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

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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%.
Banten, palatability, red rice, SSR, West Java.