Qualitative and Quantitative Measurement of Lard Adulteration using UV/Vis Spectroscopy Combined with Chemometrics
Tiara Murni Simaremare1,Braja Manggala1, Musthofa Lutfi1, Anang Lastriyanto1, Muhammad Arif Kamal2, Freini Dessi3, Zaqlul Iqbal1*

1 Department of Agricultural Engineering, Universitas Brawijaya, Malang, Indonesia
2 Department of Agro-industrial Technology, Universitas Brawijaya, Malang, Indonesia
3 Department of Biotechnology, Universitas Brawijaya, Malang, Indonesia

Abstract

This research will focus on discovering the ability of UV/Vis spectroscopy combined with chemometrics analysis in order to develop lard adulteration prediction model on palm oil. Instant lard oil (IL) and rendered lard oil (RL) are mixed with two different brand of palm oil (A and B brand) using mixture concentration 0%-100%. Four different combinations (IL-A, IL-B, RL-A and RL-B) were set and six different mixtures (0%, 20%, 40%, 60%, 80% and 100% of lard to cooking oil) were prepared with 10 repetitions from each mixture. Principal Component Analysis (PCA) and Partial Least Square (PLS) were used to classify and quantify lard adulteration on sample. Full and partial spectrum analysis were performed and compared to attain robust calibration model. The result showed that PCA could distinguish the oil mixture of IL-A, IL-B, RL-A and RL-B with varying Principal Components ranging 92%-98%- the best result was performed by partial spectrum analysis. Additionally, PLS using full spectrum analysis could provide the highest R2 calibration and validation ranging 0.987-0.995 and 0.984-0.993 respectively. As a basic study, the result will be used for rapid detection method for in-situ measurement.

Keywords: Halal, Lard, UV/Vis spectroscopy

Topic: FOOD SAFETY AND SECURITY