Analisis Komponen Hasil Jagung Pulut (Zea mays var. Ceratina) pada Beberapa Daerah di Sulawesi Selatan

Analysis of Yield Components of Waxy Corn (Zea mays var. Ceratina) in Several Regions of South Sulawesi

Authors

  • Andi Muliarni Okasa Universitas Hasanuddin
  • Muh. Riadi Universitas Hasanuddin
  • Hafizhah Al-Amanah Universitas Hasanuddin
  • Jumrah Jumrah Universitas Hasanuddin
  • Siti Indarwati Universitas Hasanuddin

DOI:

https://doi.org/10.30605/perbal.v14i1.7658

Keywords:

Jagung Pulut, Komponen Hasil, Sulawesi Selatan

Abstract

Jagung pulut (Zea mays var. ceratina) adalah varietas jagung unik yang dicirikan oleh kandungan amilopektinnya yang tinggi, yang memberikan tekstur lengket saat dimasak. Jenis jagung ini populer di berbagai daerah karena rasa dan teksturnya, serta memiliki potensi signifikan dalam aplikasi makanan karena sifat fisikokimianya. Penelitian ini bertujuan untuk mengeksplorasi potensi jagung pulut sebagai sumber pangan fungsional yang dapat digunakan, dengan mengarakterisasi sifat agronomik jagung pulut. Penelitian dilaksanakan di lima kabupaten, yaitu Barru, Maros, Gowa, Takalar, dan Jeneponto. Pengukuran parameter morfologi biji (bobot 1000 biji, panjang biji, lebar biji) dan tongkol (bobot per tongkol, diameter tongkol) dilakukan di laboratorium. Data morfologi dianalisis menggunakan Analisis Variansi (ANOVA) dan Uji Beda Nyata Jujur (BNJ) pada tingkat kepercayaan 95% (α = 0.05) untuk mengidentifikasi perbedaan signifikan antar lokasi. Hasil penelitian menunjukkan perbedaan signifikan antar lokasi untuk semua parameter morfologi. Kabupaten Maros dan Gowa secara konsisten mencatatkan karakteristik morfologi biji dan tongkol yang superior, sedangkan Jeneponto menunjukkan performa terendah, dengan Takalar dan Barru berada di posisi menengah. Semua parameter morfologi menunjukkan korelasi positif yang sangat kuat satu sama lain (r = 0.88-0.95).

Waxy corn (Zea mays var. ceratina) is a unique variety of corn characterized by its high amylopectin content, which gives it a sticky texture when cooked. This type of corn is popular in various regions for its taste and texture, and has significant potential in food applications due to its physicochemical properties. This study aimed to explore the potential of waxy corn as a functional food source by characterizing its agronomic properties. The research was conducted in five Regencies, namely: Barru, Maros, Gowa, Takalar, and Jeneponto. Measurements of seed morphological parameters (1000-seed weight, seed length, seed width) and cob parameters (cob weight, cob diameter) were carried out in the laboratory. Morphological data were analyzed using Analysis of Variance (ANOVA) and Tukey's Honestly Significant Difference (HSD) test at a 95% confidence level (α=0.05) to identify significant differences among locations. The results showed significant differences among locations for all morphological parameters. Maros and Gowa Regencies consistently recorded superior seed and cob morphological characteristics, while Jeneponto showed the lowest performance, with Takalar and Barru in intermediate positions. All morphological parameters showed a very strong positive correlation with each other (r = 0.88-0.95).

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Published

2026-02-15

Issue

Vol. 14 No. 1 (2026): Perbal: Jurnal Pertanian Berkelanjutan

Section

Articles

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Copyright (c) 2026 Andi Muliarni Okasa, Muh. Riadi, Hafizhah Al-Amanah, Jumrah Jumrah, Siti Indarwati

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