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

Sandra Hermanto, Anna Muawanah, Rizkina Program, Studi Kimia, Fakultas Sains, Dan Teknologi
unpublished
Abstrak Telah 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
more » ... 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. Abstract A 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.
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