Pork and beef protein infra red characteristic spectra pattern identification using second derivative (2D) method = Identifikasi pola spektra infra merah khas protein daging sapi dan babi menggunakan metode second derivative (2D)

Barroroh, Himmatul (2010) Pork and beef protein infra red characteristic spectra pattern identification using second derivative (2D) method = Identifikasi pola spektra infra merah khas protein daging sapi dan babi menggunakan metode second derivative (2D). Presented at International Seminar on Biotechnology 2010, July 28-29th, 2010, Malang. (Unpublished)

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Abstract

ABSTRACT:

Fast and cheap qualitative identification method of pork contamination on beef had been develop using second derivative (2D) technic of pork and beef FTIR spectra. The sample include: pure beef, pure pork, and prok-beef blended meat of concentration 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 1%, 2%, 3%, 4%, 5%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% (b/b pork). FTIR spectra collected using Varian FTIR Spectromoter 1000. The second derivative was generated by Fourier technic. The result showed that there were two characteristic molecular vibration peak of pork rised from infra red second derivative spectra on 1680-1695 cm-1 and 1075-1090 cm-1. The least pork concentration contamination on beef stil detected by this method was up to 0.1% (b/b). Two kind characteristic molecular vibration of pork protein on 1680-1695 cm-1 due to general amide C-O stretching (1670-1690 cm-1) and R-S-CO-N group C-O stretching ( 1700-1680 cm-1) of peptide bond. Meanwhile, the two kind characteristic molecular vibration of pork protein on 1075-1090 cm-1 due to primary aliphatic amine C-N stretching with secondary α-carbon (1090-1065 cm-1) and tertiary α-carbon (1140-1035 cm-1).

ABSTRAK:

Kontaminasi bahan pangan daging sapi oleh daging babi yang dewasa ini semakin marak membutuhkan metode identifikasi adanya kontaminan tersebut secara cepat dan murah. Penelitian ini bertujuan untuk mengidentifikasi pola spektra infra merah khas protein daging sapi dan babi dengan menggunakan metode turunan kedua (Second Derivative-2D).
Sampel yang digunakan adalah daging sapi mentah murni, daging babi mentah murni, dan campuran daging sapi-babi mentah dengan variasi konsentrasi daging babi: 0,1%, 0,2%, 0,3%, 0,4%, 0,5%, 1%, 2%, 3%, 4%, 5%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%. Data spektra infra merah dikumpulkan dengan menggunakan Spektrometer FTIR Varian 1000 pada rentang bilangan gelombang 4000-700 cm-1, resolusi 4 cm-1, scan 256. Penurunan kedua menggunakan teknik diferensiasi Fourier.
Hasil penelitian menunjukkan bahwa vibrasi molekuler khas protein daging babi mentah muncul pada turunan kedua spektra IR pada bilangan gelombang 1680-1695 cm-1 dan 1075-1090 cm-1. Konsentrasi kontaminasi daging babi pada daging sapi terkecil yang masih dapat dideteksi melalui metode turunan kedua spektra IR ini adalah sampai 0,1% (b/b). Dua jenis vibrasi molekuler khas protein babi pada bilangan gelombang 1680-1695 cm-1 adalah berasal dari vibrasi stretching C-O amida secara umum (1670-1690 cm-1) dan gugus R-S-CO-N ( 1700-1680 cm-1) pada ikatan peptida. Dua jenis vibrasi molekuler khas protein babi pada bilangan gelombang 1075-1090 cm-1 berasal dari stretching C-N amina untuk amina alifatik primer dengan atom karbon alfa bentuk sekunder (1090-1065 cm-1) dan tertier (1140-1035 cm-1).

Item Type: Conference (Paper)
Keywords: infra red spectra, second derivative, beef, pork, protein. Spektra infra merah, turunan kedua, second derivative, daging sapi, daging babi.
Subjects: 01 MATHEMATICAL SCIENCES > 0103 Numerical and Computational mathematics > 010302 Numerical Solution of Differential and Integral Equations
03 CHEMICAL SCIENCES > 0301 Analytical Chemistry > 030106 Quality Assurance, Chemometrics, Traceability and Metrological Chemistry
Divisions: Faculty of Mathematics and Sciences > Department of Chemistry
Depositing User: Himmatul Barroroh
Date Deposited: 26 Jan 2017 12:38

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