Abstract
Objective: Misuse of rat meat as food worried people. Rat meat can come from research waste; one of the rats used in the research was the Sprague Dawley. Analysis of rat meat in food can be done using fat. The aim of this study was to authenticate rat fat with GC-MS combined with chemometrics.
 Methods: The meat of Sprague Dawley rats, wild boar, goats, cow, and processed meatballs was put in the oven at 90-100 °C for±one hour, then derivatized with BF3 and NaOH in methanol to get the methyl ester for injected in GC-MS instrument. The results obtained were in the form of chromatograms and spectrograms. The data was processed using Principal Component Analysis (PCA) to grouping rat's meat with others (wild boars, goats, cows, and processed meatballs).
 Results: Rat meat fatty acid analysis results with GC-MS were obtained oleate (43.32±1.43)%, linolenate (32.24±1.46)%, palmitate (19.75±0.09)%, palmitoleate (1.14±0.06)%, stearate (0.26±0.01)%, myristate(0.18±0.01)%, margarate (0.15±0.02)%, and pentadecanoate (0.14±0.01)%. The PCA chemometrics results showed that rat meats had scores that close to cows, which meant they had similar fatty acid composition.
 Conclusion: The GC-MS method, combined with PCA chemometrics, tested rat fat with other animals and processed meatballs samples on the market.
Highlights
Food is one of the basic human needs
The Principal Component Analysis (PCA) chemometrics results showed that rat meats had scores that close to cows, which meant they had similar fatty acid composition
The following are the examples of ways which have been successfully investigated by using Polymerase Chain Reaction (PCR) [8]: High Perform Liquid Chromatography (HPLC) [9], Gas Chromatography (GC) [10], Form Transform Infra-Red (FTIR) [11, 12], electronic nose [13], Liquid Chromatography-Mass Spectroscopy (LC-MC) [14], and Nuclear Magnetic Resonance (NMR) Spectroscopy [15]
Summary
Food is one of the basic human needs. Lately, the safety of foods circulating in society is no longer guaranteed [1]. The production of meat-based food has a high susceptibility to counterfeiting, especially a mix of meat from wild animals [2]. Rat meat is classified as non-halal [3]. Based on the Foundation for Biomedical Research (FBR), 95% of all animals in the laboratory are rats [4]. White rats are often used as experimental animals because their genetic characteristics are unique. They are easy to breed, cheap, and easy to be obtained. One of the rats' furrows used was the Sprague Dawley rat They are often used for research on metabolism, diabetes, and nutrition. Analytical methods to identify 'authenticity' can be based on detecting fat, protein, or DNA biomarker [6,, 7]. The following are the examples of ways which have been successfully investigated by using Polymerase Chain Reaction (PCR) [8]: High Perform Liquid Chromatography (HPLC) [9], Gas Chromatography (GC) [10], Form Transform Infra-Red (FTIR) [11, 12], electronic nose [13], Liquid Chromatography-Mass Spectroscopy (LC-MC) [14], and Nuclear Magnetic Resonance (NMR) Spectroscopy [15]
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