Article Per Year (5 Year)
p-Index From 2019 - 2024
0
P-Index
This Author published in this journals
All Journal JKKI : Jurnal Kedokteran dan Kesehatan Indonesia
Tengku Nur Indah Sari
Faculty of Pharmacy, Universitas Ahmad Dahlan, Yogyakarta, Indonesia
Medicine & Pharmacology Public Health

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search
Journal : JKKI : Jurnal Kedokteran dan Kesehatan Indonesia

 1 
Wild boar fat analysis in beef sausage using Fourier Transform Infrared (FTIR Method) Combined with chemometrics Tengku Nur Indah Sari; Any Guntarti
JKKI : Jurnal Kedokteran dan Kesehatan Indonesia JKKI, Vol 9, No 1, (2018)
Publisher : Faculty of Medicine, Universitas Islam Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20885/JKKI.Vol9.Iss1.art4

Abstract

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.
Co-Authors Any Guntarti