Abstract. Sofiyanti N, Iriani D, Wahyuni PI, Idani N, Lestari P. 2022. Identification, morphology of Citrus L. (Aurantioideae-Rutaceae Juss.) and its traditional uses in Riau Province, Indonesia. Biodiversitas 23: 1038-1047. The genus Citrus (Rutaceae) is an important fruit crop in the world. The species of Citrus are extensively cultivated for fresh fruit and processed juice market. In addition, Citrus members have a great ability to cross and produce intra or intergeneric hybrids. Therefore, the taxonomic identification of the cultivars has been a serious challenge for botanists and agronomists. In Riau Province (Indonesia), the cultivars of this genus are grown for various uses. The aims of this study are to identify Citrus taxa in Riau Province, examine their morphological characters, and document their uses by local people. Samples were collected in the field. The result shows a total of 18 Citrus members were identified in this study. The Citrus morphologies vary among the members. Each Citrus identified in this study shows its morphological characteristic of vegetative and generative parts. Numerous local uses of Citrus are recorded in this study, e.g. fresh consumed, traditional drink, folklore, herb, spice and ornamental. The parts of Citrus used are whole plant, leaf, pericarp and pulp. The uses of Citrus recorded in this study are for herb and spice, dessert, traditional drink and treatment, folklore, and ornamental plant. This study provides the first record of the morphological characteristic of Citrus in this province and the uses of its members.
Stomata of leaf is one of the important trait in plant taxonomic study. This trait can be used to characterisize the members of a plant group including Citrus.This genus is one of fruit plant that commonly known in Pekanbaru, Riau. The aim of this study was to examine the characteristic of stomata of 5 Citrus species from Pekanbaru, Riau Province, Indonesia. Leaves were collected from the field. The stomatal preparations were conducted using replica method. Stomata were then observed and photographed using Mikroskop Binokuler Olympus CX23 and Mikroskop LCD Digital Celestron Model 44340. The results show that stomata of all Citrus species examined in this study shows the similar type, hypostomatic with reniform-shaped stomata. However, the variations are found in stomata density and index, as well as the length and length of stomata. C. hystrix and C. aurantifolia have the lowest (419.89/1 mmò).), and the highest stomatal density (685.89/1 mmò).), respectively. The size of stomata varies within the species. C. microcarpa has the biggest stomata size (20.5 x 18.5 õm). àStomatal density of Citrus examined in this study are high (> 500 / mm2) in C. aurantifolia and C. limon) and medium (300 - 500 / mm2) in C. amblicarpa, C. hystrix and C. microcarpa. The density, index and size of stomata can be used to characterize each Citrus members that examined in this study.
Bioethanol is promising alternative fuel due to its less effect to environment. It is produced from bio-sources, such plant materials. Yeast and NPK have been reported as the ingredients in affecting bioethanol fermentation. The aim of this study was to examined the effect of yeast and NPK in bioethanol fermentation using the pericarp of “Abacaxi” pinnapple cultivar (Ananas comosus cv. “Abacaxi”). The pericarp juice of “Abacaxi” pineapple was made by blending the fresh pericarp and aquadest (1 : 1.5). The juice was then mix with dry commercial yeast (1 g, 2.5 g and 5 gr) and NPK (1 g, 2 g, 3 g). A total of 9 treatments were used in fermentation. Each treatment was replicated three times, brought the total sample was 27. The percentage of bioethanol for each treatment was measure using alcoholmeter for six days (24 h, 48 h, 72 h, 96 h, 120 h and 144 h). The result show that the percentage of bioethanol produced in this study varies among different treatment and fermentation time. Yeast and NPK gave significant effect in bioethanol fermentation, with the combination of 5 g yeast and 3 g NPK gave the highest percentage of bioethanol in 144 h of fermentation. Based on the result of this study, the pericarp of “Abacaxi” pineapple is potential bio-source for bioethanol fermentation.
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