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Abstract
The presence of gelatin components can be identified through fat, protein and DNA. DNA can be obtained through the DNA isolation process which is the process of separating DNA from other components of the cell. The DNA purification stage is the most important thing in DNA isolation because at this stage it can reduce to a minimum the number of contaminants in DNA isolates to determine the purity and concentration of the DNA isolate obtained. The purpose of this technique is to produce DNA isolates that are low inhibitors or are in the purity range of 1.7-2.1. The extraction method used in this study used the double wash technique, the technique was modified from the test stage following the manual kit used, it's just that the technique used was modified at the washing stage with each washing done twice in the washing section. first and second washing so that a total of four items of washing were carried out. The results of the DNA isolates were then analyzed for the purity and concentration of DNA obtained using a nanophotometer, the DNA isolates obtained were in the range of 4,400 - 5,500 ng/µL with an average of 4,950 ng/µL. As for the purity value measured at the wavelength A260/A280, the results were obtained with a purity range between 1,760 - 1,840 with an average of 1,800. This research concludes that all the extracted samples show the results of DNA isolates that fall into the category of good DNA and meet the requirements needed in molecular analysis.
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References
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- Sophian, A. 2021. Analysis of purity and concentration of extracted DNA on salted fish processed food products. Asian Journal of Natural Product Biochemistry, 19(1). https://doi.org/10.13057/biofar/f190104
- Utama, H. 1997. Gelatin yang Bikin Heboh. Jurnal Halal LPPOM-MUI No.18: 10- 12
- Zhang, G., T. Liu, Q. Wang, L. Chen, J. Luo, G. Ma, Z. Su. 2009. Mass Spectrometric Detection of Marker Peptides in Tryptic Digests of Gelatin: A New Method to Differentiate Between Bovine and Porcine Gelatin. Food Hydrocolloids. 23: 2001-2007
References
Christensen, L., Bertram HC., Aaslyng MD., Christensen M. 2012. Protein denaturation and water- protein interactions as affected by low temperature long time treatment of porcine longissimus dorsi.Journal of Meat Science.Volume 88, Issue 4
Fidia Fibriana, Tuti Widianti, Amin Retnoningsih, Susanti. 2012. Deteksi Daging Babi Pada Produk Bakso di Pusat Kota Salatiga Menggunakan Teknik Polymerase Chain Reaction. Biosaintifika 4 (2). ISSN 2085-191X
Gullapali. 2010. Soft Gelatin Capsules (Softgels). Journal of Pharmaceutical Sciences 99 (10). DOI 10.1002/jps.22151
Held E. 2001. Nucleic Acid Purity Assessment using A 260 / A 280 Ratios,” BioTek-Application Note, no. 3, pp. 1–5.
Kheyrodin, Hamid, Ghazvinian K. 2012. DNA Purification and Isolation of Genomic DNA from Bacterial Species by Plasmid Purification System. African Journal of Agricultural Research.
Malik A, Sutantyo M L, Hapsari I, Sinurat A V, Purwati E M, Jufri M and Suryadi H. (2016). Simultaneous identification and verification of gelatin type in capsule shells by electrophoresis and polymerase chain reaction. Journal of Pharmaceutical Investigation 46(5): 475–485.
Matlock, B. 2015. Assessment of Nucleic Acid Purity. Technical Bulletin NanoDrop Spectrophotometers, 1–2.
Mohamad NA, Mustafa S, Sheikha AF, Mokhtar NF, Ismail A, Ali E. (2015). Modification of gelatin–DNA interaction for optimised DNA extraction from gelatin and gelatin capsule. J Sci Food Agric 2016; 96: 2344–2351
Nooratiny I, Sahilah A, Alfie A, Farouk M. 2013. DNA Extraction from Ghee dan Beef Species Identification Using Polymerase Chain Reaction (PCR) Assay. Malaysia: IFRJ 20(5): 2959-2961.
Saeed A, Rasool N. 2020. Detection and Purification Methods for Environmental Inhibitors of Polymerase Chain Reaction in Forensic DNA analysis. Infotext Journal of Forensic Sciences 01(01): 7–13.
Sahilah AM., Norrakiah M, Aminah AS, Wan A, A. W. M., Ma’ruf, Mohd KA. 2012. Halal Market Surveillance of Soft and Hard Gel Capsules in Pharmaceutical Products using PCR and Southern- Hybridization on the Biochip Analysis. International Food and ResearchJournal. 19(1): 371-375.
Sophian, A. 2021. Analysis of the Results of DNA Isolation from Chicken Feather Sampled from the Base of the Young Feathers, the base of the Old Feathers and the Ends of the Feathers. BIOEDUSCIENCE, 5(2). https://doi.org/10.22236/j.bes/526211.
Sophian A, Purwaningsih R, Muindar, Igirisa EPJ, Amirullah ML. 2021. Analysis of purity and concentration of DNA extracted from intron patho gene-spin extraction on crab processed food product samples. Asian J Trop Biotechnol 18: 13-27. https://doi.org/10.13057/biotek/c180103
Sophian, A. 2021. Analysis of purity and concentration of extracted DNA on salted fish processed food products. Asian Journal of Natural Product Biochemistry, 19(1). https://doi.org/10.13057/biofar/f190104
Utama, H. 1997. Gelatin yang Bikin Heboh. Jurnal Halal LPPOM-MUI No.18: 10- 12
Zhang, G., T. Liu, Q. Wang, L. Chen, J. Luo, G. Ma, Z. Su. 2009. Mass Spectrometric Detection of Marker Peptides in Tryptic Digests of Gelatin: A New Method to Differentiate Between Bovine and Porcine Gelatin. Food Hydrocolloids. 23: 2001-2007