E3S Web Conf.
Volume 328, 2021International Conference on Science and Technology (ICST 2021)
|Number of page(s)||8|
|Section||Chemical Engineering, Physical Characteristics, Water Treatment|
|Published online||06 December 2021|
Detection of Pork Gelatin in Jelly Candy Using Fourier Transform Infrared (FTIR) and Polymerase Chain Reaction (PCR)
1 Department of Food Technology, Faculty of Engineering, University of Pembangunan Nasional “Veteran” Jawa Timur, Indonesia
2 Department of Mechanical Engineering, Faculty of Engineering, University of Pembangunan Nasional “Veteran” Jawa Timur, Indonesia
* Corresponding author : email@example.com
This study aims to identify the content of pork gelatin in jelly candy using Fourier Transform Infrared (FTIR) and Polymerase Chain Reaction (PCR) methods. This method provide information to the public in choosing halal and tested food products. By uses a stepwise cluster survey method to obtain a sample then the samples obtained were isolated in gelatin, analyzed using the FTIR spectrophotometer method, and continued with data analysis using PCA (Principal Component Analysis). In addition, DNA detection analysis of pork gelatin was carried out using the PCR method. The results of the study were FTIR spectrum at wavelengths of 1450 – 1300 cm-1, 1543 cm-1, and 2800-3000 cm-1. The classification of gelatin sources in jelly candy with PCA resulted in the proportion value of Principal Component 1 (PC 1) of 39%, the value of the proportion of Principal Component 2 (PC 2) of 31%, the value of the proportion of Principal Component 3 (PC 3) of 14.5% and the cumulative value of PC 1, PC 2, and PC 3 is 84.5%. DNA amplification of jelly candy samples by PCR proved that all jelly candy samples A, B, C, D, and E did not contain pork.
Key words: FTIR / PCR / Principal Component Analysis
© The Authors, published by EDP Sciences, 2021
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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