Analisis Asam Lemak Daging Anjing pada Bakso Sapi Menggunakan Gas Chromatography Mass Spectrometry (GCMS) yang Dikombinasikan dengan PCA (Principal Component Analysis)

*Irfan Nugraha -  Fakultas Farmasi, Universitas Muhammadiyah Purwokerto Jl. Raya Dukuhwaluh, PO BOX 202, Kembaran, Banyumas 53183, Indonesia, Indonesia
Pri Iswati Utami -  Fakultas Farmasi, Universitas Muhammadiyah Purwokerto Jl. Raya Dukuhwaluh, PO BOX 202, Kembaran, Banyumas 53183, Indonesia, Indonesia
Wiranti Sri Rahayu -  Fakultas Farmasi, Universitas Muhammadiyah Purwokerto Jl. Raya Dukuhwaluh, PO BOX 202, Kembaran, Banyumas 53183, Indonesia, Indonesia
Received: 21 Nov 2018; Published: 29 Dec 2018.
Open Access Copyright 2019 Indonesia Journal of Halal

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Abstract

 

Tingginya perbedaan harga daging, membuat beberapa penjual yang tidak etis mengganti daging sapi dengan daging anjing secara sengaja untuk mendapatkan keuntungan ekonomis. Tujuan dilakukan penelitian ini adalah untuk mengetahui kemampuan GCMS yang dikombinasi dengan kemometrika PCA untuk analisis cepat dari asam lemak anjing pada bakso formulasi dan bakso sapi di pasaran. Metode penelitian ini adalah non eksperimental berupa identifikasi profil asam lemak daging anjing  pada bakso sapi formulasi dan bakso sapi di pasaran. Hasil penelitian yang didapat berupa profil kromatogram GCMS menunjukkan bahwa terdapat perbedaan komposisi asam lemak antara daging anjing dan sapi. Pada lemak daging anjing muncul beberapa asam lemak yang tidak dimiliki oleh lemak daging sapi diantaranya asam kaproat, asam siklopentanetridekanoat, asam arakhidonat, asam 7,10,13- eikosatrienoat, asam 9,12,15- oktadekatrienoat. Analisis kualitatif dari kromatogram GCMS menggunakan PCA menunjukkan lemak sapi, anjing, kambing, babi dan ayam dapat diidentifikasi dan dibedakan. Analisis kualitatif kandungan lemak anjing dalam bakso sapi formulasi menunjukkan perbedaan antara bakso formulasi yang memiliki kedekatan mirip dengan lemak sapi serta yang mirip dengan lemak anjing. Analisis kualitatif lemak anjing pada bakso sapi di pasaran menunjukkan sampel tidak mengandung lemak anjing.

Kata kunci : bakso, GCMS, lemak daging anjing

ABSTRACT

Due to the high difference of meat price, some unethical seller replaces beef intentionally with dog meat to get economical profits. The objective of this study is to assess the capability of GCMS coupled with chemometrics of PCA for rapid screening of dog fat in beef meatball formulation and beef meatballs in the market. The method of this research is non experimental that is identification of fatty acid profile of dog meat in beef meatball simulation and beef meatballs in the market. The result obtained from GCMS chromatogram profile showed that there is a difference in fatty acid composition between beef and dog meat. In dog meat fat appears some fatty acids that are not owned by beef fat i.e caproic acid, cyclopentanetridecanoic acid, arachidonate acid, 7,10,13-eicosatrienoic acid, 9,12,15-octadecatrienoic acid. Qualitative analysis from GCMS chromatogram using PCA showed that beef, dog, goat, pork and chicken can be identified and differentiated. Qualitative analysis of dog fat in simulated beef meatballs showed difference between simulated meatballs that have similar proximity to beef's fat as well as those that are similar to dog fat. Qualitative analysis of dog fat in beef meatballs in the market showed the sample doesn't contain dog fat.

Keywords : dog meat fat, GCMS, meatball


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