Deteksi Daging Babi Pada Produk Bakso di Pusat Kota Salatiga Menggunakan Teknik Polymerase Chain Reaction

Fidia Fibriana, Tuti Widianti, Amin Retnoningsih, Susanti -

Abstract


Teknik PCR mempunyai kemampuan yang sensitif untuk deteksi keberadaan daging babi di dalam daging segar maupun produk olahan yang dicampur dengan bahan lain. Tujuan penelitian ini untuk mengetahui apakah produk bakso yang dijajakan di pusat kota Salatiga mengandung daging babi. Teknik stratified random sampling digunakan untuk mengambil sampel bakso yang dijajakan 13 warung bakso dari 25 warung bakso yang tersebar di pusat Kota Salatiga. Isolasi dan purifikasi DNA sampel bakso, daging sapi, dan daging babi menggunakan metode isolasi DNA jaringan hewan. DNA hasil isolasi dilanjutkan proses PCR menggunakan primer p14 untuk mengamplifikasi lokus PRE-1 pada genom babi. Proses amplifikasi DNA dengan program denaturasi awal pada suhu 93 C selama 2 menit, diikuti 45 siklus terdiri atas denaturasi 93 C selama 1 menit, annealing 62 C selama 30 detik, ekstensi 72 C selama 1 menit, kemudian diakhiri ekstensi 72 C selama 2 menit. Produk PCR yang diharapkan muncul berukuran 481bp. Hasil elektroforesis gel agarose 1,2% pada produk PCR menunjukkan adanya pita DNA spesifik berukuran 481 bp pada daging babi dan sampel bakso nomor tiga belas, sehingga disimpulkan warung bakso nomor tiga belas produk baksonya mengandung daging babi.

PCR technique has the ability to be sensitive to the detection of the presence of pork in fresh meat and processed products are mixed with other materials. The aim of this research to determine whether the product meatballs are sold in downtown Salatiga containing pork. Stratified random sampling technique is used to take samples of meatballs stall which sold 13 of the 25 meatballs stalls in the Salatiga City centre. Isolation and purification of DNA samples of meatballs, beef, and pork using DNA isolation method of animal tissue. DNA isolation results continue the process of PCR using primers to amplify p14 locus PRE-1 in the pig genome. DNA amplification process with initial denaturation program at a temperature of 93 C for 2 min, followed by 45 cycles consisting of denaturation 93 C for 1 min, annealing 62 C for 30 seconds, extension 72 C for 1 minute, then topped extension 72 C for 2 minutes. PCR products were expected to appear sized 481bp. Results of a 1.2% agarose gel electrophoresis of PCR products indicate a specific DNA band sized 481 bp on pork and meatball sample number thirteen, so it concluded meatball stall number thirteen baksonya products containing pork.


Keywords


detection of pork; meatball product; PCR technique

Full Text:

PDF

References


Alaraidh, I. A. (2008). Improved DNA extraction method for porcine contaminants, detection in imported meat to the Saudi market. Saudi Journal of Biological Sciences, 15(2), 225-229

Andree, S., Altmann, K., Binke, R. & Schwagele, F. (2004). Animal species identification and quantification in meat and meat products by means of traditional and real-time pcr. Fleischwirtschaft, 85(1), 96-99

Ashoor, S. H., Monte, W. G. & Stiles, P. G. (1988). Chromatographic identification of meats. J. Assoc. Off. Anal. Chem, 71, 397-403

Boes, E. (2000). Analisis Protein Daging Babi tercampur Daging Sapi secara Kromatografi Cair Kinerja Tinggi (KCKT) dan Secara Elektroforesis. Tesis. On line at http://www.lib.unair.ac.id. [Diakses tanggal 26 April 2009].

Di Pinto, A, Vito, T. F., Maria, C. G., Carmela, M., Francesco, P. S. & Giuseppina, T. (2002). A comparison of DNA extraction methods for food analysis. Meat Science, 511, 76-80

Irawati, Y. (2001). Pemanfaatan Primer Pengapit PRE-1 (Porcine Repetitive Element) untuk Mendeteksi Daging Babi pada Beberapa Produk Sosis. Skripsi. Bogor: Institut Pertanian Bogor.

Jerilyn, A.W., David, A. H., Bridget, A. A., Jaiprakash, S., Sudhir, K. S. & Mark, A. B. (2003). Quantitative intra-short interspersed element PCR for species-specific DNA identification. Analytical Biochemistry, 316, 259-269

Muladno, D. M. & Budiarti, S. (1999). Mendeteksi bakso yang mengandung daging babi. Med. Pet. 23(1),14-17.

Muladno. (2002). Seputar Teknologi Rekayasa Genetika. Bogor: Pustaka Wirausaha Muda.

Ong, S. B., Zuraini, M. I., Jurin, W. G., Cheah, Y. K., Tunung, R., Chai, L. C., Haryani, Y., Ghazali F. M. & Son, R. (2007). Meat molecular detection: sensitivity of polymerase chain reaction-restriction fragment length polymorphism in species differentiation of meat from animal origin. ASEAN Food Journal, 14(1), 51-59.

Purwaningsih, A. (2003). Identifikasi Protein Daging Sapi Dan Babi Dengan Elektroforesis Gel Poliakrilamid-Sodium Dodesil Sulfat (Sds-Page). Tesis. On line at http://www.lib.unair.ac.id. [Diakses tanggal 26 April 2009].

Purwanto, D. A. (2006). Teknik Optimasi PCR. Surabaya: Fakultas Farmasi UNAIR press.

Rivas, C. M. & Cordoba, B. V. (1997). Capillary electrophoresis for meat species differenciation. J. Cap. Elec. 004, 195-199

Singh, Y., Brahmbhatt, M. N., Bhong, C. D., Jain, S. & Joshi, C. G. (2007). Detection of meat species by polymerase chain reaction of actin gene family. Haryana Vet, 41, 25-27.

Sulandari, S., Muladno, Harumi, T., Yanai, S., Wada, Y. & Yasue, H. (1997). Localization of swine pre-1 homologues in 13 loci of Phacochoerus aethiopicus and Tayassu tajacu and their sequence divergence. Animal Genetics, 28, 210-215.

__________& Zein, M. S. A. (2003). Panduan Praktis Laboratorium DNA. Bogor: Bidang Zoologi LIPI.

Tanabe, S., Miyauchi, E., Muneshie, A. & Mio, K. (2007). PCR method of detecting pork in foods for verifying allergen labeling and for identifying hidden pork ingredients in processed foods. Biosci. Biotechnol. Biochem, 71(7), 1663-1667.

Winoto, A. (2004). Ideologi Pangan Dan Pola Konsumsi Pangan Etnis Tionghoa Di Salatiga (Studi Kasus Pada Warga Klenteng Hok Tek Bio. Skripsi. Salatiga: Universitas Kristen Satya Wacana.

Yanuhar, U. (2010). Apresiasi Penyakit Virus. Semarang: BKI Press




DOI: https://doi.org/10.15294/biosaintifika.v4i2.3928

Refbacks

  • There are currently no refbacks.




Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.