Fourier Transform Infrared Spectroscopy Combined with Chemometrics for Analysis of Gelatin on Foreign Produced Soft Candy
Abstract
Data from the Central Bureau of Statistics shows that processed food and beverage imports have increased and are the most imported products in Indonesia. Soft candy is a processed product that contains gelatin and can be sourced from pork or beef. The analytical technique used to analyze food ingredients, one of which is FTIR. This study will determine whether FTIR can investigate bovine and porcine gelatin in soft candy products combined with chemometrics. This type of research is non-experimental. The method used is FTIR analysis combined with PLS and PCA. Candies were isolated using the protein precipitation method. The isolation results were analyzed for their functional groups using FTIR. PLS is used to optimize the selected range of wavenumbers as a chemometric model, a quantitative analysis to find calibration values and internal and external validation. PCA functions to classify market candy according to its source. The results showed that FTIR detected the functional groups -OH, aliphatic CH, C=O, -NH, -CN. The optimized wave number using PLS is 1600 – 1621.92 cm-1. The calibration parameter using RMSEC produces a value of 0.188 and an R2 value of 0.999. Internal validation obtained an RMSECV value of 2.891 and an R2 value of 0.990.
In contrast, external validation produces an RMSEP value of 1.652 and an R2 value of 0.998. The PCA grouping shows that codes Hrb and Y are close to bovine gelatin source points, while code C is not close to beef or porcine. So FTIR cannot distinguish the source of bovine or porcine gelatin from candy, but PLS and PCA help is needed.
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