QUANTIFICATION OF TYPE AND CONCENTRATION BASED ON RAMAN SPECTRA OF ANIMAL FATS FOR HALAL AUTHENTICATION

• Main Author: Amani, Annida
• Format: Theses
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/75361
• Institution: Institut Teknologi Bandung

Food authentication is urgent in protecting consumers from mislabeling for using other food ingredients as substitutes. The basic need for halal products for particular communities, Islam as an example, causes the authentication of halal products to also be of fundamental importance to avoid material and spiritual losses. One key point of halal products is products that are free from pork and its derivatives. Raman spectroscopy is one of the food authentication methods based on the vibration and scattering of molecules that reflect the chemical structure at the molecular level so that it can determine the chemical bonds that exist. In this study, samples were taken from the fat tissue of chicken, cow, duck, goat and pigs. The fat of each type of animal is obtained through the extraction method. Each type of meat is heated in an oven and purified using n-hexane. In measurements on a silicon substrate, the difference is seen in the Raman shift of 1421 cm-1 where the lard shows a shoulder that is not visible in the other fats and is characteristic of the CH2 scissors mode of the O? subcell structure. Further analysis using the PCA method showed a classification of chicken, cow, duck, goat and pigs with five main components for a good classification. Analysis using the oil gauge method which utilizes peak signal information of fatty acids such as saturated fatty acids and unsaturated fatty acids shows that there is overlap between types of fat. Analysis using the curve-fitting method of lard from Setiabudhi Market shows three peaks that form peaks in the range of 1400 to 1500 cm-1 where lard shows shoulders at a Raman shift of 1421 cm-1 . Analysis using the PCA method for contaminated samples showed a classification in which the tendency for samples with contamination of 25% was closer to the original fat group, and 75% was closer to the pig group, while 50% were between the two. Analysis using the curve-fitting method for each type of contamination gave amplitude, Xcenter, and area parameters which were then analyzed using linear regression and found that the amplitude and area parameters gave quite good results and made it possible to be used as a parameter determining the percentage concentration of lard in fat originated from chicken, cow, ducks and goat.