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

Sunaryo, Hadi; Wirman, Adia Putra; Permanasari, Etin Diah; Nikmatullah, Nurul Azmah; Lestari, Dian; Nurjanah, Desi

doi:10.15575/ijhar.v5i2.21325

Open access Journal

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) · pp. 99–108

DOI: 10.15575/ijhar.v5i2.21325
ISSN: 2657-0165, 2656-3754
Published: 2023-08-31
Publisher: UIN Sunan Gunung Djati Bandung
Language: eng
License: creativecommons.org/licenses/by-sa/4.0

Abstract

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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Co-author	Organisation	Joint articles
Sri Mulyani E.S.	Affiliation unknown	1
R Susanti	Affiliation unknown	1
Maya Nurlita	Affiliation unknown	1
Veny Mustianingsi Muhlis	Affiliation unknown	1
Alfian	Affiliation unknown	1
Rahmi Wirman	Affiliation unknown	1
Halida Sophia	Affiliation unknown	1
Yuni Kulsum	Affiliation unknown	1
Ayuni Adawiyah	Affiliation unknown	1
Fatiya Shofwaturrohmani	Affiliation unknown	1
Andoyo Sastromiharjo	Affiliation unknown	1
Yeti Mulyati	Affiliation unknown	1
Indah Pujiastuti	Affiliation unknown	1
Vismaia S Damaianti	Affiliation unknown	1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://journal.uinsgd.ac.id/index.php/ijhar/oai, first harvested 7 Nov 2026, last seen 8 Nov 2026.

Original metadata (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>