Increased Amylopectin Content Potential in Corn Grains of Quality Protein Maize (QPM)

Abstract

Maize can be developed as an alternative staple food in anticipation of dependence on rice consumption which continues to increase along with the increase of population. In order for increase corn consumption it needs to be assembled to improve corn nutrition and taste at an affordable price. The objective of this research was to increase amylopectin content in QPM corn grains without reducing the potential of protein quality and production potential.The method used in this research was Back Cross Breeding. This research was done until the formation of Genotype F2. Stages of the method that has been done were started by hybridization between corn Variety of Srikandi Putih (Recipient's parents) and corn Local Waxy Corn (Donor Parents). Recipientparents were planted in 3 rows and donor parents in 1 row. Each row consisted of 40 plants. The crosses resulted in the genotype F1. Genotype F1 planted in 2 rows and then selfing 21 plants to yield Genotype F2. The research results showed that amylopectin content of corn grains in F1, F2, Parent of Srikandi Putih Variety and Local Waxy Corn were 92,57%, 91,31%, 81,92% and 97,80%, respectively. At this stage of the study, it is concluded that there was a change of amylopectin content of grains in Genotype F1 and Genotype F2 due to crosses compared to their parents.