Browsing by Author "Oktaviani, Shinta"

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    OPTIMASI SUHU ANNEALING PRIMER UNTUK AMPLIFIKASI DNA GEN MEISA1
    (2016-01-28) Oktaviani, Shinta; Roslim, Dewi Indriyani; Herman
    The scientific informationof starch level in cassava based on the meisa1 gene is still unknown. Before having the genetic information, a DNA isolation and amplification are necessary to be conducted. In this study, the DNA amplification was performed using two pairs of primer i.e. meisa1A (MA) and meisa1B (MB) with different melting temperature (Tm). The Tm of MA and MB primers are 47,1°C and 53°C, respectively. This study aimed to determine the annealing temperature (Ta) of the meisa1 primer that used to perform PCR. The annealing temperature can be determined based on the average Tm of each primer and reduced 3°C or 5°C. Template DNA that used in this study was DNA from cassava (Manihot esculenta Crantz.) variegata genotype. PCR optimization produced a thick band for meisa1B (MB) primer with the annealing temperature was 48°C, while for meisa1A (MA) primer didn’t produce any band in all tested annealing temperatures. The suitable primer for amplification of meisa1 gene was meisa1B (MB) with the annealing temperature was 48°C.