Malaysian Journal of Analytical Sciences, Vol 26 No 5 (2022): 1037 - 1046

 

AN ANALYSIS OF DOG FAT IN BEEF MEATBALLS USING FOURIER-TRANSFORM INFRARED SPECTROPHOTOMETRY COMBINED WITH CHEMOMETRICS

 

(Analisis Lemak Anjing dalam Bakso Melalui Kaedah Spektrometri Inframerah Transformasi Fourier Gabungan Bersama Kemometri)

 

Laela Hayu Nurani1,2*, Any Guntarti1,2, Achmad Rizaldy1, Citra Ariani Edityaningrum1, Nina Salamah1,2,

Lalu Muhammad Irham1, Dzulfikar Muhammad Aditama1, Abdul Rohman3,4

 

1Faculty of Pharmacy,

Universitas Ahmad Dahlan Yogyakarta 55164, Indonesia

2Ahmad Dahlan Halal Center,

Universitas Ahmad Dahlan Yogyakarta 55164, Indonesia

3Center of Excellence, Institute for Halal Industry and Systems,

Universitas Gadjah Mada, Yogyakarta 55281, Indonesia

4Faculty of Pharmacy,

Universitas Gadjah Mada, Yogyakarta 55281, Indonesia

 

*Corresponding author: laela.farmasi@pharm.uad.ac.id

 

 

Received: 30 March 2022; Accepted: 6 August 2022; Published:  30 October 2022

 

 

Abstract

Bakso is a meatball made from beef and is very popular among Indonesians. However, the increasing number of cases of counterfeits and mixing of this meatball with dog meat in the city of Yogyakarta has caused significant unrest in several communities, especially Muslims. This study aimed to detect the fat content of dog meat in meatballs circulating in the city of Yogyakarta with an analysis using a combination of the FTIR method and the chemometric PCA. This research was designed with the making of a variety of meatballs consisting of 25 grams of beef and dog meat in calibrated samples of 0%, 20%, 40%, 60%, 80%, 90%, and 100%, as well as other ingredients, such as flour, garlic, and spices, as much as 5% of the meat weight. Three of the calibrated samples were validated and extracted with a Soxhlet extractor using the n-hexane solvent. The extracted fat was further analyzed by FTIR and processed with the Minitab19 software. The results showed that the wavenumbers ranged from 1,750 to 800 cm-1, producing various peak intensities as well as, with the PLS calibration equation y = 0.998206x + 0.999929, an R2 value of 0.9982, an RMSEC of 1.37%, an RMSEP of 1.19%, and an RMSECV of 2.32%. Furthermore, the dog and beef fats were successfully classified using the multivariate PCA. In conclusion, the analysis results showed that the FTIR spectrophotometric method combined with chemometrics was effective at classifying dog fat from other animal fats. Meanwhile, the analysis results showed that 2 out of 3 samples contained other meat contaminants. 

 

Keywords: dog meat, meatball, Fourier transform infrared, principle component analysis, partial least squares

 

Abstrak

Makanan bakso yang diperbuat menggunakan daging lembu sangat popular di kalangan masyarakat Indonesia. Bagaimanapun, kes pemalsuan dan pencampuran daging lembu dengan daging anjing dalam pembuatan bakso yang berleluasa di bandar Yogjakarta telah menimbulkan keresahan yang ketara dalam sesetengah masyarakat khususnya di kalangan umat Islam. Kajian ini bertujuan untuk mengesan kandungan lemak anjing dalam daging bakso yang beredar di bandar Yogjakarta dengan menggunakan analisis gabungan kaedah FTIR dan kemometri PCA. Kajian ini direka bentuk dengan membuat variasi daging bakso yang terdiri daripada 25 gram daging lembu dan kandungan daging anjing yang telah ditetapkan kepada 0, 20, 40, 60, 80, 90 dan 100%, serta bahan-bahan lain seperti tepung, bawang putih dan perasa sebanyak 5% daripada berat daging. Tiga sampel yang telah ditetapkan diekstrak dengan Soxhlet menggunakan n-heksana sebagai pelarut. Lemak yang diekstrak kemudiannya dianalisis oleh FTIR dan diproses dengan perisian Minitab19. Keputusan menunjukkan julat gelombang antara 1750 hingga 800 cm-1 menghasilkan keamatan puncak yang berbeza-beza dan persamaan PLS y = 0.998206x + 0.9999929, nilai R2 = 0.9982, RMSEC 1.37%, RMSEP 1.37%, RMSEP 1.52%. Tambahan pula, lemak anjing dan daging lembu berjaya dikelaskan menggunakan analisis PCA multivariate. Kesimpulannya, hasil analisis menunjukkan kaedah spektrofotometri FTIR yang digabungkan dengan kimometrik berkesan dalam mengklasifikasikan lemak anjing daripada haiwan lain. Sementara itu, analisis menunjukkan 2 daripada 3 sampel mengandungi bahan cemar daripada daging yang lain.

 

Kata kunci: bakso, daging anjing, inframerah transformasi Fourier, analisis komponen utama, kuasa dua terkecil separa

 

 

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