Detection of Lard in Selected Food Model Systems Using Fourier Transform Infrared Spectroscopy

The determination of food authenticity and the detection of adulteration are major issues in the food industries, and are of concern among consumers.In some countries,the food manufacturers choose to blend vegetable oil with lard to reduce production cost because lard is the cheapest fat commonly available for food industries. Pork and lard are serious matters in view of some religions, biological complications and health risks associated with daily intake.Therefore,a rigorous method is urgently needed in order to detect the presence of lard in food.Fourier Transform Infrared (FTIR) spectroscopy has been widely used in many food authentication studies such as in coffee,extra virgin olive oil, jam, and fruit purees.It is a rapid analytical technique that measures the vibrations of bonds within their functional groups.In this study,rapid methods using FTIR techniques were developed to detect and quantify the level of lard adulteration in selected food model systems.In the first study, FTIR spectroscopy in combination with attenuated total reflectance(ATR) and Partial Least Square (PLS) regression was used to detect the presence of lard in chocolate formulation.A semi quantitative approach is proposed to measure the percent of lard in blends on the basis of spectral data at frequency region 4000-650cm-1.A high correlation of R2=0.9872 was obtained with a standard error (SE) of 1.305.In this second study, detection of lard in cake formulation was conducted. The lard was added to the shortening in the cake recipe at 0-100% level.FTIR spectra were recorded using ATR cell. A chemometric PLS regression was used to derive FTIR spectroscopic calibration model in regions of 1117-1097cm-1 and 990-950cm-1.For full cross validation, the R2 obtained was 0.9937 with standard error (SE) of 2.257.The result was compared to a test set validation; which gave slightly lower R2 value but better SE value(SE= 1.752).In the third study, the same FTIR technique was used to detect the presence of lard in biscuits.A linear plot (R2=0.9974) was obtained with SEC of 2.819 using calibration model,developed using region 3500-2900cm-1, 1780-1700cm-1, and 1500-800cm-1.The high correlation obtained indicated a good accuracy,reflecting a close relationship between actual and FTIR predicted value.From these studies, the potential of FTIR spectroscopy as a rapid analytical tool for the quantitative determination of lard in selected food model systems were demonstrated. The finding from this study will serve as a basis in developing a database for monitoring food authentication, especially for Halal authentication purposes

Discriminant analysis of selected edible fats and oils and those in biscuit formulation using FTIR spectroscopy.

Recently, lard adulteration has highlighted the importance of checking raw materials and food products in order to assure their authenticity. Discriminant analysis (DA) using selected frequency regions (3,050–2,800, 1,800–1,600, and 1,500–650 cm−1) was exploited for the classification of lard and other commercial vegetable oils and animal fats. As a result, the Cooman plot showed that all vegetable fats/oils and animal fats, including lard, are clustered in a distinct group. DA was also employed to assign real food samples, in particular biscuit, into one of two groups. In addition, DA is a very useful means for Halal screening technique in order to enhance the Halal authentication process

IMPLEMENTASI PUTUSAN MAHKAMAH KONSTITUSI NO.5/PUU-X/2012 TENTANG PENGHAPUSAN RINTISAN SEKOLAH BERTARAF INTERNASIONAL TERHADAP SEKOLAH MENENGAH ATASDI KABUPATEN KUDUS(Studi Penelitian Sekolah Menegah Atas 1Kudus)

