Identification of Adulterated Sausage Products by Pork using FTIR and GC-MS Combined with Chemometrics

Subject Areas : Journal of Chemical Health Risks

Mustofa Ahda ¹ (Faculty of Pharmacy, Universitas Ahmad Dahlan, Yogyakarta, Indonesia|Ahmad Dahlan Halal Center, Universitas Ahmad Dahlan, Yogyakarta, Indonesia|Department of Pharmaceutical Chemistry, International Islamic University Malaysia, Kuantan Malaysia)
Any Guntarti ² (Faculty of Pharmacy, Universitas Ahmad Dahlan, Yogyakarta, Indonesia|Ahmad Dahlan Halal Center, Universitas Ahmad Dahlan, Yogyakarta, Indonesia)
Aprilia Kusbandari ³ (Faculty of Pharmacy, Universitas Ahmad Dahlan, Yogyakarta, Indonesia)
Hindami Andoyo Nugroho ⁴ (Faculty of Pharmacy, Universitas Ahmad Dahlan, Yogyakarta, Indonesia)

Received: 2021-12-11 Accepted : 2022-08-20 Published : 2023-06-01

Keywords:

References:

1. Van der Spiegel M., van der Fels-Klerx H.J., Sterrenburg P., van Ruth S.M., Scholtens-Toma I.M.J., Kok E.J., 2012. Halal assurance in food supply chains: Verification of halal certificates using audits and laboratory analysis. Trends in Food Science & Technology. 27(2), 109–119. doi: 10.1016 /j.tifs.2012.04.005.


2. Mursyidi A., 2013. The Role of Chemical Analysis in the Halal Authentication of Food and Pharmaceutical Products. J Food Pharm Sci. 1, 1-4


3. Rohman A., 2019. Mini Review: The employment of Fourier transform infrared spectroscopy coupled with chemometrics techniques for traceability and authentication of meat and meat products. Journal of Advanced Veterinary and Animal Research. 6(1), 8-17. Doi: org/ 10. 5455 /javar.2019.f306.


4. Hassan W.M.W., Awang K.W., 2009. Halal Food in New Zealand Restaurants: An Exploratory Study. Int Journal of Economics and Management. 3(2), 385 – 402.


5. Khattak J. Z.K., Mir A., Anwar Z., Wahedi H.M., Abbas H., Khattak H. Z.,K., Ismatullah H., 2011. Concept of Halal Food and Biotechnology. Advance Journal of Food Science and Technology. 3(5), 385-389


6. Nakyinsige K., Che Man Y.B., Sazili A.Q., Zulkifli I., Fatimah A.B., 2012. Halal Meat: A Niche Product in the Food Market, 2nd International Conference on Economics, Trade and Development (IPEDR). 36, 167-173


7. Bohari A.M., Hin C.W., Fuad N., 2013. The competitiveness of halal food industry in Malaysia: A SWOT - ICT analysis. Geografia Online TM Malaysia Journal of Society and Space. 9(1), 1 – 9


8. Erwanto Y., Abidin M.Z., Muslim E.Y., Rohman A., 2014. Identification of Pork Contamination in Meatballs of Indonesia Local Market Using Polymerase Chain Reaction-Restriction Fragment Length Polymorphism (PCR-RFLP) Analysis. Asian Australas J Anim Sci. 27(10), 1487-1492


9. Rohman A., Kuwat T., Retno S., Sismindari Yuny E., Tridjoko W. 2012a. Fourier Transform Infrared Spectroscopy applied for rapid analysis of lard in palm oil. International Food Research Journal. 19(3), 1161-1165


10. Ahda M., Guntari A., Kusbandari A., Melianto Y., 2020. Authenticity analysis of beef meatball adulteration with wild boar using FTIR spectroscopy combined with chemometrics. J Microbiol Biotech Food Sci. 9(5), 937-940. doi: 10.15414/jmbfs.2020.9.5.937-940


11. Rohman A., Triyana K., Sismidari Erwanto Y., 2012^b. Differentiation of lard and other animal fats based on triacylglycerols composition and principal component analysis. IFRJ. 19(2), 475-479.


12. Ahda M., Guntari A., Kusbandari A., 2016. Application of HPLC (High Pressure Liquid Chromatography) for Analysis of Lard in the Meatball Product Combined with PCA (Principal Component Analysis). Asian Journal of Pharmaceutical and Clinical Research. 9(6), 120-123.


