Isolasi DNA Pada Buah Jeruk, Semangka, dan Melon
Abstract
Abstract
This study aimed to investigate the method of DNA isolation from fruits and the
influence of detergent type and fruit type on the isolation results in the context of
simple and applicable molecular biology learning. Three types of fruits (melon, lemon,
and watermelon) and three types of detergents (liquid, cream, and powder) were used
in a simple experiment that can be easily conducted using household materials. The
isolation process involved mechanical lysis, the addition of salt solution and detergent,
as well as cold alcohol to separate DNA, which could then be observed with the naked
eye. The results showed that lemon produced the most and fastest DNA, while melon
produced the least, especially with cream detergent. The chemical composition of the
fruit and the effectiveness of the detergent had a significant effect on the DNA isolation
results in this study.
Keywords: DNA isolation, fruit, detergent, lemon, cold alcohol