Adulteration Test of Chicken DNA (Gallus gallus) by the Multiplex PCR Method Using a Specific Primer for Mitochondrial DNA CO1

Abstract

Food adulteration cases continue to increase in line with the increasing public need for food. Multiplex PCR is one type of PCR method that is often used to detect adulteration in food. This study aims to confirm the performance of primers that have been designed based on the CO1 gene that specifically amplifies chicken DNA by a primer specificity and sensitivity test using single and multiplex PCR method. The results showed that the primer had specific properties because it is capable of amplifying the target DNA according to its size. The sensitivity test showed that the CO1 primers for chicken have a sensitivity of up to 10 -3 ng/µl similar to the pig's D-loop primers, while the CO1 primers for horses have a sensitivity of up to 10 -2 ng/ l similar to the Cyt b for dogs. Sampling test using five types of meatballs by the multiplex PCR method showed that the samples detected animal DNA that matched the respective raw materials for making it, while sampling using commercial meatballs showed that only three samples contained bovine DNA and it could be concluded that the other two samples had been adulterated with chicken meat.