13. Nugraha I., Iswati Utami P., Sri Rahayu W., 2018. Fatty Acid Analysis of Dog Meat in Beef Meatball by Gas Chromatography Mass Spectrometry (GCMS) Combined With PCA (Principle Component Analysis), Indonesia Journal of Halal. 1(2), 117-124. doi: org/ 10.14710/ halal.v1i2.3668


14. Aparicio R., Morales M.T., Aparicio-Ruiz R., Tena N., dan García-González D.L., 2013. Authenticity of olive oil: Mapping and comparing official methods and promising alternatives. Food Research International. 54, 2025–2038.


15. Che M., ZA Syahariza M.M., Jinap S., Bakar J., 2005. Analysis of potential porkadulteration in chocolate and chocolate products using Fourier transform infrared Spectroscopy. Food Chem. 90, 815–819


16. Rohman A., Che Man Y.B., 2011. The optimization of FTIR spectroscopy combined with partial least square for analysis of animal fats in quartenary mixtures, Spectroscopy. 25, 169–176. DOI: 10.3233/SPE-2011-0500


17. Rohman A., Gupitasari I., Purwanto Triyana K., Rosman A.S., Ahmad S.A.S., Yusof F.M., 2014. Quantification of Lard in the Mixture with Olive Oil in Cream Cosmetics Based on FTIR Spectra and Chemometrics for Halal Authentication. Journal Teknologi. 69(1), 113–119. DOI: 10.11113/jt.v69.2062


18. Guntarti A., Ahda M., Kusbandari A., Prihandoko S.W., 2019. Analysis of lard in sausage using Fourier transform infrared spectrophotometer combined with chemometrics. J Pharm Bioall Sci. 11(8), 594-600. DOI: 10.4103/jpbs.JPBS_209_19


19. Suparman Rahayu W.S., Sundhani E., Saputri S.D., 2015. The use of Fourier Transform Infrared Spectroscopy (FTIR) and Gas Chromatography Mass Spectroscopy (GCMS) for Halal Authentication in Imported Chocolate with Various Variants. J Food Pharm Sci. 2, 6-11.


20. Kurniawati E., Rohman A., Triyana K., 2014. Analysis of lard in meatball broth using Fourier transform infrared spectroscopy and chemometrics. Meat Science. 96(1), 94–98. doi: 10. 1016/ j.meatsci .2013. 07.003


21. Rohman A., Himawati A., Triyana K., Sismindari S., 2016. Identification of pork in beef meatballs using Fourier transform infrared spectrophotometry and real-time polymerase chain reaction. International Journal of Food Properties. 20(3), 654–661. doi:10. 1080/ 10942912. 2016. 1174940.


22. Rohman A., Windarsih A., 2020. The Application of Molecular Spectroscopy in Combination with Chemometrics for Halal Authentication Analysis: A Review. International Journal of Molecular Sciences. 21(14), 5155. doi:10.3390/ijms21145155


23. Rohman A., Che Man Y.B., Ali M.E., 2019. The Authentication of Virgin Coconut Oil from Grape Oil and Soybean Oil using FTIR Spectroscopy and Chemometrics. International Journal of Applied Pharmaceutics. 11(2), 259–263. doi:10. 22159/ ijap. 2019v11i2.31758


24. Zang Z.S., Li D., Zang L.X., 2013. Effect of Heating on the Fatty Acid Composition and Oxidation Products of Flaxseed Oil. Asian Journal of Chemistry. 25(18), 10082-10086.


25. Raba D.N., Chambre D.R., Copolovici D.M., Moldovan C., Copolovici L.O., 2018. The influence of high-temperature heating on composition and thermo-oxidative stability of the oil extracted from Arabica coffee beans. PLOS ONE. 13(7), 1-13 e0200314. doi:10. 1371/ journal. pone.0200314


26. Ahda M., Guntarti A., Kusbandari A., Melianto Y., 2021. Halal food analysis using GC-MS combined with principal component analysis (PCA) based on saturated and unsaturated fatty acid composition, Songklanakarin. J Sci Technol. 43(2), 352-355.


27. Nizar N.N.A., Nazrim Marikkar J.M., Hashim D.M., 2013. Differentiation of Lard, Chicken Fat, Beef Fat and Mutton Fat by GCMS and EA-IRMS Techniques. Journal of Oleo Science. 62(7), 459–464. doi:10.5650/jos.62.459.