Fourier transform infrared spectroscopy combined with multivariate analysis for quality analysis of fats and oils
Abdul Rohman1,2 and Gunawan Indrayanto3, 1Center of Excellence, Institute for Halal Industry and System (IHIS), Gadjah Mada University, Yogyakarta, Indonesia, 2Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Gadjah Mada University, Yogyakarta, Indonesia, 3Faculty of Pharmacy, Surabaya University, Surabaya, Indonesia
Abstract
Edible fats and oils are export commodities that require a series of quality control measures to assure their specification and authenticity. Chemically, fats and oils are triglycerides characterized by certain constants such as saponification values, iodine values, fatty acid ...
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