Identifikasi dan Aplikasi Marka Berbasis PCR untuk Identifikasi Varietas Padi dengan Palatabilitas Tinggi

Simple item page
dc.contributoren-US
dc.creatorLestari, Puji; Balai Besar Penelitian dan Pengembangan Bioteknologi dan Sumberdaya Genetik Pertanian, Jl. Tentara Pelajar 3A, Bogor 16111 Telp. (0251) 8337975; Faks. (0251) 8338820
dc.creatorRisliawati, Andari; Balai Besar Penelitian dan Pengembangan Bioteknologi dan Sumberdaya Genetik Pertanian, Jl. Tentara Pelajar 3A, Bogor 16111 Telp. (0251) 8337975; Faks. (0251) 8338820
dc.creatorKoh, Hee Jong; Seoul National University, San56-1, Kwanak-gu, Sillim-dong, Seoul 151-921 South Korea
dc.date2016-08-15
dc.date.accessioned2018-05-02T06:15:02Z
dc.date.available2018-05-02T06:15:02Z
dc.date.issued2016-08-15
dc.descriptionTo date, there hasbeen no DNA fingerprint profile as unique identity of ricevariety that has a high palatability (overall eating quality) inIndonesia, thus identification of premium varieties usingmolecular markers is considered to be important. This studyaimed to establish DNA fingerprint profiles of indica andjaponica rice varieties, and unique identities of rice varietieswith high palatability using molecular markers associatedwith palatability. Total of 22 japonica and 24 indica ricevarieties were evaluated their overall eating quality andtested using 20 molecular markers STS (sequence-taggedsite) which were designed on the basis of japonica ricegenome. To identify the genes functions, all these markersamplicons were cloned, transformed, sequenced and thesequences results were analyzed their homologous againstthe genome database. Ilpum (japonica) and Rojolele(indica) were identified to have the highest palatabilitycompared to other varieties. DNA fingerprint profilesidentified with the total STS markers were not able todifferentiate each variety, however premium varieties ofjaponica and indica showed specific identities. A uniqueidentity of Indonesian indica variety possessing highpalatability, Rojolele was successfully developed using amarkers set. DNA fingerprint profile in digital value systemfacilitates the identification of premium rice from othervarieties. The fragments of the STS primers showed no anyknown-genes functions related to rice eating quality,therefore these markers are preferentially used foridentification of premium rice with high palatability thandifferentiation of rice varieties based on the palatability. Inthis study, the unique identity of rice variety with highpalatability is very usefull to evaluate the purity forgermplasm protection.en-US
dc.formatapplication/pdf
dc.identifierhttp://ejurnal.litbang.pertanian.go.id/index.php/ja/article/view/3985
dc.identifier10.21082/jbio.v8n2.2012.p69-77
dc.identifier.urihttps://repository.pertanian.go.id/handle/123456789/483
dc.languageeng
dc.publisherBalai Besar Penelitian dan Pengembangan Bioteknologi dan Sumber Daya Genetik Pertanianen-US
dc.relationhttp://ejurnal.litbang.pertanian.go.id/index.php/ja/article/view/3985/3320
dc.rightsCopyright (c) 2016 Jurnal AgroBiogenen-US
dc.source2549-1547
dc.source1907-1094
dc.sourceJurnal AgroBiogen; Vol 8, No 2 (2012): Agustus; 69-77en-US
dc.titleIdentifikasi dan Aplikasi Marka Berbasis PCR untuk Identifikasi Varietas Padi dengan Palatabilitas Tinggien-US
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typePeer-reviewed Articleen-US
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Identifikasi dan Aplikasi Marka Berbasis PCR untuk Identifikasi Varietas Padi dengan Palatabilitas Tinggi.pdf
Size:
251.58 KB
Format:
Adobe Portable Document Format
Description:
Download
License bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
license.txt
Size:
0 B
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Jurnal AgroBiogen