DNA isolation and pig species detection on sausage with various cooking temperature and time
Penulis/Author
Prof. Ir. Yuny Erwanto, S.Pt., M.P., Ph.D., IPM (1); RAGIL YULIATMO (2); Prof. Ir. Nanung Agus Fitriyanto, S.Pt., M.Sc., Ph.D., IPM (3); Dr. Mohammad Zainal Abidin, S.Pt., M.Biotech. (4); drh. Sugiyono, M.Sc. (5); Prof. Dr. Abdul Rohman, S.F., M.Si., Apt. (6)
Tanggal/Date
2017
Kata Kunci/Keyword
Abstrak/Abstract
DNA degraded during cooking cause some fragmentation and cleaved DNA into small fragment, consequenly the difficulty to isolate DNA and determine the species in the food matrix. The objectives of the reasearch was to isolate DNA, polymerazation of DNA fragment and detection of the pig species of commercial sausages after various cooking time and temperature. The commercial sausages made from pork was purchased from local market then were cooked at 70, 100, 120, 150, and 200 °C for 15, 30, 60, 120, 240 min. DNA was isolate using FavorGen DNA isolation kit and polymerized using species specific primer of three different basepair (200, 300 and 400 bp). The DNA concentration was analyzed using ImageJ application test. The results showed that DNA could be isolated from the commercial pork sausage in all samples including for the high temperature cooking (200 °C) for long time (240 min). Pig species could be detected using species specific primer for three differents of DNA lenght targets eventhough in high temperature (200 °C) and long cooking time (240 min) showed that DNA amplicon target was slight band compare to other samples. Cooking time and temperature affected to DNA quality based on the band intensity and DNA concentrations. The ImageJ test could showed the quantity of the amplicon after polymerized using specific primer. In conclusion, the pig species in cooked sausage still could be detected after long time and high temperature cooking
