IDENTIFICATION OF LARD ON PROCESSED PRODUCTS IN MEDAN CITY USING UV SPECTROPHOTOMETER WITH LINEAR DISCRIMINANT ANALYSIS AND PRINCIPAL COMPONENT ANALYSIS METHODS

HAFID SYAHPUTRA; SRI YULIASMI; FATHUR RAHMAN HARUN; FADILLA AZZAHRA SUKMA; DITA ELNORA SIREGAR; ALIYYA NOVIYANTI AKHRAF

doi:10.22159/ijap.2024.v16s1.29

Authors

HAFID SYAHPUTRA Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Universitas Sumatera Utara, Medan-20155, Indonesia https://orcid.org/0000-0001-6628-7727
SRI YULIASMI Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Universitas Sumatera Utara, Medan-20155, Indonesia
FATHUR RAHMAN HARUN Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Universitas Sumatera Utara, Medan-20155, Indonesia
FADILLA AZZAHRA SUKMA Undergraduate Student, Faculty of Pharmacy, Universitas Sumatera Utara, Medan-20155, Indonesia
DITA ELNORA SIREGAR Undergraduate Student, Faculty of Pharmacy, Universitas Sumatera Utara, Medan-20155, Indonesia
ALIYYA NOVIYANTI AKHRAF Undergraduate Student, Faculty of Pharmacy, Universitas Sumatera Utara, Medan-20155, Indonesia

DOI:

https://doi.org/10.22159/ijap.2024.v16s1.29

Keywords:

Identification, Lard, Processed products, UV Spectrophotometer, Chemometric

Abstract

Objective: Processed meat products are highly popular among the community. However, deceptive traders sometimes adulterate these products with pork elements, necessitating thorough inspections. The qualitative detection of lard in processed products can be analyzed using UV spectrophotometry with chemometric techniques such as Linear Discriminant Analysis and Principal Component Analysis. These methods facilitate data analysis derived from spectra and wavelengths, enabling the categorization of objects and providing high accuracy.

Methods: This study aimed to determine whether processed products in Medan contain lard using UV spectrophotometry, Linear Discriminant Analysis, and Principal Component Analysis methods.

Results: The highest fat yield was obtained from lard at 14.24%, while the lowest was from chicken fat at 7.00%. The maximum wavelength results for control samples were 234 nm for chicken fat, 237 nm for beef fat, and 268 nm for lard. Data processing using Linear Discriminant Analysis and Principal Component Analysis showed that the processed products of three random samples, nugget, meatball, and sausage type A and C, fell within the same quadrant as chicken fat. Meatball and sausage type B were in the same quadrant as beef fat.

Conclusion: Based on the identification of lard in processed products in Medan City using UV spectrophotometer by LDA and PCA, all random samples of nuggets, meatballs, and sausages do not contain lard, and this method can classify chicken fat, beef fat, lard well.

Downloads

Download data is not yet available.

References

National Agency of Drug and Food Control. Processed food labeling guidelines. BPOM RI; 2020.

Rosyid AN, Rahem A, Faridah HD, Nisa N, Triwijayanti E. Multiplex PCR for simultaneous detection of DNA contamination from nonhalal species in beef products. Food Res. 2023;7(2):37-41. doi: 10.26656/fr.2017.7(2).810.

Susilo H. Real time polymerase chain reaction (RT-PCR) for dna pig contamination identification sausage in six district pandeglang banten. IJMAHI. 2021;1(1):81-8. doi: 10.30653/ijma.202111.13.

Martuscelli M, Serio A, Capezio O, Mastrocola D. Safety, quality and analytical authentication of ḥalāl meat products, with particular emphasis on salami: a review. Foods. 2020;9(8):1111. doi: 10.3390/foods9081111, PMID 32823523.

Harianto H, Keraru EN. Comparative analysis of technical efficiency of piglet farming in three production center provinces in Indonesia. J Indonesian Trop Anim Agric. 2022;47(3):192-203. doi: 10.14710/jitaa.47.3.192-203.

Jirankalgikar NM, De S. Detection of tallow adulteration in cow ghee by derivative spectrophotometry. J Nat Sci Biol Med. 2014;5(2):317-9. doi: 10.4103/0976-9668.136174, PMID 25097406.

White RG. Handbook of ultraviolet methods. Handbook of ultraviolet methods; 1965.

Fajriati I, Rosadi Y, Rosadi NN, Khamidinal K. Detection of animal fat mixtures in meatballs using Fourier transform infrared spectroscopy (FTIR spectroscopy). Indonesian J Halal Res. 2021;3(1):8-12. doi: 10.15575/ijhar.v3i1.11166.

Sofyan S, Maesaroh E, Windyaningrum R, Mahardhika BP. The comparison of crude fat analysis between separated soxhlet method and one extractor Soxhlet method for several feed ingredients. J Temapela. 2021;3(2):60-4. doi: 10.25077/temapela.3.2.60-64.2020.

Aminullah M, Riandi MR, Argani AP, Syahbirin G, Kemala T. The total lipid content of chicken and pork fats based on different extraction methods. J Agroindustri Halal. 2018;4(1).

Geana EI, Ciucure CT, Apetrei C, Artem V. Application of spectroscopic UV-vis and FT-IR screening techniques coupled with multivariate statistical analysis for red wine authentication: varietal and vintage year discrimination. Molecules. 2019;24(22). doi: 10.3390/molecules24224166.

Tazi I, Isnaini NL, Mutmainnah M, Ainur A. Principal component analysis (PCA) method for classification of beef and pork aroma based on electronic nose. Indonesian J Halal Res. 2019;1(1):5-8. doi: 10.15575/ijhar.v1i1.4155.

Suhandy D, Yulia M. Luwak coffee classification using UV-vis spectroscopy data: comparison of linear discriminant analysis and support vector machine methods. Aceh Int J Sci Technol. 2018;7(2):115-21. doi: 10.13170/aijst.7.2.8972.

Yuwana N, Leseni NK. Validation analysis for fat content measurement by extractor and soxhlet methods with variation in the purity of the N-hexane solvent.

Powick WC. A new test for acrolein and its bearing on rancidity in fats. Ind Eng Chem. 1923;15(1):66. doi: 10.1021/ie50157a040.

Yunianto M, Qaulan Tsaqiila F, Anwar F, Endah Saraswati T. Detection of lard contents using fiber optic sensors. J Phys.: Conf Ser. 2021;1825(1). doi: 10.1088/1742-6596/1825/1/012077.

Marikkar N, Alinovi M, Chiavaro E. Analytical approaches for discriminating native lard from other animal fats. Ital J Food Sci. 2021;33(1):106-15. doi: 10.15586/ijfs.v33i1.1962.

Jang HL, Park SY, Lee JH, Hwang MJ, Choi Y, Kim SN. Comparison of fat content and fatty acid composition in different parts of Korean beef and pork. J Korean Soc Food Sci Nutr. 2017;46(6):703-12.

Hermanto S, Muawanah A, Harahap R. Profile and characteristics of animal fat (chicken, beef and pork) FTIR and GCMS analysis results. J Chem Valensi. 2008;1(3).