EXPLORASI PLASMA NUTFAH PADI (Oryza sativa L.) LOKAL BANTEN DENGAN PALATABILITAS TINGGI BERBASIS SIMPLE SEQUENCE REPEAT
| Main Author: | ARYANI, TATI |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2017
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| Subjects: | |
| Online Access: |
https://eprints.untirta.ac.id/4108/1/EXPLORASI%20PLASMA%20NUTFAH%20PADI%20%28ORYZA%20SATIVA%20L.%29%20LOKAL%20BANTEN%20DENGAN%20PALATABILITAS%20TINGGIBERBASIS%20S.PDF https://eprints.untirta.ac.id/4108/ |
Daftar Isi:
- Banten is an area that has an abundance of abundant rice germplasm. Rice plays a very important role in the provision of food as a supporter of national food security. Not only in terms of quantity, but 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, determined by the smell, appearance, taste, and texture. This research uses 29 local varieties Banten and 5 national varieties as a positive control. The objectives of this research are (1) Identification of Banten local rice that has high palatability and (2) Determine the kinship between local rice accession of Banten based on the mark which is linked to palatability characteristic. The type of research is descriptive qualitative with molecular method of PCR analysis based on primary of microsatellite or SSR (Simple Sequence Repeat). The results of exploration of palatability of 29 local Banten rice and 5 national varieties using 9 SSR markers show the similarity between the characteristics of one variety with other varieties genotype. The average polymorphism information content (PIC value) is 0.93. It generates a total of 184 alleles and with an average number of alleles per 20.4 loci ranging from 1-28 alleles SSR locus. There are 3 local rice varieties Banten which has a high palatability of varieties Rabeg, Rumbah and Segubal. The kinship dendogram divides into 4 main groups. The first group consisted of 21 rice varieties with genetic similarity of 0.82-0.90 or genetic diversity level of 10% -18%. The second group consisted of 2 varieties of rice with a genetic similarity of 0.85-0.92 or a genetic diversity rate of 8% -15%. Group three consisted of 8 rice varieties based on genetic similarity of 0.87-0.90 or genetic diversity level of 10% -13%. The fourth group consists of 3 rice varieties with genetic similarity of 0.80 to 0.88 or genetic diversity level of 12% -20%.