Identifikasi Cemaran Daging Babi dan Tikus pada Daging Olahan Menggunakan FTIR untuk Pengendalian Kehalalan Produk

Hudha, Moh. Nuril Hudha (2026) Identifikasi Cemaran Daging Babi dan Tikus pada Daging Olahan Menggunakan FTIR untuk Pengendalian Kehalalan Produk. Doctoral thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Cemaran daging non halal, khususnya daging babi dan tikus, pada produk daging olahan merupakan tantangan serius dalam pengendalian kehalalan pangan, terutama pada produk berbasis daging giling seperti bakso yang rentan terhadap praktik pemalsuan. Penelitian ini bertujuan mengidentifikasi dan membedakan daging sapi, ayam, babi, tikus, serta produk olahannya menggunakan metode Fourier Transform Infrared Spectroscopy dengan aksesori Attenuated Total Reflectance (FTIR-ATR) yang dikombinasikan dengan analisis kemometrik. Pendekatan ini dikembangkan sebagai metode analitik cepat, efisien, dan aplikatif untuk mendukung sistem pengendalian kehalalan produk daging olahan.
Sampel daging sapi, ayam, dan babi diperoleh dari pasar ritel di Surabaya, sedangkan daging tikus berasal dari tikus liar di sekitar kawasan Institut Teknologi Sepuluh Nopember (ITS). Produk bakso tunggal maupun campuran disiapkan secara terkendali di laboratorium. Seluruh sampel dianalisis dalam kondisi segar tanpa perlakuan pendahuluan, dengan pengukuran spektrum inframerah pada rentang bilangan gelombang 400–4000 cm⁻¹. Hasil pengukuran menunjukkan bahwa spektrum FTIR berbagai jenis daging dan bakso memiliki pita serapan utama yang relatif serupa, sehingga sulit dibedakan secara visual.
Untuk meningkatkan kemampuan diskriminasi, data spektral dianalisis menggunakan Principal Component Analysis (PCA). Hasil analisis menunjukkan bahwa kombinasi komponen utama pertama dan kedua (PC1 dan PC2) mampu memisahkan kelompok daging sapi, ayam, babi, tikus, serta produk baksonya secara jelas pada skor plot. Integrasi FTIR-ATR dan analisis kemometrik ini terbukti efektif dalam mengungkap perbedaan laten antarjenis daging, termasuk deteksi cemaran daging non halal pada produk olahan. Dengan demikian, metode yang dikembangkan berpotensi kuat sebagai instrumen pendukung pengendalian kehalalan produk daging olahan berbasis sains analitik.
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Contamination of non-halal meat, particularly pork and rat meat, in processed meat products poses a serious challenge to halal assurance systems, especially in ground-meat–based products such as meatballs that are highly vulnerable to adulteration. This study aims to identify and differentiate beef, chicken, pork, rat meat, and their processed products using Fourier Transform Infrared Spectroscopy equipped with an Attenuated Total Reflectance accessory (FTIR-ATR) combined with chemometric analysis. This approach is developed as a rapid, efficient, and practical analytical method to support halal control of processed meat products.
Beef, chicken, and pork samples were obtained from retail markets in Surabaya, while rat meat was collected from wild rats in the area surrounding the Institut Teknologi Sepuluh Nopember (ITS). Single-meat and mixed-meat meatballs were prepared under controlled laboratory conditions. All samples were analyzed in fresh form without any pretreatment, and infrared spectra were recorded in the wavenumber range of 400–4000 cm⁻¹. The results show that the FTIR spectra of different meat types and meatball products exhibit similar major absorption bands, making visual differentiation difficult.
To enhance discriminatory capability, spectral data were further analyzed using Principal Component Analysis (PCA). The results indicate that the combination of the first and second principal components (PC1 and PC2) successfully distinguishes beef, chicken, pork, rat meat, and their corresponding meatball products in the PCA score plots. These findings demonstrate that the integration of FTIR-ATR and chemometric analysis is effective in revealing latent differences among meat types, including the detection of non-halal meat contamination in processed products. Therefore, the proposed method shows strong potential as a science-based analytical tool for supporting halal control of processed meat products.

Item Type:	Thesis (Doctoral)
Uncontrolled Keywords:	Kehalalan Pangan, FTIR-ATR, PCA, Daging Non Halal, Bakso, Halal Assurance, Non-Halal Meat, Meatballs
Subjects:	Q Science Q Science > QD Chemistry Q Science > QD Chemistry > QD75.2 Chemistry, Analytic
Divisions:	Faculty of Science and Data Analytics (SCIENTICS) > Chemistry > 47001-(S3) PhD Thesis
Depositing User:	Moh Nuril Hudha
Date Deposited:	27 Feb 2026 03:28
Last Modified:	27 Feb 2026 03:28
URI:	http://repository.its.ac.id/id/eprint/132651

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