Gelatine source authentication using 1 H NMR spectroscopy and visual analysis approaches

The main problem with food authenticity is that labels and information that are not clear about where the ingredient in food comes from. One of ingredient that difficult to detect where the sources which used as raw materials is gelatine. Therefore, the detection method that is easy to use, quick, accurate, low-cost, and more efficient is necessary to develop. The objective of the research is to examine the use of 1H NMR spectroscopy, visual analysis to identify the gelatine product raw material sources. The results show that based on 1 H NMR analysis, fish and calf gelatine characterize with amino acid methionine and valine, meanwhile porcine gelatine characterize with amino acid proline. Furthermore, based on colorimetry analysis fish and calf gelatine was characterized by high a* and b* values. Meanwhile, the sample of porcine gelatine was characterized by a high L* value.