DNA isolation methods of local and imported pastry food product for halal authentication

Nurul Hidayah, Binti Ngadi. (2013) DNA isolation methods of local and imported pastry food product for halal authentication. [Final Year Project Report] (Unpublished)

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Abstract

This research project was carried out to detect porcine contaminant in pastry products using deoxyribonucleic acid (DNA) extraction and polymerase chain reaction (PCR) amplification using cyt b. Food adulteration or food fraud is an act of adding improper, cheap or unnecessary ingredient is into food products to exploit and cheat the consumers. Adulterations of pork meat or lard in food or processed food are very common because it is cheap and easily available. This is a serious problem for Muslim as pork and its derivatives are haram to be consumed by Muslim. Baking ingredients such as butter, whipping cream and cheese cream were used as samples. SUS forward and reverse primers were utilized. Mithochondria DNA (mtDNA) is more effective to detect species-specific DNA rather than using genomic DNA due to its different specificity expressed in the species or genera. The porcine DNA was not successfully isolated from the samples.

Item Type: Final Year Project Report
Additional Information: Project Report (B.Sc.) -- Universiti Malaysia Sarawak, 2013.
Uncontrolled Keywords: Adulteration, Lard, Porcine, PCR, Cty b, Halal, Food--Safety measures,Food--Analysis,Food adulteration and inspection,Universiti Malaysia Sarawak, UNIMAS, university, university, education, IPTA, research, Sarawak, Malaysia, kuching, samarahan, borneo, undergraduate
Subjects: Q Science > Q Science (General)
Q Science > QH Natural history > QH301 Biology
Divisions: Academic Faculties, Institutes and Centres > Faculty of Resource Science and Technology
Depositing User: Karen Kornalius
Date Deposited: 18 May 2015 03:37
Last Modified: 18 Sep 2015 03:08
URI: http://ir.unimas.my/id/eprint/7519

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