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ANALISIS KANDUNGAN ASAM LEMAK PADA BAKSO SAPI MENGGUNAKAN GAS CHROMATOGRAPHY(GC) DIKOMBINASIKAN DENGAN PCA (PRINCIPAL COMPONENT ANALYSIS)
Research has been carried out regarding the analysis of fatty acid content in beef meatballs using gas spectroscopy (GC) combined with PCA (Principal Component Analysis). This research was motivated by the increasing number of cases of pork fraud under the guise of beef, which made it necessary to carry out research on detecting pork content. This research was conducted to examine the fatty acid composition in three samples of beef meatballs tested using a GC instrument and identify their close relationship with reference samples chemometrically using PCA. The reference samples used in this research were beef fat and pork fat obtained from Pasar Gede, Solo. The meatball samples tested were taken from three beef meatball traders in the Yogyakarta area with the initials as Bakso A, Meatball B and Meatball C. The fat/oil content in the reference samples and beef meatball samples was extracted using the sochlet extraction method for 2-3 hours using an organic solvent. n-hexane. The results of the extraction are then injected into the GC system to determine the composition of the fatty acids contained in each sample. The data analysis technique was carried out chemometrically by identifying the close relationship between the beef meatball sample and the reference sample through the PCA analysis method using Minitab software. The results showed that each beef meatball sample had a higher saturated fatty acid composition than unsaturated fatty acids. The percentage of fatty acid content for the Meatball A sample is, SFA = 51,58%; MUFA = 2,61%; PUFA = 45,80%. The Meatball B sample had SFA = 59,84%; MUFA = 3,52%; PUFA = 36,64%. And the Meatball C sample had SFA = 57,50%; MUFA = 2,15%; PUFA = 40,35%. Chemometric analysis tests using PCA showed that the three beef meatball samples had a closer relationship with the beef reference sample compared to the pork reference sample based on their fatty acid composition. Euclidean distance of the component points of the Meatball A sample to the beef reference sample = 5.44; Meatball A sample to pork reference sample = 6.24. Meatball B sample to beef reference sample = 3.50; Meatball B sample to pork reference sample = 4.60. Meatball C sample to beef reference sample = 1.96; Meatball C sample to pork reference sample = 5.19.
FAKULTAS SAINS DAN TEKNOLOGI, UIN SUNAN KALIJAGA YOGYAKARTA
ANALISIS KANDUNGAN ASAM LEMAK PADA BAKSO SAPI MENGGUNAKAN GAS CHROMATOGRAPHY(GC) DIKOMBINASIKAN DENGAN PCA (PRINCIPAL COMPONENT ANALYSIS) (Text)
ANALISIS KANDUNGAN ASAM LEMAK PADA BAKSO SAPI MENGGUNAKAN GAS CHROMATOGRAPHY(GC) DIKOMBINASIKAN DENGAN PCA (PRINCIPAL COMPONENT ANALYSIS) (Other)
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