<![CDATA[Abstrak. Lahan gambut terbentuk karena adanya penambahan bahan organik segar yang lebih cepat daripada perombakannya, sehingga terjadi timbunan organik dari waktu ke waktu. Gambut Indonesia sangat potensial dimanfaatkan untuk penyediaan bahan pangan. Pemanfaatan lahan gambut yang lebih masif untuk memasok bahan pangan dipicu oleh (1) laju alih fungsi lahan pertanian, (2) pertambahan jumlah penduduk, dan (3) keinginan menjadikan Indonesia sebagai lumbung pangan dunia dunia. Tanah gambut dalam sistem klasifikasi tanah USDA termasuk dalam ordo Histosol. Tanah gambut juga dapat diklasifikasikan berdasarkan tingkat dekomposisi, kesuburan, fisiografi, proses pembentukan, bahan penyusun dan ketebalan gambut. Berdasarkan ketebalan gambut, tanah gambut dengan ketebalan 50-100 cm dikategorikan sebagai gambut dangkal/tipis. Karakteristik dan potensi lahan gambut antaralain ditentukan oleh sifat kimia, fisika dan biologi. Semakin tebal gambut, semakin rendah potensinya untuk budidaya tanaman pangan dan hortikultura. Potensi lahan gambut dangkal/tipis di Indonesia diperkirakan sekitar 5.241.473 ha atau 35,17% dari total luas lahan gambut Indonesia, tersebar di Pulau Papua (2.425.523 ha), Pulau Sumatera (1.767.303 ha), dan Pulau Kalimantan (1.048.611 ha). Lahan tersebut baru sebagian kecil dimanfaatkan petani untuk budidaya tanaman pangan, dan hortikultura dengan produktivitas yang tergolong rendah. Kebakaran lahan gambut dan faktor lainnya menyebabkan terjadinya dinamika luas lahan gambut tipis. Potensi gambut tipis dapat dimanfaatkan untuk budidaya tanaman pangan seperti padi, jagung, dan kedelai, tanaman hortikultura buah-buahan seperti nenas, pisang, pepaya, melon, dan tanaman hortikultura sayuran berupa tomat, pare, mentimun, cabai, kangkung, dan bayam. Kontribusi lahan gambut tipis terhadap produksi tanaman pangan dan hortikultura diperkirakan 50-60% dari total produksi lahan gambut.Abstract. Peatlands are formed by continuous addition of fresh organic materials faster than its decomposition, resulted in accumulation of undecomposed organic material from time to time. Indonesia's peatlands are highly potential to be cultivated to produce a variety of foods. The more massive use of peatlands to supply food is triggered by (1) the rate of conversion of agricultural land, (2) population growth, and (3) the desire to feed the world. In the USDA Classification System, peat soils belong to the order of Histosol. Peat soils may also be classified by decomposition rate, fertility, physiography, formation process, constituents and thickness of peat. Based on peat thickness, peat soil with thickness > 50-100 cm is categorized as shallow/thin peat. The characteristics and potentials of peatlands among other areas are determined by chemical, physical and biological characteristics. The thicker the peat, the lower the potential for cultivation of food crops and horticulture. Differences in classification results in differences in peat characteristics such as chemical, physical and biological properties. The potential of shallow peatlands in Indonesia is estimated at 5,241,473 ha or about 35.17% of Indonesia's total peatland area, spread over Papua (2,425,523 ha), Sumatra (1,767,303 ha) and Kalimantan (1,048.611 ha). Only a small proportion of shallow peatlands are used by farmers for cultivation of food crops and horticulture, but the productivity is low. Peatland fires and other factors have led to dynamics of widespread of shallow peatland. Shallow peatlands can be utilized for cultivation of food crops such as rice, corn, and soybeans, horticultural crops such as pineapple, banana, papaya, melon, and vegetable horticultural crops such as tomatoes, pare, cucumber, chilli, kale, and spinach. The contribution of shallow peatlands to the production of food crops and horticulture is estimated to be 50-60% of the total peatland production.]]>
