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Submitted
August 4, 2017
Accepted
November 7, 2017
Published
April 30, 2018
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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 beef sausage wild boar fat FTIR chemometrics

Article Details

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
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