The potential of local cassava yields as a food source in West Papua

Abstract

Cassava is one of the staple foods and a source of food for the community. The purpose of this study is to examine the effects of different varieties of cassava on the growth and production of cassava. The parameters observed in this study include growth and yield indicators, stem diameter, plant height, total biomass weight in the ground and fresh tube weight per plant. The study was designed using three treatment and three replication Randomized Block Design(RBD). Treatment sconsisted of varieties A (V1), B (V2)and C (V3). The study results show that the total weight of biomass above ground was significant, with the highest weight of variety Cat 4.15 kg, followed by category B at 2.45 kg, and category A at 1.78 kg. The water weight per planthasno significant differences, andthe highest values were foundin C (3.81 kg), followed by A (2.91 kg) and B (2.38kg). The local cassava varieties A, B, and C produced tuber quantities of 58.20 tonnes per hectare, 47.67 tonnes per hectare, and 76.16 tonnes per hectare respectively, while Indonesia's cassava production was 24.46 tonnes perhectare in 2017. The production of cassava from three local varieties exceeds 50% of the national average, making these varieties very promising as community food sources.

Keywords :(Casava varieties, production, food source).