End Point Polymerase Chain Reaction for Porcine Detection on Food Product of UIN Sunan Ampel Surabaya Canteen

Rokhim, Saiku; Tyautari, Inggrit; Firmansyah, M. Aliffiyan; Rachmawati, Yuanita

doi:10.15575/ijhar.v3i1.11149

Cited by 3 publications

(3 citation statements)

References 12 publications

(9 reference statements)

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“…One way to analyze the halalness of animal food products, especially for food products that has undergone mixing through a genomic approach, named PCR (polymerization chain reaction). The PCR method is usually carried out using a specific primer that can distinguish the presence of pork derivatives from beef or other animal meat (Rahmawati et al, 2016;Rohman et al, 2017;Rokhim et al, 2021). The basic principle of identifying meat molecules at the DNA level is the amplification of a specific sequence for the corresponding animal genome.…”

Section: Introductionmentioning

confidence: 99%

Methods Validation of Pork Authentication in Processed Meat Products (Sausages) Through Densitometry Analysis

Hermanto

Rudiana

Zein

et al. 2022

Indonesian Journal of Halal Research

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Analysis of the halalness of food products based on animal origin needs to be carried out, especially for critical food products such as processed meat products (sausages). Some processed meat products are found that they are contaminated by pork in the processing. This research was conducted to determine the validity of the analysis method of pork contamination in one of the processed products (beef, pork, and goat sausages) based on the characteristics of the protein profile. Beef, pork, and goat sausages that have been purchased from supermarkets in Jakarta and South Tangerang are used as the sample.The praparation of sample was preceded by extraction of the sausage protein in PBS buffer pH 7.2. Then, the dissolved protein content was tested, and the protein extract was separated by SDS-PAGE (sodium dodecyl sulphate polyacrylamide gel electrophoresis). The protein profile result from SDS-PAGE separation was followed by densitometric analysis (ImageJ) to obtain biomarker protein candidates. The validation of the analytical method includes the precision (repeatability), test for accuracy, linearity, and robustness of the method by varying the extraction pH. The results show that the protein extract has the differences in protein content and composition for each sample. The SDS-PAGE analysis results show that biomarker protein candidates appeared below 50 kDa which were thought to be the protein fraction of actin. The precision and accuracy test results obtained for each sample have met the required standards, namely with a KV value <5% and a percent recovery value> 95%. The results of the linearity test and the toughness of the method also show that the test method is quite effective in testing the halalness of animal food products, especially in sausage products which are contaminated by pork.

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Section: Introductionmentioning

confidence: 99%

Methods Validation of Pork Authentication in Processed Meat Products (Sausages) Through Densitometry Analysis

Hermanto

Rudiana

Zein

et al. 2022

Indonesian Journal of Halal Research

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“…These genes are most often used as markers for animal detection including cytochrome b (cyt b) gene (Adzakkiyi et al, 2020). Some researchers have used cytochrome b (cyt b) gene to distinguish material from different animal species (Rokhim et al, 2021). Rokhim et al (2021) state that sequence variation in cyt b causes this gene widely used as a marker for grouping animal species.…”

Section: Introductionmentioning

confidence: 99%

“…Some researchers have used cytochrome b (cyt b) gene to distinguish material from different animal species (Rokhim et al, 2021). Rokhim et al (2021) state that sequence variation in cyt b causes this gene widely used as a marker for grouping animal species. The peculiarities of cyt b gene include almost same areas for all types of animals, but there are also regions that are specific to each type of animal (Primasari, 2011).…”

Section: Introductionmentioning

confidence: 99%

Detection of Pig Dna Fragments in Halal Unlabled Lipstick Samples Using Conventional PCR

Munir

Sa'adah

Latifa

et al. 2021

JBIO

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From a Muslim perspective, it is very important to know the content, raw materials, and processing of the raw materials used in the cosmetic products used. One type of cosmetics that is most often used is lipstick. However, many lipsticks circulating in Indonesia are not equipped with a halal logo. One of the ingredients for lipstick is pork derivatives. These pig derivatives can be detected using PCR. Based on this background, this study aims to test the presence of pig DNA in lipstick samples that have not been certified halal on the market using 4 combinations of pig DNA fragments coding primers by using the conventional PCR method. Five commercial lipstick samples were selected by purposive sampling. DNA isolation was carried out according to the Wizard Promega Universal Kit. The PCR process was carried out with temperature optimization as follows: Predenaturation 98oC: 2 minutes, denaturation of 95oC: 30 seconds, Annealing 61oC: 30 seconds, Extension 72oC: 40 seconds, and Postextension 72oC: 3 minutes. The results showed that of the 5 samples tested by PCR using 5 kinds of primer combination, none of the samples were suspected to contain pork DNA. DNA isolation is the most difficult step in the lipstick sample detection process. Even though the detection result is negative, it is necessary to carry out further tests which become the Gold Standard of DNA-based testing using Real Time PCR.

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Helal Ve Helal Olmayan Gida Bi̇leşenleri̇ni̇n Tespi̇ti̇nde Dna Tabanli Anali̇z Yöntemleri̇nden Poli̇meraz Zi̇nci̇r Reaksi̇yonunun (Pzr) Kullanilmasi

Alkay

2022

Helal Ve Etik Araştırmalar Dergisi

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Müslümanların günlük yaşamlarında helal gıda kalitesi büyük önem arz etmektedir. Helal gıdaların ana zorluklarından biri, gıda tağşişinin tespiti ve yasaklanmış bileşenlerin herhangi birinin varlığının genellikle fark edilemez olmasıdır. Ayrıca çıplak gözle belirlenememesidir. Son zamanlarda helal gıda güvenliği konusunda tüketicilerin bilinçlenmesi ile helal gıdaların doğrulanmasında hızlı bir artış meydana gelmiştir. Gıda ürünlerinin helal kimlik doğrulamasını hızlı bir şekilde doğrulamak için bilimsel yöntemler gereklidir. Bunlar hassas, kullanımı kolay ve güvenilir olmalıdır. En yaygın kullanılan tekniklerden birini Polimeraz Zincir Reaksiyonu (PCR) oluşturmaktadır. Bu yöntemin hızlı, spesifik, duyarlı ve güvenilir olması çeşitli avantajlar sağlamaktadır. Bu amaçla derleme, helal gıda orijinalliğinin analizinde kullanılan PCR tekniği üzerine yapılan son çalışmaları ele almaktadır.

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End Point Polymerase Chain Reaction for Porcine Detection on Food Product of UIN Sunan Ampel Surabaya Canteen

Cited by 3 publications

References 12 publications

Methods Validation of Pork Authentication in Processed Meat Products (Sausages) Through Densitometry Analysis

Methods Validation of Pork Authentication in Processed Meat Products (Sausages) Through Densitometry Analysis

Detection of Pig Dna Fragments in Halal Unlabled Lipstick Samples Using Conventional PCR

Helal Ve Helal Olmayan Gida Bi̇leşenleri̇ni̇n Tespi̇ti̇nde Dna Tabanli Anali̇z Yöntemleri̇nden Poli̇meraz Zi̇nci̇r Reaksi̇yonunun (Pzr) Kullanilmasi

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