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All Journal Indonesian Journal of Halal Research Halal Research Journal Labatila: Jurnal Ilmu Ekonomi Islam Bulletin of Chemical Reaction Engineering & Catalysis Sunan Kalijaga Journal of Physics Analit: Analytical And Environmental Chemistry
Imelda Fajriati
Department of Chemistry, State Islamic University Sunan Kaliaga, Jl. Marsda Adisucipto Yogyakarta 55281
Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Materials Science & Nanotechnology Medicine & Pharmacology Physics Other

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Detection of Animal Fat Mixtures in Meatballs Using Fourier Transform Infrared Spectroscopy (FTIR Spectroscopy) Fajriati, Imelda; Rosadi, Yusi; Rosadi, Nisrina Nabila; Khamidinal, Khamidinal
Indonesian Journal of Halal Research Vol. 3 No. 1 (2021): February
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v3i1.11166

Abstract

Detection of animal mixtures in meatballs by using Fourier Transform Infrared Spectroscopy (FTIR spectroscopy) has been studied. This research aims to study the different markers of fat characters in meatballs containing the mixture of chicken fat, lard and rat fat. Sample preparation used Soxhlet extraction with n-hexane solvent and distillation of fat from the solvent. The extraction temperature is 70°C with solvent volume 200 mL. Fat samples were prepared by varying the ratio of 100% chicken fat concentration which corresponds to 1%, 10%, and 20% lard, and 1%, 10%, and 20% rat fat. The meatballs were made with a composition of 0%, 5% and 90% rat meat. The result of FTIR interpretation shows that the increasing concentration of the mixture of lard and rat fat have increased the absorption at wave numbers of 3371 cm-1, 3332 cm-1, 2337 cm-1, and 1743 cm-1. The FTIR spectrum is interpreted based on the uptake of typical functional groups of animal fats. The characteristics of animal fat properties can be distinguished by consistent results using infrared spectroscopy.
The Effect of Extraction Method on the Extract Yield in the Carotenoid Pigment Encapsulation for Halal Natural Pigment Fajriati, Imelda; Ikhsani, Atika Yahdiyani; Monitasari, Annisa; Zamhari, Muhammad; Kartika, Betania; Subba, Jas Raj
Indonesian Journal of Halal Research Vol. 4 No. 2 (2022): August
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v4i2.17188

Abstract

The Soxhlet and maceration methods were used to determine the extract yield in the carotenoid pigment encapsulation for halal natural pigment production. This study aims to obtain halal natural pigment by determining the highest extract yield from the encapsulation of β-carotene in carrots. The carrot was extracted using Soxhlet and maceration method and then continued by oven drying. The n-hexane was selected because of its better volatility than ethanol and provided less solvent residue after extraction. UV-Vis spectroscopy and Thin Layer Chromatography (TLC) were used to characterize the n-hexane yield extract. Encapsulation of the pigment was investigated by adding five grams of maltodextrin to extract n-hexane weights of 0.05, 0.50, 0.75, and 1.0 grams. The maceration method yielded a much higher yield than the Soxhlet extraction method, with 2.24% (w/w) and 0.88% (w/w), respectively. The n-hexane extract absorbed a maximum wavelength of 450 nm with a retention factor (Rf) of 0.62. These values are confirmed by comparing the band's Rf values and absorption spectra with the standard's. Light absorption spectra at wavelengths 350-500 nm confirmed an intense color expression for encapsulation containing the highest pigment concentration.
Co-Authors Agung Abadi Kiswandono Atika Yahdiyani Ikhsani Didik Krisdiyanto Fajriana, Nur Hasani Frida Agung Rakhmadi, Frida Agung Haryarta, Gusfianang Hermawati, Heti Kartika, Betania Khamidinal Khamidinal Monitasari, Annisa Nafisah, Basmah Nugroho, Rizky Tejo Puspitaningrum, Ria Rahman, Rian Adi Setia Rahmaningrum, Nadia Rini, Rika Sulistyo Rosadi, Nisrina Nabila Rosadi, Yusi SITI MARIAM Subba, Jas Raj Widiakongko, Priyagung Dhemi Zamhari, Muhammad