Review: Autentikasi Kehalalan Daging dengan Pendekatan Proteomik Berbasis LC-MS
Abstract
Mengetahui keaslian dan kehalalan produk daging menjadi hal yang penting saat ini, terutama bagi umat islam yang memiliki aturan ketat dalam mengkonsumsi daging. Salah satu cara yang dapat digunakan dalam menentukan status keaslian dan kehalalan daging adalah dengan melakukan autentikasi. Hingga hari ini, penelitian tentang autentikasi kehalalan daging telah banyak dilakukan dan berbagai macam pendekatan telah banyak dikembangkan. Salah satu pendekatan yang saat ini sedang berkembang adalah pendekatan proteomik berbasis liquid chromatography-mass spectrometry (LC-MS). Proteomik adalah salah satu metode alternatif yang dapat digunakan dalam autentikasi kehalalan daging dengan mencari biomarker peptida pada daging, dimana peptida dapat bertahan melalui berbagai macam pemrosesan makanan. Metode yang digunakan dalam literature review ini adalah dengan menggunakan 26 artikel yang didapatkan dari Pubmed, Science Direct, Proquest, Wiley, dan Google Scholar dengan menggunakan kata kunci seperti halal authentication OR meat authentication, LC-MS, Proteomics, AND Chemometrics. Pada artikel ini dilakukan literature review untuk membahas prosedur autentikasi kehalalan daging dengan menggunakan LC-MS, aplikasi proteomik dalam autentikasi kehalalan daging, serta kemometri yang merupakan teknik analisis yang digunakan dalam pengolahan data proteomik. Berdasarkan penelitian yang telah dilakukan, pendekatan proteomik di dalam autentikasi kehalalan pada daging memiliki sensitivitas yang baik pada daging yang belum dan sudah mengalami proses pengolahan makanan. Selain itu, penggabungan metode proteomik dengan analisis kemometrik juga dapat memberikan sensitivitas yang lebih baik lagi dalam melakukan autentikasi kehalalan terhadap daging.
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