A review of the development of Polymerase Chain Reaction technique and its uses in Scientific field

Lucyenne Angeline Giri Putra (Department of Food Technology, Universitas Ciputra Surabaya, Region Citraland CBD Boulevard Made, Surabaya, Jawa Timur, 60219)
Christianus Jodi Yonathan (Department of Food Technology, Universitas Ciputra Surabaya, Region Citraland CBD Boulevard Made, Surabaya, Jawa Timur, 60219)
Nabila Imania Niedhatrata (Department of Food Technology, Universitas Ciputra Surabaya, Region Citraland CBD Boulevard Made, Surabaya, Jawa Timur, 60219)
Mochammad Hilmy Rizka Firdaus (Department of Food Technology, Universitas Ciputra Surabaya, Region Citraland CBD Boulevard Made, Surabaya, Jawa Timur, 60219)
Jessica Renata Yoewono (Department of Food Technology, Universitas Ciputra Surabaya, Region Citraland CBD Boulevard Made, Surabaya, Jawa Timur, 60219)

Stannum : Jurnal Sains dan Terapan Kimia
Vol 2 No 1 (2020): April

PCR (Polymerase Chain Reaction) is a scientific term and technique in molecular biology which able to generate copies of a specific DNA from two short oligodeoxynucleotide sequences (also called primers) by a polymerase-dependent repetitive thermal reaction. PCR technique brought a revolution in science especially in molecular biology since its first discovery back in 1984 as its simplicity and not a time-consuming trait. Over the past decades, PCR techniques have been modified to make it suitable for the application in each scientific field. PCR nowadays is involved in almost all studies that required DNA fragments manipulation including in food and medical analysis. By taking advantage of this revolutionary technique and if developed and used well, it would become very beneficial for humanity in many aspects