Main Article Content
Abstract
Background: Sausage is ready to eat meals for children, adolescents, and older adults. The meat contained in a beef sausage might not be consistent to the one listed on the label. Fourier Transform Infrared (FTIR) spectroscopy combination with a chemometric method is one of the most used methods to detect wild boar fat with rapid and consistent results. Results of analysis can classify fatty acid composition contained.
Objective: The aim of this study is to determine the fat profile in sausage samples and differentiate the grouping of wild boar fat and beef fat in sausage preparation.
Methods: The study was designed by making 7 different variations of wild boar reference sample concentrations, which were 100%, 75%, 65%, 50%, 35%, 25% and 100% beef. Six other samples were gathered from various street vendors. The results were analyzed using FTIR spectroscopy combined with chemometric with Partial Least Square (PLS) and Principal Component Analysis (PCA).
Result: The results of analysis using Horizon MBTM apps showed optimal wave number within 1250-900 cm-1. The results of calibration with equation y= 0.994x + 0.334 and the value of (R2) determination was 0.998, and root mean square error of calibration (RMSEC) was 1.22%. The results of validation using parameter value of root mean square error of cross validation (RMSECV) 2.68%, and root mean square error of prediction (RMSEP) was 0.11%.
Conclusion: PCA result showed that five from six samples possibly have same physical and chemical properties similar to fatty beef sausage.
Keywords
Article Details
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References
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References
Fahham AM. Jaminan kehalalan produk. Info Singkat Kesejahteraan Sosial: Kajian Singkat terhadap Isu-isu Terkini. 2014;VI(11):9–12.
Schieber A. Introduction to food authentication. In: Sun DW, editor. Modern techniques for food authentication. New York: Elsevier Inc; 2008.
Van der Spiegel M, van der Fels-Klerx HJ, Sterrenburg P, van Ruth SM, Scholtens-Toma IMJ, Kok EJ. Halal assurance in food supply chains: Verification of halal certificates using audits and laboratory analysis. Trends in Food Science & Technology. 2012;27(2):109–19.
Mursyidi A. The role of chemical analysis in the halal authentication of food and pharmaceutical products. Journal of Food and Pharmaceutical Sciences. 2013;1(1):76–86.
Mohamad K, Olsson M, Andersson G, Purwantara B, van Tol H TA, Rodriguez-Martinez H, et al. The origin of Indonesian cattle and conservation genetics of the Bali cattle breed. Reproduction in Domestic Animals. 2012;47(SUPPL. 1):18–20.
Anonim. Harian Kedaulatan Rakyat. Yogyakarta, 2017.
Rafi M, Anggundari WC, Irawadi TT. Potensi spektroskopi FTIR-ATR and kemometrik untuk membedakan rambut babi, kambing, dan sapi. Indonesian Journal of Chemical Science. 2016;5(3):229–34.
Che Man YB, Syahariza ZA, Mirghani MES, Jinap S, Bakar J. Analysis of potential lard adulteration in chocolate and chocolate products using Fourier transform infrared spectroscopy. Food Chemistry. 2005;90:815–9.
Syahariza ZA, Man YBC, Selamat J, Bakar J. Detection of lard adulteration in cake formulation by Fourier transform infrared (FTIR) spectroscopy. Food Chemistry. 2005;92:365–71.
Jaswir I, Saeed ME, Torla H, Zaki M. Determination of Lard in Mixture of body fats of Mutton and Cow by Fourier Transform Infrared Spectroscopy. Journal of Oleo Science. 2003;52(12):633–8.
Rohman A, Erwanto Y, Man YBC. Analysis of pork adulteration in beef meatball using Fourier transform infrared (FTIR) spectroscopy. Meat Science. 2011;88(1):91–5.
Guntarti A, Martono S, Yuswanto A, Rohman A. FTIR spectroscopy in combination with chemometrics for analysis of wild boar meat in meatball formulation. Asian Journal of Biocemistry. 2015;10(4):165–72.
Brown S, Walmsley A, Kalivas J, Hubert M, Tauler R, Booksh K, et al. Practical Guide to Chemometrics. 2nd ed. Gamperline P, editor. Boca Raton: CRC Press; 2006.
Rahul B, Radhika B, Sagar MK, Saini V, Bhat K. Simultaneous, determination of verapamil hydrochloride and gliclazide in synthetic binary mixture and combined tablet preparation by chemometric-assisted spectroscopy. Journal of Analytical Sciences, Methods and Instrumentation. 2012;2(3):161–6.
Rowe R, Sheskey P, Quinn M. Handbook of pharmaceutical excipients. 6th ed. Pharmaceutical Press and American Pharmacists Association; 2009. 418-685 p.
Departemen Kesehatan Republik Indonesia. Farmakope Indonesia. III. Jakarta; 1979. 591 p.
Zhao Q, Yang K, Li W, Xing B. Concentration-depenent polyparameter linear free energy relationships to predict organic compound sorption on carbon nanotubes. Scientific Reports. 2014;4:3888–97.
Miller JN, Miller JC. Statistics and chemometrics for analytical chemistry. 4th ed. Harlow: Pearson Education Limited; 2005. 232-5 p.
Rohman A, Triyana K, Sismindari, Erwanto Y. Differentiation of lard and other animal fats based on triacylglycerols composition and principal component analysis. International Food Research Journal. 2012;19(2):475–9.
Miller JN, Miller JC. Statistic and chemometrics for analytical chemist. 6th ed. Harlow: Pearson Education Limited; 2010. 89-105 p.