Validasi Porcine Detection Kit pada Analisis Cemaran Babi dalam Produk Daging Sapi

Abstract

Addition of pork into beef meatball mix and mixing pork with fresh beef have become common adulterations although the demand of halal food product has increased rapidly. A test kit for detection of pork meat in food products has been introduced, however, validation procedures must be conducted to reassure the performance parameters of the test kit. Validation of porcine detection kit has been conducted by means of performance characteristic curve. The result showed that raw porcine meat detection kit and processed porcine meat detection kit tend to give unreliable results in the concentration region between 0,0095%-0,0295% and 0,215%-0,5% of pork in beef (w/w), respectively. The results also showed that the sensitivity and specificity rate of the two test kit were the same, namely 0,95. The detection limit for raw and processed porcine meat detection kits were 0,0295% and 0,5%, respectively. The detection limit of raw porcine meat detection kit showed a lower value compared to the detection limit claimed by the manufacturer. These cannot be considered an inconvenience because, in case of hazardous substances or any contaminant, the false negative rate must be controlled and, in many cases, minimized