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

R. Widyanto, Cleonara Yanuar Dini, I. Rahmawati, Sekar Ramadhanti Putri, Amelia Nurdini Rozana, Sakinah Hilya Abida, Yunimar Yunimar
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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
产品中的成分掺假仍然是一个严重的问题。为此,我们需要一种快速、特异和简单的基于dna的检测方法。本研究采用环介导等温扩增法快速检测肉丸中猪肉DNA的存在。用6条引物对线粒体DNA细胞色素氧化酶亚基II进行鉴定。样品以混合牛肉肉丸的形式制备,其中含有浓度为50的猪肉;5;0.5;0.05%,分别。结果表明,引物的最佳浓度为4 pmol内引物、2 pmol环引物和1 pmol外引物。LAMP反应显示,当猪肉混合物浓度最低时,肉丸样品的颜色发生了变化。LAMP技术提供了一种更快的现场颜色可视化的最终结果,因此它有可能被开发为识别清真食品加工产品的快速检测试剂盒
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