Isolasi DNA dari Buah Stroberi, Pisang dan Mangga Menggunakan Metode Sederhana Berbasis Rumah Tangga untuk Praktikum Biokimia
Abstract
Abstract
This study aimed to evaluate the success of DNA isolation from strawberry (Fragaria ×
ananassa), mango (Mangifera indica), and banana (Musa acuminata) using a simple
method based on household materials. The three fruits were selected due to their
distinct cellular characteristics and their relevance in basic laboratory practice. The
isolation process consisted of three main stages: cell lysis, contaminant precipitation,
and DNA precipitation using cold alcohol. The results showed that strawberries
produced the largest amount of DNA precipitate, followed by mangoes and bananas.
Interfering factors such as mucus, starch, and phenolic compounds affected the clarity
and yield of DNA. Strawberry DNA isolation provided the most optimal results due to
its high chromosome number, whereas bananas presented specific technical challenges.
This study highlights the importance of adopting simple, experimental, and contextual
approaches to better understand fundamental concepts in biotechnology and molecular
biochemistry in an educational and enjoyable manner.
Keywords: DNA isolation; strawberry; mango; banana; simple method; biotechnology;
molecular biochemistry