Skip to main content Skip to main navigation menu Skip to site footer

Profil Komponen Volatil Beberapa Jenis Satai Menggunakan Kromatografi Gas

  • Dias Indrasti Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor. Kampus IPB Darmaga, Bogor 16680; Pusat Kajian Sains Halal, Lembaga Penelitian dan Pengabdian Kepada Masyarakat, Institut Pertanian Bogor. Kampus IPB Baranangsiang, Bogor 16440
  • Muhammad Faqih Mukhlisin Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor. Kampus IPB Darmaga, Bogor 16680
  • Noviyan Darmawan Pusat Kajian Sains Halal, Lembaga Penelitian dan Pengabdian Kepada Masyarakat, Institut Pertanian Bogor. Kampus IPB Baranangsiang, Bogor 16440; Departemen Kimia, FMIPA, Institut Pertanian Bogor. Kampus IPB Darmaga, Bogor 16680
  • Nancy Dewi Yuliana Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor. Kampus IPB Darmaga, Bogor 16680; Pusat Kajian Sains Halal, Lembaga Penelitian dan Pengabdian Kepada Masyarakat, Institut Pertanian Bogor. Kampus IPB Baranangsiang, Bogor 16440



Satay as Indonesian food is made from several pieces of meat stabbed with a bamboo stick and grilled. Satay has a unique aroma because of the diversity in total organic volatile contents. Differences in volatile compounds are also influenced by species breed and processing method. Volatilomics is a method used to ensure the authenticity of meat products through the detection, characterization, and quantification of all volatile metabolites in biological systems. This study aims to evaluate volatile profiles in beef, chicken, pork satay, and their mixtures. The volatile components of satay were extracted using the solid-phase micro extraction (SPME) method and analyzed using gas chromatography-mass spectrometry (GC-MS) instrument. Data were analyzed by multivariate principles component analysis (PCA). Beef, chicken, and pork satays were identified as having 104,134, and 112 volatile compounds, respectively. Nonanal was a volatile compound with the highest intensity in beef satay samples, benzaldehyde in chicken satay, and cyclohexanol in pork satay. Volatile components of satay with different types of meat showed good separation using the PCA model. Beef, chicken, and pork satays are grouped separately. Mixed-meat satay containing pork was grouped next to the pork satay. Volatilomic analysis identified a hexanal compound was potential to be used as a marker to distinguish between pork and other meat satays in halal authentication process.


Keywords: beef, chicken, halal, pork, volatilomics


Download data is not yet available.


Azarbad MH, Jeleń H. 2015. Determination of hexanal - An indicator of lipid oxidation by static headspace gas chromatography (SHS-GC) in fat rich food matrices. Food Analytical Methods. 8: 17271733. https://doi.org/10.1007/s12161-014-0043-0

Bai Y, Liu H, Zhang B, Zhang J, Wu H, Zhao S, Qie M, Guo J, Wang Q, Zhao Y. 2021. Research progress on traceability and authenticity of beef. Food Reviews International. 121. https://doi.org/ 10.1080/87559129.2021.1936000

Benet I, Guàrdia MD, Ibañez C, Solà J, Arnau J, Roura E. 2015. Analysis of SPME or SBSE extracted volatile compounds from cooked cured pork ham differing in intramuscular fat profiles. LWT - Food Science and Technology. 60(1): 393399. https://doi.org/10.1016/j.lwt.2014.08.016

Chen G, Su y, He L, Wu H, Shui S. 2019. Analysis of volatile compounds in pork from four different pig breeds using headspace solid‐phase micro extraction/gas chromatography–mass spectrometry. Food Science and Nutrition. 7(4): 12611273. https://doi.org/10.1002/fsn3.955

Christlbauer M, Peter S. 2011.Evaluation of the key aroma compounds in beef and pork vegetable gravies a la chef by stable isotope dilution assays and aroma recombination experiments. Journal of Agricultural and Food Chemistry. 59(24): 13122–13130.

del Pulgar JS, Roldán M, Carrascal JR. 2013. Volatile compounds profile of sous-vide cooked pork cheeks as affected by cooking conditions (vacuum packaging, temperature and time). Molecules. 18 (10): 1253812547. https://doi.org/10.3390/ molecules181012538

Dombi J, Dineva A. 2020. Adaptive Savitzky-Golay filtering and its applications. International Journal Advanced Intelligence Paradigms. 16(2): 145156. https://doi.org/10.1504/IJAIP.2020.107011

Domínguez R, Purriños L, Santaescolástica CP, Pateiro M, Barba FJ, Tomasevic I, Campagnol PCB, Lorenzo JM. 2019. Characterization of volatile compounds of dry-cured meat products using HS-SPME-GC/MS technique. Food Analytical Methods. 12: 12631284. https://doi.org/10.1007/s12161-019-01491-x

Fu H, Pan L, Wang J, Zhao J, Guo X, Chen J, Lu S, Dong J, Wang Q. 2022. Sensory properties and main differential metabolites influencing the taste quality of dry-cured beef during processing. Foods. 11(531): 118. https://doi.org/10.3390/ foods11040531

