Chemical Profile and Observing Honey Adulteration Using Fourier Transform Infrared (FTIR) Spectroscopy and Multivariate Calibration

Abstract

Honey is a complex mixture that contains nutrients and bioactive composition and chemical composition
that is needed by the human body. Honey is also rich in antioxidants because it is prone to falsification given its many
properties. This study discusses the chemical and nutritional profiles and the observation of counterfeiting in honey using
the infrared septicroscopy method. The honey used is obtained from providers of native honey from Kalimantan forests
with 3 kinds of honey brands, namely Mahuka A (MHA), Mahuka B (MHB) and Mahuka C (MHC). Tests of chemical
and nutritional profiles included Water content, ash content, protein content, fat content and calcium levels followed by
honey counterfeiting observation using the Fourier Transform Infrared (FTIR) method with a combination of Partial least
square (PLS) calibration model and Principle Component Regression (PCR). The results of all honey samples have
varying values in the water content between 26.75 - 31.00%. Ash content of 0.10 -0.16%. Protein content 0.24 - 0.88%
fat content 0.08 -0.44% carbohydrate content. Observation of FTIR honey counterfeiting is used to replace the authenticity of Honey (MH). FTIR combined with Partial Least Square (PLS) was optimized in the subsequent testing of
a mixture of sucrose (MCS) with native honey (MH). Calibration models were taken in a combination of regions 1423 -
1825 cm-1. A high coefficient of determination (R2) of 0.9960 with a calibration value (RMSEC) of the root error of the
square root low of 0.0898% v / v was successfully understood in the MHA on the PLS model. high R2 values and low
RMSEC and RMSEP values on calibration and validation assessments with both accuracy and precision models used.