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All Journal AL KAUNIYAH Indonesian Journal of Halal Research
Jekmal Malau
PT. Sciencewerke Indonesia
Religion Biochemistry, Genetics & Molecular Biology Environmental Science Materials Science & Nanotechnology Medicine & Pharmacology Other

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In Silico Analysis of Actin Gene as a Candidate for DNA Non-Halal Detection Base on Real-Time PCR Seagames Waluyo; Jekmal Malau; Muhareva Raekiansyah; Edwin Yulian; Imam Hardiman
Indonesian Journal of Halal Research Vol 3, No 2 (2021): August
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v3i2.12123

Abstract

Actin genes are genes that are common in organisms, and their expression is constitutive. These genes are used for gene normalization and internal control of DNA extraction, but the actin gene is not widely used for halal certification tests. Bioinformatic studies help to analyze the experiment through in silico more deeply before the experiment is carried out in laboratory, making it more efficient and time effective. uMelt is an analysis to predict the melting curve of target amplification in real-time PCR. Real-time PCR has been widely used for screening and detection of pork content in a product. This research aimed to explore actin gene as a candidate for testing pork using qPCR. The study was carried out in two main stages, namely alignment of the DNA sequence and analysis of the melting curve using the uMelt approach. The results showed a set of actin genes containing conserved regions that can be used as degenerate primers with different family-type coverages. Melting curve prediction with uMelt shows differences in tm peaks so as the types of samples can be easily identified. The use of bioinformatic applications such as uMelt helps in the simulation of predicting the melting curve to increase the precision of the analysis.
Deteksi dan Kuantifikasi Cemaran Babi pada Sampel Olahan Daging Menggunakan Real-time PCR Seagames Waluyo; Jekmal Malau; Muhareva Raekiansyah; Edwin Yulian; Imam Hardiman
Al-Kauniyah: Jurnal Biologi Vol 16, No 1 (2023): AL-KAUNIYAH JURNAL BIOLOGI
Publisher : Department of Biology, Faculty of Science and Technology, Syarif Hidayatullah State Islami

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15408/kauniyah.v16i1.20203

Abstract

 AbstrakMetode pengujian cemaran babi menjadi faktor penting dalam sertifikasi produk halal. Metode yang cepat dan robust diperlukan untuk deteksi dan kuantifikasi cemaran babi. Metode Real-time PCR atau dikenal dengan istilah quantitative PCR (qPCR) merupakan metode alternatif untuk deteksi dan kuantifikasi cemaran babi berdasarkan residu keberadaan DNAnya pada sampel olahan pangan. Metode ekstraksi DNA dan kit amplifikasi yang tahan terhadap inhibitor menjadi kunci keberhasilan penggunaan qPCR untuk pendeteksian dan kuantifikasi cemaran babi. Pendeteksian cemaran DNA dengan probe qPCR digunakan karena mempunyai kelebihan tahan terhadap inhibitor, cepat, spesifik, dan multipel target. Penelitian ini bertujuan untuk mendeteksi dan menguantifikasi cemaran DNA babi menggunakan metode ekstraksi DNA secara cepat dan qPCR. Tahapan penelitian ini adalah ekstraksi DNA, amplifikasi, deteksi, dan kuantifikasi DNA babi. Sampel berasal dari produk olahan pangan, seperti bakso, sosis, daging burger, siomay, kuah daging, dan daging isi roti. Hasil penelitian menunjukkan bahwa terdapat cemaran babi pada sampel bakso, daging burger, dan kuah bakso. Hasil yang didapatkan menunjukkan bakso memiliki persentase kontaminasi sejumlah 25%, sedangkan kuah daging sejumlah 12,5%. Hasil penelitian ini dapat direkomendasikan untuk laboratorium penguji makanan sebagai metode deteksi cemaran babi dalam produk pangan secara cepat dan akurat.AbstractPork contamination testing method is an important factor in halal product certification. A fast and robust method is needed for the detection and quantification of pig contamination. Real-time PCR method or commonly known as quantitative PCR (qPCR) is an alternative method for the detection and quantification of pork contamination based on the pig’s DNA residual presence in processed food samples. DNA extraction method and inhibitor-resistant amplification kit are the keys of successful qPCR implementation for the detection and quantification of pig contamination. Detection of DNA contamination with qPCR probe is used because it has some advantages, such as resistant to inhibitors, fast, specific, and multiple targets. This research aimed to detect and quantify pig’s DNA contamination using rapid DNA extraction method and qPCR. The stages of this research were pig’s DNA extraction, amplification, detection, and quantification. The samples taken from processed food products, such as meatballs, sausage, burgers’ meat, dumplings, meat broth, and meat filled in the bread. The results showed that there was pork contamination in the samples of meatballs, burgers’ meat, and meat broth. The results showed that the meatballs had a contamination percentage of 25%, while the meat broth had a contamination percentage of 12.5%. The results of this study can be a recommendation for food testing laboratories as a method of detecting the pork contamination in food products quickly and accurately.
Deteksi dan Kuantifikasi Cemaran Babi pada Sampel Olahan Daging Menggunakan Real-time PCR Seagames Waluyo; Jekmal Malau; Muhareva Raekiansyah; Edwin Yulian; Imam Hardiman
Al-Kauniyah: Jurnal Biologi Vol 16, No 1 (2023): AL-KAUNIYAH JURNAL BIOLOGI
Publisher : Department of Biology, Faculty of Science and Technology, Syarif Hidayatullah State Islami

