DETEKSI Salmonella enterica serovar Typhimurium DALAM PRODUK PANGAN SIAP SAJI MENGGUNAKAN METODE PCR, MELT CURVE, DAN ANALISIS HRM
Abstract
Metode kultur konvensional membutuhkan waktu pengerjaan yang lama, dan sumber daya laboratorium yang besar. Olehnya itu, telah dikembangkan metode berbasis DNA dalam pengujian mikrobiologi. Tujuan penelitian ini adalah untuk menentukan metode yang tepat, dari berbagai metode berbasis DNA, dalam mendeteksi Salmonella enterica serovar Typhimurium pada produk pangan siap saji. Metode yang digunakan dalam penelitian ini adalah PCR, Melt Curve, dan Analisis HRM (High Resolution Melting). Dua gen yang digunakan sebagai target analisis molekuler dalam penelitian ini adalah invA dan fliC. Pengujian dilakukan terhadap tiga jenis sampel pangan siap saji, yaitu olahan daging, olahan unggas, dan salad buah. Hasil penelitian menunjukkan bahwa metode PCR dan Melt Curve dapat mendeteksi Salmonella enterica serovar Typhimurium menggunakan primer yang mengamplifikasi sekuens spesifik pada gen fliC. Walaupun demikian, sensitivitas yang lebih baik ditunjukkan oleh metode real-time PCR dengan nilai LOD 0,5 pg. Lebih lanjut, metode analisis HRM terbukti mampu mendeteksi Salmonella enterica serovar Typhimurium dan membedakannya dari serovar Salmonella yang lain, meskipun menggunakan primer invA yang kurang spesifik.
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