DETEKSI LEMAK BABI DALAM LEMAK AYAM MENGGUNAKAN SPEKTROSKOPI FTIR (FOURIER TRANSFORM INFRARED) DAN KEMOMETRIK SEBAGAI VERIFIKASI HALAL

Abstract

In this study, we have developed methods of Fourier Transform Infrared (FTIR) spectroscopy combined with chemometrics for detection of lard adulteration in chicken fat. Multivariate calibration was used, where Partial Least Square (PLS) was used as a calibration model, while Discriminant Analysis (DA) was used for classification analysis between lard in chicken fat. PLS model gave good results using pretreatment spectral data fingerprint region (1600-600 cm-1) for baseline, smoothing, and normalization with R2 of 0.991 and RMSEC (Root Mean Standart Error of Calibration) of 3.903. Validation of the model also gave good results with R2 LOOCV (Leave One Out Cross Validation) value of 0.947. DA model gave good results at 100%. It was indicate all of the samples gave appropriate classification as pure and mixed. Application of PLS and DA models in the samples, gave good agreement with the ELISA method