Analisis Sifat Fisikokimia Lemak Babi pada Mie Goreng dan Analisis DNA Babi Menggunakan Polymerase Chain Reaction (PCR)

Abstract

Lard is used as a component in food or as a food supplement. Simple analytical methods are required in determining lard in adulterated foods. The purpose of this study was to prepare and extract lard from fried noodles and to analyze the extracted lard using physicochemical properties test and to analyze using Polymerase Chain Reaction. The results obtained from the analysis of physicochemical properties where the refractive index of lard with the best result is 1,4656, the melting point of lard with the best result is 41°C and the saponification number is 231,56 %. Qualitative analysis with lard emulsion test where a mixture of lard and aquadest forms a dispersion system called an emulsion. Quantitative analysis with Polymerase Chain Reaction (PCR) in which a positive sample contains pork DNA indicated by sample DNA bands that are parallel to the positive control DNA band (pork) and the purity value of sample pork DNA is 0,9931 μg/mL.