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Title: | Diferensiasi Gelatin Babi dan Gelatin Sapi serta Campurannya Menggunakan Metode SPME-GCMS dan Analisis Multivariat |
Other Titles: | Differentiation of Porcine and Bovine Gelatin and Their Admixture Using SPME-GCMS Method and Multivariate Analysis |
Authors: | Saprudin, Deden Darmawan, Noviyan Sari, Intan Dias |
Issue Date: | 2021 |
Publisher: | IPB University |
Abstract: | Gelatin merupakan produk hidrolisis parsial dari kolagen. Bahan baku gelatin sebagian besar berasal dari kulit babi, kulit sapi, tulang babi, dan tulang sapi. Gelatin dibedakan dengan memanfaatkan salah satu sifat gelatin, yaitu aroma khas berupa komponen volatil yang berasal dari bahan bakunya. Sampel dianalisis menggunakan metode solid phase microextraction (SPME) dan gas chromatography–mass spectrometry (GC-MS) serta analisis multivariat. Hasil analisis multivariat principle component analysis (PCA) dan partial least square-discriminant analysis (PLS-DA) menunjukkan bahwa sampel gelatin babi dan gelatin sapi dapat terklasifikasi dengan baik. Namun, sampel gelatin campuran tidak dapat terklasifikasi dengan baik. Hasil analisis senyawa volatil penanda yang berpengaruh pada pengklasifikasian kelas gelatin babi ialah 3-tetradekun-1-ol, 1,1,2-trimetilsikloundekana, (E)-2-dodeken-1-al, 8-hidroksi-2,2-dimetil-dek-5-en-3-on, dan (E)-2-undeken-1-ol. Senyawa volatil penanda yang berpengaruh pada pengklasifikasian kelas gelatin sapi ialah 1-pentakosena, 3,7-dimetildekana, N-(1-feniletil)formamida, 5-metiltetradekana, dan heksil sianoasetat. Gelatin is a product of partial hydrolysis of collagen. Most of the raw materials for gelatin come from pork skins, cow skins, pork bones, and cow bones. Gelatin can be differentiated by using one of the gelatin's characteristics: distinctive aroma originated by volatile components of the raw material. The samples were analyzed using solid-phase microextraction (SPME), gas chromatography-mass spectrometry (GC-MS), and multivariate analysis. The results of the principal component analysis (PCA) dan partial least square-discriminant analysis (PLS-DA) showed that the samples of porcine gelatin and bovine gelatin could be classified well. However, the mixed gelatin samples could not be classified properly. The volatile marker compounds that affected the classification of porcine gelatin classes are 3-tetradecyn-1-ol, 1,1,2-trimethylcycloundecane, (E)-2-dodecen-1-al, 8-hydroxy-2,2-dimethyl-dec-5-en-3-one, and (E)-2-udecen-1-ol. The volatile marker compounds that affected the classification of bovine gelatin classes are 3,7-dimethyldecane, N-(1-phenylethyl)formamide, 5-methyltetradecane, and hexyl cyanoacetate. |
URI: | http://repository.ipb.ac.id/handle/123456789/109877 |
Appears in Collections: | UT - Chemistry |
Files in This Item:
File | Description | Size | Format | |
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Cover.pdf Restricted Access | Cover | 1.18 MB | Adobe PDF | View/Open |
G44170051_Intan Dias Sari.pdf Restricted Access | Full Text | 1.49 MB | Adobe PDF | View/Open |
Lampiran.pdf Restricted Access | Lampiran | 1.3 MB | Adobe PDF | View/Open |
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