FOURIER TRANSFORM INFRA RED SPECTROSCOPY UNTUK IDENTIFIKASI MINYAK BABI DALAM MINYAK BUMBU MIE INSTAN IMPOR

  • Pri Iswati Utami
  • Ika Ryandita
  • Elza Sundhani
Keywords: babi, minyak, mie impor, spektroskopi FTIR, PCA, PLS

Abstract

Mie instan impor yang beredar terkadang tidak mencantumkan label halal. Identifikasi bahan tidak halal khususnya babi penting dilakukan untuk membantu masyarakat memperoleh produk halal. Tujuan penelitian ini adalah mengidentifikasi minyak babi dalam minyak bumbu mie instan impor menggunakan metode spektrofotometri Fourier Transform Infra Red (FTIR)  yang dikombinasikan dengan kemometrik Principal Component Analysis (PCA) dan Partial Least Square (PLS). Sampel kalibrasi dibuat dengan variasi minyak babi dan minyak nabati. Masing-masing sampel kalibrasi dibuat spektrum FTIR pada bilangan gelombang 4000 – 650 cm-1. Spektrum FTIR yang diperoleh menunjukkan adanya 2 pita serapan khas minyak babi, yaitu  pada 1226,73 dan 1111 cm-1. Analisis PCA menghasilkan score plot yang menunjukkan terpisahnya minyak babi dan minyak kedelai di kuadran yang berbeda. Analisis PLS menghasilkan persamaan Y = 0,9921x + 0,3963 dengan nilai R2 0,992103 ; nilai RMSEP 0,0072 dan nilai RMSEC 2,1998. Hasil penentuan Limit of Detection (LOD) menunjukkan bahwa metode FTIR mampu mendeteksi minyak babi dalam sampel kalibrasi pada konsentrasi 1%. Hasil analisis terhadap sampel minyak bumbu pada lima merek sampel mie instan impor menunjukkan tidak ada sampel yang terdeteksi adanya minyak babi.

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Published
2019-01-21