RAPID DETECTION OF RAT MEAT ADULTERATION IN BEEF SAUSAGES USING FTIR‑ATR SPECTROSCOPY AND CHEMOMETRICS FOR HALAL AUTHENTICATION

DWI LESTARI; EKA SISWANTO SYAMSUL; WIRNAWATI; SURYATI SYAFRI; SYOFYAN SYOFYAN; ABDUL ROHMAN; NANCY DEWI YULIANA; NOR KARTINI BT. ABU BAKAR; DACHRIYANUS HAMIDI

doi:10.22159/ijap.2024.v16s1.21

Authors

DWI LESTARI Faculty of Pharmacy, Universitas Muhammadiyah Kalimantan Timur, Samarinda Kalimantan Timur-75124, Indonesia. Faculty of Pharmacy, Universitas Andalas, Padang Sumatera Barat-25175, Indonesia
EKA SISWANTO SYAMSUL Sekolah Tinggi Ilmu Kesehatan Samarinda, Samarinda Kalimantan Timur-75124, Indonesia
WIRNAWATI Faculty of Pharmacy, Universitas Muhammadiyah Kalimantan Timur, Samarinda Kalimantan Timur-75124, Indonesia
SURYATI SYAFRI Faculty of Pharmacy, Universitas Andalas, Padang Sumatera Barat-25175, Indonesia https://orcid.org/0000-0002-1857-9001
SYOFYAN SYOFYAN Faculty of Pharmacy, Universitas Andalas, Padang Sumatera Barat-25175, Indonesia https://orcid.org/0000-0002-1857-9001
ABDUL ROHMAN Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Universitas Gadjah Mada Yogyakarta-55281, Indonesia
NANCY DEWI YULIANA Department of Food Science and Technology, IPB University, Bogor, Indonesia. 9Department of Chemistry, Faculty of Science, University Malaya, Malaysia
NOR KARTINI BT. ABU BAKAR Department of Chemistry, Faculty of Science, University Malaya, Malaysia
DACHRIYANUS HAMIDI aculty of Pharmacy, Universitas Andalas, Padang Sumatera Barat-25175, Indonesia https://orcid.org/0000-0002-1857-9001

DOI:

https://doi.org/10.22159/ijap.2024.v16s1.21

Keywords:

Halal authentication, Beef sausage, Rat sausage, FTIR spectroscopy, Chemometrics

Abstract

Objective: The objective of this study was to employ Fourier Transform Infrared-Attenuated Total Reflectance (FTIR‑ATR) spectroscopy in combination with chemometrics for the analysis of rat meat adulteration in beef sausages.

Methods: Lipid components in sausages were extracted using three extraction methods, namely Bligh and Dyer, Folch, and Soxhlet methods. The lipid components extracted were then analysed using FTIR‑ATR spectroscopy, and their spectra obtained were used as variables during chemometrics modeling. Samples were prepared by mixing beef with adulterant of rat meat in the concentration range of 0-100% of rat meat. Each sample was scanned using FTIR-Attenuated Total Reflectance (ATR) spectroscopy in three replicates at 4000-650 cm^-1 wavenumber region.

Results: The absorbance values at wavenumbers regions of 3100-700 cm^-1 were used to discriminate lipid components extracted by the Bligh Dyer, Folch, and Soxhlet Method with an accuracy level of 100%. The prediction of rat sausages was successfully determined using multivariate calibrations of Partial Least Square (PLS) and Principle Component Regression (PCR) using optimised conditions.

Conclusion: FTIR-ATR spectroscopy coupled with chemometrics is a rapid and accurate method for detecting and quantifying rat meat in beef sausages for halal authentication.

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