AUTENTIKASI CEPAT MADU HUTAN KALIMATAN TIMUR DENGAN ATR-FTIR SPEKTROSKOPI KOMBINASI ANALISIS KEMOMETRIKA
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Accepted
21 October 2021
Published
9 February 2022
Keywords:
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adulteration, ATR-FTIR, chemometrics, honey, sucrose
Abstract
Honey adulteration is mostly conducted by the addition of sucrose. In this study, the authentication of honey was conducted using ATR-FTIR and chemometrics. Pure honey samples (MA) were collected from nine regions in East Kalimantan. The ATR-FTIR spectra of these samples were then compared to sucrose-adulterated honey (MS), which were prepared in the sucrose concentration from 2.5 to 50% (v / v).The data analysis was performed using chemometrics techniques: 1) Principle Component Analysis (PCA) method, 2) classification with Discriminant Analysis (DA), and 3) regression with (PCR) and (PLS). As a result, PCA was able to visualize the differences between MS and MA. DA analysis was able to distinguish MS and MA at wave numbers from 1200 to 800 cm-1 with 92.5% performance index. Quantitative calibration models of the sucrose-adulterated honey could be obtained from PLS and PCR, while the best calibration model was obtained with the PLS method from the 2nd derivative spectra. In summary, sucrose-adulterated honey from East Kalimantan can be authenticated using ATR-FTIR method in combination with chemometric analysis.
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Ballabio D, Robotti E, Grisoni F, Quasso F, Bobba M, Vercelli S, Gosetti F, Calabrese G, Sangiorgi E, Orlandi M, Marengo E. 2018. Chemical profiling and multivariate data fusion methods for the identification of the botanical origin of honey. Food Chem 266: 79-89. DOI: 10.1016/j. foodchem.2018.05.084.
Cengiz MF, Durak MZ. 2019. Rapid detection of sucrose adulteration in honey using Fourier transform infrared spectroscopy. Spectrosc Lett 52: 267-273. DOI: 10.1080/00387010.2019.161 5957.
Fechner DC, Hidalgo MJ, Díaz JDR, Gil RA, Pellerano RG. 2020. Geographical origin authentication of honey produced in Argentina. Food Biosci 33: 1-8. DOI: 10.1016/j.fbio.2019. 100483.
Gan Z, Yang Y, Li J, Wen X, Zhu M, Jiang Y, Ni Y. 2016. Using sensor and spectral analysis to classify botanical origin and determine adulteration of raw honey. J Food Eng 178: 151-158. DOI: 10.1016/j.jfoodeng.2016.01.016.
Gok S, Severcan M, Goormaghtigh E, Kandemir I, Severcan F. 2015. Differentiation of anatolian honey samples from different botanical origins by ATR-FTIR spectroscopy using multivariate analysis. Food Chem 170: 234-240. DOI: 10. 1016/j.foodchem.2014.08.040.
Huang F, Song H, Guo L, Guang P, Yang X, Li L, Zhao H, Yang M. 2020. Detection of adultera-tion in Chinese honey using NIR and ATR-FTIR spectral data fusion. Spectrochim Acta A 235: 118297. DOI: 10.1016/j.saa.2020.118297.
Li S, Zhang X, Shan Y, Su D, Ma Q, Wen R, Li J. 2016. Qualitative and quantitative detection of honey adulterated with high-fructose corn syrup and maltose syrup by using near-infrared spec-troscopy. Food Chem 218: 231-236. DOI: 10.10 16/j.foodchem.2016.08.105.
Lohumi S, Lee S, Lee H, Cho BK. 2015. A review of vibrational spectroscopic techniques for the detection of food authenticity and adulteration. Trends Food Sci Technol 46: 85-98. DOI: 10.10 16/j.tifs.2015.08.003.
Lumakso FA, Riyanto S, Ahmad SAS, Rosman AS, Yusoff FM, Rohman A. 2015. Application of chemometrics in combination with fourier trans-form mid infrared spectroscopy for authentica-tion of avocado oil. J Food Pharm Sci 3: 12-17.
Matwijczuk A, Oniszczuk T, Matwijczuk A, Chruściel E, Kocira A, Niemczynowicz A, Wójtowicz A, Combrzyński M, Wiacek D. 2019. Use of FTIR spectroscopy and chemometrics with respect to storage conditions of Moldavian Dragonhead Oil. Sustainability 11: 1-16. DOI: 10.3390/su11 226414.
Pebriana RB, Rohman A, Lukitaningsih E, Sudjadi. 2017. Development of FTIR spectroscopy in combination with chemometrics for analysis of rat meat in beef sausage employing three lipid extraction systems. Int J Food Prop 20: 1995-2005. DOI: 10.1080/10942912.2017.1361969.
Quiñones-Islas N, Meza-Márquez OG, Osorio-Revilla G, Gallardo-Velazquez T. 2013. Detec-tion of adulterantsts in avocado oil by Mid-FTIR spectroscopy and multivariate analysis. Food Res Int 51: 148-154. DOI: 10.1016/j.foodres.20 12.11.037.
Rahmawati A, Kuswandi B, Retnaningtyas Y. 2015. Deteksi gelatin babi pada sampel permen lunak jelly menggunakan metode fourier transform infra red (FTIR) dan kemometrik. E- J Pustaka Kesehatan 3: 278-283.
Rieppo L, Saarakkala S, Närhi T, Helminen HJ, Jurvelin JS, Rieppo J. 2012. Application of second derivative spectroscopy for increasing molecular specificity of fourier transform infra-red spectroscopic imaging of articular cartilage. Osteoarthr Cartilage 20: 451-459. DOI: 10.101 6/j.joca.2012.01.010.
Riswahyuli Y, Rohman A, Setyabudi FMCS, Raharjo S. 2020. Indonesian wild honey authenticity analysis using attenuated total reflectance-fourier transform infrared (ATR-FTIR) spectros-copy combined with multivariate statistical tech-niques. Heliyon 6: e03662. DOI: 10.1016/j.heli yon.2020.e03662.
Rohman A, Che Man YB, Yusof FM. 2014. The use of FTIR spectroscopy and chemometrics for rapid authentication of extra virgin olive oil. J Am Oil Chem Soc 91: 207-213. DOI: 10.1007/s 11746-013-2370-5.
Rohman A, Sismindari, Erwanto Y, Che Man YB. 2011. Analysis of pork adulteration in beef meatball using fourier transform infrared (FTIR) spectroscopy. Meat Sci 88: 91-95. DOI: 10.101 6/j.meatsci.2010.12.007.
Wang J, Kliks MM, Jun S, Jackson M, Li QX. 2010. Rapid analysis of glucose, fructose, sucrose, and maltose in honeys from different geogra-phic regions using fourier transform infrared spectroscopy and multivariate analysis. J Food Sci 75: C208-C214. DOI: 10.1111/j.1750-3841. 2009.01504.x.
Zhou J, Yao L, Li Y, Chen L, Wu L, Zhao J. 2014. Floral classification of honey using liquid chromatography-diode array detection-tandem mass spectrometry and chemometric analysis. Food Chem 145: 941-949. DOI: 10.1016/j.food chem.2013.08.117.
Authors
PrayitnoY. A., EmmawatiA., PrabowoS., CandraK. P., & RahmadiA. (2022). AUTENTIKASI CEPAT MADU HUTAN KALIMATAN TIMUR DENGAN ATR-FTIR SPEKTROSKOPI KOMBINASI ANALISIS KEMOMETRIKA. Jurnal Teknologi Dan Industri Pangan, 32(2), 181-189. https://doi.org/10.6066/jtip.2021.32.2.181
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