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15408/kauniyah.v16i1.20203

Abstract

 AbstrakMetode pengujian cemaran babi menjadi faktor penting dalam sertifikasi produk halal. Metode yang cepat dan robust diperlukan untuk deteksi dan kuantifikasi cemaran babi. Metode Real-time PCR atau dikenal dengan istilah quantitative PCR (qPCR) merupakan metode alternatif untuk deteksi dan kuantifikasi cemaran babi berdasarkan residu keberadaan DNAnya pada sampel olahan pangan. Metode ekstraksi DNA dan kit amplifikasi yang tahan terhadap inhibitor menjadi kunci keberhasilan penggunaan qPCR untuk pendeteksian dan kuantifikasi cemaran babi. Pendeteksian cemaran DNA dengan probe qPCR digunakan karena mempunyai kelebihan tahan terhadap inhibitor, cepat, spesifik, dan multipel target. Penelitian ini bertujuan untuk mendeteksi dan menguantifikasi cemaran DNA babi menggunakan metode ekstraksi DNA secara cepat dan qPCR. Tahapan penelitian ini adalah ekstraksi DNA, amplifikasi, deteksi, dan kuantifikasi DNA babi. Sampel berasal dari produk olahan pangan, seperti bakso, sosis, daging burger, siomay, kuah daging, dan daging isi roti. Hasil penelitian menunjukkan bahwa terdapat cemaran babi pada sampel bakso, daging burger, dan kuah bakso. Hasil yang didapatkan menunjukkan bakso memiliki persentase kontaminasi sejumlah 25%, sedangkan kuah daging sejumlah 12,5%. Hasil penelitian ini dapat direkomendasikan untuk laboratorium penguji makanan sebagai metode deteksi cemaran babi dalam produk pangan secara cepat dan akurat.AbstractPork contamination testing method is an important factor in halal product certification. A fast and robust method is needed for the detection and quantification of pig contamination. Real-time PCR method or commonly known as quantitative PCR (qPCR) is an alternative method for the detection and quantification of pork contamination based on the pig’s DNA residual presence in processed food samples. DNA extraction method and inhibitor-resistant amplification kit are the keys of successful qPCR implementation for the detection and quantification of pig contamination. Detection of DNA contamination with qPCR probe is used because it has some advantages, such as resistant to inhibitors, fast, specific, and multiple targets. This research aimed to detect and quantify pig’s DNA contamination using rapid DNA extraction method and qPCR. The stages of this research were pig’s DNA extraction, amplification, detection, and quantification. The samples taken from processed food products, such as meatballs, sausage, burgers’ meat, dumplings, meat broth, and meat filled in the bread. The results showed that there was pork contamination in the samples of meatballs, burgers’ meat, and meat broth. The results showed that the meatballs had a contamination percentage of 25%, while the meat broth had a contamination percentage of 12.5%. The results of this study can be a recommendation for food testing laboratories as a method of detecting the pork contamination in food products quickly and accurately.
Co-Authors Edwin Yulian Imam Hardiman Imam Hardiman Muhareva Raekiansyah Seagames Waluyo