PENGEMBANGAN PUSAT STUDI PENELITIAN PRODUK HALAL BERBASIS PENGUJIAN SAINTIFIK [STUDI KASUS PENGUJIAN PRODUK HALAL PADA MAKANAN MENGGUNAKAN INSTRUMEN GC/MS, FTIR, PCR DAN ELECTRONIC NOSE]
DOI:
https://doi.org/10.24090/jpa.v16i1.2015.pp106-119Kata Kunci:
Authentication Halal, Real Time PCR, FTIR, GC/MS, E-nose, MeatAbstrak
Abstract: This article discusses the testing of food products processed meat using real time PCR instrument, an infrared spectrophotometer FTIR, GCMS, and electronic nose. Samples tested were processed meat products that include pure beef, mutton pure, pure pork, beef sausage, chicken sausage, goat sausage, pork sausage, veal nuggets, chicken nuggets, as well as processed products deliberately contaminated with the pigs. Testing of samples using four types of instruments that includes real-time PCR, spectrophotometry infrared FTIR, GC/MS, and the electronic nose was able to distinguish good quantitative differences between one sample with another sample. In the sample testing of food products manufactured by large-scale manufacturer of Small and Medium Enterprises (SMEs) and have not labeled halal, researchers have not found contamination pork elements on sausages nuggets, beef, and meatballs products. Keywords: Authentication Halal, Real Time PCR, FTIR, GC/MS, E-nose, MeatReferensi
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Hites, R. A. 1998. Gas Chromatography Mass Spectroscopy. Handbook of Instrumental Techniques for Analytical Chemistry. John Willey and Sons, New York.
Marikkar, J. M., Ghazali, H. M., Che Man, Y., Peiris, T. G., and Lai, and O. M. 2005. Dishtinguishing Lard from Other Animal Fats in Admixture of some Vegetable Oils using Liquid Chromatographic Data Couple with Multivariate Data Analysis. Food Chemistry, 91: 5-14.
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Nurjuliana, M., Che Man, Y. B., Mat Hasyim, D., and Mohamed, A. 2011. Rapid Identification of Pork for Halal Authentication Using the Electronic Nose and Gas Chromatography Mass Spectrometer with Headspace Analyzer. Meat Science, 88:638–644.
Qu, G., Omomoto, M. M., El-Din, M. G., and Feddes, J. J. 2008. Development of an Integrated Sensor to Measure Odors. Environ. Monit. Asses., 144, 277-283.
Osuna, G. R., and Nagle, H. T. 1999. A Method for Evaluating Data Preprocessing Techniques for Odor Classification with an Array of Gas Sensors. IEEE Transactions on System, Man and Cybernetics Part B, 29, 35-41.
Rohman, A., and Che Man, Y. 2009. Analysis of Cod_Liver Oil Adulteration using Fourier Transform Infra Red (FTIR) Spectroscopy. Journal of American Oil Chemist Society, 86:1149-1153.
Rohman, A., and Che Man, Y. B. 2011. The optimization of FTIR spectroscopy combined with partial least square for analysis of animal fats in quartenary mixtures. Spectroscopy, 25:169–176.
Rohman, A., Sismindari, Erwanto, Y., and Che Man, Y. 2011. Application of FTIR Spectroscopy for Analysis of Pork Adulteration in Meat Ball Formulation. Meat Science, 88:91-95.
Saeed, T., Ali, S. G., Ahman, H. A., and Sawaya, W. N. 1989. Detection of Pork and Lard as Adulterants in Processed Meat: Liquid Chromatographic Analysis of Derivatized Triglicerides. Journal of the Assosiation of Official Analitical Chemists, 72(6):921-925.
Wittasinghe, M., Vasanthan, T., Temely , F., and Swallow, K. 2001. Volatile Flavor Composition of Cooked by Product Blends of Chiken, Beef, and Pork: A Quantitative GC-MS Investigation. Food Research International , 34: 149-158.
