Judul: Images of Meat Levels and Foreign Object in Preserved Meatballs by Ultrasonography, Radiography, and Electric Tomography
Abstrak: Pencitraan ultrasonografi dan radiografi digital dapat dimanfaatkan untuk menganalisis komposisi makanan dan bahaya fisik pada produk pangan. Namun, terdapat teknik pencitraan lain yang lebih murah, ukurannya kecil, sederhana, dan tidak menimbulkan radiasi yaitu electrical impedance tomography (EIT). Penelitian ini bertujuan menganalisa kadar daging dan mendeteksi benda asing pada bakso dengan memanfaatkan teknik pencitraan ultrasonografi, radiografi digital dan EIT. Selain itu juga mengamati daya simpan bakso tanpa bahan pengawet atau dengan bahan pengawet pada penyimpanan suhu ruang. Bakso dibuat dengan empat fomulasi yaitu 0%, 25%, 50%, dan 75% daging dan tiga kelompok yaitu bakso kontrol, bakso boraks, dan bakso formalin. Gotri besi dan manik-manik plastik digunakan sebagai model benda asing. Setiap bakso dievaluasi nilai ekogenisitas dan opasitasnya menggunakan software ImageJ dan dibandingkan sesuai dengan formulasinya. Daya simpan bakso kontrol lebih pendek dibandingkan dengan bakso yang menggunakan bahan pengawet. Ultrasonografi mampu membedakan bakso dengan atau tanpa bahan pengawet berdasarkan nilai ekogenisitasnya. Ultrasonografi sulit untuk mendeteksi kadar daging bakso namun radiografi dapat membedakan kadar daging bakso berdasarkan nilai opasitasnya. Benda asing dapat terdeteksi oleh citra radiografi dan EIT, namun tidak oleh USG. Nilai resistivitas besi dan plastik pada EIT tinggi, serta kontras resistivitas kadar daging pada bakso tidak homogen., Ultrasound imaging and digital radiography can be used to analyze food composition and physical hazards in food products. However, there is another imaging technique that is cheaper, small in size, simple, and does not cause radiation, namely electrical impedance tomography (EIT). This study aims to analyze the content of meat and detect foreign objects in meatballs by utilizing ultrasound imaging techniques, digital radiography, and EIT. In addition, it also observed the storability of meatballs without preservatives or with preservatives at room temperature storage. Meatballs were made with four formulations, namely 0%, 25%, 50%, and 75% meat and three treatments, namely control meatballs, borax meatballs, and formalin meatballs. Cast iron and plastic beads were used as models of foreign bodies that embeded in the meatballs. Each meatball was evaluated for its echogenicity and opacity values using ImageJ software and compared between the groups. The storability of control meatballs was shorter than i that of meatballs that used preservatives. Ultrasound was able to difference meatballs with or without preservatives based of ecogenicity value. Ultrasound was difficult to show the difference in the meat content of meatballs, however radiogram can differentiate meat content based of opacity value. Foreign object in the form of iron and plastic beads can be detected by radiographic and EIT images, but not by ultrasound. The resistivity value of iron and plastic at EIT is high, and resistivity contrast of meat content in meatballs is not homogeneous.
Keyword: EIT, foreign bodies, meatball, radiography, ultrasonography