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Deteksi Cepat Salmonella typhimurium pada Daging Sapi Menggunakan Teknologi Biosensor Electronic Nose

DWI SANTOSA, Prof. Dr. drh. A.E.T.H Wahyuni, M.Si; Prof. Dr. Eng. Kuwat Triyana, M.Sc

2021 | Tesis | MAGISTER SAINS VETERINER

Penurunan mutu daging sapi terutama disebabkan oleh mikroorganisme, salah satunya adalah Salmonella typhimurium. Dalam mencegah penyebaran S. typhimurium diperlukan deteksi terhadap keberadaan cemaran S. typhimurium. pada daging sapi. Selama ini deteksi S. typhimurium dengan metode konvensional. Tujuan dari penelitian ini adalah mendeteksi keberadaan S. typhimurium pada daging sapi dengan e-nose yang dikembangkan oleh Departemen Fismatel, Universitas Gadjah Mada. Re-identifikasi S.typhimurium menggunakan media selektif Brilliant Green Agar (BGA), Salmonella Shigella Agar (SSA), Xylose Lysine Deoxycholate Agar (XLDA), uji-uji biokimiawi dan pengecatan gram. Sampel sebanyak 50 buah @ 30 gram daging sapi yang dipotong dadu. Sampel dimasukkan ke dalam gelas becker 5 ml dan ditutup. Inokulasikan biak S. typhimurium dengan konsentrasi 1x10���³cfu/ml biakan S. typhimurium ATCC 14028 sebanyak 1 ml menggunakan spuit 1 ml. Setiap sampel diinkubasi pada suhu kamar, selama 0, 8, 16, 24, 32, 40, dan 48 jam. Perlakuan 0 jam tanpa inokulasi S. typhimurium. Analisis data dilakukan dengan metode Linear Discriminant Analysis (LDA), Principal Componensts Analysis (PCA). Hasil yang diperoleh membuktikan bahwa e-nose yang dikembangkan oleh Departemen Fismatel, Universitas Gadjah Mada bisa mendeteksi keberadaan S. typhimurium pada daging sapi dengan nilai total variansi PCA 84%, LDA dengan nilai akurasi 99 % setelah inkubasi selama 24 jam serta nilai total variansi PCA 79 %, LDA dengan nilai akurasi 80 % setelah inkubasi selama 48 jam. Penelitian ini menyimpulkan bahwa keberadaan S. typhimurium pada daging sapi dapat dideteksi dengan e-nose.

Damage that causes a decrease in beef quality is mainly caused by microorganisms, one of which is Salmonella typhimurium. In preventing the spread of S. typhimurium, it is necessary to detect the presence of S. typhimurium contamination. on beef. So far, the detection of S. typhimurium by conventional methods. The purpose of this study was to detect the presence of S. typhimurium in beef with an e-nose developed by the Fismatel Department, Gadjah Mada University. Re-identification of S.typhimurium using selective media Brilliant Green Agar (BGA), Salmonella Shigella Agar (SSA), Xylose Lysine Deoxycholate Agar (XLDA), biochemical tests and gram staining. Samples were 50 pieces @ 30 grams of diced beef. The sample was put into a 5 ml becker glass and closed. Inoculate S. typhimurium with a concentration of 1x10���³cfu/ml S. typhimurium ATCC 14028 culture as much as 1 ml using a 1 ml syringe. Each sample was incubated at room temperature, for 0, 8, 16, 24, 32, 40, and 48 hours. Treatment 0 hours without S. typhimurium inoculation. Data analysis was performed using Linear Discriminant Analysis (LDA), Principal Components Analysis (PCA) methods. The results obtained prove that the e-nose developed by the Department of Fismatel, Gadjah Mada University can detect the presence of S. typhimurium in beef with a total PCA variance value of 84%, LDA with an accuracy value of 99% after incubation for 24 hours, and a total PCA variance value 79%, LDA with an accuracy value of 80% after incubation for 48 hours. This study concluded that the presence of S. typhimurium in beef can be detected by e-nose.

Kata Kunci : Deteksi cepat, Salmonella typhimurium, Electronic Nose, Volatile Organic Compounds.

  1. S2-2021-448612-abstract.pdf  
  2. S2-2021-448612-bibliography.pdf  
  3. S2-2021-448612-tableofcontent.pdf  
  4. S2-2021-448612-title.pdf