuk mengidentifikasi karakter morfologi dan sensoris kultivar mangga di kecamatan Langsa Lama, Aceh, Indonesia. Penelitian dilaksanakan di 5 desa, yaitu di desa Meurandeh, Sidodadi, Sidorejo, Meurandeh Teungoh, dan Asam Peutek, Kecamatan Langsa Lama, Kota Langsa, Aceh pada bulan Januari - Maret 2020. Pengumpulan data lapangan dilakukan dengan mengamati kultivar mangga yang dibudidayakan penduduk di kebun dan pekarangan rumah. Seratus orang panelis dari 5 desa (20 orang setiap desa) dipilih secara acak untuk menilai kualitas warna, rasa, dan aroma dari buah mangga yang ditemukan. Sebanyak 5 kultivar mangga ditemukan pada lokasi penelitian, yaitu mangga arumanis, mangga apel, mangga golek dan mangga madu. Mangga tersebut memiliki karakter morfologi yang berbeda. Mangga Arumanis menjadi jenis kultivar mangga yang paling disukai berdasarkan atribut rasa, aroma, tekstur dan warna.Kata Kunci: Kultivar; sensoris; rasa; Langsa Lama;Abstract: Mango (Mangifera indica L.) is one of the most preferred fruit and has many cultivars. This study aims to identify the morphological and sensory character of mango cultivars in the Langsa Lama district, Aceh, Indonesia. The study was conducted between January and March 2020 in five villages, namely Meurandeh, Sidodadi, Sidorejo, Meurandeh Teungoh, and Asam Peutek, Langsa Lama District, Kota Langsa, Aceh. A field study was conducted by observing mango cultivars cultivated in the home garden and farmland. One hundred panelists from five villages (20 people from each village) were randomly selected to assess the taste, colour, and aroma of the mangoes. A total of five mango cultivars were identified at the study site, namely Arumanis, Apple, Golek, and Madu. These mangoes have different morphological characteristics. Arumanis is the most preferred product based on the taste, aroma, texture, and colour.Keywords: cultivar; sensory; taste; Langsa Lama;

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