• DWI LESTARI Faculty of Pharmacy, Universitas Andalas, Padang Sumatera Barat 25175 Indonesia, Faculty of Pharmacy, Universitas Muhammadiyah Kalimantan Timur, Samarinda Kalimantan Timur 75124 Indonesia
  • EKA SISWANTO SYAMSUL Faculty of Pharmacy, Universitas Andalas, Padang Sumatera Barat 25175 Indonesia, Sekolah Tinggi Ilmu Kesehatan Samarinda, Samarinda Kalimantan Timur 75124 Indonesia
  • WIRNAWATI Faculty of Pharmacy, Universitas Andalas, Padang Sumatera Barat 25175 Indonesia, Faculty of Pharmacy, Universitas Muhammadiyah Kalimantan Timur, Samarinda Kalimantan Timur 75124 Indonesia
  • SYOFYAN SYOFYAN Faculty of Pharmacy, Universitas Andalas, Padang Sumatera Barat 25175 Indonesia
  • ABDUL ROHMAN Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Universitas Gadjah Mada Yogyakarta 55281 Indonesia
  • DACHRIYANUS HAMIDI Faculty of Pharmacy, Universitas Andalas, Padang Sumatera Barat 25175 Indonesia



Halal authentication, Rattus norvegicus, PCA, GC-MS


Objective: The objective of this study was to analyze fatty acids using Gas Chromatography-Mass Spectrometry (GC-MS) in combination with chemometric Principal Component Analysis (PCA) for the authentication of Rattus norvegicus fat from other animal fats.

Methods: Extraction of fat from raw meat of Rattus norvegicus, beef, chicken, pork, and dogs using the Bligh Dyer method, then derivatized with 0.2 N NaOCH3, precipitation of sodium glycerol was carried out by adding saturated NaCl to obtain methyl esters which were then injected into the GC-MS instrument. The GC-MS data were then processed using chemometric Principal Component Analysis (PCA) to group Rattus norvegicus fat with other animal fats (beef, chicken, pork, and dog).

Results: The results of the study revealed that fatty acids in Rattus norvegicus using GC-MS produced eleven types of fatty acids, namely: Lauric acid (1,1%), Myristic acid (1,15%), Palmitic acid (21,12%), Palmitoleic acid (2,06%), Stearic acid (8,23%), Vaccenic acid (2,43%), Oleic acid (26,51%), Linoleic acid (19,19%), Arachidic acid (0,09%), and Eucosatrienoic acid (0,39%). Chemometrics Principal Component Analysis (PCA) of Rattus norvegicus fat allows it to be classified with other animal fats.

Conclusion: The Gas Chromatography-Mass Spectrometry (GC-MS) method, in combination with chemometric Principal Component Analysis (PCA), offered effective tools for the authentication of fatty acid of Rattus norvegicus.


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