Subscribe Now Subscribe Today
Science Alert
 
Blue
   
Curve Top
Asian Journal of Biochemistry
  Year: 2016 | Volume: 11 | Issue: 1 | Page No.: 34-43
DOI: 10.3923/ajb.2016.34.43
 
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Real-Time Polymerase Chain Reaction for Halal Authentication of Gelatin in Soft Candy

Theresia Sepminarti, Sudjadi , Herllya Selvi Wardani and Abdul Rohman

Abstract:
Currently, along with the development of science and technology, the diversification of food products occurs in the market. Food products can contain non-halal components like porcine gelatine. One of food suspected to use gelatine is soft candy. Gelatin can be made from pork or beef or other animal. The presence of porcine gelatine in any food products is not allowed for Moslem community, therefore an analytical method offering reliable results must be developed. This study is intended to use Real-Time Polymerase Chain Reaction (RT-PCR) for analysis of porcine gelatine in soft candy. Isolation of DNA was performed with mitochondrial DNA Isolation Kit K280-50 (Bio-Vision). The DNA was analyzed by RT-PCR using primer D-Loop 318. Analysis for the primer specificity was performed on fresh tissue (pig, cows, chickens, goats and rats) and gelatin sources (beef, pigs and catfish). Primer D-loop318 can amplify porcine DNA at the optimum temperature 61.4°C. Repeatability test demonstrated amplification of all positive response samples containing porcine DNA in serial dilution of 10000-1 pg). The Coefficient of Variation (CV) is 6.32%. The repeatability test was also performed on soft candy 100% having CV of 1.06%. The commercial soft candy samples evaluated do not contain porcine DNA.
PDF Fulltext XML References Citation Report Citation
 RELATED ARTICLES:
  •    Detection of Rat Meat Adulteration in Meat Ball Formulations Employing Real Time PCR
How to cite this article:

Theresia Sepminarti, Sudjadi , Herllya Selvi Wardani and Abdul Rohman, 2016. Real-Time Polymerase Chain Reaction for Halal Authentication of Gelatin in Soft Candy. Asian Journal of Biochemistry, 11: 34-43.

DOI: 10.3923/ajb.2016.34.43

URL: https://scialert.net/abstract/?doi=ajb.2016.34.43

COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 

Curve Bottom