Judul: Identification of Pork DNA Fragments in Gelatin Samples Using Real Time Polymerase Chain Reaction (qPCR) methods
Abstrak: Gelatin merupakan suatu jenis protein yang diperoleh melalui hidrolisis parsial kolagen dari kulit dan tulang hewan yang memiliki banyak fungsi untuk keperluan berbagai industri. Kebutuhan gelatin dalam negeri umumnya dipenuhi secara impor. Gelatin yang berasal dari kulit babi adalah yang tertinggi dari total produksi gelatin di dunia. Produk babi dan turunannya termasuk gelatin babi dilarang untuk dikonsumsi oleh Muslim, sehingga diperlukan adanya pengujian untuk mengetahui sumber gelatin. Penelitian ini bertujuan untuk mengidentifikasi fragmen DNA babi pada sampel gelatin dengan menggunakan metode real time Polymerase Chain Reaction (qPCR) dengan primer dan probe sudah termasuk ke dalam master mix mericon Pig Kit. Sebanyak 53 sampel gelatin diekstraksi sesuai dengan prosedur standar dari DNeasy mericon Food Manual Book. Hasil ekstraksi sampel gelatin dikuantifikasi menggunakan nanodrop spectrofotometer 2000c dan diperiksa menggunakan kit komersial. Proses amplifikasi dilakukan sesuai dengan prosedur standar dari DNeasy mericon Pig Kit Handbook. Hasil uji qPCR mampu mengidentifikasi adanya fragmen DNA babi pada sampel gelatin yang ditunjukkan dengan nilai Ct<45. Sebanyak 4 sampel gelatin dari 53 sampel positif mengandung DNA babi, sedangkan 49 sampel gelatin menunjukkan hasil negatif. Uji qPCR dapat dijadikan sebagai metode pengujian untuk mengidentifikasi adanya fragmen DNA babi pada sampel gelatin., Gelatin is a protein obtained by hydrolysis of collagen from animal skin and bone that has great importance in many industry. Domestic gelatin is generally obtained by import. The raw materials used in gelatin production are highly from porcine sources. Porcine gelatin is forbidden for Muslim. For this reason, analytical methods to detect gelatin are needed to make sure the source of gelatin. The aim of this research was to identify the presence of pork DNA fragments in gelatin by real time PCR (qPCR) methods. The primer and probes of qPCR were included in mericon Pig Kit master mix. The samples consisted of 53 gelatins. They were extrated according to the procedure of DNeasy mericon Food Manual Book. The result of extracted gelatins was quantified by nanodrop spectrofotometer 2000c and examined by a commercial kit. The amplification process of gelatins was carried out according to the procedure of DNeasy mericon Pig Kit Handbook. The result showed that gelatins with pork DNA can be identified by Ct value<45. There were 4 samples positive contained pork DNA, while 49 samples were negatives. The qPCR methods can be used to identify the presence of pork DNA fragments in gelatin samples.
