Deteksi Kerusakan Daging Sapi Menggunakan E-Nose Berbasis Sensor TGS2600: Kajian Perlakuan Beku, Blansing, dan Sinar UV

Abstract

Beef is one of the important food ingredients to fulfill nutritional needs of the community. Beef spoilage is caused by the growth of microorganisms during storage. One simple way to determine beef spoilage is by smelling the aroma using the human nose, but the results are subjective. Therefore, this study aims to determine the aroma profile of beef spoilage using TGS2600 sensor-based e-nose with freezing, blanching, and UV radiation treatments. The meat heating temperature used is temperature (40, 55, 70, 85, and 100)oC to determine the best temperature for the fresh meat sensing process. Beef samples were divided into four treatment groups: fresh (control), frozen, blanching, and UV radiation, which were then observed at time intervals (0, 4, 8, 12, and 16 hours). The analysis conducted includes e-nose aroma detection pattern, polynomial graph and profit net graph using Microsoft Excel 2021. Furthermore, the data will be processed using PCA in Unscramble software descriptively to distinguish the damage pattern of each treatment. The results showed that the e-nose detection pattern consisted of flushing, sensing, and cleaning. The best heating temperature in the e-nose sensing process based on research is 70oC. The treatment of blanching and UV radiation can slow down the decay process by reducing the number of microbes and maintain the quality of meat better than the frozen treatment. The results of PCA analysis showed that the aroma characteristics of fresh, frozen, blanched, and UV radiation beef could be distinguished using PCA analysis with a significant 100% and the TGS2600 sensor successfully detected significant differences in aroma between fresh and spoiled meat.