UNTARGETED VOLATILOMIC MENGGUNAKAN METODE GAS CHROMATOGRAPHY–MASS SPECTROMETRY ( GC-MS) KOMBINASI KEMOMETRIK UNTUK AUTENTIKASI KEHALALLAN NUGGET DAGING SAPI DAN BABI

NURSAUDAH, LUTHFI (2025) UNTARGETED VOLATILOMIC MENGGUNAKAN METODE GAS CHROMATOGRAPHY–MASS SPECTROMETRY ( GC-MS) KOMBINASI KEMOMETRIK UNTUK AUTENTIKASI KEHALALLAN NUGGET DAGING SAPI DAN BABI. S1 thesis, Universitas PGRI Madiun.

	Text halaman depan.pdf Download (969kB)
	Text ABSTRAK luthfi.pdf Download (135kB)
	Text BAB I Skripsi.pdf Download (228kB)
	Text BAB II skripsi.pdf Download (442kB)
	Text BAB III skripsi.pdf Restricted to Repository staff only Download (233kB) | Request a copy
	Text BAB IV skripsi.pdf Restricted to Repository staff only Download (577kB) | Request a copy
	Text BAB V skripsi.pdf Download (133kB)
	Text DAFTAR PUSTAKA .pdf Download (236kB)
	Text LAMPIRAN.pdf Restricted to Repository staff only Download (6MB) | Request a copy

Abstract

The volatileomic approach to beef and pork nuggets is a method that can be used to provide an overview of the volatile compound profile and has high sensitivity, successfully applied for halal authentication. The aim of this study is to authenticate the halal status of beef and pork nuggets using Gas Chromatography–Mass Spectrometry methods. The research method used was laboratory experimental study with volatilomic approach using GC-MS method combined with chemometrics. The research results show that there are 60 volatile compounds in beef nuggets and 3 volatile compounds in pork nuggets. Through PCA analysis performed, it shows that the volatile compound profiles in beef nuggets and pork nuggets are different. Cluster analysis using a Dendrogram can classify information and identify the volatile compound profile patterns in beef and pork nuggets that are well clustered. The results of PLS-DA analysis show that there are several volatile compounds that play a significant role in differentiating between beef nuggets and pork nuggets. The compounds with the highest VIP (Variable Importance in Projection) values are Hexadecanoic acid and Pentadecanoic acid, which show a dominant role in separating the groups of the two types of nuggets. High VIP values (>1) indicate that these compounds contribute significantly to the classification model. Based on the distinctive profiles of volatile compounds, the results of this study can be used for the selective authentication of halal beef nuggets and pork nuggets.

Item Type:	Thesis/Skripsi/Tugas Akhir (S1)
Kata Kunci:	Halal authentication; GC-MS; chemometrics; nuggets; volatiles.
Subjects:	R Medicine > RS Pharmacy and materia medica
Divisions:	Fakultas Ilmu Kesehatan dan Sains > Farmasi
Depositing User:	LUTHFI NURSAUDAH LUTHFI
Date Deposited:	27 Aug 2025 03:49
Last Modified:	27 Aug 2025 03:49
URI:	http://eprint.unipma.ac.id/id/eprint/4535

Actions (login required)

View Item