THERMAL ANALYSIS METHOD DEVELOPMENT FOR IDENTIFYING NON-HALAL MEAT ADULTERATION

• Main Author: Aditya
• Format: Theses
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/70692
• Institution: Institut Teknologi Bandung

Adulterating beef with pork or others is still common in various regions in Indonesia, this case due to economic concerns. Food products that do not list or mention the ingredients used on the final product label are considered food adulterations. Research on adulteration detection for various types of meat and its derivatives has been carried out using various methods. However, the analytical methods developed for that purpose have advantages and disadvantages, including sample preparation, measurement, and data processing complexity. Furthermore, the detection method that has been developed still requires organic solvents. Therefore, the development of an analytical method with the concept of the "green method" using a combination of Thermal Analysis with DSC as a confirmator and Electrothermal for the routine analysis carried out at high temperatures by looking at the decomposition temperature of the sample makes this method more efficient because it does not use organic solvents. In addition, measurement stages and data processing have become shorter and more accessible. This study aims to develop a reliable and environmentally friendly thermal analysis method, especially for determining various types of meat using DSC instruments and Electrothermal semimanual tools. The samples used in this study were pork, beef, chicken, and rabbit, which had been dried and mashed into powder. The results showed a minor endothermic peak which is a characteristic in beef, pork, rabbit, and chicken. The peak is still visible in the DSC thermogram profile of mixed samples in the beefpork, beef-rabbit, and beef-chicken mixture. However, the characteristic peak of beef that is not seen in the mixed sample can be a marker of beef impurity. Therefore, the developed thermal analysis method is quite reliable in determining the different types of meat before or after being mixed, so it can be a reliable method in determining the halalness of foodstuff.