10 research outputs found
IDENTIFICATION OF RAT MEATBALLS IN TRADITIONAL MARKET IN AREA OF JAKARTA USING REAL TIME–PCR
No full textMeat is one of protein source who was often consumed. Consume halal food are obligation for every moslem. Beef and chicken meat is the most popular food consumed in Indonesia, processed beef and chicken meat is the most consumed, example meatballs. Usually processed meat food from beef are often counterfeiting with rat meat. Rat is generally become pests in Indonesia, such in rice fields and rice storage warehouses, Rat has orange-brown fur and has sized between 304-400 mm. Rattus rattus or black rats are mice that can be found all over the world. The analysis technique in biology molecular, such RT – PCR becomes a promises technique for detection or identification contaminant DNA in meat processed food. All of the samples has been result of extraction then analyzed the purity and has purity range between 1.8 to 1.89. Results of Real Time PCR to detection rat DNA contaminants in meatball samples showed that all of the samples (forty-six samples) who was analyzed, five samples showed negative detected samples and forty-one other samples has Cp value range between 27.02 to 37.08, were indicated to be positively indicated from amplified samples, but the Cp value indicated in the samples was indicated positive tend to be much higher than the positive control Cp value, which is 16,26
Detection of Porcine DNA Residue in Various of Collagen Supplements
No full textCollagen is the main protein that makes the connective tissue structure of vertebrates and can be found in interstitial tissue in almost all parenchymal organs with a function as a stabilizer and maintains the shape of these organs. Collagen can be divided into three major categories based on the source, collagen from cows, pigs and marine animals. Collagen derived from cows is extracted from skin and bones, but type of collagen derived from cows is takes of concern because of BSE or mad cow problems and is also reported to cause allergies in about 3% of the population. The alternative is using collagen from pork and marine animals. However, the use of pork collagen or contamination of pork collagen is prohibited for Muslims. The aims of this study to detection the residue DNA in collagen supplements and to identified the origin of DNA residue from non-halal materials. The results obtained from whole samples have purity in the range 1.25-4, and one sample with high purity of DNA ratio is 1.91. The results testing of collagen sample using RT-PCR (qPCR) showed that the value of Cq FAM values in positive control were 30.34 and 31.89, only one sample was amplified with Cq value 12.27 that has high difference from Cq value of positive control. Cq value of VIC from whole samples ranging of 29.41-31.91 means the sample also contained vertebrates
Detection of Porcine DNA in Processed Beef Products Using Real Time - Polymerase Chain Reaction
No full textMeat is one of food materials which has protein source and mostlyconsumed by non-vegetarian. Consuming halal food is an obligation for every Muslim. Meat processed products usually contaminated by pork. One of technique that is often chosen as an authentication process for proofing halalness of the product is PCR technique, one of PCR technique which most commonly used is RT-PCR. RT-PCR technique was chosen as identification method because it has high accuration for detection of porcine DNA in fresh meat and processed products. RT-PCR is the amplification technique in the specific regions that are restricted by two oligonucleotide with the help of polymerase enzymes. Annealing is the first process of RT-PCR analysis who was primary attachment to the DNA template that determines the specificity and amount of DNA produced. In this study, extraction kit and detection kit were used for analysis Porcine DNA in meatballs. The results obtained from this study were from whole DNA samples, which had DNA purity ranging from 1.82 to 1.93. From the all samples three of them containing porcine DNA. The positive samples shown from amplification curves who was specifically formed when probes reacts with porcine gene
Analisis Kualitatif Kandungan Boraks Pada Bahan Pangan Daging Olahan dan Identifikasi Sumber Boron dengan FTIR – ATR
