| dc.description.abstract | Proses pascapanen daging sapi segar dimulai segera setelah sapi
disembelih. Penanganan pascapanen mempengaruhi kualitas dan keamanan karkas
melalui rantai pasok pascapanen mulai dari rumah pemotongan hewan, distribusi,
pengolahan dan konsumsi. Penanganan pascapanen daging sapi mempengaruhi
sifat fisikokimia seperti pH, warna, dan pertumbuhan mikroba.
Penilaian kualitas daging sapi segar perlu berpindah dari laboratorium ke
tempat pengolahan atau sistem pascapanen, termasuk rumah potong hewan, pasar
tradisional dan supermarket, dan konsumen. Oleh karena itu, kebutuhan akan
prediksi cepat di tempat tentang kualitas dan keamanan daging sapi di tempat
pemrosesan adalah yang terpenting.
Tujuan utama dari penelitian ini adalah untuk mengembangkan model
prediksi secara cepat untuk mendeteksi perubahan kualitas daging sapi segar
menggunakan portabel NIR spektrometer Sebanyak 70 sampel daging sapi segar
dibeli dari pasar tradisional di Bogor. Data spektral diukur menggunakan
spektrometer Scio Vis-NIR portabel dengan rentang panjang gelombang 740
hingga 1070 nm. Dua pertiga dari spektrum digunakan untuk kalibrasi dan
sepertiga untuk validasi. Partial Least Square Regression (PLSR) dikombinasikan
dengan cross-validation digunakan dengan spektrum asli dan pretreated untuk
mengembangkan model prediksi.
Hasil penelitian menunjukkan bahwa pH daging sapi segar menurun dari
5,68 menjadi 5,31 pada lama penyimpanan meningkat pada suhu ruang rata-rata
29 oC. Kontaminasi bakteri diamati sebagai jumlah piring total (TPC) dalam
daging sapi segar meningkat dari 7,0 x 102 menjadi 1,12 x 106 cfug-1. TPC
melebihi batas maksimum TPC yang dapat diterima, 1.0 x 106 cfug-1 yang
ditetapkan oleh Badan Standar Nasional Indonesia SNI No. 3932: 2008. Model
PLS terbaik untuk memprediksi pH dikembangkan dari spektrum yang telah
diolah menggunakan turunan pertama dengan R2p = 0,71, SEP = 0,11% dan RPD
= 1,95. Sedangkan untuk TPC model PLS terbaik dikembangkan dari spektrum
asli (absorbansi) dengan R2p = 0,48, SEP = 0,62% dan RPD = 1,64. Selanjutnya,
lima kualitas dan status keamanan daging sapi segar diidentifikasi dalam
penelitian ini, mulai dari segar (0-2 jam), kurang segar (3-4 jam), sedikit busuk (5-
6 jam), busuk (7-8 jam) dan kering keras gelap (9 jam).
Kinerja prediktif spektrometer Vis-NIR portabel Scio gelombang pendek
menunjukkan prospek untuk penilaian kualitas dan keamanan daging sapi yang
lebih baik di lokasi. Penelitian lebih lanjut harus dilakukan untuk mengetahui
jenis bakteri individu yang ada di TPC untuk mengembangkan model prediksi
yang spesifik. | id |
| dc.description.abstract | The postharvest process of fresh beef begins immediately after the beef is
slaughtered. Postharvest handling affects the quality and safety of carcasses
through the post-harvest supply chain starting from slaughterhouses, distribution,
processing and consumption. Postharvest handling of beef affects
physicochemical properties such as pH and color, and microbial growth.
Assessment of the quality of fresh beef needs to move from the laboratory to
the processing site or postharvest system, including abattoirs, traditional markets
and supermarkets, and consumers. Therefore, the need for rapid on-site
predictions of beef quality and safety at the processing site is paramount.
The main objective of this study was to develop a predictive model to
rapidly detect changes in the quality of fresh beef using a portable NIR
spectrometer. A total of 70 samples of fresh beef were purchased from a
traditional market in Bogor. Spectral data were measured using a portable Scio
Vis-NIR spectrometer with a wavelength range of 740 to 1070 nm. Two thirds of
the spectra were used for calibration and one third for validation. Partial Least
Square Regression (PLSR) combined with cross-validation was used with the
original and pretreated spectra to develop predictive models.
The results showed that the pH of fresh beef decreased from 5.68 to 5.31 at
increased storage time at room temperature with an average of 29 oC. Bacterial
contamination was observed as the total plate count (TPC) in fresh beef which
increased from 7.0 x 102 to 1.12 x 106 cfug-1. TPC exceeds the maximum
acceptable TPC limit, 1.0 x 106 cfug-1 set by the Indonesian National Standards
Agency SNI No. 3932:2008. The best PLS model for predicting pH was
developed from the processed spectrum using the first derivative with R2p = 0.71,
SEP = 0.11% and RPD = 1.95. As for the TPC, the best PLS model was
developed from the original spectrum (absorbance) with R2p = 0.48, SEP = 0.62%
and RPD = 1.64. Furthermore, five qualities and safety status of fresh beef were
identified in this study, ranging from fresh (0-2 hours), less fresh (3-4 hours),
slightly rotten (5-6 hours), rotten (7-8 hours) and dry hard dark (9 hours).
The predictive performance of the short-wavelength portable Scio Vis-NIR
spectrometer shows prospects for better on-site beef quality and safety
assessment. Further research should be carried out to determine the individual
bacterial types present in TPC so as to develop specific predictive models. | id |
