Analysis of Pork DNA in Processed Meat by Polymerase Chain Reaction

Meatballs and kebabs are processed meat in great demand by the public, made from beef, chicken, or lamb. PCR is an enzymatic method for amplifying DNA in vitro. This study aims to determine whether pork DNA in meatballs and kebabs is analyzed using the PCR method. Sampling was conducted at three meatball outlets and three kebab outlets selected by simple random sampling. The research phase includes the isolation and purification of DNA samples and positive control (pork) using cytochrome b primer and amplification using electrophoresis. The results showed that from the three samples of meatballs, all were positive for pork DNA and from the three samples of kebabs, there was one positive sample containing pork DNA marked with the same band as the positive control (pork) at 132 bp. Therefore, it can be concluded from the six samples of processed meat examined that four samples were positive for pork DNA.