Three different meat floss materials (i.e., beef, chicken, and pork)were used and processed separately in this study. The materials(meats) were purchased at a traditional market in Sleman,Yogyakarta, Indonesia. All breeds of meats were obtained fromthe local Indonesian animal species that were ready to beconsumed by humans. The meats were taken from local chickens,cows, and pigs that had ages of 45–75 days, 2–4 years, and4–6 months, respectively. The selected parts were pure meats(only meat cuts without muscles), where neither fat nor bone wasadded into the composition. For chicken, the pure meats wereoriginally from two body parts (breast and thigh), which weredivided into five pieces. For beef and pork, the pure meats wereloin cuts, which were divided into four pieces.The meat cuts were processed to form meat flosses in thelaboratory located at the Faculty of Animal Science, UniversitasGadjah Mada (UGM), Yogyakarta. Meat flosses were carefullyprepared. Each type of meat (beef, chicken, or pork) with a weightof 500 g was boiled and shredded to form fibers. The shreddedmeat was fried to dry, in which afterward a spinner was used toremove the water in the obtained meat floss. This process resultedin fried meat floss containing either pure beef, chicken, or pork.Thus, there was no floss product comprising mixed meats inthis case.After their production processes, the meat flosses wereprepared as the samples for three different tests (i.e., e-nose,FTIR, and GC-MS). First, for e-nose assessment, we employed atotal number of 300 meat floss samples (i.e., 100 samples of beefmeat floss, 100 samples of chicken meat floss, and 100 samples ofpork meat floss), where each sample has a weight of 2.0 gmeasured by a TL Series digital scale (a professional digital miniscale with a capacity of 50 g). We characterized 100 samples foreach meat floss variant (total weight of 200 g) to provide sufficientdata for learning-based classification and to ensure the reliabilityof the analyzed data. The e-nose measurements of meat flosssamples were carried out at room temperature. Second, for FTIRpreparation, we used KBr pellets at room temperature usingspectrophotometer FTIR Shimadzu Prestige 21. Here, for eachmeat floss type, we prepared samples with a total weight of 150 gfor FTIR measurement. Third, to enable the GC-MS measurementfor identifying the volatile compounds in meat flosses, thesamples were extracted with methanol. For the GC-MS test, weprepared 150 g of sample for each meat floss type.
Question
Three different meat floss materials (i.e., beef, chicken, and pork)were used and processed separately in this study. The materials(meats) were purchased at a traditional market in Sleman,Yogyakarta, Indonesia. All breeds of meats were obtained fromthe local Indonesian animal species that were ready to beconsumed by humans. The meats were taken from local chickens,cows, and pigs that had ages of 45–75 days, 2–4 years, and4–6 months, respectively. The selected parts were pure meats(only meat cuts without muscles), where neither fat nor bone wasadded into the composition. For chicken, the pure meats wereoriginally from two body parts (breast and thigh), which weredivided into five pieces. For beef and pork, the pure meats wereloin cuts, which were divided into four pieces.The meat cuts were processed to form meat flosses in thelaboratory located at the Faculty of Animal Science, UniversitasGadjah Mada (UGM), Yogyakarta. Meat flosses were carefullyprepared. Each type of meat (beef, chicken, or pork) with a weightof 500 g was boiled and shredded to form fibers. The shreddedmeat was fried to dry, in which afterward a spinner was used toremove the water in the obtained meat floss. This process resultedin fried meat floss containing either pure beef, chicken, or pork.Thus, there was no floss product comprising mixed meats inthis case.After their production processes, the meat flosses wereprepared as the samples for three different tests (i.e., e-nose,FTIR, and GC-MS). First, for e-nose assessment, we employed atotal number of 300 meat floss samples (i.e., 100 samples of beefmeat floss, 100 samples of chicken meat floss, and 100 samples ofpork meat floss), where each sample has a weight of 2.0 gmeasured by a TL Series digital scale (a professional digital miniscale with a capacity of 50 g). We characterized 100 samples foreach meat floss variant (total weight of 200 g) to provide sufficientdata for learning-based classification and to ensure the reliabilityof the analyzed data. The e-nose measurements of meat flosssamples were carried out at room temperature. Second, for FTIRpreparation, we used KBr pellets at room temperature usingspectrophotometer FTIR Shimadzu Prestige 21. Here, for eachmeat floss type, we prepared samples with a total weight of 150 gfor FTIR measurement. Third, to enable the GC-MS measurementfor identifying the volatile compounds in meat flosses, thesamples were extracted with methanol. For the GC-MS test, weprepared 150 g of sample for each meat floss type.
