OPTIMASI TEKNIK ISOLASI DAN PURIFIKASI DNA PADA DAUN CABAI RAWIT (Capsicum frutescens cv. Cakra Hijau) MENGGUNAKAN GENOMIC DNA MINI KIT (PLANT) GENEAID
Abstract: Chili pepper
(Capsicum frutescens L.) is one cultivar of Capsicum genus with spicy flavor as
the main character. Capsaicin was identified responsible as a constituent
properties on the chili pepper. Capsaicin compound to be known used for
analgesic, antimicrobial and even anti-cancer as well. There are many
techniques can be used to isolate DNA, but every plant needs some specific
techniques. Plants produce secondary metabolites characteristic and thus
require proper protocol to obtain DNA with optimum quality and quantity. This
study aims to find specific optimization techniques to isolate pure DNA with a
high concentration of Capsicum frutescens cv. Cakra Hijau. Various kits have
been available for the isolation and purification of DNA. Optimization is done
based on the protocol of a DNA isolation kit, Genomic DNA Mini Kit (Plant)
Geneaid. Optimization results using samples stored for longer (over night), the
incubation time addition, and centrifugation speed modification showed DNA
concentration was 194.7 ng/mL with a purity of 1.82.
Penulis: Septi Kurniama Sari
Kode Jurnal: jpbiologidd140118
