Dokumen tersebut membahas tentang media kultur in vitro yang terdiri atas nutrien, sumber karbon, vitamin, agar sebagai pendukung pertumbuhan, dan zat pengatur tumbuh seperti auksin, sitokinin, dan giberelin. Media kultur digunakan untuk menyediakan nutrisi dan dukungan pertumbuhan sel saat dikultur secara in vitro.
Fish sauce atau kecap ikan diperoleh dari proses fermentasi ikan dan garam laut. Fermentasi dilakukan oleh enzim ikan dan mikroorganisme halophilik selama berbulan-bulan. Kecap ikan memiliki rasa asin kaya dan aroma khas ikan, serta kaya akan protein dan asam amino. Produksi kecap ikan telah ada sejak zaman Romawi dengan berbagai variasi metode pembuatan di berbagai negara Asia Tenggara.
Tane koji and starter cakes are important cultures used to produce koji and ferment foods like sake, miso, and rice wines. Tane koji is a spore culture of Aspergillus oryzae grown on rice to be used as an inoculum for koji production. Starter cakes are mixed culture starters containing fungi and yeast used to ferment foods in Asia. Both tane koji and starter cakes play a key role in producing enzymes and fermenting foods through solid-state fermentation processes.
Produksi sake dimulai di China dengan mengunyah beras dan meludahkannya untuk memecah pati menjadi glukosa menggunakan enzim air liur. Sake kemudian menjadi minuman penting di Jepang hingga produksinya dikontrol pemerintah. Pada abad ke-10, kuil mulai memproduksi sake secara besar-besaran. Pada zaman Meiji dan abad ke-20, undang-undang baru mengizinkan produksi sake skala rumah tangga dan komersial.
Dawadawa is a traditional African fermented food condiment produced from locust beans. It is widely used in West and Central African cuisine to enhance the flavor of dishes. The traditional production process involves several labor-intensive steps like lengthy cooking, dehulling by hand, and sun drying. Researchers have proposed modified techniques to reduce processing time and effort, such as using sodium carbonate to aid faster dehulling. Studies show dawadawa has health benefits like controlling blood sugar and treating hypertension. New methods are also being explored like using soybeans as a substrate instead of locust beans. Overall, dawadawa is an important part of African food culture but traditional production can be optimized for improved efficiency
8 Kontrol pasca transkripsi 261114.pptssuser4743df
The document discusses various types of RNA processing and post-transcriptional control in eukaryotes. It describes:
1. Pre-mRNA processing which involves capping, splicing, and polyadenylation in the nucleus.
2. Various proteins and small nuclear RNAs involved in splicing pre-mRNA and regulating alternative splicing.
3. mRNA transport mechanisms from the nucleus to the cytoplasm which requires nuclear pore complexes and mRNA-protein complexes.
4. Post-transcriptional control in the cytoplasm through microRNAs and regulated translation and mRNA decay.
5. Processing of ribosomal RNA and transfer RNA which is critical for synthesizing ribosomal subunits in the nucleolus.
Fish sauce atau kecap ikan diperoleh dari proses fermentasi ikan dan garam laut. Fermentasi dilakukan oleh enzim ikan dan mikroorganisme halophilik selama berbulan-bulan. Kecap ikan memiliki rasa asin kaya dan aroma khas ikan, serta kaya akan protein dan asam amino. Produksi kecap ikan telah ada sejak zaman Romawi dengan berbagai variasi metode pembuatan di berbagai negara Asia Tenggara.
Tane koji and starter cakes are important cultures used to produce koji and ferment foods like sake, miso, and rice wines. Tane koji is a spore culture of Aspergillus oryzae grown on rice to be used as an inoculum for koji production. Starter cakes are mixed culture starters containing fungi and yeast used to ferment foods in Asia. Both tane koji and starter cakes play a key role in producing enzymes and fermenting foods through solid-state fermentation processes.
Produksi sake dimulai di China dengan mengunyah beras dan meludahkannya untuk memecah pati menjadi glukosa menggunakan enzim air liur. Sake kemudian menjadi minuman penting di Jepang hingga produksinya dikontrol pemerintah. Pada abad ke-10, kuil mulai memproduksi sake secara besar-besaran. Pada zaman Meiji dan abad ke-20, undang-undang baru mengizinkan produksi sake skala rumah tangga dan komersial.
