Analisis Lemak Anjing Dalam Bakpao Ayam Menggunakan Ftir (Fourier Transform Infrared) Dikombinasi Kemometrika

Any Guntarti, Muhamad Ali Zainal Abidin

Abstract


Bakpao ayam adalah makanan yang dikenal masyarakat Indonesia. Bahan utama umumnya daging ayam yang kemudian dikukus. Daging yang digunakan, kadang belum tentu terjamin keasliannya. Penelitian ini bertujuan mengetahui dan mendeteksi adanya kandungan lemak anjing dalam produk makanan bakpao ayam. Analisis dengan spektrofometri FTIR yang dikombinasi kemometrika dapat memberikan informasi adanya kandungan lemak anjing dalam bakpao ayam. Model analisisnya dengan membuat variasi konsentrasi campuran daging anjing dengan daging ayam. Bakpao produk di pasaran diambil empat sampel yang dijual di kota Yogyakarta dengan teknik stratified random sampling. Hasil spektra FTIR dianalisis dengan kemometrika. Analisis kuantitatif menggunakan Partial Least Square (PLS), dan analisis kualitatif dengan Principles Component Analysis (PCA). Hasil optimasi bilangan gelombang diperoleh pada 1226-840 cm-1. Analisis dengan PLS diperoleh persamaan y=0,9969x+0,1697 ; nilai R2 0,9969; RMSEC 1,38% ; RMSEP 0,27% ; RMSECV 1,31%.  Analisis dengan PCA menunjukkan bahwa keempat sampel bakpao pasaran pedagang kaki lima di kota Yogyakarta tidak mengandung lemak anjing.


Keywords


Daging anjing, FTIR, PLS, PCA, Bakpao

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DOI: http://dx.doi.org/10.12928/mf.v15i1.12356

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