Sains Malaysiana 51(8)(2022): 2573-2582

http://doi.org/10.17576/jsm-2022-5108-17

Determination of Pork Adulteration in Roasted Beef Meatballs using Fourier Transform Infrared Spectroscopy in Combination with Chemometrics

(Penentuan Pencampuran Daging Babi dalam Bebola Daging Lembu Panggang menggunakan Spektroskopi Inframerah Transformasi Fourier dalam Gabungan dengan Kemometri)

LAELA HAYU NURANI¹, APRILIA KUSBANDARI^1,*, ANY GUNTARTI^1,2, MUSTOFA AHDA^1,2,3, WARSI^1,3, FITRIA NUR AISYAH MUBAROK¹ & ABDUL ROHMAN⁴

¹Faculty of Pharmacy, Universitas Ahmad Dahlan Yogyakarta, 55164, Indonesia

²Ahmad Dahlan Halal Centre, Universitas Ahmad Dahlan, Yogyakarta, Indonesia

³Department of Pharmaceutical Chemistry, International Islamic University Malaysia, Jalan Sultan Ahmad Shah, Bandar Indera Mahkota, 25200 Kuantan, Pahang Darul Makmur, Malaysia

⁴Center of Excellence, Institute of Halal Industry and Systems (PUI-PT IHIS), Universitas Gadjah Mada, Yogyakarta 55281, Indonesia

Diserahkan: 21 September 2021/Diterima: 8 Februari 2022

Abstract

The pork adulteration in food is a matter of concern for Muslims worldwide. This study aimed to quantitatively analyze and classify pork and beef in roasted meatballs using the Fourier Transform Infrared (FTIR) spectroscopy method combined with chemometrics. To obtain the FTIR spectral data, pure beef meatballs and beef meatballs added with pork at various concentrations were analyzed in the mid-infrared region corresponding to wavenumbers ranging from 4000 to 400 cm^-1. Samples of beef meatballs randomly selected from the market were analyzed in the optimum condition in terms of wavenumbers capable of providing best modeling. Qualitative and quantitative analyses were performed on the optimum wavenumbers of 1100-900 cm^-1 using chemometrics of Partial Least Square (PLS) and Principal Component Analysis (PCA), respectively. The PLS calibration model for the relationship between actual values of pork (x-axis) and predicted FTIR values (y-axis) of roasted meatballs resulted in the equation of y = 0.99965x + 0.0221, with a coefficient of determination (R²-value) of 0.99965 and root mean square error of calibration (RMSEC) of 0.7137%. The PCA indicated differences in quadrants between pure beef and pork roasted meatballs. Most samples of marketed beef meatballs lied in the beef meatball quadrant. However, one sample of marketed beef meatballs was in the pork meatball quadrant; thus, it contained pork. To conclude, the FTIR spectroscopy method combined with chemometrics could qualitatively and quantitatively identify the ingredient of pork in roasted beef meatballs.

Keywords: Beef meatball; commercial products; halal analysis; meatballs; multivariate calibration

Abstrak

Pencabulan daging babi dalam makanan menjadi perhatian masyarakat Islam di seluruh dunia. Kajian ini bertujuan untuk menganalisis dan mengelaskan daging babi dan daging lembu dalam bebola daging panggang menggunakan kaedah spektroskopi Fourier Transform Infra-Red (FTIR) yang digabungkan dengan kemometri. Untuk mendapatkan data FTIR, bebola daging lembu murni dan bebola daging dengan pencemaran daging babi pada pelbagai kepekatan sebagai rujukan dianalisis dalam bilangan gelombang antara 4000 hingga 400 cm^-1 untuk mendapatkan bilangan gelombang yang optimum untuk analisis. Sampel bebola daging lembu yang dipilih secara rawak dari pasar dianalisis dalam bilangan gelombang optimum. Analisis kualitatif dan kuantitatif dilakukan pada bilangan gelombang optimum 1100-900 cm^-1 menggunakan teknik analisis multivariat kuasa dua terkecil separa (PLS) dan analisis prinsip komponen (PCA) dalam aplikasi Horizon MB. Model penentukuran PLS untuk bebola panggang menunjukkan persamaan y = 0.99965x + 0.0221, dengan R2 0.99965 dan RMSEC = 0.7137%. PCA menunjukkan perbezaan kuadran antara bebola daging lembu tulen dan daging babi. Sebilangan besar sampel bebola daging lembu yang dipasarkan berbohong di kuadran bakso daging lembu dengan satu sampel bebola daging lembu yang dipasarkan berada dalam kuadran bakso babi; mengandungi daging babi. Dapat disimpulkan bahawa kaedah FTIR dalam gabungan dengan kemometri dapat digunakan untuk mengenal pasti keberadaan kandungan daging babi dalam bebola daging lembu panggang secara kualitatif dan kuantitatif.

Kata kunci: Analisis halal; analisis kualitatif dan kuantitatif; bakso lemak babi; bakso lembu; produk komersial

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^*Pengarang untuk surat-menyurat; email: aprilia.kusbandari@pharm.uad.ac.id