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Volatilomics and Physical Characteristics of Chicken and Pork “Urutan” (Traditional Balinese Sausage)

Indonesian Food Science and Technology Journal · Vol. 8 No. 2 (2025) · hlm. 215–222

DOI
10.22437/ifstj.v8i2.38369
ISSN
2615-367X
Terbit
2025-07-27
Penerbit
Department of Technology of Agricultural product (THP) Jambi University
Bahasa
en
Lisensi
creativecommons.org/licenses/by/4.0

Abstrak

Abstract— “Urutan” is a traditional Balinese fermented sausage prepared from pork or chicken. Information on chemical and physical characteristics of “Urutan” is important, specifically for Muslims unable to consume pork. Therefore, this study aimed to characterize volatile compounds and physical properties of chicken and pork “Urutan” available in Balinese market. Volatile compounds were analyzed using Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry (SPME/GC-MS) and multivariate data analysis. Physical characteristics assessed were texture, color, and water holding capacity (WHC). Multivariate analysis was conducted for the data collected to determine distinct volatile compounds as well as physical profiles of chicken and pork “Urutan”. The score plots of orthogonal projection to the least square-discriminant analysis (OPLS-DA) of volatile data showed distinct grouping among chicken and pork “Urutan”. Based on Variable Importance in Projection (VIP) scores and Correlation Coefficients, the most significant volatile markers in chicken “Urutan” were formic acid, 2,5-dimethyl-furan, and 6-methyl-tridecane, while 1-octen-3-ol, 3,6-dimethyl-octane, and 1-Octen-3-one were identified as markers of pork “Urutan”. The results of physical analysis showed significant differences between springiness, lightness, and WHC of both products. There were no significant differences between hardness, cohesiveness, gumminess, a*, and b* values. Volatilomics was found to be a more reliable method for differentiating chicken “Urutan” from pork “Urutan”, compared to using physical characteristics only.

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  • IPB University
  • Andalas University
  • Food Research Institute
  • Universitas Gadjah Mada
  • University of Malaya
  • National Research and Innovation Agency
  • Indonesian Institute of Sciences
  • Organisasi lain
  • Afiliasi tidak diketahui
  • Organisasi berbeda
  • Organisasi sama
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Tampilkan sebagai tabel
Rekan penulisOrganisasiArtikel bersama
Hanifah Nuryani LioeIPB University2
Ririn AnggraeniIPB University2
Nugraha Edhi SuyatmaIPB University1
Nina JusnitaIPB University1
Sugiyono SugiyonoIPB University1
Kifayati Rosiyanti DewiIPB University1
Feri KusnandarIPB University1
Maya IsmayatiNational Research and Innovation Agency1
Nissa Nurfajrin SolihatIndonesian Institute of Sciences1
Handy RiantanaKhon Kaen University1
Heryani HeryaniAfiliasi tidak diketahui1
Utami Dyah SyafitriIPB University1
Muhamad İnsanuBandung Institute of Technology1
Mohamad RafiIPB University1
Alfi Hudatul KaromahIPB University1
Dewi Anggraini SeptaningsihIPB University1
Auliya IlmiawatiIPB University1
Nanik Siti AminahUniversitas Airlangga1
Masao GotoFood Research Institute1
Muhammad Anwari SugihartoIPB University1
Yuko Takano IshikawaFood Research Institute1
Fitra YeniAndalas University1
Miftahul HusnaAndalas University1
Hanifah Nuryani LioeAfiliasi tidak diketahui1
Aef PermadiSekolah Tinggi Perikanan dan Kelautan Palu1
Azis Boing SitanggangIPB University1
Sukma Budi PrasetyatiIPB University1
Tati NurhayatiIPB University1
Nancy Dewi YulianaAfiliasi tidak diketahui1
Gian PrimahanaAfiliasi tidak diketahui1
Asadatun AbdullahIPB University1
Tatty YuniartiAfiliasi tidak diketahui1
Husnul Khatimah RamliAfiliasi tidak diketahui1
Husnul Khatimah RamliKhairun University1

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Sumber metadata: OAI-PMH (metadata jurnal) https://online-journal.unja.ac.id/index.php/ifstj/oai, pertama di-harvest 6 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en">Volatilomics and Physical Characteristics of Chicken and Pork “Urutan” (Traditional Balinese Sausage) </dc:title>
	<dc:creator xml:lang="en">Andryani, Putu Cisya </dc:creator>
	<dc:creator xml:lang="en">Budi, Faleh Setia </dc:creator>
	<dc:creator xml:lang="en">Rohman, Abdul</dc:creator>
	<dc:creator xml:lang="en">Dachriyanus, Dachriyanus</dc:creator>
	<dc:creator xml:lang="en">Abu Bakar, Nor Kartini </dc:creator>
	<dc:creator xml:lang="en">Yuliana, Nancy Dewi</dc:creator>
	<dc:subject xml:lang="en">Halal; physical analysis; Urutan; volatilomics</dc:subject>
	<dc:description xml:lang="en">Abstract— “Urutan” is a traditional Balinese fermented sausage prepared from pork or chicken. Information on chemical and physical characteristics of “Urutan” is important, specifically for Muslims unable to consume pork. Therefore, this study aimed to characterize volatile compounds and physical properties of chicken and pork “Urutan” available in Balinese market. Volatile compounds were analyzed using Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry (SPME/GC-MS) and multivariate data analysis. Physical characteristics assessed were texture, color, and water holding capacity (WHC). Multivariate analysis was conducted for the data collected to determine distinct volatile compounds as well as physical profiles of chicken and pork “Urutan”. The score plots of orthogonal projection to the least square-discriminant analysis (OPLS-DA) of volatile data showed distinct grouping among chicken and pork “Urutan”. Based on Variable Importance in Projection (VIP) scores and Correlation Coefficients, the most significant volatile markers in chicken “Urutan” were formic acid, 2,5-dimethyl-furan, and 6-methyl-tridecane, while 1-octen-3-ol, 3,6-dimethyl-octane, and 1-Octen-3-one were identified as markers of pork “Urutan”. The results of physical analysis showed significant differences between springiness, lightness, and WHC of both products. There were no significant differences between hardness, cohesiveness, gumminess, a*, and b* values. Volatilomics was found to be a more reliable method for differentiating chicken “Urutan” from pork “Urutan”, compared to using physical characteristics only.</dc:description>
	<dc:publisher xml:lang="en">Department of Technology of Agricultural product (THP) Jambi University</dc:publisher>
	<dc:date>2025-07-27</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://online-journal.unja.ac.id/ifstj/article/view/38369</dc:identifier>
	<dc:identifier>10.22437/ifstj.v8i2.38369</dc:identifier>
	<dc:source xml:lang="en">Indonesian Food Science and Technology Journal; Vol. 8 No. 2 (2025): Volume 8 Number 2, July 2025 |IFSTJ| ; 215-222</dc:source>
	<dc:source>2615-367X</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://online-journal.unja.ac.id/ifstj/article/view/38369/21739</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2025 Indonesian Food Science and Technology Journal</dc:rights>
	<dc:rights xml:lang="en">https://creativecommons.org/licenses/by/4.0</dc:rights>
</oai_dc:dc>