Authentication test of seasoning food materials made  from turmeric using real-time PCR

Alfi Sophian; Ratna Purwaningsih

doi:10.46223/HCMCOUJS.tech.en.13.2.2862.2023

13(2)2023

Authentication test of seasoning food materials made from turmeric using real-time PCR

Author - Affiliation:

Alfi Sophian - National Food and Drug Testing Development Center, Food and Drug Monitoring Agency , Indonesia

Ratna Purwaningsih - Directorate of Processed Food Production Supervision, Food and Drug Supervisory Agency , Indonesia

Corresponding author: Alfi Sophian - alfi.sophian@pom.go.id

DOI:10.46223/HCMCOUJS.tech.en.13.2.2862.2023

Submitted: 22-07-2023
Accepted: 07-09-2023
Published: 31-10-2023

Abstract

The authentication test for spices made from turmeric using real-time. This study aimed to determine whether the spice ingredients claimed to be made from turmeric actually contain turmeric, as asserted by the product. The sample set consisted of 10 types of spices based on turmeric, which were obtained from various supermarkets. The research employed real-time PCR analysis using the SYBR Green method as the chosen approach. Data analysis was performed based on Ct analysis and Tm analysis. The measurement of DNA purity and concentration resulted in a DNA concentration value of 56.205 and a DNA purity value of 2.302, measured at a wavelength of A260/A280. The real-time PCR analysis yielded Ct values ranging from 15.20 to 15.83 with an average of 15.50, and Tm values ranging from 78.70 to 89.00 with an average of 78.83. Based on these data, it can be concluded that the ready-to-use spice products, claimed to be made from genuine turmeric, indeed contain turmeric, as supported by the results of real-time PCR amplification.

Keywords

amplification; FDA; PCR; seasoning; turmeric

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Cite this paper as:

Sophian, A. & Purwaningsih, R. (2023). Authentication test of seasoning food materials made from turmeric using real-time PCR. Ho Chi Minh City Open University Journal of Science – Engineering and Technology, 13(2), 37-44. doi:10.46223/HCMCOUJS.tech.en.13.2.2862.2023

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DOI: https://doi.org/10.46223/HCMCOUJS.tech.en.13.2.2862.2023