Abstract
Sausages are instant food that requires the halal attention for a Muslim. In general, nonhalal issues are usually associated with pig derivatives. One of the pig derivates is lard that can be analyzed using GC-MS via a transesterification catalyzed with a base catalyst like sodium methoxide 2%. This study indicated that pork sausage has different fatty acids compared with beef sausage. The pork sausage contained the dominant fatty acids such as palmitic acid (37.75%), myristic acid (22.24%), oleic acid (25.29%), and lauric acid (8.46%). Whereas, beef sausage has the dominant fatty acids of palmitic acid (42.31%), oleic acid (20.19%), stearic acid (10.92%) and myristic acid (7.66%). The commercial sausages 1, 2, and 3 have similar dominant fatty acids such as palmitic acid, oleic acid, stearic acid, and myristic acid compared with fatty acid types in beef sausage. The discriminant analysis also showed that the beef sausage is separated location from pork sausage and all samples are not containing the pork or lard because they are far away from pork sausage.
Highlights
Food is one of the primary needed by humans because it contains some ingredients that the human body needed
Analysis of fatty acid components in sausage is very important from the difference of carbon atoms length, fatty acids saturation degree, and double bonds position in the chain of fatty acids (Dupuy, 1996)
The fatty acids in 100% pork sausage are more than the fatty acids contained in 100% beef sausage and commercial sausages
Summary
Food is one of the primary needed by humans because it contains some ingredients that the human body needed. The one ingredient is fat or oil in triglyceride form that can be hydrolyzed into glycerol and fatty acids. The hydrolysis process of triglycerides depends on the chain length and molecular position of the fatty acids (Bauer et al, 2005). The different animals will result in the differences in triglycerides composition (Rohman et al, 2012). This evidence can be used as one way for discriminant analysis between halal food and non-halal food. For a Muslim, food consumption is supposed for good or healthy food and halal foods (Fadzlillah et al, 2011)
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