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Optimization of DNA Extraction Methods in Fresh Meat (Rat and Chicken Meat) based on Incubation Time

Indonesian Journal of Halal Research · Vol. 5 No. 2 (2023) · hlm. 99–108

DOI
10.15575/ijhar.v5i2.21325
ISSN
2657-0165, 2656-3754
Terbit
2023-08-31
Penerbit
UIN Sunan Gunung Djati Bandung
Bahasa
eng
Lisensi
creativecommons.org/licenses/by-sa/4.0

Abstrak

DNA (deoxyribonucleic acid) extraction method is the process of separating DNA from the sample. In this process, the DNA obtained must be protected from contamination by RNA, carbohydrates, lipids, and proteins. Contamination of RNA, carbohydrates, lipids, and proteins can increase DNA purity. DNA purity was measured using a NanoDrop 2000 spectrophotometer measured by the absorbance ratio at 260 nm and 280 nm wavelengths. Good quality DNA will have an A260/A280 ratio of 1.7-2.0 and a concentration > 0.03 pg. This study aimed to obtain the appropriate DNA extraction method for fresh meat samples (a mixture of rat and chicken meat). This research consisted of two stages: the DNA extraction stage using the Progenus EasyFast™ Extraction Kit for Meat Products and the amplification stage using the EASYFAST™ Rat Detection Kit. This study used 16 samples of a mixture of rat meat and chicken with concentrations of rat meat: 5, 10, 15, and 20%. At the extraction stage, the incubation time was optimized for 15, 30, 45 minutes, and 1 hour. The results showed that the one hour incubation had a lowest CT value in the results of PCR amplification.

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  • Universitas Muhammadiyah Prof Dr Hamka
  • Universitas Dayanu Ikhsanuddin
  • University of Indonesia
  • Sunan Gunung Djati State Islamic University Bandung
  • Institut Teknologi Kalimantan
  • Gazi University
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Rekan penulisOrganisasiArtikel bersama
Sri MardiyatiUniversity of Indonesia1
Vera FebrianiUniversity of Indonesia1
Oktavia LilyasariUniversity of Indonesia1
Primadina HasanahInstitut Teknologi Kalimantan1
Indira AnggrianiInstitut Teknologi Kalimantan1
Dian LestariAfiliasi tidak diketahui1
Maya NurlitaAfiliasi tidak diketahui1
Veny Mustianingsi MuhlisAfiliasi tidak diketahui1
Maya NurlitaUniversitas Dayanu Ikhsanuddin1
Veny Mustianingsi MuhlisUniversitas Dayanu Ikhsanuddin1
Yuni KulsumSunan Gunung Djati State Islamic University Bandung1
Ayuni AdawiyahSunan Gunung Djati State Islamic University Bandung1
Fatiya ShofwaturrohmaniSunan Gunung Djati State Islamic University Bandung1

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Sumber metadata: OAI-PMH (metadata jurnal) https://journal.uinsgd.ac.id/index.php/ijhar/oai, pertama di-harvest 7 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en-US">Optimization of DNA Extraction Methods in Fresh Meat (Rat and Chicken Meat) based on Incubation Time</dc:title>
	<dc:creator>Sunaryo, Hadi</dc:creator>
	<dc:creator>Wirman, Adia Putra</dc:creator>
	<dc:creator>Permanasari, Etin Diah</dc:creator>
	<dc:creator>Nikmatullah, Nurul Azmah</dc:creator>
	<dc:creator>Lestari, Dian</dc:creator>
	<dc:creator>Nurjanah, Desi</dc:creator>
	<dc:subject xml:lang="en-US">DNA extraction</dc:subject>
	<dc:subject xml:lang="en-US">incubation time</dc:subject>
	<dc:subject xml:lang="en-US">real-time PCR</dc:subject>
	<dc:description xml:lang="en-US">DNA (deoxyribonucleic acid) extraction method is the process of separating DNA from the sample. In this process, the DNA obtained must be protected from contamination by RNA, carbohydrates, lipids, and proteins. Contamination of RNA, carbohydrates, lipids, and proteins can increase DNA purity. DNA purity was measured using a NanoDrop 2000 spectrophotometer measured by the absorbance ratio at 260 nm and 280 nm wavelengths. Good quality DNA will have an A260/A280 ratio of 1.7-2.0 and a concentration &amp;gt; 0.03 pg. This study aimed to obtain the appropriate DNA extraction method for fresh meat samples (a mixture of rat and chicken meat). This research consisted of two stages: the DNA extraction stage using the Progenus EasyFast™ Extraction Kit for Meat Products and the amplification stage using the EASYFAST™ Rat Detection Kit. This study used 16 samples of a mixture of rat meat and chicken with concentrations of rat meat: 5, 10, 15, and 20%. At the extraction stage, the incubation time was optimized for 15, 30, 45 minutes, and 1 hour. The results showed that the one hour incubation had a lowest CT value in the results of PCR amplification.</dc:description>
	<dc:publisher xml:lang="en-US">UIN Sunan Gunung Djati Bandung</dc:publisher>
	<dc:date>2023-08-31</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.uinsgd.ac.id/index.php/ijhar/article/view/21325</dc:identifier>
	<dc:identifier>10.15575/ijhar.v5i2.21325</dc:identifier>
	<dc:source xml:lang="en-US">Indonesian Journal of Halal Research; Vol. 5 No. 2 (2023): August; 99-108</dc:source>
	<dc:source>2657-0165</dc:source>
	<dc:source>2656-3754</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.uinsgd.ac.id/index.php/ijhar/article/view/21325/9704</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2023 Author</dc:rights>
	<dc:rights xml:lang="en-US">https://creativecommons.org/licenses/by-sa/4.0</dc:rights>
</oai_dc:dc>