Diferensiasi Gelatin Sapi dan Babi pada Cangkang Kapsul Keras Menggunakan metode Kombinasi Kromatografi Cair Kinerja Tinggi dan Kemometrik

Abstract

Bovine and porcine gelatin are the main ingredients for producing hard shell capsules. Porcine gelatin should not be consumed by Muslims so it is necessary to analyze the difference between bovine and porcine gelatin. The purpose of this study was to differentiate bovine and porcine gelatin in hard shell capsules using a combination of High Performance Liquid Chromatography (HPLC) and Chemometrics, specifically the Principal Component Analysis (PCA) menu. Gelatin was extracted from the hard shell capsules and directly hydrolyzed using the acid hydrolysis technique, injected into HPLC and the chromatogram peak height of each amino acid constituent of gelatin was analyzed. The results showed that the amino acids that build gelatin can be separated well by HPLC. PCA can classify gelatin sources in simulated capsule shells. Standard gelatin and gelatin from capsule shells from the same animal source have the same amino acid composition. However, this study has not succeeded in identifying the source of commercial capsule shell gelatin