Han D, Zhang CH, Fauconnier ML. 2021. Effect of seasoning addition on volatile composition and sensory properties of stewed pork. Foods. 10(83): 130. https://doi.org/10.3390/foods10010083

Li H, Tang X, Wu C, Yu S. 2021. Maillard reaction in Chinese household-prepared stewed pork balls with brown sauce: potentially risky and volatile products. Food Science and Human Wellness. 10: 221230. https://doi.org/10.1016/j.fshw.2021.02.012

Lammers M, Dietze K, Ternes W. 2009. A comparison of the volatile profiles of frying european and australian wild boar meat with industrial genotype pork by dynamic headspace-GC/MS analysis. Journal Muscle Foods. 20: 255274. https:// doi.org/10.1111/j.1745-4573.2009.00146.x

Lytou AE, Panagou EZ, Nychas GJE. 2019. Volatilomics for food quality and authentication. Current Opinion in Food Science. 28: 8895. https://doi.org/10.1016/j.cofs.2019.10.003

Ngamchuachit P, Kitai Y, Keeratipibul S, Phuwapraisirisan P. 2020. Comparison of dynamic headspace trapping on Tenax TA and headspace stir bar sorptive extraction for analysis of grilled chicken (yakitori) volatiles. Applied Science and Engineering Progress. 13(3): 111. https://doi.org/10.14416/j.asep.2020.03.003

Pavlidis DE, Mallouchos A, Ercolini D, Panagou EZ, Nychas G-JE. 2019. A volatilomics approach for off-line discrimination of minced beef and pork meat and their admixture using HS-SPME GC/MS in tandem with multivariate data analysis. Meat Science. 151: 4353. https://doi.org/10.1016/ j.meatsci.2019.01.003

Pranata AW, Yuliana ND, Amalia L, Darmawan N. 2021. Volatilomics for halal and non-halal meatball authentication using solid-phase microextraction–gas chromatography–mass spectrometry. Arabian Journal of Chemistry. 14(5): 117. https:// doi.org/10.1016/j.arabjc.2021.103146

Sha K, Zhang Z, Sun B, Li H, Song H, Lang Y, Lei Y, Li H, Zhang Y. 2017. Investigation of physicochemical and textural characteristics and volatile compounds of Kazakh dry-cured beef. Food Science and Technology Research. 23(3): 375383. https:// doi.org/10.3136/fstr.23.375

Rioseras AT, Gomez DG, Ebert BE, Blank LM, Ibáñez AJ, Sinues PM-L. 2017. Comprehensive real-time analysis of the yeast volatilome. Nature. Scientific reports. 7(14236): 19. https://doi.org/10.1038/ s41598-017-14554-y

Rizzi GP. 2008. The strecker degradation of amino acids: newer avenues for flavor formation. Food Reviews International. 24(4): 416435. https:// doi.org/10.1080/87559120802306058

Ruan ED, Aalhus JL, Juárez M. 2015. Analysis of volatile and flavor compounds in grilled lean beef by stir bar sorptive extraction and thermal desorption—gas chromatography mass spectrometry. Food Analytical Methods. 8(2): 363370. https://doi.org/ 10.1007/s12161-014-9881-z

Xie J, Sun B, Zheng F, Wang S. 2008. Volatile flavor constituents in roasted pork of mini-pig. Food Chemistry. 109(3): 506514. https://doi.org/ 10.1016/j.foodchem.2007.12.074

Wang X, Zhu L, Han Y, Xu L, Jin J, Cai Y, Wang H. 2018. Analysis of volatile compounds between raw and cooked beef by HS-SPME–GC–MS. Journal of Food Procesing and Preservation. 42: 18. https://doi.org/10.1111/jfpp.13503

Watkins PJ, Rose G, Warner RD, Dunshea FR, Pethick DW. 2012. A comparison of solid-phase microextraction (SPME) with simultaneous distillation–extraction (SDE) for the analysis of volatile compounds in heated beef and sheep fats. Meat Science. 91(2): 99107. https://doi.org/ 10.1016/j.meatsci.2011.12.004

Wettasinghe M, Vasanthan T, Temelli F, Swallow K. 2001. Volatile flavour composition of cooked by-product blends of chicken, beef and pork: A quantitative GC-MS investigation. Food Research International. 34: 149158. https://doi.org/10.1016/ S0963-9969(00)00146-0

Worley B, Powers R. 2013. Multivariate analysis in metabolomics. Current Metabolomics. 1(1): 92107. https://doi.org/10.2174/2213235X 11301010092

Yang J, Pan J, Zhu S, Zou Y. 2014. Application of PCA and SLDA methods for the classification and differentiation of cooked pork from chinese indigenous pig breeds and a hybrid pig breed. International Journal of Food Properties. 17: 15181528. https://doi.org/10.1080/ 10942912.2012.723234

How to Cite
IndrastiD., MukhlisinM. F., DarmawanN., & YulianaN. D. (2022). Profil Komponen Volatil Beberapa Jenis Satai Menggunakan Kromatografi Gas. Jurnal Ilmu Pertanian Indonesia, 27(2), 199-215. https://doi.org/10.18343/jipi.27.2.199