Abstract:
The creation of new superior rice varieties with high productivity and short-lived is necessary
to support food security. The rice varieties produced must also meet people’s preferences, in this
case have a rice taste that is preferred by the people of South Kalimantan. The purpose of study
was to determine differences in content of amylose and amylopectin of rice grains between the
genetic material, which consists of mutant lines of M3
and five parents of local varieties of South
Kalimantan. The experiment used a randomized block design with two replications, the genetic
material as single faktor, used being five local varieties of South Kalimantan and 25 M3
mutants
derived from each parent’s mutation. The data was analyzed of variants with the F test at the
level of α=5%, then continued the Scott-Knott test at α=5%. The results showed that content of
amylose and amylopectin of grain of M3
lines significantly different with each parent. The
results showed that the amylose and amylopectin content of rice grains from 30 genetic materials
was significantly different. The results of the analysis of the grouping of 25 mutant lines and five
parent varieties based on the content of amylose and amylopectin were obtained by nine
groups. There are seven groups that belong to the rice type of rice textured pera consisting of
19 M3
lines and five parents. There are two groups that belong to the pulen textured rice group
consisting of six M3
lines.
Keywords: Amylose; Amylopectin; Mutation; Plant breeding
