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All Journal Asia Pacific Journal of Sustainable Agriculture, Food and Energy (APJSAFE)
Alfi Sophian
Indonesian FDA
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Energy Environmental Science

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DNA isolation in processed goat meat products (tongseng) Alfi Sophian
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol. 13 No. 1 (2025): June 2025
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36782/apjsafe.v13i1.477

Abstract

DNA isolation from processed goat meat products (tongseng) was conducted to evaluate the quality of DNA extracted from these processed meat products. This study is intended to serve as a reference for similar research and to support the development of specific DNA detection assays using real-time PCR or authentication tests. The methodology employed in this study utilized standard testing procedures, with DNA quality parameters including concentration and purity measured using a nanophotometer at an A260/A280 ratio. The DNA isolation results are presented in Table 1 below. The table demonstrates that the isolated DNA concentration values ranged from 695,4 ng/µL to 708,4 ng/µL, with a mean concentration of 701,5 ng/µL. The purity values, measured at the A260/A280 ratio, ranged from 2,07 to 2,08, with an average purity value of 2,08. Based on the research findings, it can be concluded that the DNA isolated from processed goat meat food products exhibited good quality, as evidenced by the mean concentration value of 701,5 ng/µL and purity of 2,08. For future research, it is recommended to conduct similar studies on food products from other categories to obtain comprehensive information that can support species DNA identification assays or product authentication tests.
DNA isolation from processed shrimp food products (shrimp tempura) Alfi Sophian
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol. 13 No. 1 (2025): June 2025
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36782/apjsafe.v13i1.478

Abstract

DNA isolation is an important step that must be carried out in research or testing the identification of DNA species based on molecular techniques using PCR or real-time PCR. The purpose of this study was to determine the quality of DNA isolated from shrimp processed food products in shrimp tempura preparations. One of the benefits of this research is that it can be a source of information and reference for similar research. The method used in this research is the DNA isolation method using the spin column technique. Analysis of the quality of the isolated DNA was based on the parameters of the concentration value and DNA purity measured by a nanophotometer at the ratio of A260/A280. Data analysis was carried out by calculating the average concentration and purity values ​​obtained from measurements using a nanophotometer and then calculating the standard deviation values ​​and comparing them. Based on the results of the research conducted, it was concluded that the DNA isolated from the results showed the value of concentration and purity of DNA which was included in the good DNA category. The results of statistical tests on data uniformity show that the data analyzed in this study are homogeneous.
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