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Identification of Pig Adulterant in Mixture of Fat Samples and Selected Foods based on FTIR-PCA Wavelength Biomarker Profile

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@article{IJASEIT7689,
   author = {Irwan Saputra and Irwandi Jaswir and Rini Akmeliawati},
   title = {Identification of Pig Adulterant in Mixture of Fat Samples and Selected Foods based on FTIR-PCA Wavelength Biomarker Profile},
   journal = {International Journal on Advanced Science, Engineering and Information Technology},
   volume = {8},
   number = {6},
   year = {2018},
   pages = {2341--2348},
   keywords = {pig; biomarker; FTIR; PCA; authentication; fat; halal food},
   abstract = {Authenticity is an important issue in food industry. Tampering the authenticity of food product involves the adulteration of products with certain material. Various authentication techniques for detection of adulteration have been developed in line with the advent of current technology. Of particular interest,  Infrared (IR) spectroscopy; a rapid and non-destructive technique allowing the screening of a large number of samples has been shown to be able to detect pig derivatives in meat products. Following this, the present study aims to identify pig adulteration in different mixture of fat samples and some selected food; based on wavelength biomarker obtained from FTIR coupled with PCA analysis. Twenty-six fats at two frequencies along the graph (1236 and 3007 nm) were studied including samples representing Non Halal Food A (NHFA) fat,  Halal Food A(HFA) fat and Non Halal Food B (NHFB) fat.  At wavelength 1236 and 3007 nm along the spectrum; NHFA, HA and NHFB fat samples were easily identified at visibly good distance compared to other fat samples.  The first two samples; NHFA and NHFB were located very close to PF (Pig Fat) indicating that NHFA and NHFB samples contained pork fat while HA was located closer to CF, indicating that the sample possibly contained chicken fat. To this end, FTIR coupled with PCA has been shown to be a powerful tool to detect adulteration in meat products and as such can be recommended for authentication purposes.},
   issn = {2088-5334},
   publisher = {INSIGHT - Indonesian Society for Knowledge and Human Development},
   url = {http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=7689},
   doi = {10.18517/ijaseit.8.6.7689}
}

EndNote

%A Saputra, Irwan
%A Jaswir, Irwandi
%A Akmeliawati, Rini
%D 2018
%T Identification of Pig Adulterant in Mixture of Fat Samples and Selected Foods based on FTIR-PCA Wavelength Biomarker Profile
%B 2018
%9 pig; biomarker; FTIR; PCA; authentication; fat; halal food
%! Identification of Pig Adulterant in Mixture of Fat Samples and Selected Foods based on FTIR-PCA Wavelength Biomarker Profile
%K pig; biomarker; FTIR; PCA; authentication; fat; halal food
%X Authenticity is an important issue in food industry. Tampering the authenticity of food product involves the adulteration of products with certain material. Various authentication techniques for detection of adulteration have been developed in line with the advent of current technology. Of particular interest,  Infrared (IR) spectroscopy; a rapid and non-destructive technique allowing the screening of a large number of samples has been shown to be able to detect pig derivatives in meat products. Following this, the present study aims to identify pig adulteration in different mixture of fat samples and some selected food; based on wavelength biomarker obtained from FTIR coupled with PCA analysis. Twenty-six fats at two frequencies along the graph (1236 and 3007 nm) were studied including samples representing Non Halal Food A (NHFA) fat,  Halal Food A(HFA) fat and Non Halal Food B (NHFB) fat.  At wavelength 1236 and 3007 nm along the spectrum; NHFA, HA and NHFB fat samples were easily identified at visibly good distance compared to other fat samples.  The first two samples; NHFA and NHFB were located very close to PF (Pig Fat) indicating that NHFA and NHFB samples contained pork fat while HA was located closer to CF, indicating that the sample possibly contained chicken fat. To this end, FTIR coupled with PCA has been shown to be a powerful tool to detect adulteration in meat products and as such can be recommended for authentication purposes.
%U http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=7689
%R doi:10.18517/ijaseit.8.6.7689
%J International Journal on Advanced Science, Engineering and Information Technology
%V 8
%N 6
%@ 2088-5334

IEEE

Irwan Saputra,Irwandi Jaswir and Rini Akmeliawati,"Identification of Pig Adulterant in Mixture of Fat Samples and Selected Foods based on FTIR-PCA Wavelength Biomarker Profile," International Journal on Advanced Science, Engineering and Information Technology, vol. 8, no. 6, pp. 2341-2348, 2018. [Online]. Available: http://dx.doi.org/10.18517/ijaseit.8.6.7689.

