Lounge Taman 79 - Kebun Jeruk Nipis

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Jeruk Nipis ( Citrus aurantiifolia )​

[TH="background-color: #A9A9A9"]Jeruk Nipis Nama Latin:Citrus aurantiifolia Kingdom: Plantae Divisi: Magnoliophyta Class: Magnoliopsida Ordo: Sapindales Family: Rutaceae Genus: Citrus Species: Citrus aurantiifolia [/TH] [TH="background-color: #A9A9A9"]Source[/TH] [TH="background-color: #A9A9A9"] En.Wikipedia Id.Wikipedia other ​ [/TH]

Key Lime The Key lime (Citrus aurantiifolia) is a citrus species with a globose fruit, 2.5–5 cm in diameter (1–2 in), that is yellow when ripe but usually picked green commercially. It is smaller and seedier, with a higher acidity, a stronger aroma, and a thinner rind, than that of the Persian lime (Citrus × latifolia). It is valued for its unique flavor compared to other limes, with the Key lime usually having a more tart and bitter flavor. The name comes from its association with the Florida Keys, where it is best known as the flavoring ingredient in Key lime pie. It is also known as West Indian lime, bartender’s lime, Omani lime, or Mexican lime, the last classified as a distinct race with a thicker skin and darker green color. Philippine varieties have various names, including dayap and bilolo. Etymology The English word "lime" was derived, via Spanish then French, from the Arabic word ليمة līma (Persian: لیمو‎ limu).[3] "Key" is from Florida Keys, where the fruit is naturalized. The Oxford English Dictionary dates the first use of "key lime" to 1905, in an issue of Country Gentleman, which described the fruit as "the finest on the market. It is aromatic, juicy, and highly superior to the lemon. Description C. aurantiifolia is a shrubby tree, to 5 m (16 ft), with many thorns. Dwarf varieties exist which can be grown indoors during winter months and in colder climates. Its trunk rarely grows straight, with many branches, often originating quite far down on the trunk. The leaves are ovate, 2.5–9 cm (1–3.5 in) long, resembling orange leaves (the scientific name aurantiifolia refers to this resemblance to the leaves of the orange, C. aurantium). The flowers are 2.5 cm (1 in) in diameter, are yellowish white with a light purple tinge on the margins. Flowers and fruit appear throughout the year, but are most abundant from May to September in the Northern Hemisphere. When in contact with the skin, the Key lime can sometimes cause phytophotodermatitis, in which a chemical reaction makes the skin extra sensitive to ultraviolet light. History C. aurantiifolia is native to Southeast Asia. Its apparent path of introduction was through the Middle East to North Africa, then to Sicily and Andalucia and via Spanish explorers to the West Indies, including the Florida Keys. From the Caribbean, lime cultivation spread to tropical and subtropical North America, including Mexico, Florida, and later California. Since the North American Free Trade Agreement came into effect, many Key limes on the US market are grown in Mexico, Central America and South America. They are also grown in Texas, Florida, and California. This particular cultivar might be a hybrid. Jeruk Nipis Jeruk nipis atau limau nipis adalah tumbuhan perdu yang menghasilkan buah dengan nama sama. Tumbuhan ini dimanfaatkan buahnya, yang biasanya bulat, berwarna hijau atau kuning, memiliki diameter 3-6 cm, memiliki rasa asam dan agak pahit,agak serupa rasanya dengan lemon.Jeruk nipis, yang sering dinamakan secara salah kaprah sebagai jeruk limau, dipakai perasan isi buahnya untuk memasamkan makanan, seperti pada soto. Deskripsi Jeruk nipis (Citrus aurantiifolia) termasuk salah satu jenis citrus Geruk. Jeruk nipis termasuk jenis tumbuhan perdu yang banyak memiliki dahan dan ranting. Batang pohonnya berkayu ulet dan keras. Sedang permukaan kulit luarnya berwarna tua dan kusam. Tanaman jeruk nipis pada umur 2 1/2 tahun sudah mulai berbuah. Bunganya berukuran kecil-kecil berwama putih dan buahnya berbentuk bulat sebesar bola pingpong berwarna (kulit luar) hijau atau kekuning-kuningan. Buah jeruk nipis yang sudah tua rasanya asam. Tanaman jeruk umumnya menyukai tempat-tempat yang dapat memperoleh sinar matahari langsung. Pembiakan 1. Syarat Tumbuh: a. Iklim · Ketinggian tempat : 200 m - 1.300 m di atas permukaan laut · Curah hujan tahunan : 1.000 mm - 1.500 mm/tahun · Bulan basah (di atas 100 mm/bulan): 5 bulan - 12 bulan · Bulan kering (di bawah 60 mm/bulan): 0 bulan - 6 bulan · Suhu udara : 200 C - 300 C · Kelembapan : sedang - tinggi · Penyinaran : sedang b. Tanah · Jenis : latosol, aluvial, andosol. · Tekstur : lempung berpasir lempung dan lempung liat · Drainase : baik · Kedalaman air tanah : 40 cm - 170 cm dari permukaan tanah · Kedalaman perakaran : di bawah 40 cm dari permukaan tanah · Kemasaman (pH) : 4 - 9 · Kesuburan : sedang - tinggi 2. Pedoman Bertanam: a. Pegolahan Tanah · Buatkan lubang tanam berukuran 50 cm x 50 cm x 40 cm. · Tanah bagian atas dipisahkan dari tanah di bawahnya, kemudian diberi pupuk kandang. · Tanah bagian bawah dimasukkan kembali, kemudian disusul tanah bagian atas. b. Persiapan Bibit · Jeruk nipis dapat diperbanyak secara cangkok dan okulasi. c. Penanaman · Bibit ditanam pada lubang tanam yang telah disediakan. · Jarak tanam 6 m x 6 m Kandungan Kimia Jeruk nipis mengandung unsur-unsur senyawa kimia yang bermanfaat. Misalnya: limonen, linalin asetat, geranil asetat, fellandren dan sitral. Di samping itu jeruk nipis mengandung asani sitrat. 100 gram buah jeruk nipis mengandung: - vitamin C 27 miligram, - kalsium 40 miligram, - fosfor 22 miligram, - hidrat arang 12,4 gram, - vitamin B 1 0,04 miligram, - zat besi 0,6 miligram, - lemak 0,1 gram, - kalori 37 gram, - protein 0,8 gram dan - air 86 gram. Jeruk nipis mengandung unsur-unsur senyawa kimia antara lain limonen, linalin asetat, geranil asetat, fellandren, sitral dan asam sitrat.

 

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