Deteksi Adulterasi Minyak Nabati dengan Minyak Babi Berdasarkan Profil Warna, Serapan Radiasi Inframerah, dan Kemometrika

Abstract

Vegetable oils in most case are adulterated with animal fat, mainly lard to attain desired characteristics. The escalation awareness of halal and vegan diet encourages the need for rapid adulteration detection in Indonesia. This study aims to identify the presence of lard adulteration based on the infrared absorption and color profile using Fourier Transform Infrared Spectroscopy and Chromameter. This study consisted of five stages: sample preparation, spectra optimization, infrared absorption and color profile analysis, and data analysis. Data analysis was carried out using Principal Component Analysis and Orthogonal Project to Latent Structures Discriminant Analysis to obtain discriminant factors. The study was conducted on six vegetable oils, namely olive, soybean, sesame, sunflower, coconut, and corn oil, spiked with lard at a concentration of 1% to 100%. Results showed the discriminant functional groups were secondary alcohol, ester, alkene alkane, and carboxylic groups. Adulteration can be identified based on the color profile determined from the mapping of samples treated separately from the pure samples. Adulteration of lard can be identified by the differences in the composition of fatty acids, glycerides, and color profile. Detection of adulteration based on the infrared absorption profile and color profile gives sensitive results at concentration below 40%.