Solution
Tiga jenis bahan daging floss yang berbeda (yaitu daging sapi, ayam, dan babi) digunakan dan diproses secara terpisah dalam penelitian ini. Bahan-bahan (daging) tersebut dibeli di pasar tradisional di Sleman, Yogyakarta, Indonesia. Semua jenis daging diperoleh dari spesies hewan lokal Indonesia yang siap dikonsumsi oleh manusia. Daging-daging tersebut diambil dari ayam lokal, sapi, dan babi yang memiliki usia antara 45-75 hari, 2-4 tahun, dan 4-6 bulan, secara berturut-turut. Bagian-bagian yang dipilih adalah daging murni (hanya potongan daging tanpa otot), di mana tidak ada lemak atau tulang yang ditambahkan dalam komposisi. Untuk ayam, daging murni berasal dari dua bagian tubuh (dada dan paha), yang dibagi menjadi lima bagian. Untuk daging sapi dan babi, daging murni adalah potongan daging punggung, yang dibagi menjadi empat bagian.
Potongan daging diproses untuk membentuk daging floss di laboratorium yang terletak di Fakultas Peternakan, Universitas Gadjah Mada (UGM), Yogyakarta. Daging floss dipersiapkan dengan hati-hati. Setiap jenis daging (sapi, ayam, atau babi) dengan berat 500 g direbus dan dihancurkan menjadi serat-serat. Daging yang dihancurkan digoreng hingga kering, kemudian spinner digunakan untuk menghilangkan air dalam daging floss yang diperoleh. Proses ini menghasilkan daging floss yang digoreng yang mengandung daging sapi, ayam, atau babi murni. Dengan demikian, tidak ada produk floss yang terdiri dari campuran daging dalam kasus ini.
Setelah proses produksi mereka, daging floss dipersiapkan sebagai sampel untuk tiga tes yang berbeda (yaitu e-nose, FTIR, dan GC-MS). Pertama, untuk penilaian e-nose, kami menggunakan total 300 sampel daging floss (yaitu 100 sampel daging floss sapi, 100 sampel daging floss ayam, dan 100 sampel daging floss babi), di mana setiap sampel memiliki berat 2,0 g yang diukur dengan timbangan digital TL Series (timbangan mini digital profesional dengan kapasitas 50 g). Kami mengkarakterisasi 100 sampel untuk setiap varian daging floss (total berat 200 g) untuk memberikan data yang cukup untuk klasifikasi berbasis pembelajaran dan untuk memastikan keandalan data yang dianalisis. Pengukuran e-nose sampel daging floss dilakukan pada suhu ruangan. Kedua, untuk persiapan FTIR, kami menggunakan pellet KBr pada suhu ruangan menggunakan spektrofotometer FTIR Shimadzu Prestige 21. Di sini, untuk setiap jenis daging floss, kami menyiapkan sampel dengan total berat 150 g untuk pengukuran FTIR. Ketiga, untuk memungkinkan pengukuran GC-MS untuk mengidentifikasi senyawa volatil dalam daging floss, sampel diekstraksi dengan metanol. Untuk tes GC-MS, kami menyiapkan 150 g sampel untuk setiap jenis daging floss.
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