Profil dan Karakteristik Lemak Hewani (Ayam, Sapi dan Babi) Hasil Analisa FTIR dan GCMS

Abstract

AbstrakTelah dilakukan penelitian tentang analisa profil dan karakteristik beberapa lemak hewani sebagai studi pendahuluan dalam rangka pengembangan metode analisa kehalalan pangan. Sampling dilakukan terhadap tiga jenis sampel jaringan lemak hewani yang meliputi lemak ayam, lemak sapi dan lemak babi. Sampel jaringan lemak ayam dan sapi diperoleh dari pasar tradisional sedangkan sampel jaringan lemak babi diperoleh dari Rumah Pemotongan Hewan di daerah Jakarta Timur. Masing-masing sampel jaringan lemak diekstrak dengan pemanasan langsung dan selanjutnya dianalisa sifat fisikokimianya meliputi bobot jenis, indeks bias, titik leleh, bilangan asam, bilangan iod dan bilangan penyabunan. Analisa lebih lanjut dilakukan dengan metode FTIR (Fourier Transform Infra red) dan GCMS (Gas Chromatography Mass Spectromtery) untuk mengidentifikasi spesifitas masing-masing lemak berdasarkan pola serapan gugus fungsi dan komposisi asam lemaknya. Hasil analisa sifat fisikokimia yang diperoleh menunjukkan bahwa tidak terdapat perbedaan yang cukup signifikan untuk masing-masing sampel lemak kecuali untuk titik leleh, bilangan iod dan bilangan penyabunannya. Hasil analisa FTIR menunjukkan adanya perbedaan pola serapan yang khas pada daerah 3010, 1110-1095 dan 975-965 cm -1 yang merepresentasikan tingkat perbedaan komposisi asam lemak pada masing-masing sampel. Hal ini diperkuat dengan hasil analisa GCMS yang membuktikan adanya perbedaan kandungan SFA (saturated fatty acid), MUFA (monounsaturated fatty acid) dan PUFA (polyunsaturated fatty acid) pada ketiga sampel. AbstractA research had been done to carried out the profile and characteristic of animal fat as a preface of developing food halalness analysis. Three different types of animal body fat had been chosen on the sampling consists of chicken, beef and lard. Both of chicken and beef were obtained from a local market whereas lard got from slaughter house. Each of sample were cut into small pieces and directly melted at 75 o C, and the physical chemistry test were analyzed such as density, refractive index, melting point, iodine value and saponification value. Further analysis had been carried out by FTIR (Fourier Transform Infra red) and GCMS (Gas Chromatography Mass Spectrometry) to identify spectral bands and composition of fatty acid on each samples. It was found that each sample had no significantly different in their density and refractive index except on melting point, iodine value and saponification value. However, FTIR spectral data gives a specific difference in frequency region of 3010, 1110-1095 cm -1 and the bands associated fingerprint region 975 -965 cm -1 which represented of fatty acid contain. The GCMS data gives more clearly information about the difference of proportions of SFA (saturated fatty acid), MUFA (monounsaturated fatty acid) and PUFA (polyunsaturated fatty acid) on each samples.

Antidyslipidemia and Antioxidant Activity of Andrographolide Compound From Sambiloto (Andrographis Paniculata) Herb

“…for 1 w, 2 w, 3 w and 4 w; B1, B2, B3, B4 is morphological structure of aorta's atorvastatin rats fed atherogenic diet for 2 mo and continuing with atorvastatin for 1 w, 2 w, 3 w and 4 w; C1, C2, C3, C4 is morphological structure of aorta's rats fed atherogenic diet for 9th week, 10th week, 11th week, 12th week; D1, D2, D3, D4 is morphological structure of aorta's rats fed regular diet for 9th week, 10th week, 11th week, 12th Atherogenic diet administration (15% pig fat, 10% yolk, 1% calcium, and 20,000 IU vitamin D3 wly) for 60 d in rats could cause a significant difference of lipid profile compared to normal rats (p<0.05). Unsaturated fat contained in lard was 25% higher than the chicken fat and 1, 2% higher than the cow fat [12]. Therefore, food which was combined with lard could increase TC and LDL and also could decrease HDL.…”

Utilization of Palm Oil Mill Effluent (POME) from the Residual Biogas Power Plant for Microalgae Production as Raw Material of Biodiesel

“…The top layer is separated by centrifugation and further purification by adding Na2SO4 to removes the water content. The esterification results are then entered into vials to be analyzed with GC-MS tools (Hermanto and Muawanah, 2008) [8] .…”

Analisis Asam Lemak Daging Anjing pada Bakso Sapi Menggunakan Gas Chromatography Mass Spectrometry (GCMS) yang Dikombinasikan dengan PCA (Principal Component Analysis)

“…Anjing mempunyai asam palmitat paling tinggi (27,6%), kemudian selanjutnya sapi (27,4%), ayam (24,58%), babi (24,19%), dan kambing (23,19%). Hal ini sejalan dengan penelitian Hermanto (2010) bahwa lemak sapi memiliki kandungan asam palmitat lebih tinggi dibandingkan lemak ayam dan babi, tetapi pada penelitian ini, lemak anjing memiliki kandungan asam palmitat paling tinggi. Selain asam palmitat, lemak sapi memiliki kandungan asam lemak stearat yang paling tinggi dibandingkan dengan hewan yang lain yaitu yaitu (24,4%).…”

“…Analisis daging anjing pada bakso sapi telah dilakukan oleh Ratnasari (2016) menggunakan FTIR. Metode FTIR mempunyai keterbatasan yaitu tidak dapat mengidentifikasi kandungan dari masing-masing komponen asam lemak pada sampel secara pasti (Hermanto, 2010).…”