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.

Keywords: Capsicum frutescens cv. cakra hijau, optimization, isolation, DNA