https://nodali.com/tags/pcr/PCRHugoBlox Kit (https://hugoblox.com)en-usMon, 07 Oct 2024 00:00:00 +0000https://nodali.com/media/icon_hu_180e29308e732aa8.pnghttps://nodali.com/tags/pcr/https://nodali.com/projects/artisanal-cheese/Mon, 07 Oct 2024 00:00:00 +0000https://nodali.com/projects/artisanal-cheese/<h2 id="project-overview">Project Overview</h2> <p>This project focuses on enhancing the food safety of locally produced artisan cheese in Indonesia by developing advanced, rapid detection methods for foodborne pathogens and their antimicrobial resistance.</p> <p>The detailed proposal for this project can be found in the document: &ldquo;Baru_OR Pertanian dan Pangan_PR Teknologi dan Proses Pangan_Nodali Ndraha.pdf&rdquo;.</p> <ul> <li><strong>Principal Investigator:</strong> Nodali Ndraha, Ph.D.</li> <li><strong>Duration:</strong> 2 Years (2025 – 2026)</li> <li><strong>Funding Agency:</strong> National Research and Innovation Agency (BRIN) - Research Organization for Agriculture and Food (ORPP)</li> <li><strong>Total Funding Amount:</strong> IDR 292,524,690</li> </ul> <h2 id="research-team">Research Team</h2> <ul> <li><strong>Principal Investigator:</strong> Nodali Ndraha, Ph.D. (Research Center for Food Technology and Processing, BRIN)</li> <li><strong>Members:</strong> <ul> <li>Moh. Faiz Karimy, M.Biotech (Research Center for Food Technology and Processing, BRIN)</li> <li>Siska Aditya, Ph.D. (Research Center for Food Technology and Processing, BRIN)</li> <li>Dr. Widodo Suwito (Research Center for Food Technology and Processing, BRIN)</li> <li>Dr. Koko Tampubolon (Research Center for Food Crops, BRIN)</li> <li>Sunarti Sinaga, Ph.D. (Research Center for Marine and Land Bioindustry, BRIN)</li> <li>Khairul Anam, Ph.D. (Research Center for Applied Microbiology, BRIN)</li> </ul> </li> <li><strong>Industry Partner:</strong> Cahyaningsih (Rumah Keju Jogja / Jogja Cheese House)</li> </ul> <h2 id="project-summary">Project Summary</h2> <p>The production and consumption of artisan cheese in Indonesia are steadily increasing, yet this trend brings concerns regarding microbial safety, particularly the risk of contamination by pathogens such as <em>Staphylococcus aureus</em> and Shiga toxin-producing <em>Escherichia coli</em> (STEC). These pathogens can cause severe food poisoning, which is further complicated by the rising threat of antimicrobial resistance (AMR).</p> <p>Currently, there is a lack of specific data on the prevalence of these pathogens in Indonesian artisan cheese, hindering effective risk management. This project aims to bridge this gap by:</p> <ol> <li><strong>Developing Advanced Detection Methods:</strong> Formulating and optimizing nucleic acid-based molecular approaches (Multiplex PCR) to rapidly and accurately detect and quantify <em>S. aureus</em> and STEC, including their antimicrobial-resistant strains, in cheese raw materials and products.</li> <li><strong>Prevalence and Concentration Assessment:</strong> Utilizing the developed methods to establish the prevalence and contamination levels of these pathogens across different stages of the local cheese supply chain in Yogyakarta.</li> <li><strong>Predictive Modeling:</strong> Utilizing machine learning algorithms (such as Elastic Net) to build predictive models capable of estimating the emergence and concentration of these pathogens based on local environmental and climatological factors.</li> </ol> <p>The ultimate goal of this research is to contribute significantly to the food safety of artisan cheese in Indonesia, providing vital data for early warning systems and helping both producers and food authorities establish more effective risk mitigation strategies.</p>