Autentikasi lemak celeng dengan kromatografi gas spektroskopi massa yang dikombinasikan kemometrika
Halal food is one of interesting topic to be discussed. Most of the non halal item which is found at market is pork and its kind. A kind of pork is wild boar. In some cases, wild boar is faked on food product such as meatballs. This study aimed to analyze fatty acid which is contained on wild boar and processed using chemometrics PCA with other animal fats. Wild boar which is used in this experiment taken from Central Kalimantan (Kota Waringin) Fatties are obtained from wild boar lard. Wild boar lard is heated in oven at 90 100oC around for one hour until the oil out. Derivatization process is done to change fat into volatile methyl ester using NaOCH3 and BF3. Methyl ester is injected into system instrument Gas Chromatography Mass Spectrometry (GC MS) Beside wild boar lard, also do same process on pig lard, cow, chicken, and goat. The result shows fatty acid in wild boar using GC MS produces 8 kinds fatty acid: lauric (0.71+ 0.075) myristic (1.96+ 0.114) palmitoleic (2.14+ 0.074) palmitic (2.14+ 0.074) margaric (0.27+ 0.024) linoleic (8.46+ 0.114) oleic (45.43+ 0.339) and stearic (14.37+ 0.310) Compared with fatty acid in pig, cow, chicken, and goat, fatty acid in wild boar has the highest total fatty acid with value 92.95% unsaturated fatty acid 56.03% and saturated fatty acid 36.92% Chemometric with Principles Component Analysis (PCA) can be used to classify fatty acid from many kind of animal fats. Fatty acid in wild boar based on chemometric PCA, its kind of close fatty acid to chicken and pork.