Comparison of DNA Profiling between Fishes and Pork Meat using Polymerase Chain Reaction-Restriction Fragment Length Polymorphisms (PCR-RFLP) Analysis

Shahimi, Safiyyah; Mutalib, Sahilah Abd.; Nazri, Wan Sakeenah Wan; Abdullah, Aminah; Sani, Norrakiah Abdullah

doi:10.17576/jsm-2018-4707-22

Cited by 3 publications

(2 citation statements)

References 8 publications

(11 reference statements)

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“…Banyak penelitian telah melaporkan metode PCR untuk menentukan kandungan daging sapi dalam makanan (Matsunaga et al, 1999;Girish et al, 2004;Aida et al, 2005;Ong et al, 2007;Mane, Mendiratta and Tiwari, 2009;Sahilah et al, 2012). Seperti disebutkan sebelumnya, penelitian ini bertujuan untuk mengembangkan metode PCR untuk mengetahui kandungan daging sapi pada produk olahan daging yaitu bakso tusuk.…”

Section: Hasil Dan Pembahasanunclassified

Identifikasi Kandungan Daging Sapi Menggunakan Polymerase Chain Reaction (Pcr) Pada Pedagang Bakso Tusuk Keliling Di Lingkungan Kota Mataram, Nusa Tenggara Barat

Unsunnidhal,

Perdhana,

Utama

et al. 2023

profood

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Daging merupakan sumber protein penting dalam kehidupan sehari-hari manusia. Selain itu, dengan gaya hidup perkotaan yang sibuk dan padat, makanan olahan kini menjadi salah satu sumber protein utama dalam menu makanan seseorang. Konsumen bergantung pada pelabelan makanan untuk memutuskan apakah produk daging yang mereka beli aman dan terpercaya. Oleh karena itu, penting untuk memastikan pelabelan makanan dilakukan dengan cara yang benar untuk menghindari penipuan konsumen. Lebih banyak konsumen saat ini yang peduli dengan kualitas dan keamanan makanan daripada sebelumnya. Penelitian ini memaparkan metode untuk mengidentifikasi dan mendeteksi kandungan daging sapi menggunakan Polymerase Chain Reaction (PCR) pada 8 produk bakso tusuk dari pedagang keliling di sekitar Kota Mataram, Provinsi Nusa Tenggara Barat. Tujuan dari penelitian ini adalah untuk mengetahui kandungan daging sapi yang digunakan pada produk yang diuji. Temuan penting utama dalam karya ini adalah spesifisitas primer oligonukleotida untuk daging sapi olahan dan penentuan kandungan daging sapi pada bakso tusuk di sekitar Kota Mataram, Provinsi Nusa Tenggara Barat.

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Section: Hasil Dan Pembahasanunclassified

Identifikasi Kandungan Daging Sapi Menggunakan Polymerase Chain Reaction (Pcr) Pada Pedagang Bakso Tusuk Keliling Di Lingkungan Kota Mataram, Nusa Tenggara Barat

Unsunnidhal,

Perdhana,

Utama

et al. 2023

profood

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“…The gelatinase species-specific bacterium to porcine, bovine and fish for instance, offers the possibility of enzymes production in which specificspecific enzymes produce for those species' gelatin. Thus, detection of the specific gelatin using bacterial gelatinase can be further analyzed especially for hydrolyzing speciesspecific gelatin towards porcine, bovine and fish gelatin to be showed, as gelatin adulteration may occurred in certain products (Shahimi et al 2018). The data may be useful in other application such as diagnostic using enzymatic approaches for the detection of gelatin species.…”

Section: Introductionmentioning

confidence: 99%

Representative Candidate of Gelatinase Encoded Gene in Enterobacter aerogenes (Strain EA1) for Hydrolyzing Porcine Gelatin

Shahimi

Mutalib²,

Khalid³

et al. 2019

JSM

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Enterobacter aerogenes (Strain EA1) was characterised as gelatinase species-specific bacterium to porcine and fish gelatin. This bacterium offers the possibility of enzymes production to each species gelatin. In this study, a bioinformatic analysis toward genome sequence of E. aerogenes was perfomed to determine genes encoded for gelatinase. E. aerogenes were partially genome sequenced resulting in 5.0 mega basepair total size of sequence. From pre-process pipeline, 78.58% of high quality reads was obtained for E. aerogenes. Genome assembly produced 120 contigs with 55.17% of GC base content. Protein prediction analysis determined 4705 genes from E. aerogenes. Two gelatinase candidate target genes selected from E. aerogenes were NODE_9_length_26866_cov_148.013245_12 containing 1029 bp sequence and NODE_24_length_155103_cov_177.082458_62 containing 717 bp sequence with highest similarity identity percentage against gelatinase enzyme available in Swiss-Prot and NCBI online database. Then, primers were designed for each target genes based on the open reading frame of selected genes. The expected gene candidate showed, 1029 bp and 717 bp amplicons for gen NODE_9_12 and gene NODE_24_62, respectively. Thus, gelatinase candidate encoded genes of E. aerogenes were identified for hydrolyzing porcine gelatin.

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Advancements in detecting porcine-derived proteins and DNA for enhancing food integrity: Taxonomy, challenges, and future directions

Mat Yeh,

Taha,

Bachok

et al. 2024

Food Control

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Comparison of DNA Profiling between Fishes and Pork Meat using Polymerase Chain Reaction-Restriction Fragment Length Polymorphisms (PCR-RFLP) Analysis

Abstract: ABSTRACT

Cited by 3 publications

References 8 publications

Identifikasi Kandungan Daging Sapi Menggunakan Polymerase Chain Reaction (Pcr) Pada Pedagang Bakso Tusuk Keliling Di Lingkungan Kota Mataram, Nusa Tenggara Barat

Identifikasi Kandungan Daging Sapi Menggunakan Polymerase Chain Reaction (Pcr) Pada Pedagang Bakso Tusuk Keliling Di Lingkungan Kota Mataram, Nusa Tenggara Barat

Representative Candidate of Gelatinase Encoded Gene in Enterobacter aerogenes (Strain EA1) for Hydrolyzing Porcine Gelatin

Advancements in detecting porcine-derived proteins and DNA for enhancing food integrity: Taxonomy, challenges, and future directions

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