"Rambak" crackers are one of the traditional foods consumed among Indonesian people made from various kinds of animal skin. The present study highlights the analysis of lard obtained from extraction of "rambak" crackers using Fourier transform infrared (FTIR) spectroscopy in combination with chemometrics of partial least square and principle component analysis. FTIR spectroscopy at wavenumber regions of 1200-1000 cm-1 was successfully used for quantification and classification of lard in "rambak" crackers. The relationship between actual value of lard and Fourier transform infrared predicted value has R 2 value of 0.946 with low errors in calibration and validation models. Furthermore, the chemometrics principle component analysis can be successfully used for determination of pig skin through analysis of lard in commercial "rambak" crackers. The developed method (FTIR spectroscopy coupled with chemometrics) is rapid and reliable for quantification and classification of lard in "rambak" crackers.
This study aimed to identify the type of "rambak" (cracker) by comparing rambak made from buffalo skin and that made from pig skin using fourier transformed infrared spectroscopy (FTIR) method. Samples of lipid obtained during Soxhlet extraction from buffalo skin, pig skin, rambak from buffalo skin and rambak from pig skin was analyzed. The lipid was scanned using FTIR spectrophotometer aided with chemometrics of Partial Least Square (PLS) and Principle Component Analysis (PCA). After optimization procedure, wave number of 1200-1000 cmG 1 was selected for analysis. The results showed that the relationship between the predicted value to the true value of pig skin in rambak has coefficient of determination (R 2) of 0.96, root mean square of calibration (RMSEC) of 2.56 and Root Mean Square Error of Prediction (RMSEP) of 1.10. The PCA models successfully classify types of buffalo skin, pig skin and commercial rambak. The PLS calibration model and PCA can be used to classification and quantification of the various types of used skin lipid.
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