#TITLE_ALTERNATIVE#

• Main Author: RIDHO NIM : 20715310, FAUZIAH
• Format: Theses
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/27232
• Institution: Institut Teknologi Bandung

Indonesia belongs to largest Moslem country in the world with the Moslem <br /> <br /> population of around 89%. Consequently, Islamic way of life, including concept of <br /> <br /> halal, is practized in daily life in Indonesia. However, currently there are many cases <br /> <br /> of pork mixing in processed products circulating in the community because the <br /> <br /> price of pork is relatively cheaper than beef. Therefore, in this research, an <br /> <br /> analytical method development based on specific meat protein contained different <br /> <br /> animal species, including chicken, beef, lamb and pork was conducted. The specific <br /> <br /> meat protein of pork is especially important for pork identification in processed <br /> <br /> food product. The meat protein isolation was conducted by centrifugation followed <br /> <br /> by precipitation using ammonium sulfate with different saturation level and dialysis <br /> <br /> using Phosphate Buffered Saline (PBS). Proteins were identified by means of <br /> <br /> Sodium Dodecyl Sulphate Polyacrylamide Gel Electrophoresis (SDS-PAGE) after <br /> <br /> purification using ion exchange chromatography and gel filtration chromatography. <br /> <br /> The isolated specific protein was quantified using the Lowry method and then <br /> <br /> immunized into the BALB/c strain mice. The polyclonal antibodies formed were <br /> <br /> tested using antibody titres and agglutination tests. The results showed that the <br /> <br /> differenciating specific protein of pork from chicken meat, cow, and goat was found <br /> <br /> to have molecular weight of 19,736 KDa as could be observed in electrophoregram. <br /> <br /> The agglutination test results revealed that, the reaction between the specific <br /> <br /> polyclonal antibodies of pork with the crude antigen protein of pork resulted in <br /> <br /> agglutination, while in the case of chicken, beef and lamb no agglutination was <br /> <br /> observed. <br /> <br /> Keywords: Meat, specific protein, polyclonal antibody <br />