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All Journal Strada Journal of Pharmacy
Puri Ratra Kartini
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Chemistry Health Professions Immunology & microbiology Medicine & Pharmacology

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Application of Untargeted Volatilomics for Halal Authentication of Processed Meat Products Nursaudah, Luthfi; Vevi Maritha; Weka Shidha Bhagawan; Puri Ratra Kartini; Desi Kusumawati; Avip Kurniawan
Strada Journal of Pharmacy Vol. 7 No. 2 (2025): October
Publisher : Universitas STRADA Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30994/sjp.v7i2.200

Abstract

Food halalness is essential for Muslim communities, including in Indonesia, where the majority of the population is Muslim. Halal food not only means free from prohibited ingredients, such as pork and alcohol, but must also be processed in accordance with Islamic law. With the increasing consumption of processed products such as nuggets, concerns about the authenticity of raw materials have become an important issue. This research aims to determine and classify the volatile compound profile of beef and pork nuggets for halal authentication using a combination of GC-MS and chemometric methods. The analysis data were processed using a multivariate statistical approach in the form of Principal Component Analysis (PCA), Cluster Analysis (CA), and Partial Least Squares Discriminant Analysis (PLS-DA). The research method used was a laboratory experimental study with a volatilomics approach using a combination of GC-MS and chemometric methods. The results showed significant differences in the volatile compound profiles between the two types of nuggets (with pork samples containing 68 volatile compounds and beef samples containing only 45 compounds), which allowed separation and classification based on chemical composition. Further analysis identified specific volatile compounds that have the potential to serve as markers of halal status. The result of the research was volatile compound profiles of beef and pork nuggets were successfully determined using the GC-MS method, showing differences in composition.
Application of Untargeted Volatilomics for Halal Authentication of Processed Meat Products Nursaudah, Luthfi; Vevi Maritha; Weka Shidha Bhagawan; Puri Ratra Kartini; Desi Kusumawati; Avip Kurniawan
Strada Journal of Pharmacy Vol. 7 No. 2 (2025): October
Publisher : Universitas STRADA Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30994/sjp.v7i2.200

Abstract

Food halalness is essential for Muslim communities, including in Indonesia, where the majority of the population is Muslim. Halal food not only means free from prohibited ingredients, such as pork and alcohol, but must also be processed in accordance with Islamic law. With the increasing consumption of processed products such as nuggets, concerns about the authenticity of raw materials have become an important issue. This research aims to determine and classify the volatile compound profile of beef and pork nuggets for halal authentication using a combination of GC-MS and chemometric methods. The analysis data were processed using a multivariate statistical approach in the form of Principal Component Analysis (PCA), Cluster Analysis (CA), and Partial Least Squares Discriminant Analysis (PLS-DA). The research method used was a laboratory experimental study with a volatilomics approach using a combination of GC-MS and chemometric methods. The results showed significant differences in the volatile compound profiles between the two types of nuggets (with pork samples containing 68 volatile compounds and beef samples containing only 45 compounds), which allowed separation and classification based on chemical composition. Further analysis identified specific volatile compounds that have the potential to serve as markers of halal status. The result of the research was volatile compound profiles of beef and pork nuggets were successfully determined using the GC-MS method, showing differences in composition.
Profile Volatilome for Halal Authentication of Beef and Pork Corned Beef Using GC-MS Nur Rahmawati, Anandhita Putri; Vevi Maritha; Weka Shidha Bhagawan; Puri Ratra Kartini; Desi Kusumawati; Avip Kurniawan
Strada Journal of Pharmacy Vol. 8 No. 1 (2026): April
Publisher : Universitas STRADA Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30994/sjp.v8i1.199

Abstract

The volatilomic approach to beef and pork corned beef is a method that can be used to provide an overview of the volatile compound profile and has high sensitivity and has been successfully used for halal authentication. The purpose of this study was to authenticate the halal status of beef and pork corned beef using the Gas Chromatography–Mass Spectrometry method. The research method used was a laboratory experimental study with a volatilomic approach using a combination of GC-MS and chemometric methods. The results showed that there were 242 volatile compounds in beef corned beef and 15 volatile compounds in pork corned beef. PCA analysis showed that the volatile compound profiles of beef corned beef and pork corned beef were different. Cluster analysis using dendrograms can classify information and identify patterns of volatile compound profiles in beef corned beef and pork corned beef that are well clustered. PLS-DA analysis results show that there are several volatile compounds that play a significant role in distinguishing between beef corned beef and pork corned beef. The compounds with the highest VIP (Variable Importance in Projection) values were hexadecanoic acid and pentadecanoic acid, which showed a dominant role in separating the two types of corned beef. A high VIP value (>1) indicates that the compound has a large contribution to the model.
Co-Authors Avip Kurniawan Desi Kusumawati Nur Rahmawati, Anandhita Putri Nursaudah, Luthfi Vevi Maritha Weka Shidha Bhagawan