Sains Malaysiana 49(9)(2020): 2083-2089

http://dx.doi.org/10.17576/jsm-2020-4909-06

A Novel Chemometrics Method for Halal Authentication of Gelatin in Food Products

(KaedahBaru Kemometrik untukPengesahan Halal Gelatin dalam Produk Makanan)

NURFARHANA HASSAN¹, TAHIR AHMAD^1,2*, NORHIDAYU M. ZAIN³ & AZMIRUL ASHAARI⁴

¹Department of Mathematical Sciences, Faculty of Science, Universiti Teknologi Malaysia, 81310 Skudai, Johor Darul Takzim, Malaysia

²Department of Mathematical Sciences, Faculty of Science, Universiti Teknologi Malaysia, 81310 Skudai, Johor Darul Takzim, Malaysia

³Islamic Civilization Academy, Faculty of Social Sciences and Humanities, Universiti Teknologi Malaysia, 81310 Skudai, Johor Darul Takzim, Malaysia

⁴Azman Hashim International Business School, Universiti Teknologi Malaysia, 81310 Skudai, Johor Darul Takzim, Malaysia

Received: 26 January 2020/Accepted: 22 March 2020

ABSTRACT

The issue of halal authenticity of food and pharmaceutical products has become a concern to Muslims due to fraud and unknown sources of ingredients. The most common non-halal ingredient found in some food products and also in capsule medicine is porcine gelatin. Other sources of gelatin are bovine and fish. Numerous methods have been developed to identify between bovine, porcine, and fish gelatins due to the concern on the halal authenticity issue. Fourier transform infrared (FTIR) spectroscopy is one of the established techniques in food adulteration analysis. However, further analysis using chemometrics method is required due to the large similarities of the gelatin spectra. This paper introduces a novel chemometrics method using Fuzzy Autocatalytic Set (FACS) to determine the FTIR spectra of bovine, porcine, and fish gelatins. The unique dominant regions for these gelatins were identified. The bovine, porcine, and fish gelatins possessed different dominant region when compared to each other. The FACS method offers simple and rigorously computational procedure to differentiate bovine, porcine, and fish gelatins for halal authentication purposes.

Keywords: Chemometrics; FTIR; fuzzy graph; gelatin; halal authentication

ABSTRAK

Isu penentuan halal sesuatu produk makanan dan ubat-ubatan telah menjadi suatu kebimbangan dalam kalangan masyarakat Islam disebabkan unsur penipuan dan sumber bahan yang tidak diketahui. Isu ini timbul disebabkan oleh penipuan bahan dan sumber dalam sesuatu produk. Salah satu bahan tidak halal yang kerap ditemui di dalam produk makanan dan kapsul ubat ialah gelatin bersumberkan khinzir. Sumber gelatin yang lain ialah lembu dan ikan. Pelbagai kaedah telah diperkenalkan untuk mengenal pasti sumber gelatin antara lembu, babi dan ikan disebabkan kebimbangan terhadap isu penentuan halal. Spektroskopi penjelmaan inframerah Fourier (FTIR) merupakan salah satu kaedah yang diterima pakai bagi tujuan menganalisis bahan kandungan sesuatu makanan. Walau bagaimanapun, analisis lanjut menggunakan kaedah kemometrik adalah diperlukan disebabkan kesemua sumber gelatin menghasilkan persamaan spektra yang ketara. Lantaran itu, kajian ini memperkenalkan kaedah baru kemometrik menggunakan Set Automangkinan Kabur (FACS) untuk menentukan spektra FTIR gelatin lembu, babi dan ikan. Rantau gelombang yang unik lagi dominan bagi setiap gelatin dikenal pasti. Hasil kajian menunjukkan gelatin bersumberkan bahan daripada lembu, khizir dan ikan masing-masing menunjukkan rantau gelombang dominan yang unik dan berlainan. Kaedah FACS adalah kaedah yang mudah lagi rapi bagi membezakan gelatin yang bersumberkan bahan daripada lembu, khinzir dan ikan untuk tujuan penentuan halal.

Kata kunci: FTIR; gelatin; graf kabur; halal; kemometrik

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*Corresponding author; email: tahir@ibnusina.utm.my