Advancing traceability using DNA sequence on seafood product: fraudulence in shrimp crackers

Abstract. Nurilmala M, Atjitama Y, Jacob AM, Indarwati AR, Nugraha R. 2020. Advancing traceability using DNA sequence on seafood product: fraudulence in shrimp crackers. Biodiversitas 21: 5650-5656. Shrimp crackers are snacks made from starch with the addition of shrimp and other ingredients. Authen...

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Autores principales:	Mala Nurilmala, YOGHI AJITAMA, AGOES M. JACOEB, AFKAR RONA INDARWATI, RONI NUGRAHA
Formato:	article
Lenguaje:	EN
Publicado:	MBI & UNS Solo 2020
Materias:	adulteration, cytochrome oxidase subunit i, pcr, shrimp, specific primer Biology (General) QH301-705.5
Acceso en línea:	https://doaj.org/article/700e7c9e4d04432a8242c0ed6d791027
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spelling	oai:doaj.org-article:700e7c9e4d04432a8242c0ed6d7910272021-11-22T00:52:01ZAdvancing traceability using DNA sequence on seafood product: fraudulence in shrimp crackers1412-033X2085-472210.13057/biodiv/d211222https://doaj.org/article/700e7c9e4d04432a8242c0ed6d7910272020-11-01T00:00:00Zhttps://smujo.id/biodiv/article/view/6808https://doaj.org/toc/1412-033Xhttps://doaj.org/toc/2085-4722Abstract. Nurilmala M, Atjitama Y, Jacob AM, Indarwati AR, Nugraha R. 2020. Advancing traceability using DNA sequence on seafood product: fraudulence in shrimp crackers. Biodiversitas 21: 5650-5656. Shrimp crackers are snacks made from starch with the addition of shrimp and other ingredients. Authentication of shrimp crackers becomes a quality control method in line with its traceability since the morphological characters are not recognized in those products. The failure of the authentication will lead to adulteration of shrimp products. The study aimed to design shrimp-specific polymerase chain reaction (PCR) primers by and used them to authenticate shrimp cracker products to assure their traceability. The primers were designed from cytochrome oxidase subunit I (COI) gene with a GC content of 50% and a melting temperature of 57 °C. The amplicon had a length of 613 bp. Fourteen shrimp crackers having DNA concentrations 0.3 to 8.1 ng/µL were evaluated. Eight out of fourteen DNA samples were successfully amplified using the specific primer and could be visualized on the agarose gel at 500-750 bp. Those DNA samples were identified belonging to shrimp species, namely Litopenaeus vannamei, Metapenaeus ensis, and Fenneropenaeus merguiensis with 95% to 100% identity. Meanwhile, the other six DNA samples underwent PCR using universal primers. One sample was amplified and identified as fish (Sphyraena flavicauda). These results indicate illegal substitution of shrimp using unidentified species occurred in shrimp crackers.Mala NurilmalaYOGHI AJITAMAAGOES M. JACOEBAFKAR RONA INDARWATIRONI NUGRAHAMBI & UNS Soloarticleadulteration, cytochrome oxidase subunit i, pcr, shrimp, specific primerBiology (General)QH301-705.5ENBiodiversitas, Vol 21, Iss 12 (2020)
institution	DOAJ
collection	DOAJ
language	EN
topic	adulteration, cytochrome oxidase subunit i, pcr, shrimp, specific primer Biology (General) QH301-705.5
spellingShingle	adulteration, cytochrome oxidase subunit i, pcr, shrimp, specific primer Biology (General) QH301-705.5 Mala Nurilmala YOGHI AJITAMA AGOES M. JACOEB AFKAR RONA INDARWATI RONI NUGRAHA Advancing traceability using DNA sequence on seafood product: fraudulence in shrimp crackers
description	Abstract. Nurilmala M, Atjitama Y, Jacob AM, Indarwati AR, Nugraha R. 2020. Advancing traceability using DNA sequence on seafood product: fraudulence in shrimp crackers. Biodiversitas 21: 5650-5656. Shrimp crackers are snacks made from starch with the addition of shrimp and other ingredients. Authentication of shrimp crackers becomes a quality control method in line with its traceability since the morphological characters are not recognized in those products. The failure of the authentication will lead to adulteration of shrimp products. The study aimed to design shrimp-specific polymerase chain reaction (PCR) primers by and used them to authenticate shrimp cracker products to assure their traceability. The primers were designed from cytochrome oxidase subunit I (COI) gene with a GC content of 50% and a melting temperature of 57 °C. The amplicon had a length of 613 bp. Fourteen shrimp crackers having DNA concentrations 0.3 to 8.1 ng/µL were evaluated. Eight out of fourteen DNA samples were successfully amplified using the specific primer and could be visualized on the agarose gel at 500-750 bp. Those DNA samples were identified belonging to shrimp species, namely Litopenaeus vannamei, Metapenaeus ensis, and Fenneropenaeus merguiensis with 95% to 100% identity. Meanwhile, the other six DNA samples underwent PCR using universal primers. One sample was amplified and identified as fish (Sphyraena flavicauda). These results indicate illegal substitution of shrimp using unidentified species occurred in shrimp crackers.
format	article
author	Mala Nurilmala YOGHI AJITAMA AGOES M. JACOEB AFKAR RONA INDARWATI RONI NUGRAHA
author_facet	Mala Nurilmala YOGHI AJITAMA AGOES M. JACOEB AFKAR RONA INDARWATI RONI NUGRAHA
author_sort	Mala Nurilmala
title	Advancing traceability using DNA sequence on seafood product: fraudulence in shrimp crackers
title_short	Advancing traceability using DNA sequence on seafood product: fraudulence in shrimp crackers
title_full	Advancing traceability using DNA sequence on seafood product: fraudulence in shrimp crackers
title_fullStr	Advancing traceability using DNA sequence on seafood product: fraudulence in shrimp crackers
title_full_unstemmed	Advancing traceability using DNA sequence on seafood product: fraudulence in shrimp crackers
title_sort	advancing traceability using dna sequence on seafood product: fraudulence in shrimp crackers
publisher	MBI & UNS Solo
publishDate	2020
url	https://doaj.org/article/700e7c9e4d04432a8242c0ed6d791027
work_keys_str_mv	AT malanurilmala advancingtraceabilityusingdnasequenceonseafoodproductfraudulenceinshrimpcrackers AT yoghiajitama advancingtraceabilityusingdnasequenceonseafoodproductfraudulenceinshrimpcrackers AT agoesmjacoeb advancingtraceabilityusingdnasequenceonseafoodproductfraudulenceinshrimpcrackers AT afkarronaindarwati advancingtraceabilityusingdnasequenceonseafoodproductfraudulenceinshrimpcrackers AT roninugraha advancingtraceabilityusingdnasequenceonseafoodproductfraudulenceinshrimpcrackers
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Advancing traceability using DNA sequence on seafood product: fraudulence in shrimp crackers

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