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Journal > Journal of Food and Pharmaceutical Sciences > Differentiation of Bovine and Porcine Gelatins in Soft Candy Based on Amino Acid Profiles and Chemometrics

 

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Journal of Food and Pharmaceutical Sciences
Vol 2, No 1 (2014): J. Food Pharm. Sci (January-April)
Differentiation of Bovine and Porcine Gelatins in Soft Candy Based on Amino Acid Profiles and Chemometrics
Raraswati, Mita Amalia ( Faculty of Pharmacy, Gadjah Mada University)
Triyana, Kuwat
., Triwahyudi
Rohman, Abdul ( Research center of Halal Products, Gadjah Mada University, Yogyakarta 55281 Indonesia)
Article Info   ABSTRACT
Published date:
10 May 2013
 
Gelatin is widely used in some food products, including soft candy (one of food products preferred by children). Most of the gelatin available in the market derived from pigs. Some religions like Islam and Jews prohibited their followers to consume any food products containing pig derivatives, including porcine gelatin. Therefore, it is necessary to develop some rapid and reliable methods for detection of porcine gelatin in soft candy. The purpose of this study was to differentiate and classification the gelatin sources (porcine or bovine) in soft candy based on amino acid profiles combined with chemometrics of principal component analysis (PCA). Separation and determination of amino acid was conducted by reversed-phase HPLC using a fluorescent detector, after being derivatized  with ortho-phtalaldehyde in 2-mercaptoethanol (OPA/2-MCE). Parameters of peak height percentage of each amino acids from each sample were analyzed by PCA. Based on PC1 and PC2, porcine and bovine gelatins in soft candy could be apparently distinguished.
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