SOLID ANALYSIS METHOD DEVELOPMENT USING PXRD TO DETECTMEAT ADULTERATION

• Main Author: Supriyanto, Sugeng
• Format: Theses
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/70597
• Institution: Institut Teknologi Bandung

The demand for beef in Indonesia in 2022 has increased compared to 2021. The increasing demand for meat is often exploited by meat sellers to get a lot of profit by counterfeiting or mixing beef with pork. Research on the detection of adulteration beef and pork has been conducted using various methods. However, these methods have some drawbacks, such as difficult extraction methods and long time, complex, sensitive and long sample preparation and analysis processes, and the use of organic solvents that pollute the environment. Therefore, the development of a solid phase analysis method that is environmentally friendly, reduces working stages and is more efficient using Powder X-Ray Diffractometry (PXRD) combined with FTIR to complement the PXRD analysis results is needed. This research is an experimental study starting with the preparation of beef or pork powder using an oven at a temperature of ±40 0C for 22 hours and then creating a variation of the concentration of beef and pork mixture of 0.5, 1, 2, 10, 25, 50 and 100% (w/w). The meat powder was then analyzed using PXRD at 40 KV and 15 mA with a scanning angle of 3-800, scan speed of 100/minute and step width of 0.010. The validation of the PXRD qualitative analysis method was carried out by looking at the specificity and precission parameters. The samples were then analyzed using FTIR with a wavelength of 4000 - 400 cm-1 with a resolution of 16 cm-1. The PXRD analysis results showed that the structure of the diffractogram of beef and pork is amorphous and crystalline with characteristic peaks of beef appearing at (2?) 23.650 and 30.610. While in pork, it appears at (2?) 29.260 and 35.350. The mixture samples that can still be detected using PXRD are 10%. The FTIR analysis results obtained identical spectra between beef and pork. The difference is only seen in the intensity of the % transmittance where the pork sample has a sharper intensity compared to beef. The characteristic spectrum of pork based on the difference in intensity appears at wavelengths 3255, 3035, 2908, 2838, 1616 and 1500 cm-1 which indicates the difference in protein content (3255, 3035, 1616 and 1500 cm-1) and fat (2908 and 2838 cm-1).