Validasi metode ekstraksi DNA pada analisis DNA babi dalam produk bakso

Abstract

There are many cases of fraud meat-based food products found in our society. Polymerase chain reaction (PCR) technique has been developed as a precise and quick method to identify meat species both from raw meat and from meat products. Extraction is the critical level on PCR analysis because it was very related with the quality of the isolated DNA. Therefore, validation of extraction method was carried out in this research to ensure that the extraction results had good DNA qualities. The validated extraction method was then tested for its sensitivity to detect the contamination of pork meat in meatball products made with various pork contamination and also in meatball products sold in Bogor. The validation results showed that the DNA extraction method had detection limit of DNA purity of 0.117, quantitation limit of DNA purity of 0.389, relative standard deviation of 2.31%, and uncertainty of DNA purity of (1.93 ± 0.04). The pork contamination could still be detected up to 0.5% (w/w) contamination and no pork contamination found in meatball samples from 3 market in Bogor (Pasar Anyar, Pasar Bogor, and Pasar Warung Jambu)