Morphology, antibacterial, and molecular analysis using the RAPD method on bamboo in Bengkulu, Indonesia

The Bengkulu community uses bamboo shoots for fermented food lemea, a local fermented food. Conservation is crucial to prevent extinction. A study explored bamboo's shape, antibacterial qualities, and genetic features. Bamboo samples were collected and morphological properties and antibacterial activity were identified. The study found differences in morphological, antibacterial, and molecular similarity coefficients. The similarity coefficient based on morphological characters was 59%, divided into two clusters. Based on the results of molecular analysis, the similarity coefficient was 79%, divided into three clusters. There were differences in morphological, antibacterial and molecular similarity coefficients.