ISOLASI DNA DAN IDENTIFIKASI DAGING BABI PADA PRODUK BAKSO DI SURABAYA DAN YOGYAKARTA DENGAN TEKNIK POLYMERASE CHAIN REACTION-RESTRICTION FRAGMENT LENGTH POLYMORPHISM (PCR-RFLP)

EKO YASIN PRASETYO MUSLIM, Yuny Erwanto, S.Pt., MP., Ph.D.

2013 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN

Bakso merupakan hasil olahan dari produk peternakan atau perikanan yang dipadukan dengan produk pertanian. Pembuatan bakso biasanya menggunakan daging sapi, namun untuk meningkatkan keuntungan tidak jarang ada pencampuran dengan daging haram khususnya daging babi. Penelitian ini bertujuan untuk mengevaluasi ada tidaknya kontaminasi daging babi pada produk bakso di Surabaya dan Yogyakarta. Sebanyak 19 sampel bakso diambil dari warung bakso yang berada di daerah Surabaya, serta 20 sampel bakso diambil dari warung bakso yang terdapat di daerah Yogyakarta. Tahap penelitian meliputi isolasi dan purifikasi DNA, Polymerase Chain Reaction (PCR), dan analisis Restriction Fragment Length Polymorphism (RFLP) menggunakan enzim restriksi BseDI. Hasil isolasi menunjukkan bahwa tidak semua DNA sampel bakso Surabaya dan Yogyakarta berhasil terisolasi. PCR amplifikasi menggunakan primer gen mitokondria cytochrome b, menunjukkan 16 sampel bakso Surabaya dan 15 sampel bakso Yogyakarta berhasil teramplifikasi. RFLP dilakukan untuk mendeteksi adanya daging babi, hasil analisis RFLP menunjukkan seluruh sampel bakso Surabaya tidak mengandung daging babi, sedangkan 10 sampel bakso Yogyakarta teridentifikasi mengandung daging babi. Identifikasi adanya daging babi ditunjukkan dengan terbentuknya fragmen DNA dengan berat molekul 131 dan 228 bp. Teknik aplikasi Polymerase Chain Reaction-Restriction Fragment Length Polymorphism (PCR-RFLP) efektif untuk mendeteksi kontaminasi daging babi pada produk olahan bakso di pasaran, dan dimungkinkan dapat diaplikasikan pada produk olahan yang lain seperti sosis atau nugget.

Meatball is one of further processed of animal or fishery products coupled with agricultural products. Making of meatballs is usually using beef, but to increase the profitability, there were some adulteration of the other meat such as pork. This research aimed to evaluate the existence of pork contamination to meatball products in Surabaya and Yogyakarta. The material used were 19 meatballs samples from “warung bakso” in Surabaya region and 20 meatballs samples were obtained from “warung bakso” in Yogyakarta region. The steps of the experiment were isolation and purification of DNA, polymerase chain reaction (PCR), and analysis of restriction fragment length polymorphism (RFLP) that used a restriction enzyme of BseDI. The result showed that almost DNA of meatballs sample from Surabaya and Yogyakarta was able to be isolated. The PCR amplification, used primary gene of mitochondria cytochrome, showed that 16 meatball samples from Surabaya and 15 meatball samples from Yogyakarta were able to be amplified. RFLP was done in order to detect the existence of pork. The result of RFLP test showed that the entire meatball samples from Surabaya were clean from pork contamination, whereas there were 10 meatball samples from Yogyakarta which identified containing pork. Identification of pork was suggested by the formation of DNA fragments which had 131 and 228 bp molecular weight. Application of Polymerase Chain Reaction-Restriction Fragment Length Polymorphism (PCR-RFLP) was effective to detect pork contamination in meatball product in markets, and there were possibility that PCR-RFLP could be applied to identify pork contamination in sausages or nuggets.

Kata Kunci : Bakso, Isolasi DNA, PCR-RFLP, Daging Babi