SENSITIVITAS METODE
REAL-TIME POLYMERASE CHAIN REACTION (PCR) UNTUK
DETEKSI DNA BABI DALAM LEMAK
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Institusion
Universitas Djuanda
Author
Sundari, Ratih Azi
Subject
Q Science (General)
Datestamp
2022-03-29 03:51:00
Abstract :
ABSTRACT RATIH AZI SUNDARI. B.1410338. Sensitivity of Real-Time Polymerase Chain Reaction Method to Detect Pig DNA in Fat Sample. Supervised by Mardiah, Aminullah, and Raafqi Ranasasmita. Real-Time PCR is a method that is commonly used to detect DNA content due to its sensitivity. Currently, it has also been applied in analyzing contamination of porcine DNA in food that will affect its halal status. The purpose of this study was to determine the detection limit and sensitivity of Real-Time PCR in a sample containing a mixture of raw pork fats, chicken fats and beef fats. The mixtures concentrations various pork fat concentration, from 0,1%; 1,0%; and 10,0%. We used fat with various processing conditions, from raw samples, burned (t = 2-3 minutes, T = 73-80 ° C), fried (t = 1-2 minutes, T = 160 ° C), to steamed sample (t = 30 minutes, T = 100 ° C). The result shows Real-Time PCR sensitivity to detect 0,1% pork fat content with Cq value 20,494-23,804, in all processing conditions. It can be concluded that Real-Time PCR is a very effective and sensitive tool for identifying DNA in a mixture of animal fat both raw and in products that have been processed. Keywords: limit detection, DNA, Real-Time PCR, Pork fat, cooking process
ABSTRACT RATIH AZI SUNDARI. B.1410338. Sensitivity of Real-Time Polymerase Chain Reaction Method to Detect Pig DNA in Fat Sample. Supervised by Mardiah, Aminullah, and Raafqi Ranasasmita. Real-Time PCR is a method that is commonly used to detect DNA content due to its sensitivity. Currently, it has also been applied in analyzing contamination of porcine DNA in food that will affect its halal status. The purpose of this study was to determine the detection limit and sensitivity of Real-Time PCR in a sample containing a mixture of raw pork fats, chicken fats and beef fats. The mixtures concentrations various pork fat concentration, from 0,1%; 1,0%; and 10,0%. We used fat with various processing conditions, from raw samples, burned (t = 2-3 minutes, T = 73-80 ° C), fried (t = 1-2 minutes, T = 160 ° C), to steamed sample (t = 30 minutes, T = 100 ° C). The result shows Real-Time PCR sensitivity to detect 0,1% pork fat content with Cq value 20,494-23,804, in all processing conditions. It can be concluded that Real-Time PCR is a very effective and sensitive tool for identifying DNA in a mixture of animal fat both raw and in products that have been processed. Keywords: limit detection, DNA, Real-Time PCR, Pork fat, cooking process
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