DNA BARCODING FOR IDENTIFICATION OF COMMERCIAL FRESH AND PROCESSED MUSHROOM-BASED PRODUCTS IN SURABAYA, INDONESIAIntan Ayu Pratiwi, M. Hilman F. Amin and Bambang Irawan
The high mushroom consumption drives the effective food safety regulation especially in Indonesia. The challenge of increasing mushroom consumed are species confirmation and identification for fresh edible mushroom and derivative supplement. Then a fast and appropriate method is needed. One of the best and fast method is DNA barcoding. DNA barcoding concept has become one of the most important and significant. Eight types of mushroom products were analyzed in this research. Four samples of fresh edible mushroom, two samples of dried edible mushroom, one of liquid supplement, and one capsule of mushroom supplement. The goals of this study was to evaluate the labeled grocery store mushrooms and content of labeled processed mushroom-based products matched with ITS barcoding. DNA barcoding used for identification of fresh products and processed mushroom-based products. DNA barcoding mushroom using ITS can play a very significant role in verification of processed mushroom-based products and it was proper to be used. This result can be used for a food safety.
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