PENGANTAR IAD
Biodiversitas dan Bioteknologi
PANJI HIDAYAT, M.Pd
PAI TARBIYAH 2011
Surat Al An’am Ayat 95
“ Sungguh, Allah menumbuhkan butir PadiPadian dan biji kurma”
)
SURAT AN NAHL AYAT 11

Ï
Dia menumbuhkan bagi kamu dengan air hujan
itu tanam-tanaman; zaitun, korma, anggur dan
segala macam buah-buahan. Sesungguhnya
pada yang demikian itu benar-benar ada tanda
(kekuasaan Allah) bagi kaum yang memikirkan.
Pengertian
Biodiversitas
Keanekaragaman di antara makhluk hidup dari
semua sumber, termasuk dari daratan, lautan,
dan ekosistem akuatik lain, serta komplekskompleks ekologi yang mereka menjadi
bagiannya; mencakup keanekaragaman di dalam
spesies (genetik), di antara spesies dan pada
ekosistem.
Totalitas komponen dan sistem kehidupan
organisme di bumi (biosfer))
Budaya?
Biodiversitas genetik
Frekuensi dan keragaman gen
di dalam dan di antara populasi spesies yang sama.
Biodiversitas genetik tampak pada perbedaan tinggi
tanaman padi, rasa dari berbagai varietas shorgum,
padi, jagung; variasi golongan darah manusia; dll.
Dinyatakan dengan: Varietas, strain, ras dsb.
Keanekaragaman gen
Biodiversitas spesies
Nepenthes spp.
Biodiversitas Spesies
Gabungan jumlah spesies (kekayaan; richness) dan jumlah individu di
dalam spesies (kemelimpahan; abundance).
Spesies adalah kelompok organisme yang dapat melakukan fertilisasi
secara bebas, memiliki kesamaan ukuran dan struktur, dinamika
populasi dan siklus reproduksi, pola perilaku, dan taksonomi.
Keanekaragaman Anggrek Jawa
Keanekaragaman spesies
Biodiversitas ekosistem
Variasi di dalam dan di antara ekosistem yang berbeda.
Ekosistem adalah kompleks dinamis dari komunitas
tumbuhan, hewan dan mikroorganisme dan lingkungan
non-hayatinya, berinteraksi sebagai sebuah unit fungsional
Keanekaragaman ekosistem
Biodiversitas budaya
Manfaat Biodiversitas
• Konsumtif:
1.
2.
3.
4.
5.
6.
Pangan
Obat-obatan
Sandang
Papan
Energi
dll
1.
2.
3.
4.
Ekologi
Sosbudhankam
IPTEKS
dll
• Non-konsumtif:
Degradasi Biodiversitas
" Salah satu proses yang terus
berlanjut serta memerlukan
waktu pemulihan selama jutaan tahun
adalah hilangnya keanekaragaman
genetik dan spesies karena
rusaknya habitat alam.
Inilah kebodohan kita yang sulit
dimaafkan oleh anak cucu kita"
(E.O. Wilson, Harvard University, USA).
Aktivitas perusakan lingkungan
(degradasi biodiversitas)
Kebakaran
Pembalakan
Pertanian
Perburuan

Hilangnya biodiversitas.



Bermacam sebab, yg paling fundamental dan
irreversibel: extinction of species (kepunahan
spesies).
Penyebab hilangnya diversitas biologi terutama oleh
manusia:
 Langsung: perburuan, koleksi, dan
persekusi.
 Tidak langsung: perusakan dan modifikasi
habitat
Dari segi total hilangnya biodiversitas, efek tdk
langsung jauh lebih penting dibanding pengaruh
langsung.
Mekanisme hilangnya Biodiversitas
1.Hilangnya/fragmentasi habitat
2.Introduced
spesies
(spesies
pendatang)
3.Pencemaran pada air, tanah dan
atmosfir.
4.Perubahan iklim global
5.Eksploitasi jenis hewan/ tanaman yg
berlebih/overeksploitasi
6.Industrialisasi
pertanian
dan
kehutanan
Pengaruh perkembangan budaya:






zaman purba (nomaden)
zaman bercocok tanam
zaman tumbuhnya permukiman
(perkotaan)
zaman tumbuhnya industri (mulai
diterapkannya paham kapitalisme 
budidaya monokultur & monopoli)
aman informasi/globalisasi ?
What next ?
Apa yang harus kita lakukan untuk
Biodiversitas:

Konservasi:
1. In-situ
2. Ex-situ

1.
Fungsionalisasi
Bioprospecting
2. Bioteknologi
Bioteknologi
General Definition
Penerapan teknologi untuk memperbaiki
organisme/jasad hidup
Detailed Definition
Penerapan teknologi untuk memodifikasi
fungsi biologis dari organisme dengan
menambahkan gen/sel/koloni sel dari
organisme lain
Peran/manfaat Bioteknologi

