Seleksi Karakter Kandungan Amilosa Sedang pada Populasi Hasil Persilangan Sintanur x PTB33 dan Pandanwangi x PTB33 berdasarkan Marka Fenotipik dan Molekuler SSR

Whitea Yasmine Slamet; Anita R. S. Wardani; Santika Sari; Nono Carsono

doi:10.24198/kultivasi.v17i3.18508

Seleksi Karakter Kandungan Amilosa Sedang pada Populasi Hasil Persilangan Sintanur x PTB33 dan Pandanwangi x PTB33 berdasarkan Marka Fenotipik dan Molekuler SSR

Whitea Yasmine Slamet, Anita R. S. Wardani, Santika Sari, Nono Carsono

Abstract

Sari. Padi dengan kandungan amilosa sedang sangat diminati oleh masyarakat Asia dan Dunia. Tujuan dari penelitian ini adalah untuk memperoleh individu keturunan F₇ (yang berasal dari hasil persilangan Sintanur x PTB33 dan Pandanwangi x PTB33) dengan kandungan amilosa sedang. Alat yang digunakan untuk analisis kandungan amilosa yaitu spektrofotometer dengan panjang gelombang 625 nm, sedangkan marka molekuler menggunakan marka Wx. Hasil dari penelitian ini menunjukkan bahwa SP73-3-1-7 memiliki jumlah tanaman paling banyak yang mengandung amilosa yang sedang (20-24%) berdasarkan marka molekuler dan fenotipik. Kombinasi kedua pengujian ini akurat dalam menyeleksi karakter fisikokimia padi.

Kata Kunci: Padi, Marka molekuler, Kandungan amilosa, Spektrofotometer

Abstract.

Medium amylose rice is a special type of rice that is highly demand by people in Asia and the world. Purpose of this study is to obtain individual F7 progeny (came from a cross between Sintanur x PTB33 and Pandanwangi x PTB33) with medium amylose content. Materials used were spectrophotometer with wave lenght 625 nm, meanwhile molecular markers applied were Wx. Results of this study showed that SP73-3-1-7 had usually most use the plant with medium amylose content (20-24%) based on molecular and phenotypic marker. The combination of both tests provides more accurate in selecting physicochemical trait in rice.

Keywords: Rice, Molecular marker, Amylose Content, Spektrophotometer

Full Text:

PDF (Bahasa Indonesia)

References

Badan Pusat Statistik. 2018. Sensus pertanian tanaman pangan padi. Melalui http://st2013.bps.go.id/dev2/index.php/site/topik?kid=2&kategori=Tanaman-Pangan-(Padi-dan-Palawija)

Balai Besar Penelitian Tanaman Padi. 2009. Deskripsi Varietas Padi. BB Padi, Departemen Pertanian

Balai Besar Penelitian Tanaman Padi. 2012. Melalui http://bbpadi.litbang.deptan.go.id/.

Balai Besar Penelitian Tanaman Padi. 2012. Analisis Amilosa. Sukamandi

Bao, J. S., H. Corke and M. Sun. 2006. Microsatellites, single nucleotide polymorphisms and a sequence tagged site in starch-synthesizing genes in relation to starch physicochemical properties in nonwaxy rice (oryza sativa L.) Theor Appl Genet 113: 1185-1196.

Champagne, E. T. 2008. Rice aroma and flavor: a literature review. Cereal Chem.85:445-454.

Crofts, N., K. Abe, S. Aihara, R. Itoh, Y. Nakamura, K. Itoh, and N. Fujita. 2012. Lack of starch synthase IIIa and high expression of granule-bound starch synthase I synergistically increase the apparent amylose content in rice endosperm. Plant Science 193-194 (2012) 62-69.

Doyle, J.J., and J.L. Doyle. 1987. Isolation of plant DNA from fresh tissues. Focus Vol.12: 13-15.

Hsu, Y.-C., M.-C. Tseng, Y.-P. Wu, M.-Y. Lin, F. Wei, K.-K. Hwu, Y. Hsing, and Y.-R. Lin. 2014. Genetic factors responsible for eating and cooking qualities of rice grains in a recombinant inbred population of an inter-subspecific cross. Mol. Breed. 34: 655–673.

IBPGRI-IRRI Rice Advisory Committee. 1980. Descriptors for Rice (Oryza sativa L.). International Rice Research Institute and International Board for Plant Genetic Resources. Philippines. 21 p.

Indriyani F, Nurhidajah, Agus S. 2013. Karakteristik fisik, kimia dan sifat organoleptik tepung beras merah berdasarkan variasi lama pengeringan. J. pangan dan gizi 4(8): 27-34.

Irmayanti, L.N. 2014. Seleksi tanaman padi generasi F2 hasil persilangan IR-64 x Pandanwangi untuk karakter aroma berdasarkan marka molekuler dan pengujian sensori. Jurnal Fakultas Pertanian Vol.1(4)

IRRI. 2009. The Quality Characteristic of Milled Rice are Classified both Physically and Chemically. http://www.knowledgebank.irri.org/rkb/index.php/quality-characteristics-of-milled-rice[24/04/2017].

Khan, A.S., M. Imran and M. Ashfaq. 2009. Estimation of genetic variability and correlation for grain yield components in rice (Oryza sativa L.). American-Eurasian J. Agric. Environ. Sci. 6 (5): 585-590.

Kumar, I. and G.S. Khush. 1986. Genetic of amylose content in rice (Oryza sativa L.). J. Genet 65: 1-11.

Ruminta, S. Rosniawaty, A. Wahyudin. 2016. Pengujian sensitivitas kekeringan dan daya adaptasi tujuh varietas padi di wilayah dataran medium Jatinangor. Jurnal Kultivasi Vol. 15(2).

Santoso, S. 2002. Buku Latihan SPSS. Elex Media Komputindo. Jakarta. 342p.

Sekretariat Jenderal Kementrian Pertanian. 2015. Pengujian substantif (Uji Buss). Pvtpp.setjen.pertanian.go.id.

Shannon J.K., D.L. Garwood and C.D. Boyer. 2009. Genetics and Physiology of Starch Development. Starch: Chemistry and Technology, Third Edition. ISBN: 978-0-12-746275-2.

Tian, Z., Q. Qian, Q. Liu, M. Yan, X. Liu, C. Yan, G. Liu, Z. Gao, S. Tang, D. Zeng, Y. Wan, J. Yu, M. Gu, J. Li. 2009. Allelic diversities in rice starch biosynthesis lead to a diverse array of rice eating and cooking qualities. www.pnas.org

World Health Organization. 2016. Diabetes fakta dan angka. http://www.who.int /fact-sheets/detail/diabetes

DOI: https://doi.org/10.24198/kultivasi.v17i3.18508