The Revised Method of Quantitative Detection of Animal-Origin Bovine and Porcine Gelatin Difference Using Surface Plasmon Resonance Based Biosensor

Devy Pramudyah Wardani; Muhammad Arifin; Kamsul Abraha

doi:10.4028/www.scientific.net/MSF.948.146

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HomeMaterials Science ForumMaterials Science Forum Vol. 948The Revised Method of Quantitative Detection of...

The Revised Method of Quantitative Detection of Animal-Origin Bovine and Porcine Gelatin Difference Using Surface Plasmon Resonance Based Biosensor

Abstract:

We have previously reported the surface plasmon resonance (SPR)-based biosensor ability for quantitatively differentiating bovine and porcine gelatin has been done by us before. However, it has some inaccuracies. By improving the method of detection, the results of this study shows that the difference between bovine and porcine gelatin was more distinguishable. The sensor response models acquired were nonlinear as in the previous study. However, they show different characteristics. The sensitivities of the sensor obtained are higher than those of the previous ones, i.e., 3.04^o and 4.29^o for bovine and porcine gelatin concentration change of 0.1%, respectively. And the sensor’s LOD and LOQ towards both gelatin concentrations were 0.22% and 0.74% (w/w), respectively.

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Materials Science Forum (Volume 948)

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146-152

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https://doi.org/10.4028/www.scientific.net/MSF.948.146

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Online since:

March 2019

Authors:

Devy Pramudyah Wardani*, Muhammad Arifin, Kamsul Abraha

Keywords:

Biosensor, Bovine Gelatin, Food Halalness, Porcine Gelatin, Quantitative Detection, Surface Plasmon Resonance (SPR)

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