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Rahmania, H., Sudjadi, & Rohman, A. 2015. The employment of FTIR spectroscopy in combination with chemometrics for analysis of rat meat in meatball formulation. Meat Sci. 100: 301-305.
Rohaeti, E., Rafi, M., Syafitri, U. D., & Heryanto, R. 2015. Fourier transform infrared spectroscopy combined with chemometrics for discrimination of Curcuma longa, Curcuma xanthorrhiza and Zingiber cassumunar. Spectrochim. Acta: Mol. Biomol. Spectrosc. 137: 1244-1249.
Rohman, A., Sismindari, Erwanto, Y., & Che Man, Y. B. 2011. Analysis of pork adulteration in beef meatball using Fourier transform infrared (FTIR) spectroscopy. Meat Sci. 88: 91-95.
Sun, S., Chen, J., Zhou, Q., Lu, G., & Chan, K. 2010. Application of mid-infrared spectroscopy in the quality control of traditional Chinese medicines. Planta Med. 76: 1987-1996.
Xu, L., Cai, C. B., Cui, H. F., Ye, Z. H., & Yu, X. P. 2012. Rapid discrimination of pork in Halal and non-Halal Chinese ham sausages by Fourier transform infrared (FTIR) spectroscopy and chemometrics. Meat Sci. 92: 506-510.
Bunaciu, A.A., Aboul-Enein, H.Y., & Fleschin, S. 2011. Recent applications of fourier transform infrared spectrophotometry in herbal medicines analysis. Appl. Spectrosc. Rev. 46: 251-260.
Dinar, L., Suyantohadi, A., & Fallah, M.A.F. 2013. Penentuan kriteria mutu biji pala (Myrista fragrans Houtt) berdasarkan analisis tekstur menggunakan teknologi pengolahan citra digital. Agritech 33: 81-89.
Douthwaite, F.J., Lewis, D.M., & Schumacher-Hamedat, U. 1993. Reaction of cystine residues in wool with peroxy compound. Text. Res. J. 63: 177-183.
Du, C.J., & Sun, D. 2006. Learning technique used in computer vision for food quality evaluation: A Review. J. Food Eng. 72: 39-55.
Espinoza, E.O., Baker, B.W., Moores, T.D., & Voin, D. 2008. Forensic identification of elephant and giraffe hair artifacts using HATR FTIR spectroscopy and discriminant analysis. Endanger. Spesies Res. 9: 239-246.
Gad, H.A., El-Ahmady, S.H., Abou-Shoer, M.I., & Al-Azizi, M.M. 2012. Application of chemometrics in authentication of herbal medicines: A review. Phytochem. Anal. 24: 1-24.
Hashim, D.M., Che Man, Y. B., Norakasha, R., Shuhaimi, M., Salmah, Y., & Syahariza, Z. A. 2010. Potential use of Fourier transform infrared spectroscopy for differentiation of bovine and porcine gelatins. Food Chem. 118: 856-860.
Kurniawati, E., Rohman, A., & Triyana, K. 2014. Analysis of lard in meatball broth using Fourier transform infrared spectroscopy and chemometrics. Meat Sci. 96: 94-98.
Miller, J. N., & Miller, J. C. 2010. Statistics and Chemometrics for Analytical Chemistry (6th ed). Harlow, Essex: Pearson.
Morillo, A.P., Alcazar, A., Pablos, F., & Jurado, J.M. 2012. Differentiation of tea varieties using UV-Vis spectra and pattern recognition techniques. Spectrochim. Acta: Mol. Biomol. Spectrosc. 103: 79-83.
Majelis Ulama Indonesia. 2002. Halal. Jakarta: LPPOM MUI.
Ni, Y., Song, R., & Kokot, S. 2012. Analysis of HPLC fingerprints: discrimination of raw and processed Rhubarb samples with the aid of chemometrics Anal. Methods 4: 171-176.
Pavia, D.L., Lampman, G.M., & Kriz, G.Z. 2001. Introduction to Spectroscopy (4th ed). Belmont: Brooks/Cole Cengage Larning.
