Mustofa Ahda, Any Guntarti, Aprilia Kusbandari and Yulizar Melianto

DOI: 10.14456/sjst-psu.2021.46

pp. 352 - 355

Abstract

An analytical method using GC-MS for food authentication from haram meat is an important thing for Muslims. In this
research, halal food authentication was based on detecting the fatty acid contents. The results show that a beef meatball product
tainted by other than beef fat can be detected based on fatty acid compositions. Further, the food authenticity can also be detected
based on the SFA:MUFA ratio which for pork meatball is approximately 1.0, for wild boar meatball around 1.2, and for beef
meatball about 3.6. These results were also supported by PCA analysis, where the food products are grouped appropriately to
match their meat mixture. The commercial meatball product tested was not adulterated by pork or wild boar, and did not contain
beef meat.

Keywords

• meatball
• GC-MS
• fatty acid types
• food authenticity