Rapid Assessment of Fresh Beef Spoilage Using Portable Near-Infrared Spectroscopy
| Main Authors: | Njume, Akeme Cyril , Purwanto, Y. Aris, Astuti, Dewi Apri, Widodo, Slamet |
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| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
PERTETA
, 2021
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| Subjects: | |
| Online Access: |
http://journal.ipb.ac.id/index.php/jtep/article/view/35655 http://journal.ipb.ac.id/index.php/jtep/article/view/35655/22653 |
Daftar Isi:
- The objective of this study was to develop a prediction model to assess fresh beef spoilage directly with the use of a portable near-infrared spectroscopy (NIRS), without conducting a chemical method. Three fresh beef samples were bought from a slaughterhouse and traditional market on separate days. Spectra were acquired using a portable Scio spectrometer with wavelength 740-1070 nm, and two-third was used for calibration sets and one-third for validation sets. Partial least square regression and cross-validation were used to develop a model and equation for predicting beef spoilage. The changes observed were changed in color, water loss, and muscle hardness. The best predictive model was obtained from the original spectra (no pre-process) results as follows (R2C = 0.9, Rp = 0.86, SEC = 0.61, SEP = 0.69 and RPD = 3.53). Multiple Scattered Correlation (MSC) pre-processing method gave a good and acceptable model with results as follows; Rc = 0.89, SEC = 0.66, SEP = 0.83 and RPD = 2.91. NIRS showed variability of the samples and rate of spoilage, hence, can be used to assess quality and safety. Further studies are needed to develop a robust model to predict fresh beef spoilage using a portable NIRS Scio.
- Tujuan dari penelitian ini adalah mengembangkan model prediksi untuk menilai pembusukan daging sapi segar secara langsung dengan menggunakan portabel spektroskopi near infrared (NIRS), tanpa melakukan metode kimiawi. Tiga sampel daging sapi segar dibeli dari rumah pemotongan hewan dan pasar tradisional pada hari yang berbeda. Spektrum diperoleh dengan menggunakan portabel spektroskopi near infrared Scio dengan panjang gelombang 740-1070 nm, dan dua pertiga digunakan untuk set kalibrasi dan sepertiga untuk set validasi. Regresi kuadrat terkecil parsial dan validasi silang digunakan untuk mengembangkan model dan persamaan untuk memprediksi pembusukan daging sapi. Perubahan yang diamati berupa perubahan warna, kehilangan air, dan kekerasan otot. Model prediksi terbaik diperoleh dari hasil spektra asli (tanpa proses awal) sebagai berikut; (R2C = 0.9, Rp = 0.86, SEC = 0.61, SEP = 0.69 dan RPD = 3.53). Metode pra-pemrosesan Multiple Skattered Korrelasi (MSC) memberikan model yang baik dan dapat diterima dengan hasil sebagai berikut; Rc = 0.89, SEC = 0.66, SEP = 0.83 and RPD = 2.91. NIRS menunjukkan variabilitas sampel dan laju pembusukan. Oleh karena itu, dapat digunakan untuk menilai kualitas dan keamanan. Penelitian lebih lanjut diperlukan untuk mengembangkan model yang kuat untuk memprediksi pembusukan daging sapi segar menggunakan portabel spektroskopi NIRS Scio.