DETEKSI CEMARAN DAGING BABI DALAM CAMPURAN BAKSO AYAM DENGAN REAL TIME POLYMERASE CHAIN REACTION DAN SPEKTROFOTOMETRI FOURIER TRANSFORM INFRARED

primers development and mitochondrial D Food adulteration is a major issue in the food industry, and causing public concern. Pork is often mixed with chicken meat in the process of making meatballs. Therefore, the detection of pork in the chicken meatballs needs to be done. In this research will be conducted pork detection using 2 methods, first by real time PCR with leptin -loop for DNA identification and the second one by FTIR spectrophotometry combined with chemometrics for fat detected. isolated Pork detection in meatballs by real time PCR using the DNA from meatballs with proteinase K method was carred out. Primers development of leptin and mitochondrial D-loop were used to detect the presence of pork in chicken meatballs using real time PCR. Lard was isolated from meat ball using soxhletation method with hexane solvent. A series of calibration and validation data were made from a certain ratio between the lard and chicken fat. The data were analyzed with multivariate analysis, including Partial Least Square (PLS) and Principal Component Analysis (PCA) using Minitab 16 software. Leptin primers and mitochondrial D-loop primers could detect pork in chicken meatballs using real time PCR. Infrared spectrophotometry combined with PLS (Partial Least Square) regression in the 999-1199 cm -1 region produced calibration model with the highest R 2 and the lowest RMSEC (Root Mean Square Error of Calibration). Qualitative analysis with PCA (Principle Component Analysis) technique could classify between pork fat and chicken fat in the meatballs. PCA technique could also distinguish fat resulted from meatballs� soxhletation in the market