ANALISIS SPEKTROSKOPI FTIR TERHADAP LEMAK AYAM, LEMAK BABI, DAN LEMAK TIKUS SEBAGAI METODE AUTENTIKASI HALAL

Yusi Rosadi, NIM.: 16630001 (2020) ANALISIS SPEKTROSKOPI FTIR TERHADAP LEMAK AYAM, LEMAK BABI, DAN LEMAK TIKUS SEBAGAI METODE AUTENTIKASI HALAL. Skripsi thesis, UIN SUNAN KALIJAGA YOGYAKARTA.

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Abstract

FTIR spectroscopic analysis of chicken fat, lard and rat fat as a halal authentication method was carried out. Fat extraction used the Soxhlet method with n-hexane solvent and continued with simple distillation to separate the fat from the solvent. The extraction temperatures studied were 60°C, 65°C, and 70°C and the volume of solvents studied was 200 mL, 250 mL, 300 mL, 350 mL. Fat samples were made by varying the ratio of 100% chicken fat concentration mixed with 1%, 10%, and 20% lard, and 1%, 10%, and 20% rat fat. The results of the mixture of chicken fat, lard, and rat fat with different levels were analyzed using FTIR instruments to identify the spectral profile of chicken fat, lard, and rat fat. FTIR analysis results from chicken fat, lard, and rat fat showed that the typical uptake of chicken fat was observed at wavelengths of 1743 cm-1, 1373 cm-1, 1234 cm-1, and 1118 cm-1. Increasing the concentration of the mixture of lard and rat fat showed an increasing absorption at wave numbers 3371 cm-1 and 3332 cm-1, wave numbers 2337 cm-1, and wave numbers 1743 cm-1. The mixing of lard and rat fat in chicken fat can be distinguished by consistent results using infrared spectoscopy

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