Dawadawa is a traditional African fermented food condiment produced from locust beans. It is widely used in West and Central African cuisine to enhance the flavor of dishes. The traditional production process involves several labor-intensive steps like lengthy cooking, dehulling by hand, and sun drying. Researchers have proposed modified techniques to reduce processing time and effort, such as using sodium carbonate to aid faster dehulling. Studies show dawadawa has health benefits like controlling blood sugar and treating hypertension. New methods are also being explored like using soybeans as a substrate instead of locust beans. Overall, dawadawa is an important part of African food culture but traditional production can be optimized for improved efficiency
8 Kontrol pasca transkripsi 261114.pptssuser4743df
The document discusses various types of RNA processing and post-transcriptional control in eukaryotes. It describes:
1. Pre-mRNA processing which involves capping, splicing, and polyadenylation in the nucleus.
2. Various proteins and small nuclear RNAs involved in splicing pre-mRNA and regulating alternative splicing.
3. mRNA transport mechanisms from the nucleus to the cytoplasm which requires nuclear pore complexes and mRNA-protein complexes.
4. Post-transcriptional control in the cytoplasm through microRNAs and regulated translation and mRNA decay.
5. Processing of ribosomal RNA and transfer RNA which is critical for synthesizing ribosomal subunits in the nucleolus.
Next generation DNA sequencing refers to modern massively parallel DNA sequencing technologies that can generate millions of sequences simultaneously. It involves sequencing small DNA fragments in parallel and then bioinformatics to assemble the sequences. Major NGS platforms include pyrosequencing (Roche 454), Illumina sequencing, and Ion Torrent semiconductor sequencing. Each has advantages like high throughput and lower costs but also limitations such as shorter read lengths or errors in homopolymers. The first human genome cost over $2 billion but can now be sequenced for around $1000.
Dokumen tersebut membahas berbagai aspek regulasi transkripsi pada bakteri dan eukariot, termasuk kontrol transkripsi, elemen genetik yang meregulasi ekspresi gen, mekanisme aktivasi dan represi transkripsi oleh faktor transkripsi, serta regulasi inisiasi, elongasi dan terminasi transkripsi.
Bioinformatics Tools and Database for Olant Biotechnology Metabolomics.pdfssuser4743df
This document discusses the use of metabolomics tools and databases for plant biotechnology research. It begins with an introduction to metabolomics and its focus on cellular metabolites. It then discusses various analytical techniques used in metabolomics, including GC-MS, LC-MS, CE-MS, FTICR-MS, MALDI, IMS, and NMR. It also covers data processing, network analysis, and applications of metabolomics in improving fruits, legumes, and cereal crops.
Dokumen ini membahas mekanisme genetika molekuler seperti struktur DNA dan transkripsi RNA, kode genetik, sintesis protein, replikasi DNA, perbaikan DNA, dan virus. Topik utama meliputi struktur DNA ganda, transkripsi RNA dari DNA, kode genetik yang mentranslasi RNA menjadi protein, dan mekanisme replikasi, perbaikan, dan rekombinasi DNA. Juga dibahas siklus hidup berbagai jenis virus dan bagaimana mereka menginfeksi sel in
Chapter 3 Recombinat DNA & Genomics.pptssuser4743df
This document discusses recombinant DNA technology and genomics. It begins by introducing key concepts like restriction enzymes, plasmids, and bacterial transformation that enabled gene cloning in the 1970s. It describes how restriction enzymes cut DNA at specific recognition sequences, and how plasmids can act as vectors to carry foreign DNA. Libraries of genomic DNA or cDNA fragments can be screened to identify genes of interest using probes or PCR. Once cloned, genes can be mapped using restriction enzymes and gel electrophoresis to determine their structure. Applications include producing proteins like insulin through gene expression in bacteria.
QTL Mapping, MAS and Genomic Selectionssuser4743df
This document provides an overview of quantitative trait loci (QTL) mapping and linkage disequilibrium. It discusses the history of QTL mapping, including early linkage-based approaches and more recent linkage disequilibrium methods enabled by dense marker maps. Key concepts covered include definitions of linkage disequilibrium, factors influencing linkage disequilibrium in livestock populations, extent of linkage disequilibrium in different species, and applications for marker-assisted selection and genomic selection. Practical exercises are also outlined related to haplotyping, estimating linkage disequilibrium, and genomic prediction methods.
This document provides information on various fermented dairy products and the microorganisms involved in their production. It discusses the microbes used in making yoghurt, kefir, viili, and other products. It also outlines the steps for producing some of these foods, such as boiling milk before inoculating it with kefir grains. The health benefits of kefir are highlighted as regulating the immune system and promoting bile production, among others.
