DNA purification from meatballs as a basis of halal authentication based on genetic markers

Abstract

Abstract The mixing of non-halal meat in meatballs cannot be physically distinguished, so an approach based on molecular genetics is needed. However, until now there has been no information on the proper DNA purification method to obtain DNA from meatballs. This study was designed to obtain the most appropriate method of DNA purification from meatballs through modification of the preparation and number of samples used as the basis for halal authentication genetic marker-based. The study was conducted using a completely randomized design, in which the preparation method as the main factor consisted of fresh sample preparation (P1), oven-dry sample preparation (P2), and freeze-drying sample preparation (P3). The second factor is the sample weight consisting of a sample weight of 25 mg (B1), a sample weight of 50 mg (B2), a sample weight of 75 mg (B3), a sample weight of 100 mg (B4). Each treatment combination was cashed twice so that the number of experimental units was 24. The results of this study indicated that there was no significant difference (P> 0.05) between the treatment methods of sample preparation and sample weight to the purified DNA concentration of meatballs. There was also no significant difference (P> 0.05) between the treatment methods of sample preparation and the number of meatball samples on the purity of DNA purified from the meatballs. So it can be concluded that the preparation method and the number of samples did not affect the concentration and purity of purified DNA from meatballs.

Access to Document

Other files and links

• Link to publication in Scopus
• Open Access Version Available

Fingerprint