Judul: Kloning Gen Proteinase Inhibitor dari Kulit Buah Kakao pada Vektor Ekspresi dengan Metode Gateway
Abstrak: Cacao (Theobroma cacao L.) is one of a high economical value estate crops as an export commodity. Eighty percent of cacao production loss was caused by Cocoa Pod Borer (CPB), Conopomorpha cramerella Snellen. Thus, cacao seed were not soldable due to its low quality. Proteinase Inhibitor (PIN) is an antinutrition substances which able to inhibit proteolytic enzyme from insect gut. A 21 kDa of cacao seed PIN gene was known of having high homology to soybean trypsin inhibitor. This research was aimed to clone PIN gene on expression vector by Gateway method. Gateway method step include design Gateway primer, amplification PIN gene with Gateway primer, recombination PIN gene on Entry and Destination vector, transformation on Escherichia coli XL- 1 Blue, confirmation PIN gene on Entry and Destination vector, and transformation PIN gene on E.coli into Agrobacterium tumefaciens. Result of research indicate that PIN gene have a measurement of 850 bp succeed inserted into expression vector with Gateway method easy and quickly. The recombinant DNA was successfully transformed into Agrobacterium tumfaciens AGL-0 strain.
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Judul: Ekspresi gen Proteinase Inhibitor (PIN) buah Kakao (Theobroma cacao L) dari klon tahan, intermediet, dan tidak tahan penggerek buah kakao
Abstrak: Kuantitas dan kualitas produksi buah Kakao (Thebroma Cacao L) pertumbuhannya dipengaruhi oleh adanya hama Penggerek Buah Kakao (PBK). Kerugian yang disebabkan oleh serangan penggerek buah kakao (PBK) diantaranya penurunan berat biji, peningkatan persentase biji kualitas rendah, kehilangan hasil dan meningkatnya biaya panen diakibatkan sulitnya memisahkan biji yang terserang dari kulit buah. Pengendalian hama PBK ini dilakukan dengan menghambat pertumbuhan hama PBK dengan menggunakan gen pertahanan alami dari tanaman buah Kakao yakni gen Proteinase Inhibitor. Pengetahuan mengenai pola ekspresi gen Proteinase Inhibitor (PIN) perlu dilakukan lebih awal untuk mengidentifikasi bagian dari buah Kako yang memiliki tingkat ketahanan terhadap PBK. Penelitian ini membandingkan pola ekspresi gen PIN tanaman Kakao klon Tahan (KW 514), Intermediet (KW 162), dan Tidak Tahan (ICS 60) pada bagian OPW, IPW, Pulp, Biji dan Daun buah Kakao. Perlakuan ini dilakukan dengan cara isolasi RNA melalui teknik RT-PCR dan Elektroforesis Gel. Gen PIN berfungsi sebagai protein storage dan gen pertahanan alami. Gen PIN dapat berfungsi sebagai storage protein pada bagian biji, daging buah, dan daun sedangkan fungsi gen PIN sebagai gen pertahanan alami terdapat pada bagian terluar kulit buah Kakao. Tingkat ekspresi tertinggi gen PIN terjadi pada kulit buah yakni IPW dan OPW klon tahan PBK.
Keyword: Melting temperature, Crosslinked, Immuno-blotting

Judul: Hamiltonian formulation for linear waves motion in two layers fluid
Abstrak: The surface wave could be considered as a wave that separates two fluids, namely water and air. Based on this assumption, it is introduced the interfacial wave, a wave between two layers of fluid with different density. The formulation of interfacial waves motion begins with deriving the base equation of irrotational ideal fluid. Furthermore, according to irrotational fluid assumption, the base equation can be stated in velocity potential. In this derivation, the fluids domain is assumed to be restricted by rigid lid boundary conditions, both at the upper and lower limit. Therefore, the interfacial waves motion can be explained in a hamiltonian formulation. In the hamiltonian formulation, total energy is defined as the sum of kinetic and potential energy. The hamiltonian system is obtained from reduction of kinetic energy by using the Dirichlet Neumann Operator. The resulted kinetic energy equation is nonlinear. Therefore, this form is linearized by first part of the Taylor expansion. This linearization gives a dispersion relation of linear wave. Based on this dispersion relation, the phase speed of the linear wave depends on the density ratio of the two layers fluid.
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