Teknologi Genome Editing untuk Kualitas Tanaman Pangan Lebih Baik
Kemajuan di bidang bioteknologi ditandai dengan munculnya produk-produk hasil rekayasa genetika dan genome editing. Namun, pengembangan penerapan genome editing belum dibarengi dengan regulasi yang tepat dan jelas. Di Indonesia, pemanfaatan teknologi rekayasa genetika diatur dalam Peraturan Pemerintah Republik Indonesia Nomor 21 Tahun 2005 tentang Keamanan Hayati Produk Rekayasa Genetik yang mengelompokkan hasil genome editing sebagai Genetically Modified Organisms (GMO) sehingga dalam proses pelepasannya akan mengikuti aturan pelepasan tanaman hasil rekayasa genetika. “Harapan kami pada tahun ini Indonesia sudah mempunyai keputusan tentang kebijakan regulasi terkait pemanfaatan genome editing yang dibedakan kategorinya dengan produk rekayasa genetik yang lain,” ujar Plt. Deputi Ilmu Pengetahuan Hayati LIPI, Yan Rianto pada FGD “Genome Editing: Status Riset Pengembangan dan Regulasinya”di Cibinong. (13/01)
Enzyme Production from Cassava Peels by Aspergillus awamori Kt-11: The Making of Natural Sweetener from Several tubbers
The use of cassava (Manihot esculenta Crantz) peel for enzyme production has not been widely used. The purpose of this study was to produce complex amylase enzymes from cassava peel by A. awamori KT-11 and apply them in the manufacture of natural sweeteners. Enzyme production is carried out on red and white cassava peel. Media of cassava peel sterilized, inoculated with 1% A. awamori KT-11, incubated for 5 days, then dried at 50°C and mashed. Making sugar is done on cassava flour, sweet potato ( Ipomoea batatas L), taro (Colocasia esculenta) and cocoyam (Xanthosoma sagittifolium) with different concentrations of 10%, 15%, 20%, and 15% and 20% enzyme concentrations. The hydrolysis process is carried out for 3 days at 60°C. The enzyme activity in red cassava peel was 405,006 U/mL and white cassava peel was 321,239 U/ml. The sugar produced in cassava, taro, sweet potato, and Cocoyam was 101.38 mg/mL, 81.18 mg/mL, 55.929 mg/mL, and 42.874 mg/mL, respectively. The results of TLC showed that cassava and taro sugar contain maltose, lactose and glucose, sweet potatoes contained glucose and dextrin and Cocoyam containing fructose. The sweetness level of sugar from cassava, taro, sweet potato and Cocoyam is 14 brix, 12 brix, 9 brix and 9 brix, respectively. ( Ruth Melliawati and Farida Rahman )
Sumber/Full text : http://jurnal.biotek.lipi.go.id/index.php/annales/article/view/369/pdf
(ahm)
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