Identifikasi daging babi pada produk olahan dengan polymerase chain reaction-fragmnet length polymorphism (PCR-RFLP)
Identification of the origin of meat used in processed meat products has always been a concern for a variety of reasons including wholesomeness, adulteration, religious factors, and control of unfair-market competition in the meat industry. Hence, preventive fraudulence (falsification) has been a...
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2009
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| _version_ | 1797028936847196160 |
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| author | ABIDIN, Mohammad Zainal |
| author_facet | ABIDIN, Mohammad Zainal |
| author_sort | ABIDIN, Mohammad Zainal |
| collection | UGM |
| description | Identification of the origin of meat used in processed meat products has
always been a concern for a variety of reasons including wholesomeness,
adulteration, religious factors, and control of unfair-market competition in the
meat industry. Hence, preventive fraudulence (falsification) has been always been
a vital part to check a food product regulation. The issue to mixed pork in food
product is an especially crucial of Halal authentication, of food product. The
availability of sensitive and accurate method is essential for monitoring in food
product regulation. This research was aimed to detect pork existence at level of
1%. The polymerase chain reaction (PCR) method was assessed with respect to
sensitivity and specifity for identification of the origin of meat used in processed
meat products.
A polymerase chain reaction–restriction fragment length polymorphism
(PCR–RFLP) method had been developed for the identifying pork in mixture to
process product including boiling, autoclaving, roasting, frying and detecting of
pork in fresh mixture beef, goat meats and chicken meats at level of 1% . The
primers L14841 and H15149 were designed in the mitochondrial cytochrome b
(cyt b) gene and to produce of amplified fragment was 359 bp. To distinguish
between the species of pork from third the meat above, the amplified PCR
products were cut with restriction enzyme BseDI fragment 131 and 228 bp. The
cyt b PCR-RFLP species identification assay yielded excellent results to know
pork existence. This method could be done continuously for detection of pork
from other meats for Halal authentication a meat or food. |
| first_indexed | 2024-03-06T00:48:05Z |
| format | Thesis |
| id | oai:generic.eprints.org:81522 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-06T00:48:05Z |
| publishDate | 2009 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:815222016-04-14T06:54:15Z https://repository.ugm.ac.id/81522/ Identifikasi daging babi pada produk olahan dengan polymerase chain reaction-fragmnet length polymorphism (PCR-RFLP) ABIDIN, Mohammad Zainal Other Biological Sciences Identification of the origin of meat used in processed meat products has always been a concern for a variety of reasons including wholesomeness, adulteration, religious factors, and control of unfair-market competition in the meat industry. Hence, preventive fraudulence (falsification) has been always been a vital part to check a food product regulation. The issue to mixed pork in food product is an especially crucial of Halal authentication, of food product. The availability of sensitive and accurate method is essential for monitoring in food product regulation. This research was aimed to detect pork existence at level of 1%. The polymerase chain reaction (PCR) method was assessed with respect to sensitivity and specifity for identification of the origin of meat used in processed meat products. A polymerase chain reaction–restriction fragment length polymorphism (PCR–RFLP) method had been developed for the identifying pork in mixture to process product including boiling, autoclaving, roasting, frying and detecting of pork in fresh mixture beef, goat meats and chicken meats at level of 1% . The primers L14841 and H15149 were designed in the mitochondrial cytochrome b (cyt b) gene and to produce of amplified fragment was 359 bp. To distinguish between the species of pork from third the meat above, the amplified PCR products were cut with restriction enzyme BseDI fragment 131 and 228 bp. The cyt b PCR-RFLP species identification assay yielded excellent results to know pork existence. This method could be done continuously for detection of pork from other meats for Halal authentication a meat or food. [Yogyakarta] : Universitas Gadjah Mada 2009 Thesis NonPeerReviewed ABIDIN, Mohammad Zainal (2009) Identifikasi daging babi pada produk olahan dengan polymerase chain reaction-fragmnet length polymorphism (PCR-RFLP). Masters thesis, Universitas Gadjah Mada. http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=42386 |
| spellingShingle | Other Biological Sciences ABIDIN, Mohammad Zainal Identifikasi daging babi pada produk olahan dengan polymerase chain reaction-fragmnet length polymorphism (PCR-RFLP) |
| title | Identifikasi daging babi pada produk olahan dengan polymerase chain reaction-fragmnet length polymorphism (PCR-RFLP) |
| title_full | Identifikasi daging babi pada produk olahan dengan polymerase chain reaction-fragmnet length polymorphism (PCR-RFLP) |
| title_fullStr | Identifikasi daging babi pada produk olahan dengan polymerase chain reaction-fragmnet length polymorphism (PCR-RFLP) |
| title_full_unstemmed | Identifikasi daging babi pada produk olahan dengan polymerase chain reaction-fragmnet length polymorphism (PCR-RFLP) |
| title_short | Identifikasi daging babi pada produk olahan dengan polymerase chain reaction-fragmnet length polymorphism (PCR-RFLP) |
| title_sort | identifikasi daging babi pada produk olahan dengan polymerase chain reaction fragmnet length polymorphism pcr rflp |
| topic | Other Biological Sciences |
| work_keys_str_mv | AT abidinmohammadzainal identifikasidagingbabipadaprodukolahandenganpolymerasechainreactionfragmnetlengthpolymorphismpcrrflp |