Keyword: DNA, gelatin, pork, qPCR

Judul: Sensitivitas Metode Real-Time Polymerase Chain Reaction dalam Mendeteksi DNA Gelatin Babi Pada Produk Confectionery
Abstrak: Gelatin merupakan salah satu ingredien yang banyak digunakan sebagai bahan pembentuk gel dan pengental dalam produk pangan. Tulang dan kulit babi berpotensi untuk digunakan sebagai bahan baku dalam produksi gelatin komersial. Gelatin dikategorikan sebagai bahan kritis dari segi kehalalannya. Real-Time Polymerase Chain Reaction (real-time PCR) banyak digunakan untuk mendeteksi residu DNA babi di dalam produk pangan. Hasil penelitian sebelumnya menunjukkan bahwa metode real-time PCR dengan primer Tanabe dan Internal Positive Control (IPC) memiliki parameter validasi yang baik seperti robustness, linieritas, sensitivitas atau limit of detection (LOD) konsentrasi DNA babi, spesifisitas dan efesiensi amplifikasi. Namun belum diketahui LOD untuk mendeteksi DNA babi pada produk confectionery berbahan baku campuran gelatin babi dan gelatin sapi pada berbagai rasio. Penelitian diawali dengan penentuan LOD (% b/b) gelatin babi di dalam campuran gelatin sapi dan gelatin babi. Hasil menunjukkan bahwa nilai LOD pada sampel tersebut adalah 0,01 % b/b dengan nilai Ct 39,20±1,718. Tahap kedua adalah menentukan LOD (% b/b) gelatin babi di dalam produk confectionery (lozenges, gummy candy, dan marshmallow). LOD (% b/b) gelatin babi pada lozenges dan gummy candy adalah 0,1 % b/b dengan nilai Ct masing-masing sebesar 40,93±0,15 dan 38,72±0,18, sedangkan marshmallow adalah 0,01 % b/b dengan nilai Ct 41,14±2,96. Tahap terakhir adalah mengaplikasikan metode tersebut terhadap produk confectionery komersial yang diketahui mengandung gelatin babi. Hasil menunjukkan semua sampel dapat terdeteksi dengan baik. Hasil penelitian ini menunjukkan bahwa metode real-time PCR dengan primer Tanabe dan IPC mampu mendeteksi DNA babi pada produk confectionery berbahan baku gelatin dengan sensitivitas yang tinggi., Gelatine is a widely used gelling and thickening agent in confectionery products. Commercially, pig's bone and skin are commonly employed as raw materials for gelatine production. Due to its source, gelatine's halal status is critical. Real-time Polymerase Chain Reaction (real-time PCR) is a commonly used analytical tool to detect porcine residue in food products. The real-time PCR method, using the Tanabe primer and Internal Positive Control (IPC), has robust validation parameters, including linearity, robustness, LOD of porcine DNA, specificity, and amplification efficiency. However, the sensitivity or limit of detection (LOD) of porcine DNA in confectionery products made from mixtures of porcine and bovine gelatin at varying ratios has not been determined. This study aimed to determine the LOD (% w/w) of porcine gelatine in bovine gelatine, followed by determining the LOD (% w/w) of porcine gelatine in various confectionery products, such as lozenges, gummy candy, and marshmallows. The results revealed an LOD (% w/w) of 0.01% with a Ct value of 39.20±1.718 for porcine gelatine in bovine gelatine. The LOD (% w/w) for porcine gelatine in lozenges and gummy candy was 0.1% with Ct values of 40.93±0.15 and 38.72±0.18, respectively. The marshmallow LOD was 0.01% w/w with a Ct value of 41.14±2.96. Finally, this method was successfully applied to commercial confectionery products containing porcine gelatin, detecting its presence with high sensitivity.
Keyword: confectionery product, LOD, Porcine gelatin, real-time PCR

Judul: Hamiltonian formulation for linear waves motion in two layers fluid
Abstrak: The surface wave could be considered as a wave that separates two fluids, namely water and air. Based on this assumption, it is introduced the interfacial wave, a wave between two layers of fluid with different density. The formulation of interfacial waves motion begins with deriving the base equation of irrotational ideal fluid. Furthermore, according to irrotational fluid assumption, the base equation can be stated in velocity potential. In this derivation, the fluids domain is assumed to be restricted by rigid lid boundary conditions, both at the upper and lower limit. Therefore, the interfacial waves motion can be explained in a hamiltonian formulation. In the hamiltonian formulation, total energy is defined as the sum of kinetic and potential energy. The hamiltonian system is obtained from reduction of kinetic energy by using the Dirichlet Neumann Operator. The resulted kinetic energy equation is nonlinear. Therefore, this form is linearized by first part of the Taylor expansion. This linearization gives a dispersion relation of linear wave. Based on this dispersion relation, the phase speed of the linear wave depends on the density ratio of the two layers fluid.
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