RefMan/ProCite (RIS)

TY  - JOUR
AU  - Saputra, Irwan
AU  - Jaswir, Irwandi
AU  - Akmeliawati, Rini
PY  - 2018
TI  - Identification of Pig Adulterant in Mixture of Fat Samples and Selected Foods based on FTIR-PCA Wavelength Biomarker Profile
JF  - International Journal on Advanced Science, Engineering and Information Technology; Vol. 8 (2018) No. 6
Y2  - 2018
SP  - 2341
EP  - 2348
SN  - 2088-5334
PB  - INSIGHT - Indonesian Society for Knowledge and Human Development
KW  - pig; biomarker; FTIR; PCA; authentication; fat; halal food
N2  - Authenticity is an important issue in food industry. Tampering the authenticity of food product involves the adulteration of products with certain material. Various authentication techniques for detection of adulteration have been developed in line with the advent of current technology. Of particular interest,  Infrared (IR) spectroscopy; a rapid and non-destructive technique allowing the screening of a large number of samples has been shown to be able to detect pig derivatives in meat products. Following this, the present study aims to identify pig adulteration in different mixture of fat samples and some selected food; based on wavelength biomarker obtained from FTIR coupled with PCA analysis. Twenty-six fats at two frequencies along the graph (1236 and 3007 nm) were studied including samples representing Non Halal Food A (NHFA) fat,  Halal Food A(HFA) fat and Non Halal Food B (NHFB) fat.  At wavelength 1236 and 3007 nm along the spectrum; NHFA, HA and NHFB fat samples were easily identified at visibly good distance compared to other fat samples.  The first two samples; NHFA and NHFB were located very close to PF (Pig Fat) indicating that NHFA and NHFB samples contained pork fat while HA was located closer to CF, indicating that the sample possibly contained chicken fat. To this end, FTIR coupled with PCA has been shown to be a powerful tool to detect adulteration in meat products and as such can be recommended for authentication purposes.
UR  - http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=7689
DO  - 10.18517/ijaseit.8.6.7689

RefWorks

RT Journal Article
ID 7689
A1 Saputra, Irwan
A1 Jaswir, Irwandi
A1 Akmeliawati, Rini
T1 Identification of Pig Adulterant in Mixture of Fat Samples and Selected Foods based on FTIR-PCA Wavelength Biomarker Profile
JF International Journal on Advanced Science, Engineering and Information Technology
VO 8
IS 6
YR 2018
SP 2341
OP 2348
SN 2088-5334
PB INSIGHT - Indonesian Society for Knowledge and Human Development
K1 pig; biomarker; FTIR; PCA; authentication; fat; halal food
AB Authenticity is an important issue in food industry. Tampering the authenticity of food product involves the adulteration of products with certain material. Various authentication techniques for detection of adulteration have been developed in line with the advent of current technology. Of particular interest,  Infrared (IR) spectroscopy; a rapid and non-destructive technique allowing the screening of a large number of samples has been shown to be able to detect pig derivatives in meat products. Following this, the present study aims to identify pig adulteration in different mixture of fat samples and some selected food; based on wavelength biomarker obtained from FTIR coupled with PCA analysis. Twenty-six fats at two frequencies along the graph (1236 and 3007 nm) were studied including samples representing Non Halal Food A (NHFA) fat,  Halal Food A(HFA) fat and Non Halal Food B (NHFB) fat.  At wavelength 1236 and 3007 nm along the spectrum; NHFA, HA and NHFB fat samples were easily identified at visibly good distance compared to other fat samples.  The first two samples; NHFA and NHFB were located very close to PF (Pig Fat) indicating that NHFA and NHFB samples contained pork fat while HA was located closer to CF, indicating that the sample possibly contained chicken fat. To this end, FTIR coupled with PCA has been shown to be a powerful tool to detect adulteration in meat products and as such can be recommended for authentication purposes.
LK http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=7689
DO  - 10.18517/ijaseit.8.6.7689