Analysis of lard, chicken fat and beef fat in ternary mixture using FTIR spectroscopy and multivariate calibration for halal authentication
Animal fats including lard (LD), beef fat (BF) and chicken fat (CF) are commonly used in food products. However, they raised some health and religious issues, therefore the simultaneous analysis of animal fats is necessary. The objective of this study was to employ FTIR spectroscopy in combination...
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| Format: | Article |
| Language: | English |
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Rynnye Lyan Resources
2022
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| Online Access: | https://repository.ugm.ac.id/278661/1/Lestari_KKMK.pdf |
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| author | Lestari, L.A. Rohman, Abdul Prihandiwati, E. Aini, A.R. Irnawati, Irnawati Khasanah, F. |
| author_facet | Lestari, L.A. Rohman, Abdul Prihandiwati, E. Aini, A.R. Irnawati, Irnawati Khasanah, F. |
| author_sort | Lestari, L.A. |
| collection | UGM |
| description | Animal fats including lard (LD), beef fat (BF) and chicken fat (CF) are commonly used in food products. However, they raised some health and religious issues, therefore the
simultaneous analysis of animal fats is necessary. The objective of this study was to employ FTIR spectroscopy in combination with chemometrics of multivariate calibration
for analysis of LD, CF, and BF in ternary systems simulta-neously. Animal fats were prepared using the rendering process of adipose tissues from corresponding animals. The obtained fats were used to prepare calibration and valida-tion samples. FTIR spectra scanned at the midinfrared region (4000-650 cm-1) were used as variables during calibration and validation modelling with the aid of multivariate calibrations. Based on optimization (wavenumbers region, FTIR spectral mode, and multivariate calibration types) using the parameter of the highest R2 values and lowest values of RMSEC and RMSEP, PLSR using a variable of normal FTIR spectral at the combined wavenumber regions of 3100-2750 and 1800-660 cm-1 for prediction of animal fats (LD, CF and BF) simultaneously. FTIR spectroscopy in combi-nation with multivariate calibrations could be a useful technique for analysis of animal fats in the ternary mixture, including analysis of lard for halal authentication. |
| first_indexed | 2024-03-14T00:01:45Z |
| format | Article |
| id | oai:generic.eprints.org:278661 |
| institution | Universiti Gadjah Mada |
| language | English |
| last_indexed | 2024-03-14T00:01:45Z |
| publishDate | 2022 |
| publisher | Rynnye Lyan Resources |
| record_format | dspace |
| spelling | oai:generic.eprints.org:2786612023-11-02T01:19:47Z https://repository.ugm.ac.id/278661/ Analysis of lard, chicken fat and beef fat in ternary mixture using FTIR spectroscopy and multivariate calibration for halal authentication Lestari, L.A. Rohman, Abdul Prihandiwati, E. Aini, A.R. Irnawati, Irnawati Khasanah, F. Nutrition and Dietetics Animal fats including lard (LD), beef fat (BF) and chicken fat (CF) are commonly used in food products. However, they raised some health and religious issues, therefore the simultaneous analysis of animal fats is necessary. The objective of this study was to employ FTIR spectroscopy in combination with chemometrics of multivariate calibration for analysis of LD, CF, and BF in ternary systems simulta-neously. Animal fats were prepared using the rendering process of adipose tissues from corresponding animals. The obtained fats were used to prepare calibration and valida-tion samples. FTIR spectra scanned at the midinfrared region (4000-650 cm-1) were used as variables during calibration and validation modelling with the aid of multivariate calibrations. Based on optimization (wavenumbers region, FTIR spectral mode, and multivariate calibration types) using the parameter of the highest R2 values and lowest values of RMSEC and RMSEP, PLSR using a variable of normal FTIR spectral at the combined wavenumber regions of 3100-2750 and 1800-660 cm-1 for prediction of animal fats (LD, CF and BF) simultaneously. FTIR spectroscopy in combi-nation with multivariate calibrations could be a useful technique for analysis of animal fats in the ternary mixture, including analysis of lard for halal authentication. Rynnye Lyan Resources 2022-07-14 Article PeerReviewed application/pdf en https://repository.ugm.ac.id/278661/1/Lestari_KKMK.pdf Lestari, L.A. and Rohman, Abdul and Prihandiwati, E. and Aini, A.R. and Irnawati, Irnawati and Khasanah, F. (2022) Analysis of lard, chicken fat and beef fat in ternary mixture using FTIR spectroscopy and multivariate calibration for halal authentication. Food Research, 6 (4). pp. 113-119. ISSN 2550-2166 https://www.myfoodresearch.com https://doi.org/10.26656/fr.2017.6(4).488 |
| spellingShingle | Nutrition and Dietetics Lestari, L.A. Rohman, Abdul Prihandiwati, E. Aini, A.R. Irnawati, Irnawati Khasanah, F. Analysis of lard, chicken fat and beef fat in ternary mixture using FTIR spectroscopy and multivariate calibration for halal authentication |
| title | Analysis of lard, chicken fat and beef fat in ternary mixture using FTIR spectroscopy and multivariate calibration for halal authentication |
| title_full | Analysis of lard, chicken fat and beef fat in ternary mixture using FTIR spectroscopy and multivariate calibration for halal authentication |
| title_fullStr | Analysis of lard, chicken fat and beef fat in ternary mixture using FTIR spectroscopy and multivariate calibration for halal authentication |
| title_full_unstemmed | Analysis of lard, chicken fat and beef fat in ternary mixture using FTIR spectroscopy and multivariate calibration for halal authentication |
| title_short | Analysis of lard, chicken fat and beef fat in ternary mixture using FTIR spectroscopy and multivariate calibration for halal authentication |
| title_sort | analysis of lard chicken fat and beef fat in ternary mixture using ftir spectroscopy and multivariate calibration for halal authentication |
| topic | Nutrition and Dietetics |
| url | https://repository.ugm.ac.id/278661/1/Lestari_KKMK.pdf |
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