AUTHENTICITY ANALYSIS OF BEEF MEATBALL ADULTERATION WITH WILD BOAR USING FTIR SPECTROSCOPY COMBINED WITH CHEMOMETRICS

Mustofa Ahda,Yulizar Melianto,Any Guntarti,Aprilia Kusbandari

doi:10.15414/jmbfs.2020.9.5.937-940

Mustofa Ahda, Yulizar Melianto + Show 2 more

Open Access

https://doi.org/10.15414/jmbfs.2020.9.5.937-940

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Abstract

The aim of this research to detect and analyze the wild boar in beef meatball using FTIR combined with chemometric. Then, the specific of FTIR region for detecting wild boar in beef meatball in the commercial product. The wild boar meatball was made with different a concentration range between 0-100%. The wild boar meatball was analyzed using FTIR. The FTIR spectrum was processed using chemometrics method like Part Least Square (PLS) and Principal Component Analysis (PCA). The PLS look for the highest of determination coefficient and smaller of root mean square error of calibration (RMSEC) or Root Mean Square Error of Cross-Validation (RMSECV). PCA analysis will distinguish the wild boar meatball and beef meatball product. The result of this research showed that the FTIR spectrum of wild boar and beef in meatball have different characteristics. The result from FTIR spectrum processing showed that specific spectrum of wild boar at wavenumber 999 - 1481 cm-1 combined with 1650 - 1793 cm-1 which is processed at 1st derivative. The PLS resulted from the calibration method has the determination coefficient (R2) value is 0.9991 and RMSEC of 1.028%. While the validation methods resulted are R2 and RMSECV which are 0.9999 and 0.300% respectively. This research showed the meatball from wild boar can be distinguished from beef and the commercial meatballs are not made from them.

Highlights

Meatball is a mixture of the ingredient of food such as flour and some food additives
This research focused on the analysis of beef meatball with comparing the FTIR spectrum of wild boar and beef meatball to find the difference of functional groups
The research from Che Man, et al, (2005) showed that FTIR combined with Partial Least Square (PLS) used as an instrument for pork analysis in chocolate by quickly

Summary

INTRODUCTION

Meatball is a mixture of the ingredient of food such as flour and some food additives. Rohman et al, (2014) reported that FTIR spectroscopy combined with PLS is able to analyze the lard content in cosmetics at wavenumber 1785-702 cm-1 and 3020-2808 cm-1. Application of FTIR spectroscopy for analysis of rat meat in beef meatball can be detected at FTIR region 750-1000 cm-1 (Rahmania, eta al., 2015). Ahda and Safitri reported that optimization of wavenumber for detection of lard in Crude Palm Oil can be analyzed and discriminated at the combination of FTIR region between 1481-999 & 1793-1650 cm-1 at normal spectra FTIR. This research performs and optimization of FTIR region for analysis and detection of wild boar in beef meatball formulation. The result of optimization can be made as basic for a halal authentication process of rat meat in meatball formulation

MATERIAL AND METHODS

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Result