Hasil cek similarity "Fat Analysis of House Rat (Rattus tanezumi) in Meatball Using Gas Chromatography-Mass Spectrometry (GC-MS) Combined with Principal Component Analysis"

Counterfeit foods have become a new problem for Indonesians. Special attention has been given, especially to the contamination of non-halal meat in food products. This research was aimed to analyze the fatty acid compositions contained in house rats using the GC-MS method combined with Principal Component Analysis (PCA). The fat extraction was held using an oven at 90°C - 100°C for approximately an hour. The fat was then derived through the derivatization process using NaOCH3 and BF3 into a methyl ester that can be easily evaporated. The resulting methyl esters were injected into the chromatography instrument system for GC-MS analysis; the results showed that fatty acids of house rats have SI values > 90. Fatty acids of house rats were composed with methyl myristate (0.19±0.03)%, palmitoleic (2.40±0.29)%, methyl palmitate (27.65±0.32)%, oleate (45.81±3.25)%, and stearate (4.65±0.28)%. The total fat content was 48.21% unsaturated fatty acids, and 31.49% saturated fatty acids. The GC-MS method combined with PCA can post the fat of house rats. Based on PCA's chemometrics, fatty acids from house rats demonstrate chemical-physical properties with fatty acids from chickens