Dokumen tersebut memberikan ringkasan singkat tentang kefir, yaitu produk olahan susu yang dihasilkan melalui proses fermentasi oleh berbagai mikroba seperti bakteri asam laktat dan ragi. Dokumen tersebut menjelaskan sejarah, komposisi mikroba, cara pembuatan, manfaat kesehatan, serta faktor yang mempengaruhi karakteristik kefir.
This document discusses fermented foods. It begins by explaining that fermented foods originated around 7000-8000 BC in Mesopotamia and the Indus Valley. Currently, more than 2000 different fermented foods are consumed worldwide. There are three main fermentation processes - natural fermentation which uses the microorganisms naturally present but results in inconsistent products, back slopping which uses starter cultures from previous batches but may lead to changes over time, and controlled fermentation which uses pure starter cultures to consistently produce high quality products with low risk of contamination. The document then contrasts Asian and Western fermented foods, noting Asian foods are less reliant on animal products and use ingredients native to their geography. Key Asian fermented foods produced
Dokumen ini membahas regenerasi tumbuhan in vitro melalui embriogenesis somatik, organogenesis langsung dan tidak langsung, serta multiplikasi pucuk. Metode-metode ini memungkinkan perbanyakan tanaman secara masal melalui kultur jaringan dan sel. Teknik-teknik ini telah berkembang pesat selama 3 dekade terakhir dan bermanfaat untuk mempropagasi tanaman bernilai ekonomi tinggi.
Next generation DNA sequencing refers to modern massively parallel DNA sequencing technologies that can generate millions of sequences simultaneously. It involves sequencing small DNA fragments in parallel and then bioinformatics to assemble the sequences. Major NGS platforms include pyrosequencing (Roche 454), Illumina sequencing, and Ion Torrent semiconductor sequencing. Each has advantages like high throughput and lower costs but also limitations such as shorter read lengths or errors in homopolymers. The first human genome cost over $2 billion but can now be sequenced for around $1000.
Dokumen tersebut membahas berbagai aspek regulasi transkripsi pada bakteri dan eukariot, termasuk kontrol transkripsi, elemen genetik yang meregulasi ekspresi gen, mekanisme aktivasi dan represi transkripsi oleh faktor transkripsi, serta regulasi inisiasi, elongasi dan terminasi transkripsi.
Bioinformatics Tools and Database for Olant Biotechnology Metabolomics.pdfssuser4743df
This document discusses the use of metabolomics tools and databases for plant biotechnology research. It begins with an introduction to metabolomics and its focus on cellular metabolites. It then discusses various analytical techniques used in metabolomics, including GC-MS, LC-MS, CE-MS, FTICR-MS, MALDI, IMS, and NMR. It also covers data processing, network analysis, and applications of metabolomics in improving fruits, legumes, and cereal crops.
Dokumen ini membahas mekanisme genetika molekuler seperti struktur DNA dan transkripsi RNA, kode genetik, sintesis protein, replikasi DNA, perbaikan DNA, dan virus. Topik utama meliputi struktur DNA ganda, transkripsi RNA dari DNA, kode genetik yang mentranslasi RNA menjadi protein, dan mekanisme replikasi, perbaikan, dan rekombinasi DNA. Juga dibahas siklus hidup berbagai jenis virus dan bagaimana mereka menginfeksi sel in
Chapter 3 Recombinat DNA & Genomics.pptssuser4743df
This document discusses recombinant DNA technology and genomics. It begins by introducing key concepts like restriction enzymes, plasmids, and bacterial transformation that enabled gene cloning in the 1970s. It describes how restriction enzymes cut DNA at specific recognition sequences, and how plasmids can act as vectors to carry foreign DNA. Libraries of genomic DNA or cDNA fragments can be screened to identify genes of interest using probes or PCR. Once cloned, genes can be mapped using restriction enzymes and gel electrophoresis to determine their structure. Applications include producing proteins like insulin through gene expression in bacteria.
QTL Mapping, MAS and Genomic Selectionssuser4743df
This document provides an overview of quantitative trait loci (QTL) mapping and linkage disequilibrium. It discusses the history of QTL mapping, including early linkage-based approaches and more recent linkage disequilibrium methods enabled by dense marker maps. Key concepts covered include definitions of linkage disequilibrium, factors influencing linkage disequilibrium in livestock populations, extent of linkage disequilibrium in different species, and applications for marker-assisted selection and genomic selection. Practical exercises are also outlined related to haplotyping, estimating linkage disequilibrium, and genomic prediction methods.
This document provides information on various fermented dairy products and the microorganisms involved in their production. It discusses the microbes used in making yoghurt, kefir, viili, and other products. It also outlines the steps for producing some of these foods, such as boiling milk before inoculating it with kefir grains. The health benefits of kefir are highlighted as regulating the immune system and promoting bile production, among others.