No full textABSTRAK Pangan terbagi menjadi pangan alami dan pangan olahan, pangan olahan umumnya menggunakan berbagai food additive agar memiliki shelf life yang panjang, rasa yang lezat dan penampilan yang menarik. Bahan tambahan pangan yang digunakan pada proses produksi pangan harus menggunakan bahan tambahan pangan yang disetujui oleh FDA dan Codex Alimentarius. Namun, pada prakteknya produsen juga seringkali menambahkan bahan tambahan pangan yang telah dilarang dan bersifat karsinogenik. Salah satu bahan yang dilarang penggunaannya dalam pengolahan pangan adalah boraks, namun bahan ini masih sering digunakan oleh produsen nakal karena harganya yang murah dalam memproduksi pangan olahan. Boraks atau natrium tetraborate yang umum digunakan sebagai pengawet merupakan senyawa dengan BM 381.37. Tujuan dari penelitian ini adalah untuk mengetahui keberadaan boraks dalam pangan daging olahan seperti bakso. Pada penelitian ini menggunakan bakso yang diperoleh dari pasar tradisional dan pedagang kaki lima di sekitar Universitas YARSI. Hasil dari penelitian ini adalah sepuluh sampel dengan berat pada kisaran 39.3470 – 55.6263 telah diuji kualitatif dengan pengulangan sebanyak dua kali menggunakan turmeric paper menunjukkan mengalami perubahan warna yang mengindikasikan sampel positif mengandung boraks. Pengujian kualitatif juga dilanjutkan dengan menggunakan FTIR spectrometry untuk mengidentifikasi finger print pada boric acid, natrium tetraborate, dan disodium tetraborate. Perbedan finger print pada transmitant boric acid, natrium tetraborate, dan disodium tetraborate diamati pada region wavenumber 1800 – 600 cm-1.Key Words : Boraks, Boric Acid, Sodium Tetraborate, Disodium Tetraborat
Identifikasi Daging Tikus Pada Produk Baso Dengan Metode Sodium Dodecyl Sulphate Polyacrylamide Gel Electrophoresis (SDS-PAGE)
No full textBahan baku untuk membuat baso adalah daging hewan, pada umumnya dari daging sapi, ayam, ikan dan babi. Di beberapa daerah di Indonesia terjadi kasus baso tikus. Tujuan penelitian ini adalah menguji ada tidaknya kandungan daging tikus pada produk baso yang dijual di pasar Cempaka Putih-Kecamatan Kramat Jakarta Pusat dan di pedagang baso atau mie baso di sekitar kampus Universitas YARSI Jakarta. Daging adalah protein salah satu metode untuk mengidentifikasi protein adalah metode Sodium Dodecyl Sulphate Polyacrylamide Gel Electrophoresis (SDS-PAGE). Hasil penelitian menunjukkan bahwa dari 6 sampel baso terindikasi ada 2 sampel baso dengan nomor 1 dan 5 yang dibuat dari campuran daging sapi dan tikus; ada 1 sampel baso dengan nomor 6 yang terbuat dari daging tikus; dan 2 sampel baso dengan nomor 2 dan 3 yang terbuat dari campuran sapi dan babi, dan hanya 1 sampel baso dengan nomor sampel 4 yang benar-benar terbuat dari daging sapi
Identifikasi Formaldehida Dalam Tahu Dan Mie Basah Pada Produk Pedagang Jajanan Di Sekitar Kampus Universitas YARSI Jakarta
No full textFormalin (larutan Formaldehida 37% dalam air) sering disalahgunakan fungsinya untuk mengawetkan makanan / bahan makanan seperti tahu dan mie basah. Di sekitar kampus Universitas YARSI Jakarta, banyak pedagang jajanan yang menggunakan bahan baku tahu dan mie basah, seperti gorengan tahu, tahu krispi, tahu goreng untuk ketoprak, baso tahu dan mie ayam. Tujuan penelitian ini adalah untuk menganalisis kandungan formaldehida pada tahu dan mie basah pada produk pedagang jajanan di sekitar kampus Universitas YARSI Jakarta. Analisis kualitatif adanya formaldehida dalam sampel, dilakukan dengan metode asam kromotropat yang dimodifikasi, dan analisis kuantitatif dengan metode spetrofotometri dengan pereaksi Nash pada 413 nm. Hasil penelitian menunjukkan bahwa semua produk berbahan baku tahu dan mie basah pada pedagang jajanan di sekitar kampus Universitas YARSI Jakarta menggunakan bahan baku tahu dan mie basah yang ditambah bahan pengawet formalin dengan kadar formaldehida dalam tahu berkisar antara (13,9-183,3) ppm dan dalam mie basah berkisar antara (13,9-408,3) ppm
Calcium oxide from Pomacea canaliculata and Babylonia spirata snails
No full textThe preparation of CaO from golden snail (Pomacea canaliculata) and lion snail (Babylonia spirata) through decomposition at various temperature i.e 700o, 800o, 900o and 1000oC during 3 hours has been carried out. Calcium oxide from decomposition was characterized using X-Ray diffractometer. Furthermore, the characterization was continued using FT-IR spectrophotometer and determination of surface area using BET analysis. The results showed that the optimum temperature for preparation of CaO from golden snail and lion snail at 900oC with 2q values are: 32.2° , 37.4o , 54o , 64.2o , 67.3° and 32.4°, 37.5°, 67.5 °, respectively. FT-IR spectra showed characteristic vibrations for the Ca-O in the sample golden snail and lion snail combustion products at a temperature of 900oC. Ca-O absorption of golden snail samples in the wavenumber around 362.62 cm-1 and lion snail seen in wavenumber around 384.76 cm-1 indicating the presence of Ca-O vibration of the metal oxide of preparation. Golden snail and the lion snail combustion at 900oC temperature of each sample which has a surface area of 20.495 m2/g, while the lion snail 17.308 m2/g. The pore diameter of golden snail 3.753 nm and 11.319 nm of lion snail. All CaO can be categorized as mesoporous material.