Che Man, Y. B., Aida, A. A., Raha, A. R., and Son, R. 2007. Identification of pork derivatives in food products by specific polymerase chain reaction (PCR) for halal verification. Food Control, 18:885–889.
Dong, L., Sun, X., Chao, Z., Zhang, S., Zheng, J., and Gurung, R., 2014. Evaluation of FTIR spectroscopy as diagnostic tool for colorectal cancer. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 122:288-294.
Gardner, J. W. and Bartlett, P. F. 1994. A Brief History of Electronic Noses. Sensors and Actuators B: Chemical, 211-220.
Handoyo, D., dan Rudiretna, A. 2000. Prinsip Umum Pelaksanaan Polimerized Chain Reaction (PCR). Unitas, 9 (1):17-29.
Hites, R. A. 1998. Gas Chromatography Mass Spectroscopy. Handbook of Instrumental Techniques for Analytical Chemistry. John Willey and Sons, New York.
Marikkar, J. M., Ghazali, H. M., Che Man, Y., Peiris, T. G., and Lai, and O. M. 2005. Dishtinguishing Lard from Other Animal Fats in Admixture of some Vegetable Oils using Liquid Chromatographic Data Couple with Multivariate Data Analysis. Food Chemistry, 91: 5-14.
Newton, C. R., and Graham, A. 1994. Polimerise Chain Reaction (PCR). Bios Scientific Publisher, London.
Nurjuliana, M., Che Man, Y. B., Mat Hasyim, D., and Mohamed, A. 2011. Rapid Identification of Pork for Halal Authentication Using the Electronic Nose and Gas Chromatography Mass Spectrometer with Headspace Analyzer. Meat Science, 88:638–644.
Qu, G., Omomoto, M. M., El-Din, M. G., and Feddes, J. J. 2008. Development of an Integrated Sensor to Measure Odors. Environ. Monit. Asses., 144, 277-283.
Osuna, G. R., and Nagle, H. T. 1999. A Method for Evaluating Data Preprocessing Techniques for Odor Classification with an Array of Gas Sensors. IEEE Transactions on System, Man and Cybernetics Part B, 29, 35-41.
Rohman, A., and Che Man, Y. 2009. Analysis of Cod_Liver Oil Adulteration using Fourier Transform Infra Red (FTIR) Spectroscopy. Journal of American Oil Chemist Society, 86:1149-1153.
Rohman, A., and Che Man, Y. B. 2011. The optimization of FTIR spectroscopy combined with partial least square for analysis of animal fats in quartenary mixtures. Spectroscopy, 25:169–176.
Rohman, A., Sismindari, Erwanto, Y., and Che Man, Y. 2011. Application of FTIR Spectroscopy for Analysis of Pork Adulteration in Meat Ball Formulation. Meat Science, 88:91-95.
Saeed, T., Ali, S. G., Ahman, H. A., and Sawaya, W. N. 1989. Detection of Pork and Lard as Adulterants in Processed Meat: Liquid Chromatographic Analysis of Derivatized Triglicerides. Journal of the Assosiation of Official Analitical Chemists, 72(6):921-925.
Wittasinghe, M., Vasanthan, T., Temely , F., and Swallow, K. 2001. Volatile Flavor Composition of Cooked by Product Blends of Chiken, Beef, and Pork: A Quantitative GC-MS Investigation. Food Research International , 34: 149-158.
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Diterbitkan
2015-01-30
Cara Mengutip
Hardoyono, F. (2015). PENGEMBANGAN PUSAT STUDI PENELITIAN PRODUK HALAL BERBASIS PENGUJIAN SAINTIFIK [STUDI KASUS PENGUJIAN PRODUK HALAL PADA MAKANAN MENGGUNAKAN INSTRUMEN GC/MS, FTIR, PCR DAN ELECTRONIC NOSE]. Jurnal Penelitian Agama, 16(1), 106–119. https://doi.org/10.24090/jpa.v16i1.2015.pp106-119
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