Use of Fourier Transform Infrared (FTIR) Spectroscopy and Chemometrics for Analysis of Lard Adulteration in “Rambak” Crackers

Abstract

“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 R2 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.