ABSTRAK

Nama : Farida Kusumaningrum

Program Studi : Farmasi
Judul Skripsi : Analisis Gelatin Sapi dan Gelatin Babi pada Gummy Vitamin C dengan
Menggunakan FTIR dan HPLC

Gelatin merupakan komponen terpenting yang digunakan untuk pembuatan gummy vitamin C
yang berfungsi sebagai agen pembentuk gel. Gelatin dapat diperoleh dengan cara hidrolisis
kolagen yang berasal dari kulit, jaringan ikat dan tulang hewan baik dari sapi maupun babi.
Gelatin yang berasal dari babi haram dikonsumsi bagi orang muslim. Penelitian ini dilakukan
untuk membedakan gelatin sapi dan gelatin babi pada gummy vitamin C dengan menggunakan
FTIR dan HPLC yang dikombinasi dengan PCA. Gugus fungsi pada gelatin dapat ditentukan
dengan menggunakan FTIR (Shimadzu) dengan panjang gelombang 4000 cm
-1
-700 cm
-1
, tingkat
resolusi 4 nm yang dilengkapi dengan Attenuated Total Reectance (ATR) yang berukuran
68mm x 8mm x 3mm. Komposisi asam amino pada gelatin ditentukan dengan analisis pada
HPLC (Waters) menggunakan metode AccQTag menggunakan reagen AccQTag fluor (amino-
quinolil-N-hidroksisuccinimidil karbamate/AQC) dengan kondisi HPLC : Waters AccQTag
kolom Nova-Pak C18, 4 m (3.9 x 150 mm), temperatur kolom 37C, laju alir fase gerak 1,0
ml/menit, kromatografi menggunakan sistem gradien dengan fase gerak AccTag Eluent A (buffer
asetat-fosfat) dan Acetonitril 60% grade HPLC; detektor fluoresen pada panjang gelombang
eksitasi 250 nm dan emisi 395 nm. Hasil PCA dari FTIR dan HPLC yang didapatkan dari standar
gelatin sapi, standar gelatin babi, gummy vitamin C simulasi yang dibuat dari standar gelatin sapi
dan gummy vitamin C simulasi yang dibuat dari standar gelatin babi berada pada kuadran yang
berbeda. Sedangkan pada sampel uji coba berada pada satu kuadran dengan gummy vitamin C
simulasi yang dibuat dari standar gelatin sapi.

Kata kunci: Gelatin, gummy vitamin C, FTIR, HPLC, PCA








ABSTRACT
Name : Farida Kusumaningrum
Program Study: Pharmacy
Title : Analysis of Bovine Gelatin and Porcine Gelatin in Gummy Vitamin C Using
FTIR and HPLC


Gelatin is an important component for the manufacture of gummy vitamin C that serves as a
gelling agent. Gelatin can be obtained by hydrolysis of collagen derived from skin, connective
tissue and bones of animals from both cow and pig. Gelatin derived from porcine is haram for
Moslems. This study was conducted to differentiate bovine gelatin and porcine gelatin in gummy
vitamin C by using FTIR and HPLC combined with PCA. Functional groups on gelatin can be
determined by using FTIR (Shimadzu) with a wavelength of 4000 cm
-1
-700 cm
-1
, level of
resolution 4 nm equipped with Attenuated Total Reflectance (ATR) in a following size 68mm x
8mm x 3mm. The amino acid composition of gelatin was determined by HPLC analysis with
AccQTag method using fluor AccQTag (6-amino-N-quinolil-hidroxysisuccinimidil carbamate /
AQC) with condition of HPLC:AccQTag amino acid column Nova-Pak C18, 4 m (150 3.9
mm) from waters, column temperature 37
0
C, flow rate 1,0 ml/min, using a chromatography with
gradient system with eluent AccTag A (acetate-phosphate buffer) and acetonitril 60% HPLC
grade as mobile phase; fluorescence detector with excitation wavelength of 250 nm and emission
wavelength of 395 nm. PCA results obtained from FTIR and HPLC bovine gelatin standard,
porcine gelatin standard, gummy vitamin C simulations that made from bovine gelatin standard
and gummy vitamin C simulation standard made from porcine gelatin are all in different
quadrants. While the test samples are in same quadrant with gummy vitamin C simulations
made from bovine gelatin standards.






Gelatin is an important component for the manufacture of gummy vitamin C that functions as a
gelling agent. Gelatin can be obtained by hydrolysis of collagen derived from skin, connective
tissue and bones of animals from both the cow and pig. Gelatin derived from porcine consumed
haram for Muslims. This study was conducted to differentiate bovine gelatin and porcine gelatin
in gummy vitamin C by using FTIR and HPLC combined with PCA. Functional groups on
gelatin can be determined by using FTIR (Shimadzu) with a wavelength of 4000 cm
-1
-700 cm
-1
,
level of resolution 4 nm with Attenuated Total Reflectance equipped with (ATR) measuring
68mm x 8mm x 3mm. The amino acid composition of gelatin was determined by HPLC analysis
reagents AccQTag using fluor AccQTag (6-amino-N-quinolil-hidroxysisuccinimidil carbamate /
AQC) with condition of HPLC:AccQTag amino acid column Nova-Pak C18, 4 m (150 3.9
mm) from Waters, column temperature 370C, flow rate 1,0 ml/min, using a chromatography
with gradient system with eluent AccTag A (acetate-phosphate buffer) and acetonitril 60%
HPLC grade as mobile phase; 2475 fluorescence detector at an excitation wavelength of 250 nm
and emission of 395 nm.PCA results obtained from FTIR and HPLC bovine gelatin standard,
porcine gelatin standard, gummy vitamin C simulations are made from bovine gelatin standard
and gummy vitamin C simulation standard made from porcine gelatin that are in different
quadrants. While the test samples are in same quadrant with gummy vitamin C simulations
made from bovine gelatin standards.
Keywords: gelatin, gummy vitamin C, FTIR, HPLC, PCA