PERBANDINGAN EFEKTIVITAS LIMA METODE EKSTRAKSI DNA KONVENSIONAL TERHADAP KUANTITAS DAN KUALITAS DNA DARI TIGA VARIASI SAMPEL DAGING SAPI (Bos taurus)

Sabilla Putri Awalliani, NIM.: 21106030049 (2025) PERBANDINGAN EFEKTIVITAS LIMA METODE EKSTRAKSI DNA KONVENSIONAL TERHADAP KUANTITAS DAN KUALITAS DNA DARI TIGA VARIASI SAMPEL DAGING SAPI (Bos taurus). Skripsi thesis, UIN SUNAN KALIJAGA YOGYAKARTA.

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Abstract

The success of DNA-based meat product identification and verification depends on the quantity and quality of the extracted DNA. However, the effectiveness of each extraction method varies with its distinct working mechanism, so method selection must be tailored to the characteristics of the sample used. This study aimed to evaluate and compare the effectiveness of five DNA extraction methods (salt, urea, alkali, boiling, and proteinase-K) on three variations of beef samples (raw, boiled, and broth) based on parameters of DNA concentration (ng/μL), DNA purity (A260/280 and A260/230 ratios), electrophoresis visualization, and Ct value in qPCR. The DNA extraction results, evaluated using multi-criteria decision analysis (MCDA), indicated that the urea method was the most effective for raw meat, yielding the highest DNA concentration (731.97 ± 99.731 ng/μL), optimal A260/280 ratio (1.96 ± 0.031), and the lowest Ct value (8.09 ± 0.622), despite a suboptimal A260/230 ratio and the detection of DNA fragmentation (smear) in electrophoresis. For boiled meat, the alkali method proved to be the most effective with the lowest Ct value (8.28 ± 0.240) and an optimal A260/280 ratio (1.84 ± 0.048), albeit with a low DNA concentration (102.76 ± 7.827 ng/μL), a suboptimal A260/230 ratio, and no detectable DNA band in electrophoresis. The urea method was also found to be the most effective for broth samples, yielding the highest DNA concentration (361.64 ± 17.916 ng/μL), an optimal A260/280 ratio (1.88 ± 0.021), and produced amplifiable DNA, although the Ct value was relatively high (28.66 ± 0.496), the A260/230 ratio was suboptimal, and no DNA band was detected in electrophoresis. Based on the results, it can be concluded that the urea method is the most effective for DNA extraction from raw beef and broth, while the alkali method is the most effective for boiled meat.

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