Detection of Porcine DNA in Processed Beef Products Using Real Time – Polymerase Chain Reaction

Triayu Septiani


Meat is one of food materials which has protein source and mostlyconsumed by non-vegetarian. Consuming halal food is an obligation for every Muslim. Meat processed products usually contaminated by pork. One of technique that is often chosen as an authentication process for proofing halalness of the product is PCR technique, one of PCR technique which most commonly used is RT-PCR. RT-PCR technique was chosen as identification method because it has high accuration for detection of porcine DNA in fresh meat and processed products. RT-PCR is the amplification technique in the specific regions that are restricted by two oligonucleotide with the help of polymerase enzymes. Annealing is the first process of RT-PCR analysis who was primary attachment to the DNA template that determines the specificity and amount of DNA produced. In this study, extraction kit and detection kit were used for analysis Porcine DNA in meatballs. The results obtained from this study were from whole DNA samples, which had DNA purity ranging from 1.82 to 1.93. From the all samples three of them containing porcine DNA. The positive samples shown from amplification curves who was specifically formed when probes reacts with porcine gene.


DNA, meatballs, porcine, RT-PCR

Full Text:



Alaraidh, I. A. 2008. Improved DNA Extraction For Porcine Contaminants, Detection in Imported Meat to The Saudi Market. Saudi Journal of Biological Sciences 15 (2) 225-229 December 2008, ISSN 1319-562X.

Bohari, A. M., Hin, C. W. and Fuad, N. 2013. The Competitiveness of Halal Food Industry in Malaysia : A SWOT ICT Analysis. Geografia Online Malaysia Journal of Society and Space 9 issue 1 (1 - 9) 1, ISSN 2180-2491.

Cai, H., Gu, X., Scanlan, M. S., Ramatlapeng, D. H. and Lively, C. R. 2012. Real – Time Assays For Detection and Quantification of Porcine and Bovine DNA in Gelatin Mixtures and Gelatin Capsules. Journal of Food Composition and Analysis 25 (2012) 83 – 87.

Cavalcanti, P M., Silva, R. and Gomes, Y. M. 2010. Comparison of Real-Time PCR and Conventional PCR Detection of Leishmania infantum Infection : A Mini Review. The Journal of Venomous Animals and Toxins including Tropical Diseases, ISSN 1678-9199, 2010, Vol. 16 pages 537-542.

Hamzah, A., Mutalib, S. A., Babji, A. S. 2014. Porcine DNA detection in finished meat products using different mitochondrial DNA (mt – DNA) on Polymerase Chain Reaction. J. Nutr Food Sci 2014, 4:6.

Khatani, H. A., Ismail, E. A., and Ahmed, M. A. 2017. Pork Detection in Binary Meat Mixtures and Some Commercial Food Products Using Conventional and Real – Time PCR Techniques. Journal of Food Chemistry 219 (2017) 54–60.

Khairala , et al. 2005. Rapid Detection of Pork in Processed Food Using Polymerase Chain Reaction Amplification Technology: A Preliminary Report. Pakistan Journal of Biological Sciences 8 (3); 501 – 504, 2005.

Kumar, A., Sharma, B. D., Mendiratta, S. K., Gokulakrishnan, P. 2012. Species Specific Polymerase Chain Reaction (PCR) Assay For Identification of Pig (Sus domesticus) Meat. African Journal of Biotechnology Vol.11 (89), pp. 15590-15595, 6 November 2012.

Mursyidi, A. 2012. The Role Of Chemical Analysis in the Halal Authentication of Food and Pharmaceutical Products. J. Food Phar.Sci. 1 (2013) 1 – 4.

Mutalib, S. A., Nazri, W. S. W., Shahimi, S., Yaakob, N., Sani, N.A., Abdullah, A. Babji, A.S., Ghani, M. A. 2012. Comparison Between Pork and Wild Boar Meat by Polymerase Chain Reaction-Restriction Fragment Length Polymorphism (PCR-RFLP). Sains Malaysiana 41(2)(2012): 199–204

Sahilah, A.M., Norhayati, Y., Norrakiah, A. S., Aminah, A. and Wan Aida, W. M. 2011. Halal Authentication of Raw Meats Using PCR Amplification of Mitochondrial DNA. International Food Research Journal 18(4): 1489-1491 (2011)

Salehudin, I. 2010. Halal Literacy: A Concept Exploration and Measurement Validation. Dept. of Management, Faculty of Economics, University of Indonesia. Asean Marketing Journal, June 2010 – Vol. II – No. 1.

Sawyer, J., Wood, C., Shanahan, D., Gout, S., McDowell, D. 2002. Real – Time PCR For Quantitative Meat Species Testing. Food Control 14 (2003): 579 – 583.

Unajak, S., Meesawat, P., Anyamaneeratch, K. Anuwareepong, D., Srikulnath, K., Choowongkomon, K. 2011. Identification of Species (Meat and Blood Samples) Using Nested-PCR Analysis of Mitochondrial DNA. African Journal of Biotechnology Vol. 10(29), pp. 5670-5676, 22 June, 2011.

Wardani, A.K. dan Sari, E. P. K. 2015. Molecular Detection of Pork Contamination in Cattle Meatballs in Traditional Market in Malang City Using PCR. Journal of Food and Agro-Industry Vol.3 No 4 p. 1294 – 1301, September 2015.

Xiao, X., Zhang, J., Zhang, Q., Wang, L., Tan, Y., Guo, Z., Yang, R., Qiu, J. Zhou, D. 2011. Two Methods For Extraction of High – Purity Genomic DNA From Mucoid Gram – Negative Bacteria. African Journal of Microbiology Research Vol. 5(23), pp. 4013-4018.



  • There are currently no refbacks.

Indexing By:




Developed By:

Halal Center

UIN Sunan Gunung Djati

Jl. A.H. Nasution No. 105, Cibiru, Bandung - West Java 40614




Creative Commons License
Indonesian Journal of Halal Research (IJHAR) by Halal Center, UIN Sunan Gunung Djati Bandung is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Based on a work at