Deteksi Kandungan Daging Babi pada Bakso yang Dijajakan di Pusat Kota Salatiga Menggunakan Teknik Polymerase Chain Reaction
<p>The purpose of this research is to determine whether the meatball products that sold atSalatiga are contain pork. Stratifi ed random sampling technique used to take samplesof meatballs which sold by 13 meatball stalls from 25 meatball stalls scattered in thecentral city of Salatiga. Isolati...
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| Format: | Article |
| Language: | English |
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Universitas Negeri Semarang
2011-03-01
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| Series: | Biosaintifika: Journal of Biology & Biology Education |
| Online Access: | http://journal.unnes.ac.id/nju/index.php/biosaintifika/article/view/1147 |
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| author | Fidia Fibriana Tuti Widianti Amin Retnoningsih |
| author_facet | Fidia Fibriana Tuti Widianti Amin Retnoningsih |
| author_sort | Fidia Fibriana |
| collection | DOAJ |
| description | <p>The purpose of this research is to determine whether the meatball products that sold atSalatiga are contain pork. Stratifi ed random sampling technique used to take samplesof meatballs which sold by 13 meatball stalls from 25 meatball stalls scattered in thecentral city of Salatiga. Isolation and purifi cation of DNA from meatballs, beef, andpork samples use Sambrook et al. modifi ed by Sulandari and Zein method. The yield ofDNA followed by PCR process using P14 primers that representing the PRE-1 loci in thepig genome. DNA amplifi cation used protocol initial denaturation at temperature of 93°C for 2 minutes, followed by 45 cycles of denaturation 93 °C for 1 minute, annealing62 °C for 30 seconds, extension 72 °C for 1 minute, and ending extension 72 °C for 2minutes. Appearance of 481 base-pair PCR product was expected. Result from 1,2%agarose gel electrophoresis of PCR products showed 481 base-pair, a specifi c DNAband size in pork meat and meatball samples number thirteen. It can be concluded thatmeatball product from meatball stall number thirteen was contain pork.</p><p><strong>Keywords</strong>: detection of pork, meatball products, PCR technique</p> |
| format | Article |
| id | doaj-art-45efe86536724a18aedc90a8fba5d880 |
| institution | Kabale University |
| issn | 2085-191X 2338-7610 |
| language | English |
| publishDate | 2011-03-01 |
| publisher | Universitas Negeri Semarang |
| record_format | Article |
| series | Biosaintifika: Journal of Biology & Biology Education |
| spelling | doaj-art-45efe86536724a18aedc90a8fba5d8802025-08-20T03:36:11ZengUniversitas Negeri SemarangBiosaintifika: Journal of Biology & Biology Education2085-191X2338-76102011-03-012110.15294/biosaintifika.v2i1.11471014Deteksi Kandungan Daging Babi pada Bakso yang Dijajakan di Pusat Kota Salatiga Menggunakan Teknik Polymerase Chain ReactionFidia Fibriana0Tuti Widianti1Amin Retnoningsih2Jurusan Biologi Fakultas MIPA Universitas Negeri Semarang Jalan Raya Sekaran Gunungpati Semarang 50229Jurusan Biologi Fakultas MIPA Universitas Negeri Semarang Jalan Raya Sekaran Gunungpati Semarang 50229Jurusan Biologi Fakultas MIPA Universitas Negeri Semarang Jalan Raya Sekaran Gunungpati Semarang 50229<p>The purpose of this research is to determine whether the meatball products that sold atSalatiga are contain pork. Stratifi ed random sampling technique used to take samplesof meatballs which sold by 13 meatball stalls from 25 meatball stalls scattered in thecentral city of Salatiga. Isolation and purifi cation of DNA from meatballs, beef, andpork samples use Sambrook et al. modifi ed by Sulandari and Zein method. The yield ofDNA followed by PCR process using P14 primers that representing the PRE-1 loci in thepig genome. DNA amplifi cation used protocol initial denaturation at temperature of 93°C for 2 minutes, followed by 45 cycles of denaturation 93 °C for 1 minute, annealing62 °C for 30 seconds, extension 72 °C for 1 minute, and ending extension 72 °C for 2minutes. Appearance of 481 base-pair PCR product was expected. Result from 1,2%agarose gel electrophoresis of PCR products showed 481 base-pair, a specifi c DNAband size in pork meat and meatball samples number thirteen. It can be concluded thatmeatball product from meatball stall number thirteen was contain pork.</p><p><strong>Keywords</strong>: detection of pork, meatball products, PCR technique</p>http://journal.unnes.ac.id/nju/index.php/biosaintifika/article/view/1147 |
| spellingShingle | Fidia Fibriana Tuti Widianti Amin Retnoningsih Deteksi Kandungan Daging Babi pada Bakso yang Dijajakan di Pusat Kota Salatiga Menggunakan Teknik Polymerase Chain Reaction Biosaintifika: Journal of Biology & Biology Education |
| title | Deteksi Kandungan Daging Babi pada Bakso yang Dijajakan di Pusat Kota Salatiga Menggunakan Teknik Polymerase Chain Reaction |
| title_full | Deteksi Kandungan Daging Babi pada Bakso yang Dijajakan di Pusat Kota Salatiga Menggunakan Teknik Polymerase Chain Reaction |
| title_fullStr | Deteksi Kandungan Daging Babi pada Bakso yang Dijajakan di Pusat Kota Salatiga Menggunakan Teknik Polymerase Chain Reaction |
| title_full_unstemmed | Deteksi Kandungan Daging Babi pada Bakso yang Dijajakan di Pusat Kota Salatiga Menggunakan Teknik Polymerase Chain Reaction |
| title_short | Deteksi Kandungan Daging Babi pada Bakso yang Dijajakan di Pusat Kota Salatiga Menggunakan Teknik Polymerase Chain Reaction |
| title_sort | deteksi kandungan daging babi pada bakso yang dijajakan di pusat kota salatiga menggunakan teknik polymerase chain reaction |
| url | http://journal.unnes.ac.id/nju/index.php/biosaintifika/article/view/1147 |
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