Detection of Pig DNA in Beef Satay Using Polymerase Chain Reaction Tina Dewi Rosahdi*, Yuni Cahyani, Gina Giftia Azmiana Delilah, Assyifa Junitasari
Department of Chemistry, Faculty of Science and Technology, UIN Sunan Gunung Djati Bandung
*tina_dr[at]uinsgd.ac.id
Abstract
Satay is one of the processed meat products that are one of favorite foods for Indonesian people. Satay products are generally known to be based on beef. By mixing with pork, beef adulteration is frequently found in the food based on beef. This study aimed to detect the presence of pig DNA in some beef satay for sale in Bandung. A total of four beef satay samples was used in this study with pork as positive control and beef as negative control. The beef satay samples, pork, and beef that had been milled were then performed DNA isolation following the Dneasy Mericon Food Kit Protocol. Polymerase Chain Reaction (PCR) was performed to determined pork genes that carried out as many as 30 cycles. A specific fragment of pork (mitochondrial cytochrome b (cyt-b) gene) was used as genetic marker (forward and reverse primers) with an amplicon length of 130 bp. Based on PCR results it is known that all of the four beef satay samples and beef as negative control did not contain pork marked by the absence of a DNA band that appeared and parallel to the 130 bp band on the ladder. There is a DNA band on the pork as positive control with a length of 130 bp. The results showed that of the four beef satay samples, none of the samples were suspected to contain pork.