Sekripsi yang berjudul “ IMPLEMENTASI PUTUSANMAHKAMAH KONSTITUSI NO .5/PUUX/2012 TENTANG PENGHAPUSAN RINTISAN SEKOLAH BERTARAF INTERNASIONAL TERHADAP SEKOLAH MENENGAH ATAS DI KABUPATEN KUDUS(StudiPenelitianSekolahanMenengahAtas1Kudus) ” Secaraumum bertujuan untuk mengetahui bagaimana implementasi Putusan Mahkamah Konstitusi tentang penghapusan rintisan sekolah bertaraf internasiona lbagi Sekolah Menengah Atas1Kudus yang diputuskan oleh Mahkamah Konstitusi pada tahun 2012 serta bagaimanakah kendala–kendala apa yang dihadapi dalam implementasi putusan Mahkamah Konstitusi Nomor5/PUUX/2012 tentang penghapusan rintisan Sekolah Bertaraf Internasional. Metode pendekatan yang di gunakan dalam penelitian ini adalah yuridis sosiologis. Dalamteknik data,penulis menggunakan data primer dan sekunder. Setelah data di peroleh ,maka di susun secra sistematis dan selanjutnya di analisa secarakualitatif sehingga diperoleh kejelasan mengenai permasalahan yang di bahas dan selanjutnya di susun sebagai sekripsi yang bersifat ilmiah Dari hasilpenelitiandapat di tunjukanbahwaimplementasiputusanMahkamah Konstitusi Nomor 5/PUU-X/2012 TentangPenghapusan Rintisan Sekolah Bertaraf Internasional terhadap Sekolah Menengah Atas 1(satu) Kudus sudahdilaksanakanberdasarkanSuratEdaranMendikbud Nomor : 017/MPK/SE/2013 tentangKebijakanTransisiRintisanSekolahBertarafInternasional (RSBI).ImplementasiputusanMahkamahKonstitusiini, memberi dampakperubahandarisegikurikulum, pendidikan, danpembiayaan di SekolahMenengahAtas 1 (satu) Kudus.Kendala-kendala yang timbuldalamImplementasiPutusanMahkamahKonstitusi Nomor. 5/PUU-X/2012 TentangPenghapusanRintisanSekolahBertarafInternasionalTerhadap Sekolah Menengah Atas Satu Kudus adalah perlu penyesuaian perubahan (adaptasi) dariRintisanSekolahBertarafInternasional Sekolah Menengah Atas Satu Kudus menjadisekolah regular rmemerlukan waktu,biaya,dan penyesuaian proses belajarmengajarantara tenaga pendidik dengan siswa.selaintu, Pendanaandaripemerintahterhadapsekolahberkurang

Effect of Microwave Heating on Potato and Tapioca Starches in Water Suspension

The effects of microwave heating on properties of starch were studied on potato and tapioca starches in water suspension at different temperature (50°C and 60°C). Potato and tapioca starches were adjusted to 30% (w/v) and heat-moisture treated in a microwave oven and conventional heating.Conventional heating was carried out by direct heating the moisture heated sample at 50oC and 60oC while the microwave heating was carried out by microwave oven and the temperature was controlled approximately to 50oC and 60oC. The heated starch samples were analyzed for amylose content, pasting properties, swelling and solubility, thermal properties, light microscopy, scanning electron microscopy (SEM) and X-ray diffraction. There were present several changes on physicochemical and functional properties of heated starch for both heating methods. However, microwave method gave higher affect on heating treatment rather than conventional heating. Microwave heating was evidenced in affecting pasting properties of potato and tapioca starches by increase the pasting temperature and the paste stability. Microwave heating also significantly increased the amylose content and swelling power but reduced the solubility and enthalpy of gelatinization (ΔH) of those starches. There were changes in granule structure of starch observed by loss of birefringence and ruptures granule in SEM micrographs in both heating treatment. A change in the X-ray diffraction pattern from B-type to A-type was occurred in potato starch but tapioca starch shows no changes in X-ray pattern

Analysis of potential lard adulteration in chocolate and chocolate products using fourier transform infrared spectroscopy

Fourier transform infrared (FTIR) spectroscopy, in combination with attenuated total reflectance (ATR) and partial least square (PLS) regression, was used to detect the presence of lard in chocolate formulation. The spectral bands associated with lard, cocoa butter and their blends (ranging from 0% to 15% of lard in cocoa butter) were recorded, interpreted and identified. A semi-quantitative approach is proposed to measure the percent of lard in blends on the basis of spectral data at the frequency region 4000–650 cm−1, using the equation y = 0.9225x + 0.5539. The coefficient of determination (R2) was 0.9872 with a standard error (SE) of 1.305. In this paper, the potential of FTIR spectroscopy as a rapid analytical tool for the quantitative determination of adulterants especially lard, in chocolate, is demonstrated

Potential use of Fourier transform infrared spectroscopy for differentiation of bovine and porcine gelatins

In order to classify unknown gelatin into their species of origin, a simple and rapid method for the qualitative determination was developed using Fourier transform infrared (FTIR) in combination with attenuated total reflectance (ATR) and discriminant analysis. The spectra were analysed using a chemometric method, principal component analysis (PCA), to classify and characterise gelatin compounds using regions of the FTIR spectra in the range of 3290–3280 cm−1 and 1660–1200 cm−1 as calibration models. Results from PCA, which were subsequently represented by the Cooman’s plot showed a clear distinction between gelatin samples of bovine and porcine origins. This qualitative approach, besides providing a rapid determination of the source of gelatin, may also be established based on a second derivative study of the FTIR spectrum to alleviate any doubt of the gelatin source for applications in the food and pharmaceutical industries