Biotechnology is a series of enabling technologies, which
involves the manipulation of living organisms or their
sub-cellular components to develop useful
 Products (e.g. insulin)
 Processes (e.g. improved fermentation)
 Services (e.g. bioremediation)

Biotechnology encompasses a wide range of fields,
including the life sciences, chemistry, agriculture,
environmental science, medicine, veterinary medicine,
engineering and computer science.
Biotechnology Application:
Crop Production
Animal Production
Food & Nutrition
Crop Yield
Livestock Performance Organoleptics
Output: grain and biomass
Feed to gain improvements:
-
Photosynthesis, enzymatic regulation, plant structure,
flowering, ripening, sprouting
–
Grain quality
–
Composition specifications and grade
Selective breeding
–
Reducing the time it takes to develop improved crops
Abiotic stress tolerance:
–
Increase the ability of crops to grow in a geography by
increasing tolerance to:
– Moisture and Drought
- Heat and Cold
- Saline
- Heavy Metals Al, Se, Mn and Ozone
Feed digestibility
–
–
–
–
Pest Management
Disease resistance
-
Fungus: verticillium, fusarium, sclerotinia, grey mould,
botryrtis, powdery mildew, black sigatoka
Bacteria: bacterial blight
Virus: BYDV, mosaics, leaf curl, spotted wilt, ring spot,
feathery mottle, necrotic yellow vein viruses
High density, more completely balanced feed resulting in
more meat per ton of feed
– Protein quantity and quality
– Oil (caloric energy)
– Amino acids
– Fatty acids
– Starch
– Carbohydrate
– Vitamin and mineral composition
– Antioxidants
– Improved performance of growth factors and
hormones to increase food yield
Derive greater nutritional value from feed
Ruminant animals (corn silage lignin)
Increase oligosaccharides to reduce non -digestable
compounds is soybeans (stachyose , galactose, raffinose)
Reducing phytate content for increased bioavailability of
amino acids, chelation of mineral ions for less P & N
waste
–
–
–
–
Meat composition: efficient delivery of micro / macro
nutrients in human diet
Meat texture, appearance, taste
Protein, Oil and Amino Acids
Vitamin and mineral composition
Antioxidants
-
Foliar, Root, Fruit, Grain
Sucking, Chewing, Piercing
Herbicide tolerance
-
More environmentally benign e.g. Glyphosate,
Alternate mode of action e.g. IMI, SU, Glufosinate
Animal Health
Animal fertility and genetics
–
-
–
Environment
Carbohydrates / Starch
–
–
–
Substitute chemicals for gene traits
Improve production practices
–
Reduced soil erosion, Improved ground and surface
water, Less fuel, Less land
Reduce fertilizer dependence
-
Improved plant extraction, transport and utilization
decreases demand for synthetic fertilizers (Nitrogen,
Phosphorus, Potash)
Increase plant biodiversity
-
Expand crop gene pool and reduce risk of crop failures.
80,000 species of edible plants, cultivate 300, 12 are food
staples.
Aquaculture
Sustainable production
–
–
–
–
–
–
Salomon
Talapia
Trout
Flounder
Catfish
Shrimp
Resistant starch – slowly digested to improve colonic
health, generation of short chain FA, slow energy release
for diabetics and athletes
Increased starch potatoes (reduce oil absorption during
processing
Fructan producing sugar beets (sweetness equal to
sucrose without the calories)
Probiotics
Gastro intestinal health: colonic microflora Lactobacillus
and Bifidobacterium stimulate mucosal immune system,
increase resistance to food borne illness & chronic
disease
Phytochemicals
–
-
Decrease pesticides
Nutritional quality, cooking stability, shelf life
- Low saturated fats
- High oleic acid
- Increased stearate
- Increased laurate
– Essential fatty acids (PUFA balance)
–
Disease prevention (cardiovascular, cancer, diabetes,
obesity, osteoporosis, arthritis)
Bioactive peptides
Isoflavones
Phytosterols
Anti-oxidants: flavanol, lycopene, tocopherol
Shelf life
–
–
-
Controlled plant ripening and post harvest shelf life
Enhanced package goods shelf life eg Bread
Reduce browning from bruising, polypheno oxidase
Allergens and Safety
–
–
–
Reduced allergens: Glycoalkaloids, trypsin inhibitors,
cyanogenic glycosides, proteins
Reduced Mycotoxin: Fumonisin, Aflatoxin
Detection methods for pathogens, toxins
Enzymes in food production with higher purity &
specificity: chymosin, lactase, alpha-amylase,
amyloglucosidase, aceto lactate ecarboxylase, xylanase,
lipase, meniculllases , cyclomaltodextrin
glycoslytransferase.
–
Conversion of plant or animal raw material substrates into
