부산대학교 도서관

Street food vendors around elementary schools are receiving special attention because they are considered to be unhealthy foods, do not meet quality and safety standards, one example of food that is often highlighted is processed foods made from meat, which are included in the tipping point foods are very concerning problem. Food snacks should be safe from various aspects, including religious, economic, legal and medical aspects. Snacks with basic ingredients processed meat does not become good if there is a mixture of meat other than chicken or beef, the rise of various kinds of unclean meat and is not good like pork or rat which is a mixture. Then the need for identification to determine the halal and safety of food. As such, several techniques have been suggested for the identification of meat species either individually or in mixed samples to protect consumers from fraud and bad marketing habits. DNA-based techniques, especially those based on Polymerase Chain Reaction (PCR), are recognized as the most appropriate method used for species identification in raw and processed meat. This study aims to detect rat meat content in elementary school (SD) children's snacks in the city of Bandung on rat specific DNA fragments. Stages of research used are field research (observation) and experimental research (laboratory testing). The results of the sample obtained 8 types of samples made from processed meat in the form of chocolate sausage, red sausage, burgers, cracks, cilok contents, cute meatballs, home production meatballs and factory production meatballs. Furthermore, the results of agarose gel 1% electrophoresis on PCR products showed the presence of a specific DNA band measuring 605 bp in rat meat and eight samples of snacks of elementary school children in the city of Bandung did not show any rat meat contamination. [ABSTRACT FROM AUTHOR]