Triani, Avi Triani (2025) IDENTIFIKASI SENYAWA VOLATIL MENGGUNAKAN TEKNIK GC-MS DAN PROFILING SENSORI PETIS KUPANG DI DESA BALONGDOWO KECAMATAN CANDI KABUPATEN SIDOARJO. Undergraduate thesis, Universitas Pembangunan Nasional "Veteran" Jawa Timur.
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Abstract
Petis is a fishery product typically made from the by-products of boiling fish, mussels, shrimp, or shrimp heads. This product has a thick consistency and a salty, sweet, and spicy flavor, often used as a natural cooking seasoning, especially in Madura and East Java regions. This study aims to analyze the volatile compounds contributing to the aroma of petis kupang using instrumental methods and to analyze the sensory profiling of petis kupang produced by manufacturers in the center of Balongdowo Village, Candi Sub-district, Sidoarjo Regency. The volatile aroma of petis kupang was analyzed using GC-MS and extracted with SPME (Solid Phase Microextraction). Subsequently, the sensory profile was analyzed using the QDA (Quantitative Descriptive Analysis) method on 5 types of petis kupang products; data were analyzed with the Kruskal-Wallis test followed by Dunn’s post-hoc test at a 5% significance level, and PCA (Principal Component Analysis) was conducted. The volatile compounds identified in the 5 petis kupang samples included pyrazine, benzaldehyde, furan, and acetic acid. Differences among the 5 petis kupang samples were found as follows: Petis Kupang 1 (PK1) contained 2-furancarboxaldehyde, 5-methyl, and 2-butanone; Petis Kupang 2 (PK2) contained 1-hexanol, 1-nonanol, 1-octanol, linalool, butanoate, and pentanoate; Petis Kupang 3 (PK3) contained furfural; Petis Kupang 4 (PK4) contained nonanoic acid and ethyl ester; Petis Kupang 5 (PK5) contained 2-nonanol, nonanal, and 2-heptanol. The sensory profiling of petis kupang revealed 19 sensory attributes divided into 9 taste attributes, 9 aroma attributes, and 1 color attribute. PK1 was dominated by taste attributes (sweet and smoky), aroma attributes (smoky and sweet), and a dominant brown color. PK2 was dominated by caramel taste and aroma attributes. PK3 was dominated by sour taste and aroma attributes. PK4 was dominated by taste attributes (salty, umami, mussel, fishy) and aroma attributes (mussel, fishy, umami, and salty). PK5 was dominated by bitter taste and aroma attributes. PCA analysis showed that petis kupang and sensory attributes could be grouped based on ingredient composition, cooking process, temperature, and cooking time of petis kupang.
| Item Type: | Thesis (Undergraduate) | ||||||||||||
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| Subjects: | T Technology > TP Chemical technology | ||||||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||||||
| Depositing User: | AVI TRIANI AVI TRIANI | ||||||||||||
| Date Deposited: | 16 Sep 2025 01:47 | ||||||||||||
| Last Modified: | 16 Sep 2025 01:47 | ||||||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/43626 |
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