Detection of Animal Fat Mixtures in Meatballs Using Fourier Transform Infrared Spectroscopy (FTIR Spectroscopy)

Detection of animal mixtures in meatballs by using Fourier Transform Infrared Spectroscopy (FTIR spectroscopy) has been studied. This research aims to study the different markers fat characters containing mixture chicken fat, lard and rat fat. Sample preparation used Soxhlet extraction with n-hexane solvent distillation from solvent. The temperature is 70°C volume 200 mL. Fat samples were prepared varying ratio 100% concentration which corresponds 1%, 10%, 20% lard, made a composition 0%, 5% 90% meat. result FTIR interpretation shows that increasing have increased absorption at wave numbers 3371 cm-1, 3332 2337 1743 cm-1. spectrum interpreted based on uptake typical functional groups fats. characteristics properties can be distinguished consistent results infrared spectroscopy.