Proceedings of the 1st International Conference on Health Science, ICHS 2020, 26-27 October 2020, Jakarta, Indonesia

Research Article

The Effect of Boiling Temperature in Beef and Pork Meatball Making Process on DNA Detection using Real Time Polymerase Chain Reaction (RT-PCR) Method

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  • @INPROCEEDINGS{10.4108/eai.26-10-2020.2311309,
        author={Zilhadia  Zilhadia and Sabar  Pambudi and Yusuf Nur Pradana and Arvian  Istara},
        title={The Effect of Boiling Temperature in Beef and Pork Meatball Making Process on DNA Detection using Real Time Polymerase Chain Reaction (RT-PCR) Method},
        proceedings={Proceedings of the 1st International Conference on Health Science, ICHS 2020, 26-27 October 2020, Jakarta, Indonesia},
        publisher={EAI},
        proceedings_a={ICHS},
        year={2021},
        month={8},
        keywords={beef heating pork rt-pcr temperature},
        doi={10.4108/eai.26-10-2020.2311309}
    }
    
  • Zilhadia Zilhadia
    Sabar Pambudi
    Yusuf Nur Pradana
    Arvian Istara
    Year: 2021
    The Effect of Boiling Temperature in Beef and Pork Meatball Making Process on DNA Detection using Real Time Polymerase Chain Reaction (RT-PCR) Method
    ICHS
    EAI
    DOI: 10.4108/eai.26-10-2020.2311309
Zilhadia Zilhadia1,*, Sabar Pambudi2, Yusuf Nur Pradana1, Arvian Istara1
  • 1: Pharmacy Study Program, Faculty of Health Sciences UIN Syarif Hidayatullah Jakarta, Ciputat, 15419. Indonesia
  • 2: Center for Pharmaceutical and Medical Technology, Agency for the Assessment and Application of Technology, Jakarta, Indonesia
*Contact email: zilhadia@uinjkt.ac.id

Abstract

Boiling meat in meatball making process can cause DNA degradation. This study aims at determining the effect of boiling temperature on beef and pork DNA detection in meatball samples using Real Time Polymerase Chain Reaction (RT-PCR). DNA of beef, pork, beef meatballs, pork meatballs and beef-pork meatballs boiled at 8° C, 90° C, and 100° C were isolated using the Wizard Genomic DNA Purification Kit and amplified using the RT-PCR. The result has shown DNA of beef meatball, pork meatball, and beef-pork meatball samples heated to 80o C, 90° C, 100° C can be amplified. Here, the Cycle threshold (Ct) value of the beef meatball, pork meatball, and beef-pork meatball samples heated to 80 °C, 90 °C, 100 °C is significantly different from that of unheated beef and pork (p <0.05). However, there is no significant difference in the Ct value of the beef meatball, pork meatball, and beef-pork meatball samples heated to 80 ° C, 90 ° C, 100 ° C (p≥0.05). It can be concluded that the beef and pork DNA in meatballs boiled at 80 oC to 100 oC is detectable by the RT-PCR.