Metode Analisis Gelatin Sapi dan Babi pada Kapsul Lunak menggunakan Kromatografi Cair Kinerja Tinggi dan Analisis Komponen Utama

Abstract

The use of porcine gelatin in soft capsules raises consumer concerns regarding its halal status. The aims of this study was to develop a method for analyzing differences between bovine and porcine gelatin used in soft capsules using High Performance Liquid Chromatography (HPLC) combined with Principal Component Analysis (PCA) through amino acid composition data. The HPLC method was carried out by precolumn derivatization and a gradient phase mobile system using acetate-phosphate buffer and acetonitrile as solvents. The peak height percentage indicating the concentration of amino acids was used as data to be input into the chemometric software and the menu selected is PCA. The results of the amino acid composition treated with PCA showed that porcine gelatin had positive PC1 and negative PC2 values, while bovine gelatin had positive PC1 and PC2 values. Porcine gelatin soft capsules have negative PC1 and positive PC2 values, while bovine gelatin soft capsules have negative PC1 and PC2 values. It could be interpreted that bovine and porcine gelatin and soft capsules made from bovine and porcine gelatin have different amino acid profiles. However, this study has not been able to classify gelatin in soft capsules on the market.