Analysis of dog fat in beef sausage using FTIR (Fourier Transform Infrared) combined with chemometrics

Any Guntarti, Zelinda Ayu Purbowati


Sausage is ready to eat meals for children and adults. The meat contained in a beef sausage might not be consistent to the one listed on the label. FTIR (Fourier Transform Infrared) spectroscopy combined with a chemometric method was the most used methods to detect beef fat with rapid and consistent results. Results of analysis can classify fatty acid composition. The aim of this study was to know the profile of spectra and grouping of beef tallow and dog meat with FTIR. The study was designed by making 7 different variations of dog reference sample concentrations (100%, 75%, 65%, 50%, 35%, 25%, and 100%) beef fat and five other samples were gathered from various street vendors. Results were analyzed using FTIR spectroscopy combined with chemometric with PLS (Partial Least Square) and PCA (Principal Component Analysis). The results of analysis will be analysed using Horizon MB application to obtained optimal wave number at 688-1124 cm-¹. Results equation obtained y = 0.9999 x + 0.0004 and value R² equal to 0.9999; RMSEC (root mean square error of calibration) of 0.30%; RMSEP (root mean square error of prediction) of 0.05% and RMSECV (root mean square error of cross validation) of 0.05%. The low values of RMSEP, RMSEC, RMSECV and R² close to one indicate that the FTIR combined with chemometric is an appropriate method for analyzing the presence of fat content in the sample. From the analysis showed that 1 of 5 sausage market samples has similarities with dog fat.



beef sausage; dog fat; FTIR; chemometric

Full Text:



Che Man, Y.B., Syahariza, Z.A., Mirghani, M.E.S., Jinap, S., and Bakar, J., 2005, Analysis of potential lard adulteration in chocolate and chocolate products using Fourier transform infrared spectroscopy, Food Chemistry. 2005; 90:815-9.

Guntarti, A., Martono, S., Yuswanto, A., Rohman, A., 2015, FTIR Spectroscopy in combination with chemometrics for analysis of wild boar meat in meatball formulation, Asian Journal of Biocemistry, 10(4):165-72.

Gustiani, E., 2009, Pengendalian cemaran mikroba pada bahan pangan asal ternak (daging dan susu) mulai dari peternakan sampai dihidangkan, J. Litbang Pertanian, 28(3) : 96-100.

Jaswir, I., Saeed, M.E., Torla, H. and Zaki, M., 2003, Determination of lard in mixture of body fats of mutton and cow by Fourier Transform Infrared Spectroscopy, J. Oleo Sci.; 52(12): 633-8.

Kusnandar, Feri., 2010, Kimia Pangan Komponen Makro, Dian Rakyat, Jakarta.

Miller, J.N., and Miller, J.C., 2010, Statistics and Chemometrics for Analytical Chemistry, 6th Edition, Pearson Education Limited, Harlow.

Munawaroh, S., Prima, A.H., 2010, Ekstraksi minyak daun jeruk purut (Citrus hystrix D.C.) dengan pelarut etanol dan n-hexane, Jurnal Kompetensi Teknik, 2(1): 73-78.

Mursyidi, A., 2013, The role of chemical analysis in the halal authentication of food and pharmaceutical products, J. Food Pharm. Sci., 1:76-86.

Rahul, B., Radhika, B., Sagar, M.K., Saini, V., Bhat, K., Simultaneous, 2012, Determination of verapamil hydrochloride and gliclazide in synthetic binary mixture and combined tablet preparation by chemometric-assisted spectroscopy, Journal of Analytical Sciences, Methods and Instrumentation, 2:161-166.

Ratnasari, I.U., 2016, Analisis kandungan lemak anjing dalam bakso yang beredar di pasar Wage Purwokerto Menggunakan Fourier Transform Infrared (FTIR) yang dikombinasi dengan kemometrik sebagai autentikasi halal, Thesis, Fakultas Farmasi Universitas Muhammadiyah Purwokerto.

Rafi, M., Anggundari, W.C., Irawadi, T.T., 2016, Potensi spektroskopi FTIR-ATR and kemometrik untuk membedakan rambut babi, kambing, and sapi, Indo. J. Chem. Sci., 5(3):229- 34.

Rohman, A., Kurniawati, E., dan Triyana, K., 2014, Analysis of lard in meatball broth using Fourier transform infrared spectroscopy and chemometrics, Meat Science, 94: 94-98.

Rohman, A., Triyana, K., Sismindari, Erwanto, Y., 2012, Differentiation of lard and other animal fats based on triacylglycerols composition and principal component analysis, International Food Research Journal, 19(2): 475-9.

Rohman, A., Erwanto, Y., Man, Y.B.C., 2011, Analysis of pork adulteration in beef meatball using Fourier transform infrared (FTIR) spectroscopy, Meat Science, 88:91-95.

Ronggo, Y., Chalus, P., Maurer, L., Lema-Martinez, C., Edmond, A., Jent, N, 2007, A Review of Near Infrared spectroscopy and Chemometrics in Pharmaceutical Technologies, Journal of Pharmaceutical and Biomedical Analysis, 44 : 683-700.

Sukirman, E., 2016, Daging Anjing Diolah Menjadi Makanan di Bandung Raya, Accessed on March 2th, 2017.

Syahariza, Z.A., Man, Y.B.C., 2005, Selamat J, Bakar J. Detection of lard adulteration in cake formulation by Fourier transform infrared (FTIR) spectroscopy, Food Chemistry,92:365-371.


Article Metrics

Abstract view : 86 times
PDF - 66 times


  • There are currently no refbacks.

Copyright (c) 2019 Pharmaciana

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.


Pharmaciana indexed by:

Google ScholarIndonesian Scientific Journal Database (ISJD)Indonesian Publication Index (IPI)CrossrefBielefeld Academic Search Engine (BASE)Sherpa RomeoOpen Academic Journal Index (OAJI)