Purwakusumah, E.D., Rafi, M., Syafitri, D.U., Nurcholis, W., Adzkiya, Z.A.M. 2014. Identifikasi dan autentikasi jahe merah menggunakan kombinasi spektroskopi FTIR dan kemometrik. Agritech 34: 1-6.
Rahmania, H., Sudjadi, & Rohman, A. 2015. The employment of FTIR spectroscopy in combination with chemometrics for analysis of rat meat in meatball formulation. Meat Sci. 100: 301-305.
Rohaeti, E., Rafi, M., Syafitri, U. D., & Heryanto, R. 2015. Fourier transform infrared spectroscopy combined with chemometrics for discrimination of Curcuma longa, Curcuma xanthorrhiza and Zingiber cassumunar. Spectrochim. Acta: Mol. Biomol. Spectrosc. 137: 1244-1249.
Rohman, A., Sismindari, Erwanto, Y., & Che Man, Y. B. 2011. Analysis of pork adulteration in beef meatball using Fourier transform infrared (FTIR) spectroscopy. Meat Sci. 88: 91-95.
Sun, S., Chen, J., Zhou, Q., Lu, G., & Chan, K. 2010. Application of mid-infrared spectroscopy in the quality control of traditional Chinese medicines. Planta Med. 76: 1987-1996.
Xu, L., Cai, C. B., Cui, H. F., Ye, Z. H., & Yu, X. P. 2012. Rapid discrimination of pork in Halal and non-Halal Chinese ham sausages by Fourier transform infrared (FTIR) spectroscopy and chemometrics. Meat Sci. 92: 506-510.
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Affiliations
Mohamad Rafi
Departemen Kimia FMIPA IPB
Widia Citra Anggundari
Departemen Kimia FMIPA IPB
Tun Tedja Irawadi
Departemen Kimia FMIPA IPB
How to Cite
Rafi, M., Anggundari, W., & Irawadi, T. (2017). POTENSI SPEKTROSKOPI FTIR-ATR DAN KEMOMETRIK UNTUK MEMBEDAKAN RAMBUT BABI, KAMBING, DAN SAPI. Indonesian Journal of Chemical Science, 5(3), 229-234. https://doi.org/10.15294/ijcs.v5i3.10654
POTENSI SPEKTROSKOPI FTIR-ATR DAN KEMOMETRIK UNTUK MEMBEDAKAN RAMBUT BABI, KAMBING, DAN SAPI
Abstract
Rambut beberapa hewan seperti babi, kambing, dan juga sapi telah digunakan sebagai bahan baku kuas salah satunya kuas untuk produksi makanan seperti kue, roti, dan lainnya. Jika kuas dalam produksi makanan ini terbuat dari rambut babi maka dapat menyebabkan makanan menjadi tidak halal. Oleh karena itu, dalam penelitian ini kami melakukan studi keterlaksanaan penggunaan spektroskopi Fourier transform infrared-attenuated total reflectance (FTIR-ATR) yang dikombinasikan dengan kemometrik untuk mengembangkan metode identifikasi dan diskriminasi rambut babi, kambing, dan sapi. Spektrum FTIR diukur pada bilangan gelombang 1000-4000 cm-1. Intensitas dari kisaran bilangan gelombang 1215-2007 cm-1 dan 3467-3989 cm-1 dipilih untuk membuat model diskriminasi tiga jenis rambut yang digunakan. Pengelompokan sampel berdasarkan jenis rambutnya dilakukan dengan menggunakan analisis gerombol, analisis komponen utama, dan analisis diskriminan. Model diskriminasi menggunakan AKU dan AD dapat memisahkan ketiga jenis rambut hewan yang digunakan dengan AD memberikan pengelompokan yang lebih terpisah satu sama lainnya. Metode kombinasi FTIR-ATR dan kemometrik dimungkinkan untuk digunakan untuk tujuan identifikasi dan diskriminasi rambut babi, kambing dan sapi.