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

Authors

  • Putu Cisya Andryani Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, Indonesia
  • Faleh Setia Budi Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, Indonesia
  • Abdul Rohman Center of Excellence, Institute of Halal Industry and System, Universitas Gajah Mada, Yogyakarta 55281, Indonesia
  • Dachriyanus Dachriyanus Faculty of Pharmacy, Andalas University, Padang 25175, Indonesia
  • Nor Kartini Abu Bakar Department of Chemistry, Faculty of Science, Universiti Malaya, Kuala Lumpur 50603, Malaysia
  • Nancy Dewi Yuliana Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, Indonesia

DOI:

https://doi.org/10.22437/ifstj.v8i2.38369

Keywords:

Halal; physical analysis; Urutan; volatilomics

Abstract

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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Published

2025-07-27

How to Cite

Andryani, P. C. ., Budi, F. S. ., Rohman, A., Dachriyanus, D., Abu Bakar, N. K. ., & Yuliana, N. D. (2025). Volatilomics and Physical Characteristics of Chicken and Pork “Urutan” (Traditional Balinese Sausage) . Indonesian Food Science and Technology Journal, 8(2), 215–222. https://doi.org/10.22437/ifstj.v8i2.38369

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Vol. 8 No. 2 (2025): Volume 8 Number 2, July 2025 |IFSTJ|

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