IDENTIFIKASI KANDUNGAN DAGING SAPI MENGGUNAKAN POLYMERASE CHAIN REACTION (PCR) PADA PEDAGANG BAKSO TUSUK KELILING DI LINGKUNGAN KOTA MATARAM, NUSA TENGGARA BARAT: Identification Of Beef Content Using PCR In Bakso Tusuk Roves Traders In The Mataram City Environment

Lalu Unsunnidhal; Firman Fajar  Perdhana; Qabul Dinanta  Utama; Raudatul  Jannah

doi:10.29303/profood.v9i1.312

Penulis

Lalu Unsunnidhal Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram
Firman Fajar Perdhana Universitas Mataram
Qabul Dinanta Utama Universitas Mataram
Raudatul Jannah STIKES Yarsi Mataram

DOI:

https://doi.org/10.29303/profood.v9i1.312

Kata Kunci:

Bakso Tusuk, PCR, Primer, Kota Mataram.

Abstrak

Daging merupakan sumber protein penting dalam kehidupan sehari-hari manusia. Selain itu, dengan gaya hidup perkotaan yang sibuk dan padat, makanan olahan kini menjadi salah satu sumber protein utama dalam menu makanan seseorang. Konsumen bergantung pada pelabelan makanan untuk memutuskan apakah produk daging yang mereka beli aman dan terpercaya. Oleh karena itu, penting untuk memastikan pelabelan makanan dilakukan dengan cara yang benar untuk menghindari penipuan konsumen. Lebih banyak konsumen saat ini yang peduli dengan kualitas dan keamanan makanan daripada sebelumnya. Penelitian ini memaparkan metode untuk mengidentifikasi dan mendeteksi kandungan daging sapi menggunakan Polymerase Chain Reaction (PCR) pada 8 produk bakso tusuk dari pedagang keliling di sekitar Kota Mataram, Provinsi Nusa Tenggara Barat. Tujuan dari penelitian ini adalah untuk mengetahui kandungan daging sapi yang digunakan pada produk yang diuji. Temuan penting utama dalam karya ini adalah spesifisitas primer oligonukleotida untuk daging sapi olahan dan penentuan kandungan daging sapi pada bakso tusuk di sekitar Kota Mataram, Provinsi Nusa Tenggara Barat.

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