Keywords: golden snail, lion snail, decomposition, Ca
The Effect of Storage Duration on Fruit Juices Made With or Without the Addition of Yeast Towards Its Alcohol Content
No full textFruit juice is a healthy beverage. However, we must be careful in handling or consuming such juice, especially in relation to its storage time. The Prophet of Muhammed PBUH in his hadith prohibits to drink fruit juices that have been stored for more than 3 days, as its legal status changes from Halal into Haram.In accordance with the development of science and technology, many methods could be used to measure alcohol content in a sample; such as Gas Chromatography-Mass Spectroscopy method (GC-MS). Therefore the objective of this research was to analyze the alcohol content of various fruit juices made with or without the addition of yeast and being stored within 1, 2, and 3 days using GC-MS, as well as its relation to the hadith Matn of the Prophet Muhammad PBUH regarding its law. Results showed that alcohol (ethanol) content of various fruit juices : red grapes, green grapes, dates, pomegranate and durian, made without the addition of yeast which stored for 3 days, in consecutive order were 0.524; 0.144; 0.214; 0.143 and 0.314% v/v. While alcohol (ethanol) content of various fruit juices : red grapes, green grapes, dates, pomegranate and durian, made with the addition of 10 g/L yeast were and stored for 3 days were 0.618; 0.921; 0.901; 0.575 and 1.202% v/v constitutively. Alcohol content of red grapes fruit juices of 0.524% v/v was the highest alcohol content (in juices) which is still Halal to be consumed
PENINGKATAN KESADARAN MASYARAKAT TERHADAP PRODUK HALAL DAN THAYYIB
No full textHalal products generally can be seen from the Halal Certificate and or Halal Label on the product packaging. However, halal products often are sold with products that have not been guaranteed to the Halal in one place of display such as in supermarkets or the market, so it can’t be known the halalness of the product. To know halal and thayyib products, knowledge of foodstuffs are classified as halal and thayyib is needed. The purpose of this Community Service (PKM) activity is to socialize and educate related halal and thayyib products, the ingredients used in the product manufacturing process, and the halal critical point of each ingredient and or product. This form of activity is in the form of education and socialization about halal and thayyib materials and or products that enter, circulate, and be traded in the territory of Indonesia. To see the success rate and satisfaction of participants in this PKM activity are done through pretest, posttest, and questionnaire. The result of this PKM is that the participants can understand that the products that enter, circulate, and are traded in the territory of Indonesia are syubhat, so they must be halal certified. In addition, the participants of the PKM program can know and or distinguish what ingredients or products are halal or haram, as well as which are thayyib and which are not thayyib.Produk halal umumnya dapat dilihat dari Sertifikat Halal dan atau Label Halal di kemasan produk. Namun, produk halal seringkali masih dijual bersama dengan produk yang belum dijamin kehalalannya dalam satu tempat pajangan seperti di supermarket atau di pasar, sehingga belum dapat diketahui kehalalan dari produk tersebut. Untuk mengetahui kehalalan dan kethoyyibanan dari produk tersebut tentunya diperlukan pengetahuan tentang bahan–bahan makanan yang tergolong halal dan thayyib. Tujuan dari kegiatan Pengabdian Kepada Masyarakat (PKM) ini adalah mensosialisasi dan mengedukasi terkait produk halal dan thayyib, bahan-bahan yang digunakan dalam proses pembuatan produk, serta titik kritis kehalalan dari masing–masing bahan dan atau produk. Bentuk kegiatan berupa edukasi dan sosialisasi tentang kehalalan dan kethayyibanan bahan dan atau produk yang masuk, beredar dan diperdagangkan di wilayah Indonesia. Untuk melihat tingkat keberhasilan dan kepuasan peserta kegiatan PKM ini dilakukan melalui pretest, posttest dan kuesioner. Hasil dari PKM ini adalah para peserta dapat memahami bahwa produk-produk yang masuk, beredar dan diperdagangkan di wilayah Indonesia banyak yang syubhat, sehingga wajib bersertifikat halal. Selain daripada itu, para peserta program PKM tersebut dapat mengetahui dan atau membedakan bahan atau produk apa saja yang halal atau yang haram, juga mana yang thayyib dan mana yang tidak thayyib
DETEKSI DNA BABI PADA PRODUK SOSIS MENGGUNAKAN REAL TIME–POLYMERASE CHAIN REACTION (RT–PCR)
No full textSosis adalah salah satu produk olahan daging yang saat ini di Indonesia sudah diperjualbelikan sampai ke pinggiran kota bahkan ke desa-desa. Bahan baku sosis adalah daging sapi, ayam, ikan dan babi. Sampai saat ini harga daging sapi dirasakan oleh banyak konsumen masih sangat mahal. Namun, ternyata produsen sosis banyak yang menjual produknya dengan harga yang sangat murah. Kondisi tersebut dapat menimbulkan kecurigaan dari konsumen jangan-jangan ada penggantian atau pencampuran daging sapi dengan atau oleh daging babi. Berdasarkan hal tersebut, maka tujuan penelitian ini adalah untuk menguji kandungan daging babi (DNA babi) pada produk sosis yang dijual di pasar-pasar tradisional di Jakarta dan di gerai-gerai frozen food di perkampungan sekitar Jakarta. Pengujian DNA babi menggunakan metode Real Time Polymerace Chain Reaction (RT-PCR). Hasil penelitian menunjukkan bahwa semua sampel uji (10 sampel uji) dengan merek yang berbeda baik yang mencantumkan atau tidak mencantumkan logo halal MUI, semuanya tidak terdeteksi mengandung DNA babi
