{"id":639,"date":"2015-11-11T12:03:23","date_gmt":"2015-11-11T05:03:23","guid":{"rendered":"http:\/\/pkht.ipb.ac.id\/?p=639"},"modified":"2016-07-13T11:47:47","modified_gmt":"2016-07-13T04:47:47","slug":"pengembangan-bawang-merah","status":"publish","type":"post","link":"https:\/\/pkht.ipb.ac.id\/index.php\/2015\/11\/11\/pengembangan-bawang-merah\/","title":{"rendered":"Pengembangan Bawang Merah"},"content":{"rendered":"<p style=\"text-align: justify;\"><strong>Pengembangan Bawang Merah Nasional dalam Upaya Mendukung Ketahanan Pangan untuk Antisipasi Perubahan Iklim dalam Upaya Mendukung Ketahanan Pangan untuk Antisipasi Perubahan Iklim <\/strong><\/p>\n<p style=\"text-align: justify;\">Pengembangan teknologi budidaya bawang merah yang adaptif terhadap perubahan iklim global menggunakan metode pengembangan teknologi budidaya, optimasi pemupukan kalium pada bawang merah di tanah latosol Tajur, dan pemanfaatan residu P dan K pada tanah-tanah pertanian intensif. Pengembangan teknologi pengendalian hama dan penyakit terpadu biointensif bawang merah menghadapi perubahan iklim global menggunakan metode deteksi dan eliminasi virus pada umbi bawang merah. Sample yang digunakan sebanyak 12 varietas bawang merah diperoleh dari Cirebon, Brebes, Majalengka, Kuningan, dan Bandung.<\/p>\n<p style=\"text-align: justify;\">Pengembangan teknologi penyimpanan jangka panjang bawang merah segar pada suhu rendah untuk mengantisipasi fluktuasi produksi sebagai akibat dari perubahan iklim menggunakan metode pengaruh pemberian aliran udara terhadap daya simpan benih umbi bawang merah dan pengaruh penyimpanan suhu rendah benih bawang merah (Allium ascalonicum L.) terhadap pertumbuhan benih. Ukuran umbi dan penyimpanan pada suhu rendah memberikan pengaruh terhadap pertumbuhan bawang merah yang ditunjukkan dengan perbedaan daya tumbuh, tinggi, jumlah daun, dan persentase berbunga. Pemodelan teknologi produksi yang telah berhasil dilakukan yaitu pembuatan bubuk, pasta, dan minyak bawang merah. Pengolahan bawang merah tersebut dapat mempertahankan mutu bawang merah dalam jangka waktu yang lebih lama. Bubuk dan pasta bawang merah biasanya digunakan sebagai bumbu dasar masakan. Pasta bawang merah adalah produk olahan dari bawang merah dengan bentuk plastis seperti margarin atau mentega. Minyak bawang merah merupakan sejenis bumbu instant yang dapat digunakan pada mie instant, bubur ayam, dan makanan lainnya. Uraian pengembangan sentra produksi bawang merah di Indonesia melalui pemberdayaan petani dan diversifikasi sentra produksi umbi bawang merah konsumsi dan bibit diawali dengan mendeskripsikan kondisi produksi bawang merah secara nasional di Indonesia, dan 10 provinsi serta 10 kabupaten.<\/p>\n<p style=\"text-align: justify;\"><a href=\"https:\/\/pkht.ipb.ac.id\/wp-content\/uploads\/2015\/11\/bawang.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\" size-medium wp-image-645 aligncenter\" src=\"https:\/\/pkht.ipb.ac.id\/wp-content\/uploads\/2015\/11\/bawang-300x178.jpg\" alt=\"bawang\" width=\"300\" height=\"178\" srcset=\"https:\/\/pkht.ipb.ac.id\/wp-content\/uploads\/2015\/11\/bawang-300x178.jpg 300w, https:\/\/pkht.ipb.ac.id\/wp-content\/uploads\/2015\/11\/bawang-100x59.jpg 100w, https:\/\/pkht.ipb.ac.id\/wp-content\/uploads\/2015\/11\/bawang-1024x607.jpg 1024w, https:\/\/pkht.ipb.ac.id\/wp-content\/uploads\/2015\/11\/bawang.jpg 1427w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p style=\"text-align: center;\">Koleksi dan karekaterisasi bawang merah<\/p>\n<p style=\"text-align: justify;\"><img loading=\"lazy\" decoding=\"async\" class=\" size-medium wp-image-644 aligncenter\" src=\"https:\/\/pkht.ipb.ac.id\/wp-content\/uploads\/2015\/11\/bawang-merah2-300x174.jpg\" alt=\"bawang merah\" width=\"300\" height=\"174\" srcset=\"https:\/\/pkht.ipb.ac.id\/wp-content\/uploads\/2015\/11\/bawang-merah2-300x174.jpg 300w, https:\/\/pkht.ipb.ac.id\/wp-content\/uploads\/2015\/11\/bawang-merah2-100x58.jpg 100w, https:\/\/pkht.ipb.ac.id\/wp-content\/uploads\/2015\/11\/bawang-merah2-1024x592.jpg 1024w, https:\/\/pkht.ipb.ac.id\/wp-content\/uploads\/2015\/11\/bawang-merah2.jpg 1336w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p style=\"text-align: center;\">Pengembangan benih TSS<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pengembangan Bawang Merah Nasional dalam Upaya Mendukung Ketahanan Pangan untuk Antisipasi Perubahan Iklim dalam Upaya Mendukung Ketahanan Pangan untuk Antisipasi Perubahan Iklim Pengembangan teknologi budidaya bawang merah yang adaptif terhadap perubahan iklim global menggunakan metode pengembangan teknologi budidaya, optimasi pemupukan kalium pada bawang merah di tanah latosol Tajur, dan pemanfaatan residu P dan K pada [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[133],"tags":[],"class_list":["post-639","post","type-post","status-publish","format-standard","hentry","category-uncategorized-id"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pengembangan Bawang Merah -<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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