Aplikasi Polimerase Chain Reaction (PCR) dalam Menjamin Kehalalan dan Keamanan pada Produk Bakso Daging Sapi
Abstract
Halal and food safety are two very important aspects in the food industry, especially in Indonesia, where the majority of the population is Muslim. As one of the popular foods in Indonesia, beef meatballs face challenges related to the potential contamination of non-halal ingredients, such as pork, and dangerous pathogenic microbes that can endanger the health of consumers. To ensure halal and food safety, molecular biology technology, especially Polymerase Chain Reaction (PCR), offers an effective solution. This study aims to explore the application of PCR in detecting contamination of non-halal ingredients and pathogenic microbes in beef meatball products. PCR has high sensitivity in detecting DNA of haram ingredients, such as pork, as well as pathogenic microorganisms such as Salmonella and Escherichia coli, which can cause food poisoning. The advantage of PCR lies in its ability to provide fast and accurate detection results, even in very small sample sizes, compared to conventional methods. The application of PCR technology in the meatball industry can improve the quality of halal and product safety, maintain consumer health, and strengthen market confidence in the products sold. Thus, PCR is a very important tool in ensuring that meatball products meet high halal and food safety standards.
Downloads
References
Achyar, A., & Pramila, C. (2023). Optimasi Deteksi Kontaminasi Daging Babi Berbasis Multiplex Real-Time PCR pada Produk Makanan Olahan Daging Sapi. Jurnal Serambi Biologi, 8(4), 466-472. Https://doi.org/10.24036/srmb.v8i4.239. (n.d.).
Diyo, A. R. (2022). KEAMANAN PANGAN SEBAGAI USAHA PERLINDUNGAN KESEHATAN MASYARAKAT DAN SEBAGAI HAK KONSUMEN. JISOS Jurnal Ilmu Sosial, 1(7), 703–712.
Ekawati, E. R., Husnul Yusmiati, S. N., & Hamidi, F. R. (2017). DETEKSI Escherichia coli PATOGEN PADA PANGAN MENGGUNAKAN METODE KONVENSIONAL DAN METODE MULTIPLEX PCR. Jurnal SainHealth, 1(2), 75. https://doi.org/10.51804/jsh.v1i2.107.75-82
Maftuhah. (2014). Makanan Halal dalam Perspektif al-Qur’an, Sains dan Kesehatan. Jurnal Bimas Islam, 7(2), 370.
Aminah, A., Ramadini, R., & Naid, T. (2019). Analisis Cemaran DNA Tikus pada Bakso Daging Sapi yang Beredar di Makassar dengan Metod e Polymerase Chain Reaction (PCR): Analysis of Rat DNA Contamination on Beef Meatballs Circulating in Makassar by Polymerase Chain Reaction (PCR) Method. Jurnal Farmasi Galenika (Galenika Journal of Pharmacy (e-Journal), 5(1), 93 - 100. https://doi.org/10.22487/j24428744.2019.v5.i1.12036
Arslan, A., O. I. Ilhak, and Calicioglu, M. (2006). Effect of method of cooking on identification
of heat processed beef using polymerase chain reaction (PCR) technique. Meat Science. 72, 326-330. DOI: 10.1016/j.meatsci.2005.08.001
Fibriana, F., Widianti, T., Retnoningsih, A., & -, S. (2012). Deteksi Daging Babi Pada Produk Bakso di Pusat Kota Salatiga Menggunakan Teknik Polymerase Chain Reaction. Biosaintifika: Journal of Biology & Biology Education, 4(2). doi:https://doi.org/10.15294/biosaintifika.v4i2.3928
Diyo, A. R. (2022). KEAMANAN PANGAN SEBAGAI USAHA PERLINDUNGAN KESEHATAN MASYARAKAT DAN SEBAGAI HAK KONSUMEN. JISOS Jurnal Ilmu Sosial, 1(7), 703–712. Retrieved from https://bajangjournal.com/index.php/JISOS/article/view/3274
Ekawati, E. R., Husnul Yusmiati, S. N., & Hamidi, F. R. (2017). DETEKSI Escherichia coli PATOGEN PADA PANGAN MENGGUNAKAN METODE KONVENSIONAL DAN METODE MULTIPLEX PCR. Jurnal SainHealth, 1(2), 75. https://doi.org/10.51804/jsh.v1i2.107.75-82
Maftuhah. (2014). Makanan Halal dalam Perspektif al-Qur’an, Sains dan Kesehatan. Jurnal Bimas Islam, 7(2), 370. Retrieved from https://jurnalbimasislam.kemenag.go.id/jbi/article/view/1187
Margawati dan Ridwan. (2010). Pengujian Pencemaran Daging Babi pada beberapa produk bakso dengan teknologi PCR : pencarian sistem pengujian efektif [Analysis of Porcine Contamination by Using PCR Technology in Several Meat Ball Products: To Find an Effective Assessment System]. Biolog Jurnal Ilmu-Ilmu Hayati, 10(1), 93–98.
Maulani, T. R., Susilo, H., Indriati, M., & Suhaemi, A. (2020). Deteksi cemaran DNA babi dengan RT-PCR pada sosis tanpa logo halal di Kabupaten Pandeglang. Gorontalo Agriculture Technology Journal, 3(2), 72–80. https://doi.org/10.32662/gatj.v3i2.1171.
Rachmawati, Y., Rokhim, S., Munir, M., & Agustina, E. (2018). DETEKSI KONTAMINAN FRAGMEN DNA PENGKODE cyt b BABI PADA SAMPEL SOFTGELLCANDY TAK BERLABEL HALAL. Indonesia Journal of Halal, 1(1), 25-30. https://doi.org/10.14710/halal.v1i1.3115
Suryandasri D. A., 2024. Teknik Dasar Biologi Molekuler isolasi DNA, PCR, dan Elektroforesis. Yogyakarta:KARYA BAKTI MAKMUR (KBM) INDONESIA
Uilalbab A., F. Nurdyansyah & dkk. (2023). KEAMANAN PANGAN. Banten:PT SADA KURNIA PUSTAKA
Widayat, W., & Luluk, R. Y. (2021). Pengukuran Kandungan DNA Babi Dalam Berbagai Produk Pangan Dengan Metode Real Time-Polymerase Chain Reaction (RT-PCR). Indonesia Journal of Halal. 3(2), 129-133. https://doi.org/10.14710/halal.v3i2.10276
Copyright (c) 2025 Tomi Laksono
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work’s authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal’s published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
