Detection of Porcine DNA in Burger Products Using Real Time-Polymerase Chain Reaction (RT-PCR)

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Anna Priangani Roswiem
Dedy Suseno
Triayu Septiani


Burgers are one of the processed meat products currently being traded in Indonesia to the suburbs and even to the villages. The raw materials for burgers are beef, chicken, fish, and pork. Until now, the price of beef is still costly for many customers. However, it turns out that many burger producers sell their products at very low prices. This condition raises suspicion from consumers that the producers mix or replace the beef with pork. Based on this issue, this study aims to examine the content of pork (porcine DNA) in burger products sold in traditional markets in Jakarta and frozen food outlets in the villages around Jakarta. Pig DNA testing used the Real-Time Polymerase Chain Reaction (RT-PCR) method. The results showed that porcine DNA was not detected in all the test samples (10 samples) from different brands, including those with the MUI halal logo.

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How to Cite
A. P. Roswiem, D. Suseno, and T. Septiani, “Detection of Porcine DNA in Burger Products Using Real Time-Polymerase Chain Reaction (RT-PCR)”, Int.J.Halal.Res, vol. 3, no. 1, pp. 24-28, Mar. 2021.


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