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Asian Journal of Biochemistry

Year: 2015  |  Volume: 10  |  Issue: 4  |  Page No.: 165 - 172

FTIR Spectroscopy in Combination with Chemometrics for Analysis of Wild Boar Meat in Meatball Formulation

Any Guntarti, Sudibyo Martono, Agustinus Yuswanto and Abdul Rohman

Abstract

Bakso or meatball is one of the Indonesian favorite foods made from beef. This food is quite popular among Indonesian societies. Due to the high price of beef, unethical producers adulterate beef with wild boar. In this research, we developed Fourier Transform Infrared (FTIR) spectroscopy and multivariate calibration of Partial Least Square (PLS) calibration to analyze wild boar in beef meatball. Meanwhile, the chemometrics of Principle Componen Analysis (PCA) is used to classify wild boar and beef in the meatball. The relationship between actual value of wild boar (x-axis) and FTIR predicted value (y-axis) at optimized wavenumbers region is y = 0.9749x+1.4658 with coefficient of determination (R2) of 0.988 and Root Mean Square Error of Calibration (RMSEC) of 2.0%. Furthermore, PCA was successfully used for the classification of wild boar meatball and beef meatball.

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