Abstract
<p>To date, there has<br />been no DNA fingerprint profile as unique identity of rice<br />variety that has a high palatability (overall eating quality) in<br />Indonesia, thus identification of premium varieties using<br />molecular markers is considered to be important. This study<br />aimed to establish DNA fingerprint profiles of indica and<br />japonica rice varieties, and unique identities of rice varieties<br />with high palatability using molecular markers associated<br />with palatability. Total of 22 japonica and 24 indica rice<br />varieties were evaluated their overall eating quality and<br />tested using 20 molecular markers STS (sequence-tagged<br />site) which were designed on the basis of japonica rice<br />genome. To identify the genes functions, all these markers<br />amplicons were cloned, transformed, sequenced and the<br />sequences results were analyzed their homologous against<br />the genome database. Ilpum (japonica) and Rojolele<br />(indica) were identified to have the highest palatability<br />compared to other varieties. DNA fingerprint profiles<br />identified with the total STS markers were not able to<br />differentiate each variety, however premium varieties of<br />japonica and indica showed specific identities. A unique<br />identity of Indonesian indica variety possessing high<br />palatability, Rojolele was successfully developed using a<br />markers set. DNA fingerprint profile in digital value system<br />facilitates the identification of premium rice from other<br />varieties. The fragments of the STS primers showed no any<br />known-genes functions related to rice eating quality,<br />therefore these markers are preferentially used for<br />identification of premium rice with high palatability than<br />differentiation of rice varieties based on the palatability. In<br />this study, the unique identity of rice variety with high<br />palatability is very usefull to evaluate the purity for<br />germplasm protection.</p>
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