Halal authentication: Fourier transform infrared spectroscopy and multivariatecalibration application for pork gelatin analysis in gummy candy

Gelatin is a substance obtained from the partial hydrolysis of collagen, which is derived from connective tissue, animal bones, and the skin of vertebrate animals, especially pork and cows. Therefore, this study aimed to find out whether the gelatin contained in gummy candy products in the Pasar Baru Bekasi is halal and not from pork. Fourier transform infrared (FTIR) spectrophotometer was combined with principal component analysis (PCA) and partial least square (PLS). The results of the score plot showed that the gelatin of pork and cows was found in different quadrants. Samples 3 and 4 were in quadrant 3, indicating similarities with bovine, while 1 and 2 were in their own quadrants, which shows that they were not obtained from pork or beef. The multivariate regression curve showed that the pattern of linear absorbance changes along with gelatin concentrations of pork and cows.