ACADSTAFF UGM
| Title | : | Identification of pork in beef meatballs using Fourier transform infrared spectrophotometry and real-time polymerase chain reaction |
| Author | : |
Prof. Dr. Abdul Rohman, S.F., M.Si., Apt. (1) ARINI HIMAWATI (2) Prof. Dr. Eng. Kuwat Triyana, M.Si. (3) Prof. Dr. apt. Sismindari, S.U. (4) Ir. Siti Fatimah, S.U. (5) |
| Date | : | 2017 |
| Keyword | : | meatballs,polymerase chain reaction meatballs,polymerase chain reaction |
| Abstract | : | A study on development of Fourier-transform infrared spectrophotometricmethod combined with principle component analysis as well as real-timepolymerase chain reaction for determination of pork–beef mixture in meatballshas been performed. A lipid component extracted from pork and beef inmeatballs is analyzed using Fourier-transform infrared spectroscopy, whileDNA extracted from meatball was analyzed using real-time polymerase chainreaction. The correlation between actual and predicted concentration of lardusing Fourier-transform infrared spectroscopy was performed by aid of partialleast squares, while grouping of lard and beef fat components in meatball wascarried out by Fourier-transform infrared spectra coupled with principle com-ponent analysis. The results showed that Fourier-transform infrared spectra atwavenumbers of 1000–1200 cm?1coupled with partial least square and prin-ciple component analysis are successfully used for quantification and classifi-cation of pork in beef meatballs. The relationship between actual value andpredicted value of lard (lipid fraction obtained from meatballs containing pork)with Fourier-transform infrared spectrophotometric method revealed goodcorrelation, with coefficient determination (R2) value of 0.997 and standarderror of calibration of 0.04%. Principle component analysis is able to classifysamples containing pork and beef meatballs. Fourier-transform infrared spec-troscopy using normal spectra is fast technique for identification and quanti-fication of lard extracted from pork in meatball. In addition, real-timepolymerase chain reaction using Leptin Primer–AJ 865080 can be used foramplification of pork DNA specifically in meatballs containing pork. |
| Group of Knowledge | : | Farmasi Makanan dan Analisis Keamanan Pangan |
| Original Language | : | English |
| Level | : | Internasional |
| Status | : |
Published
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1_3_2019_Identifica.pdf
Document Type : [PAK] Full Dokumen
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