UPAYA BIOFORTIFIKASI PADA UBI KAYU

Kartika, Noerwijati and Rohmad, Budiono (2016) UPAYA BIOFORTIFIKASI PADA UBI KAYU. PROSIDING SEMNAS PERTANIAN 2016.

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Abstract

In Indonesia, cassava is the third staple food after rice and maize. Cassava is an efficient producer of carbohydrate with a number between 25.3 to 35.7 g / 100 g, however, cassava tubers contain low protein and vitamins. Because cassava is a staple food for the people, especially in marginal areas, efforts to increase the nutritional value of cassava is very important to do, one of which is through biofortification. Biofortification is efforts through breeding of the food plant material to improve micro nutrients contained, through agronomic activities (such as fertilizer), genetic engineering, or a conventional plant breeding approaches. Biofortification efforts sticking due to an increase in malnutrition in the people. Malnutrition can occur both in the areas of food surplus (due to poor diet) as well as in the area of food shortage (due to limited access to food source or limited types of food). Biofortification efforts on cassava has been done to improve the content of provitamin A, iron and zinc content , and protein content. In Indonesia has been obtained cassava with high beta-carotene content through tissue culture techniques (friable embryogenic callus / FEC). Besides, the gene encoding phytoenesynthase (Psy) involved in the biosynthesis of beta-carotene in cassava also has been identified and has been sequenced to confirm. Biofortification research of cassava in Indonesia still needs to be improved in view of the cassava is a commodity that is very important in supporting food diversification program.

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