Genetic diversity of red rice varieties originating from West Java and Banten based on SSR marker related to palatability

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dc.contributor.author Susiyanti ...[at al]
dc.contributor.other Balai Besar Penelitian dan Pengembangan Bioteknologi dan Sumberdaya Genetik Pertanian en_US
dc.date.accessioned 2021-03-17T06:24:57Z
dc.date.available 2021-03-17T06:24:57Z
dc.date.issued 2020
dc.identifier.isbn -
dc.identifier.uri http://repository.pertanian.go.id/handle/123456789/12073
dc.description.abstract West Java and Banten Provinces have diverse local red rice varieties/accessions to support national food security, not only in terms of quantity but also the quality of rice. Good eating quality is closely related to palatability. Palatability is a property that is directly related to the quality of rice feeding, aroma, appearance, taste and texture. This study aimed to analyze the genetic diversity and DNA fingerprint profiles of local red rice accessions from West Java dan Banten using molecular markers related to palatability. A total of 12 red rice accessions and four local red rice accessions from Banten and West Java Provinces were estimated their genetic diversity, respectively. The SSR primers used were Ams (linked with aspartate aminotransferase), GPA (glucosamine-fructose-6-phosphate aminotransferase), GBSS1 (granule-bound starch synthase), CBG (nano cyanogenic β-glucosidase), SS1 (starch synthase), SBE1 (glucosidic linkage of a-polyglucan), RM510 (gel consistency), RM13 (protein content) and RM410 (aromatic). The dendrogram showed two main groups of red rice accessions. The first group consisted of Mayang, Tambleg, Sengkeuhan, Pare Jaketra, Jalawara Hawara, Gadok, Carogol, Beureum Batu, Waren, Segubal, Tampai Beureum and Leger Pondok (similarity reached 80.5%). The second group consists of Kapundung, Cere Beureum and Cireh Hideung with a similarity of 79.5%. en_US
dc.language.iso en en_US
dc.publisher IAARD Press en_US
dc.subject Banten, palatability, red rice, SSR, West Java. en_US
dc.title Genetic diversity of red rice varieties originating from West Java and Banten based on SSR marker related to palatability en_US
dc.type Article en_US


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