Use Of Pcr-Rflp In Halal Authentication Of Meat And Processed Products: Literature Review

Anna Abdilla; Nisa Arum Hidayati; Nadiah Chalisya

doi:10.37676/agritepa.v10i1.3228

Anna Abdilla IPB University
Nisa Arum Hidayati IPB University
Nadiah Chalisya IPB University

DOI: https://doi.org/10.37676/agritepa.v10i1.3228

Keywords: Autentikasi Halal, Daging Babi, PCR-RFLP

Abstract

Produk pangan yang kian kompleks, terutama pada produk daging dapat memicu terjadinya adulterasi, baik sengaja maupun tidak sengaja dengan daging haram. Daging haram (daging babi) yang ada dalam suatu pangan sifatnya adalah haram dikonsumsi oleh umat muslim. Selain itu, produk daging juga banyak beredar di pasaran dengan pelabelan yang kurang jelas. Sehingga, diperlukan suatu teknik yang dapat mendeteksi keberadaan daging haram tersebut dalam suatu matriks pangan. Kajian literatur ini akan membahas terkait penggunaan instrumen Polymerase Chain Reaction-Restriction Fragment Length Polymorphism (PCR-RFLP) dalam autentikasi halal produk daging dari waktu ke waktu, sekaligus membahas kekurangan dan kelebihan teknik PCR-RFLP dalam autentikasi kehalalan produk. Banyak penelitian telah dilakukan untuk menguji efektivitas dari PCR-RFLP dalam membedakan spesies daging hewan dari satu jenis daging hingga beberapa jenis daging.

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