Wild Boar Fat Analysis in Beef Sausage Using FTIR Method (Fourier Transform Infrared) Combined with Chemometrics
Background: Sausage is ready to eat meals for children, adolescents, and older adults. The meat contained in a beef sausage might not be consistent to the one listed on the label. Fourier Transform Infrared (FTIR) spectroscopy combination with a chemometric method is one of the most used methods t...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Faculty of Medicine
2018-04-01
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| Series: | JKKI (Jurnal Kedokteran dan Kesehatan Indonesia) |
| Subjects: | |
| Online Access: | https://journal.uii.ac.id/JKKI/article/view/8317 |
| _version_ | 1811235039971639296 |
|---|---|
| author | Tengku Nur Indah Sari Any Guntarti |
| author_facet | Tengku Nur Indah Sari Any Guntarti |
| author_sort | Tengku Nur Indah Sari |
| collection | DOAJ |
| description | Background: Sausage is ready to eat meals for children, adolescents, and older adults. The meat contained in a beef sausage might not be consistent to the one listed on the label. Fourier Transform Infrared (FTIR) spectroscopy combination with a chemometric method is one of the most used methods to detect wild boar fat with rapid and consistent results. Results of analysis can classify fatty acid composition contained.
Objective: The aim of this study is to determine the fat profile in sausage samples and differentiate the grouping of wild boar fat and beef fat in sausage preparation.
Methods: The study was designed by making 7 different variations of wild boar reference sample concentrations, which were 100%, 75%, 65%, 50%, 35%, 25% and 100% beef. Six other samples were gathered from various street vendors. The results were analyzed using FTIR spectroscopy combined with chemometric with Partial Least Square (PLS) and Principal Component Analysis (PCA).
Result: The results of analysis using Horizon MBTM apps showed optimal wave number within 1250-900 cm-1. The results of calibration with equation y= 0.994x + 0.334 and the value of (R2) determination was 0.998, and root mean square error of calibration (RMSEC) was 1.22%. The results of validation using parameter value of root mean square error of cross validation (RMSECV) 2.68%, and root mean square error of prediction (RMSEP) was 0.11%.
Conclusion: PCA result showed that five from six samples possibly have same physical and chemical properties similar to fatty beef sausage. |
| first_indexed | 2024-04-12T11:44:22Z |
| format | Article |
| id | doaj.art-d48a3d75a5974e7b93b235f11b9766bd |
| institution | Directory Open Access Journal |
| issn | 2085-4145 2527-2950 |
| language | English |
| last_indexed | 2024-04-12T11:44:22Z |
| publishDate | 2018-04-01 |
| publisher | Faculty of Medicine |
| record_format | Article |
| series | JKKI (Jurnal Kedokteran dan Kesehatan Indonesia) |
| spelling | doaj.art-d48a3d75a5974e7b93b235f11b9766bd2022-12-22T03:34:24ZengFaculty of MedicineJKKI (Jurnal Kedokteran dan Kesehatan Indonesia)2085-41452527-29502018-04-0191162310.20885/JKKI.Vol9.Iss1.art47953Wild Boar Fat Analysis in Beef Sausage Using FTIR Method (Fourier Transform Infrared) Combined with ChemometricsTengku Nur Indah Sari0Any Guntarti1Faculty of Pharmacy, Universitas Ahmad Dahlan, Yogyakarta, IndonesiaFaculty of Pharmacy, Universitas Ahmad Dahlan, Yogyakarta, IndonesiaBackground: Sausage is ready to eat meals for children, adolescents, and older adults. The meat contained in a beef sausage might not be consistent to the one listed on the label. Fourier Transform Infrared (FTIR) spectroscopy combination with a chemometric method is one of the most used methods to detect wild boar fat with rapid and consistent results. Results of analysis can classify fatty acid composition contained. Objective: The aim of this study is to determine the fat profile in sausage samples and differentiate the grouping of wild boar fat and beef fat in sausage preparation. Methods: The study was designed by making 7 different variations of wild boar reference sample concentrations, which were 100%, 75%, 65%, 50%, 35%, 25% and 100% beef. Six other samples were gathered from various street vendors. The results were analyzed using FTIR spectroscopy combined with chemometric with Partial Least Square (PLS) and Principal Component Analysis (PCA). Result: The results of analysis using Horizon MBTM apps showed optimal wave number within 1250-900 cm-1. The results of calibration with equation y= 0.994x + 0.334 and the value of (R2) determination was 0.998, and root mean square error of calibration (RMSEC) was 1.22%. The results of validation using parameter value of root mean square error of cross validation (RMSECV) 2.68%, and root mean square error of prediction (RMSEP) was 0.11%. Conclusion: PCA result showed that five from six samples possibly have same physical and chemical properties similar to fatty beef sausage.https://journal.uii.ac.id/JKKI/article/view/8317beef sausage, wild boar fat, FTIR, chemometrics |
| spellingShingle | Tengku Nur Indah Sari Any Guntarti Wild Boar Fat Analysis in Beef Sausage Using FTIR Method (Fourier Transform Infrared) Combined with Chemometrics JKKI (Jurnal Kedokteran dan Kesehatan Indonesia) beef sausage, wild boar fat, FTIR, chemometrics |
| title | Wild Boar Fat Analysis in Beef Sausage Using FTIR Method (Fourier Transform Infrared) Combined with Chemometrics |
| title_full | Wild Boar Fat Analysis in Beef Sausage Using FTIR Method (Fourier Transform Infrared) Combined with Chemometrics |
| title_fullStr | Wild Boar Fat Analysis in Beef Sausage Using FTIR Method (Fourier Transform Infrared) Combined with Chemometrics |
| title_full_unstemmed | Wild Boar Fat Analysis in Beef Sausage Using FTIR Method (Fourier Transform Infrared) Combined with Chemometrics |
| title_short | Wild Boar Fat Analysis in Beef Sausage Using FTIR Method (Fourier Transform Infrared) Combined with Chemometrics |
| title_sort | wild boar fat analysis in beef sausage using ftir method fourier transform infrared combined with chemometrics |
| topic | beef sausage, wild boar fat, FTIR, chemometrics |
| url | https://journal.uii.ac.id/JKKI/article/view/8317 |
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