Lysis Buffers for Detecting Pork Content in Food Products

Ulfah Lailatul Khoiriah; Pramudja Baydillah; Raden Darmawan; Nasori Nasori; Fadlilatul Taufany; Setiyo Gunawan

doi:10.22146/ijc.101620

Lysis Buffers for Detecting Pork Content in Food Products

https://doi.org/10.22146/ijc.101620

Ulfah Lailatul Khoiriah⁽¹⁾, Pramudja Baydillah⁽²⁾, Raden Darmawan⁽³⁾, Nasori Nasori⁽⁴⁾, Fadlilatul Taufany⁽⁵⁾, Setiyo Gunawan^(6*)

(1) Department of Chemical Engineering, Faculty of Industrial Technology and Systems Engineering, Institut Teknologi Sepuluh Nopember, Kampus ITS Sukolilo, Surabaya 60111, Indonesia
(2) Department of Chemical Engineering, Faculty of Industrial Technology and Systems Engineering, Institut Teknologi Sepuluh Nopember, Kampus ITS Sukolilo, Surabaya 60111, Indonesia
(3) Department of Chemical Engineering, Faculty of Industrial Technology and Systems Engineering, Institut Teknologi Sepuluh Nopember, Kampus ITS Sukolilo, Surabaya 60111, Indonesia
(4) Department of Physic, Faculty of Science and Data Analytics, Institut Teknologi Sepuluh Nopember, Kampus ITS Sukolilo, Surabaya 60111, Indonesia
(5) Department of Chemical Engineering, Faculty of Industrial Technology and Systems Engineering, Institut Teknologi Sepuluh Nopember, Kampus ITS Sukolilo, Surabaya 60111, Indonesia
(6) Department of Chemical Engineering, Faculty of Industrial Technology and Systems Engineering, Institut Teknologi Sepuluh Nopember, Kampus ITS Sukolilo, Surabaya 60111, Indonesia; Halal Study Center, Institut Teknologi Sepuluh Nopember, Kampus ITS Sukolilo, Surabaya 60111, Indonesia
(*) Corresponding Author

Abstract

The increasing number of counterfeit processed food products with non-halal ingredients, such as pork, has caused public concern about the halalness of Indonesian food products, especially in the Muslim community. This issue has prompted the development of halal authentication techniques, including deoxyribonucleic acid (DNA) isolation followed by polymerase chain reaction (PCR) amplification to detect pork DNA. The main purpose of this research was to modify the lysis buffer using tris-ethylenediaminetetraacetic acid, cetyl trimethylammonium bromide, salt, alkaline, and urea. Two DNA extraction methods were evaluated using kit-based and conventional methods with modified lysis buffer. Using a fluorometer, it was proven that the conventional method with modified urea lysis buffer produced quite competitive DNA concentrations (119 ng for pork meat and 100.05 ng for pork sausage), as confirmed by real-time PCR analysis. As a result, the modified urea lysis buffer can be further developed because it is more affordable.

Keywords

DNA extraction; halal foods; halal testing; lysis buffer; real-time PCR

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DOI: https://doi.org/10.22146/ijc.101620