Dokumen tersebut memberikan ringkasan singkat tentang kefir, yaitu produk olahan susu yang dihasilkan melalui proses fermentasi oleh berbagai mikroba seperti bakteri asam laktat dan ragi. Dokumen tersebut menjelaskan sejarah, komposisi mikroba, cara pembuatan, manfaat kesehatan, serta faktor yang mempengaruhi karakteristik kefir.
This document discusses fermented foods. It begins by explaining that fermented foods originated around 7000-8000 BC in Mesopotamia and the Indus Valley. Currently, more than 2000 different fermented foods are consumed worldwide. There are three main fermentation processes - natural fermentation which uses the microorganisms naturally present but results in inconsistent products, back slopping which uses starter cultures from previous batches but may lead to changes over time, and controlled fermentation which uses pure starter cultures to consistently produce high quality products with low risk of contamination. The document then contrasts Asian and Western fermented foods, noting Asian foods are less reliant on animal products and use ingredients native to their geography. Key Asian fermented foods produced
Dokumen ini membahas regenerasi tumbuhan in vitro melalui embriogenesis somatik, organogenesis langsung dan tidak langsung, serta multiplikasi pucuk. Metode-metode ini memungkinkan perbanyakan tanaman secara masal melalui kultur jaringan dan sel. Teknik-teknik ini telah berkembang pesat selama 3 dekade terakhir dan bermanfaat untuk mempropagasi tanaman bernilai ekonomi tinggi.
2. Media KJT
Nutrient
Sumber karbon
Vitamin
Pemadat (agar)
Suplemen organik
Zat pengatur tumbuh:
3. Fungsi medium
Menyediakan air
Menyediakan nutrisi mineral yg
diperlukan
Menyediakan vitamin
Menyediakan zat pengatur tumbuh
Sebagai sistem penyangga dan
tempat pembuangan metabolit
buangan
4. Media nutrisi (buatan):
Terdiri dari nutrien (anorganik) yang serupa
dengan yang diperlukan tumbuhan di dalam
tanah: P, K, N, S Ca, Fe, Mg, Zn, Mn, B, I,
Cu, Mo,Co, etc.
Sumber karbon : gula (sukrosa)
Hormon (Zat Pengatur) tumbuh: auksin,
sitokinin, giberelin
Suplemen organik: air kelapa, pepton,
casein hydrolysate, ekstrak tumbuhan,
yeast extract
10. TEORI SKOOG & MILLER (1957):
Rasio Konsentrasi Zat Pengatur Tumbuh
pada jaringan Tembakau
Auksin / sitokinin (tinggi) akar
Auksin / sitokinin (rendah) tunas
shoot
Auksin / sitokinin (seimbang) kalus
18. Growth regulator & in vitro
culture
Terutama diperlukan auksin dan
sitokinin
Pada umumnya kultur tanaman in vitro
tidak mungkin berhasil tanpa
penambahan growth regulator
(Pierick, 1998)
19. Growth Regulators (Zat Pengatur
Tumbuh)
Mempengaruhi tumbuh dan
perkembangan
Aktif dalam konsentrasi rendah
Aktif pada tempat berbeda dari tempat
sintesisnya
Alami dan sintetik
24. Penyiapan media
Buat larutan stock nutrient untuk mempermudah,
diusahakan ditambahkan fresh vitamin, gula
ditambahkan fresh
Perlu dibuat larutan stock ZPT (10 -3 M ~ 10-4M
atau 100~1000 ppm)
Untuk media padat perlu ditambahkan; agar ( 0,6~
0,8%); Gellun gum (0.2 ~ 0,25 %)
Perlu pengaturan pH: 5,0 ~ 6,5
Perlu disterilisasi (dengan Otoklaf),kecuali
antibiotik (disterilisasi dengan filtrasi)
25. Preparasi medium :
Koleksi komponen
medium
Pencampuran komponen medium,mengatur
pH, memanaskan
Mengisi bejana
kultur
Siap disteriisasi
26. Senyawa lain yang kadang-kadang
perlu ditambahkan pada medium
Adenin sulfat: mendukung
pembentukan tunas adventif
karbon aktif (charcoal)
Asam askorbat (Vit. C) sebagai anti-
oksidan
Senyawa lain tidak teridentifikasi
dengan jelas
27. Faktor Lingkungan
Suhu: tergantung jenis tanaman yang
dikultur 20 – 28 °C
Cahaya: intensitas cahaya
Oksigen : diperoleh dari udara yang
ada di botol kultur, untuk kultur cair
perlu agitasi (pada shaker)