Paper Title
Rapid Detection of Gluten in The Food Market by Paddle-Style Dipstick Method

Abstract
This study aimed to develop gluten rapid detection kit in food products with paddle-style dipstick method. The paddle used was polystyrene nuncimmunostick with ELISA direct sandwich system. The result of system optimization showed that the antibody of anti-gliadin (wheat) solution that was coated on the surface of polystyrene stick was 1: 1000 in carbonate-bicarbonate buffer (0.05 M; pH 9.8) then incubated overnight at 4°C. The washing solution used during kit preparation and detection was distilled water (aquadest). The blocking agent used was 0.5% BSA (bovine serum albumin) in pH 7.2 of PBST (phosphate buffered saline tween-20). The conjugated antibody used was anti-gliadin(wheat) - peroxidase conjugated of1:500 with ODN (o-Dianisidine (3,3'-dimethoxybenzidine) as a substrate. Positive results were characterized by the formation of brown color for 20-30 minutes. Specificity and sensitivity kits were each 100% compared to SDS-PAGE and immunoblotting. Immunostick kit was then used for testing commercial biscuit products. The detection results found two gluten-containing products in food products that should not contain gluten Keywords - Rapid Test, Allergen, Gluten, Wheat Flour, Immunostick