Authors: Bambang Kuswandi Khrisna Agung Cendekiawan Nia Kristiningrum Musa Ahmad
Publish Date: 2015/03/13
Volume: 9, Issue: 3, Pages: 313-323
Abstract
The use of chemometrics to analyse near infrared NIR spectra to determine pork adulteration in beef meatball was developed Since the adulteration of pork in beef meatball is frequently occurring This study was aimed to develop a fast and simple technique for the determination and quantification of pork adulteration in beef meatball using NIR spectra and chemometrics Both partial leastsquares PLS calibration and linear discriminant analysis LDA model were developed to determine pork adulteration in beef meatballs The models using the first derivative spectra accurately classified 100 of the pork adulterated beef meatballs samples using training set and test set The PLS and LDA models were subsequently used for the determination of pork adulteration in real beef meatball samples The results showed that the PLS and LDA models developed were in good agreement with the immunochromatographic method Therefore the potential of NIR spectra and chemometrics as a rapid method for halal authentication and identification of pork adulteration in beef meatball have been successfully developed
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