Background: The case of adulterated beef meatballs mixed with pork has worried
the Indonesian people, most of whom are Muslims. It is necessary to guarantee the
halalness of processed meat products sold in the market, especially meatball
products. The Short Infra-Red (SIR) analysis method is one method that can detect
the presence of meat or pork fat in processed beef products. Methods: Sampling
of processed beef products in the form of meatballs taken from markets in the
Banyumas Regency area. A comparison sample was made using a mixture of beef
and pork with a ratio of 0-100%. Detection was done using SIR instrument with
wavelength between 800-1400nm. Results: From the results of the analysis,
scanning with the SIR instrument is actually able to provide information about the
difference in the content of each sample seen from the transmittance graph which
is characterized by the presence of C-H groups at a wavelength of 1200-1400 nm
and also O-H groups at a wavelength of 1300-1400 nm and the presence of shifts
and vibrations, besides the variable proportion of 96.8% on the unscrambler x and
99.3% on Minitab 16, indicating that this method is able to determine the difference
in content in the sample. Conclusion: Analysis by the SIR method has been able to
analyze the difference in fat content of each sample based on transmittance graphs
and PCA analysis results, but it is not perfect due to the small wavelength and the
possibility of protein degradation due to high temperatures, resulting in low
transmittance values and affecting the PCA results, making it impossible to
determine adulteration in the test sample.