Fat Analysis of House Rat (Rattus tanezumi) in Meatball Using Gas Chromatography-mass Spectrometry (GC-MS) Combined with Principal Component Analysis

  • Nina Salamah Universitas Ahmad Dahlan
  • Any Guntarti Universitas Ahmad Dahlan
  • Putri Ayu Lestari Universitas Ahmad Dahlan
  • Ibnu Gholib Gandjar Universitas Ahmad Dahlan
Keywords: house rat, fatty acid, GC-MS, PCA's chemometric


Counterfeit food products are starting to become a new problem around the people of Indonesia. Problems that are getting special attention especially the concern of contamination of food products by non-halal meat. This research aim was to analyze the fatty acids contained in house rat. The method that used was GC-MS method combined with Principle Component Analysis (PCA). Method of extraction grease was using oven at 90ºC - 100ºC for approximately one hour. After that, the derivatization process changed the fat into a methyl esters that easily evaporated. The derivatization process were using NaOCH3 and BF3. Methyl Esther compounds were injected into the chromatography instrument system GC-MS. GC-MS analysis results shows that the composition of fatty acid compounds from house rat fat with SI values > 90. Composition of fatty acids of house rat fats include: Myristate (0,19±0,03)%, Palmitoleat (2,40±0,29)%, Methyl Palmitate (27,65±0,32)%, oleate (45,81±3,25)%, and Stearate (4,65±0,28)%. Total content of house rat fatty acids was as high as 48.21% of unsaturated fatty acid and 31.49% of saturated fatty acids. The GC-MS method combined with PCA can post the fat of house rat. House rat fatty acids based on PCA's chemetrics demonstrate the resemblance of chemical physical properties with chicken fatty acids.


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How to Cite
Salamah, N., Guntarti, A., Lestari, P. A., & Gandjar, I. G. (2022). Fat Analysis of House Rat (Rattus tanezumi) in Meatball Using Gas Chromatography-mass Spectrometry (GC-MS) Combined with Principal Component Analysis . Indonesian Journal of Pharmacy, 33(2), 208–214. https://doi.org/10.22146/ijp.1781
Research Article