Uji Deteksi Adulterasi Daging Babi (Sus scrofa domestica) pada Bakso Metode Loop-Mediated Isothermal Amplification

Authors

  • Rahma Micho Widyanto Department of Nutrition, Faculty of Medicine, Universitas Brawijaya
  • Cleonara Yanuar Dini
  • Irma Sarita Rahmawati
  • Sekar Ramadhanti Putri
  • Amelia Nurdini Rozana
  • Sakinah Hilya Abida
  • Yunimar Yunimar

DOI:

https://doi.org/10.21776/ub.ijhn.2021.008.01.8

Keywords:

adulteration, loop-mediated isothermal amplification, pork, mitochondrial DNA, halal

Abstract

Composition adulteration in a product is still a serious problem. For that we need a DNA-based test method that is fast, specific and simple. In this study, a rapid test technique with the loop-mediated isothermal amplification method was applied to identify the presence of pork DNA in meatballs. Six primers were used for the identification of mitochondrial DNA cytochrome oxidase subunit II. Samples were prepared in the form of mixed beef meatballs containing pork with a concentration of 50; 5; 0.5; 0.05%, respectively. The results showed that the optimal concentration for primers was 4 pmol inner primers, 2 pmol loop primers, and 1 pmol outer primers. The LAMP reaction showed a change in color in the meatball sample with the pork mixture to the lowest concentration. The LAMP technique provides a faster test with the final result of on-the-spot color visualization so that it is potential to be developed as a quick detection kit for identification of halal food processed products

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Published

2021-07-31

How to Cite

1.
Widyanto RM, Yanuar Dini C, Sarita Rahmawati I, Ramadhanti Putri S, Nurdini Rozana A, Hilya Abida S, Yunimar Y. Uji Deteksi Adulterasi Daging Babi (Sus scrofa domestica) pada Bakso Metode Loop-Mediated Isothermal Amplification. IJHN [Internet]. 2021 Jul. 31 [cited 2024 Apr. 24];8(1):76-87. Available from: https://ijhn.ub.ac.id/index.php/ijhn/article/view/458

Issue

Vol. 8 No. 1 (2021)

Section

Articles

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