Article Sidebar

Submitted
August 4, 2017
Accepted
November 7, 2017
Published
April 30, 2018
Download
PDF
Statistic
Read Counter : 1507 Download : 1032

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

beef sausage wild boar fat FTIR chemometrics

Article Details

License

Authors who publish in the Jurnal Kedokteran dan Kesehatan Indonesia agree to the following terms:

  1. Authors retain copyright and grant Jurnal Kedokteran dan Kesehatan Indonesia right of first publication with the work simultaneously licensed under a Creative Commons Attribution Licence that allows others to adapt (remix, transform, and build) upon the work non-commercially with an acknowledgement of the work's authorship and initial publication in Jurnal Kedokteran dan Kesehatan Indonesia.
  2. Authors are permitted to share (copy and redistribute) the journal's published version of the work non-commercially (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in Jurnal Kedokteran dan Kesehatan Indonesia.
How to Cite
Sari, T. N. I., & Guntarti, A. (2018). Wild Boar Fat Analysis in Beef Sausage Using FTIR Method (Fourier Transform Infrared) Combined with Chemometrics. JKKI : Jurnal Kedokteran Dan Kesehatan Indonesia, 9(1), 16–23. https://doi.org/10.20885/JKKI.Vol9.Iss1.art4
Download Citation
Endnote/Zotero/Mendeley (RIS)
BibTeX

References

  1. Fahham AM. Jaminan kehalalan produk. Info Singkat Kesejahteraan Sosial: Kajian Singkat terhadap Isu-isu Terkini. 2014;VI(11):9–12.
  2. Schieber A. Introduction to food authentication. In: Sun DW, editor. Modern techniques for food authentication. New York: Elsevier Inc; 2008.
  3. 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.
  4. 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.
  5. 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.
  6. Anonim. Harian Kedaulatan Rakyat. Yogyakarta, 2017.
  7. 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.
  8. 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.
  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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. Rowe R, Sheskey P, Quinn M. Handbook of pharmaceutical excipients. 6th ed. Pharmaceutical Press and American Pharmacists Association; 2009. 418-685 p.
  16. Departemen Kesehatan Republik Indonesia. Farmakope Indonesia. III. Jakarta; 1979. 591 p.
  17. 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.
  18. Miller JN, Miller JC. Statistics and chemometrics for analytical chemistry. 4th ed. Harlow: Pearson Education Limited; 2005. 232-5 p.
  19. 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.
  20. Miller JN, Miller JC. Statistic and chemometrics for analytical chemist. 6th ed. Harlow: Pearson Education Limited; 2010. 89-105 p.