Analisis Gelatin pada Soft Candy Produk Dalam Negeri Menggunakan Fourier Transform Infrared (FTIR) dengan Kombinasi Kemometrika
Abstrak
Gelatin banyak digunakan dalam industri pangan, salah satunya pada produk permen lunak (soft candy). Gelatin umumnya berasal dari sapi dan babi. Namun, penggunaan gelatin babi akan bermasalah bagi umat Islam karena adanya larangan dalam keyakinan mereka. Oleh karena itu, perlu dilakukan analisis komponen soft candy untuk mengetahui perbedaan gugus fungsi antara gelatin sapi dan babi. Gelatin diisolasi dengan aseton menggunakan metode vortexing dan sentrifugasi. Supernatan yang dihasilkan kemudian dianalisis dengan spektrofotometer FTIR untuk mengetahui profil spektrumnya. Selanjutnya, dilakukan analisis multivariat partial least square (PLS) dan principal component analysis (PCA) menggunakan software Minitab 18 terhadap bilangan gelombang dan absorbansi gugus fungsi gelatin. Hasil analisis FTIR menunjukkan bahwa senyawa penyusun gelatin merupakan protein yang terdiri dari gugus O-H, C-H alifatik, C=O, N-H, dan C-N. Analisis PLS dan PCA dilakukan pada bilangan gelombang 1576-1481 cm-1. Hasil kalibrasi menunjukkan nilai R2 = 0,9997 dan RMSEC = 0,9376%. Hasil validasi internal menunjukkan nilai R2 = 0,9998 dan RMSECV = 1,29% dan validasi eksternal menghasilkan R2 = 0,9996 dan RMSEP = 1,04%. Analisis PCA menunjukkan bahwa satu produk soft candy berada dalam satu kuadran dengan soft candy yang digunakan sebagai referensi gelatin sapi, sedangkan dua sampel lainnya berada di luar kuadran referensi gelatin sapi dan babi.
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