foods (e.g. cheese, bread, beer).
–
Bacteriocin preservatives / peptide antimicrobials (e.g.
Nisin )
Medicine
Pharmaceutical
Proteins
Production of complex proteins
–
–
Improved processing
–
–
–
Increased yield, quality, consistency
Optimized cost
Reduced food loss / waste
Improved food ingredients
–
–
–
–
–
–
–
–
Organic acids: Lactic, citric, gluconic, proprionic
Amino acids: lysine, methionine, tocopherol
Vitamins
Gums
Sucrose
Non nutritive and semi -nutritive sweeteners
Processed starch products e.g. maltodextrins,
oligosaccharides, sugars, high fructose corn syrups for
health
Carbohydrates such as arabinogalactans and inulins for
prebiotic improved colonic microflora.
Pectin processing yield and cooking properties
Bio-energy production
–
–
–
Ethanol
Lubricants
Liquid Wax
Waste water treatment
Bio-catalysts
Detergent proteases
Bio-polymers
Specialty Chemicals
Fibers
–
–
–
Modified lignin from pulp
Silk
Cotton
Edible vaccines for the management of:
- Dental caries
- Gastroenteritis virus
- Hepatitis B
- Measles
- Genital herpes
- Rotavirus
- Enterogenic Escherichia coli
– Norwalk virsus
– Pseudomonas,
– Staphylococcus
– non Hodgkin's B -cell lymphoma
– Insulin-dependent diabetes mellitus (IDDM), an
auto immune disease
Drug Discovery and
Screening
Bio-active molecules
–
–
Mode of action
Novel chemistry
Natural products
–
Industrial Processing
Abundant, cost effective production of therapeutic
proteins with improved safety and specificity. Eg Hirudin
Efficient drug delivery vehicle
Food Processing
–
Gastroenteritis virus
Reduced infestations from infectious disease that are
human health risks eg Salmonella
Quantity, composition and quality
Amino acids methionine, lysine, tryptophan
Vegetable oils
Bio-pesticides
–
Bio -availability and preservation of vitamins & minerals:
Iron, Folic Acid, Vitamins A, C, E
Protein
Plant based animal vaccines
–
–
Fiber content
–
Pathogen resistance
Raw material conversion:
(proteins,
Micronutrients
–
Insect & Nematode resistance
Improved taste, texture and appearance
lipids, carbohydrates)
Nutrition
Carcass quality
–
Food Enzymes
Sensory quality:
–
Bio-Processing
Identification and synthesis of phytochemicals from
plants with medicinal and cosmetic properties.
Mengapa bioteknologi diperlukan/
Perlu dikembangkan ?:
•Alam memiliki kekayaan variasi kehidupan
(BIODIVERSITY)
• Contohnya:
lihat berbagai variasi kulit biji
buncis berikut
Akan tetapi tidak semua variasi yang tersedia di alam
sesuai dengan kebutuhan manusia
Maunya manusia ?
•Pisang dengan vaksinnya
•Padi dengan nutrisi lengkap
> Dan lain-lain ??????
Bioteknologi klasik;
Misal: penggunaan ragi untuk roti, tempe , peyem dll
Bioteknologi modern;
Misal: industri enzim/vaksin, tanaman transgenik dll
Bagaimana prinsip-prinsip
bioteknologi modern?
DNA
Protein
Enzim
DNA  disisipkan
Fungsi sel
Faktor lingkungan
+/-
Substrat
Gen
Organel sel
Enzim
+/-
Protein
F
E8
E1
S
E2
A
Metabolit
E3
B
C
D
E4
E6
E
E5
G
Organel sel
E7
Produk
(contoh: Penicillin)
P
Dibedakan 2 pendekatan
teknik rekayasa genetik
Manipulasi gen
• Identifikasi gen dari spesies lain dengan fenotipe
yang diinginkan
• atau memodifikasi gen yang ada (membuat alel
baru)
Introduksi gen
• Menyisipkan gen baru pada organisme
melalui teknik transformasi
• Organisme baru disebut Organisme transgenik
The Golden Rice Story
• Vitamin A deficiency is a major health problem
• Causes blindness
• Influences severity of diarrhea, measles
• >100 million children suffer from the problem
• For many countries, the infrastructure doesn’t exist
to deliver vitamin pills
• Improved vitamin A content in widely consumed crops
an attractive alternative
The Golden Rice Solution
-Carotene Pathway Genes Added
IPP
Geranylgeranyl diphosphate
Daffodil gene
Phytoene synthase
Phytoene
Vitamin A
Pathway
is complete
and functional
Phytoene desaturase
Single bacterial gene;
performs both functions
ξ-carotene desaturase
Lycopene
Daffodil gene
Golden
Rice
Lycopene-beta-cyclase
 -carotene
(vitamin A precursor)
Plant Tissue Culture
A Requirement for Transgenic Development
Callus
grows
A plant part
Is cultured
Shoots
develop
Shoots are rooted;
plant grows to maturity
Overview of creating transgenic plants using
Agrobacterium tumefaciens.
Kontroversi Bioteknologi
• Should we develop transgenics?
• Should we release transgenics?
• Are transgenics safe?
• Are transgenics a threat to non-transgenic
production systems?
• Are transgenics a threat to natural
eco-systems?