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Fresh or rotten meat is a different matter. Damage to the meat will produce a distorted odor, mucus, discoloration in certain areas and an undesirable taste due to the formation of metabolism. The odor is described as fishy, ​​rotten, containing sulfur and like ammonia. In this research, the author discusses a system for identifying the condition of meat based on the odor that arises from meat in three states, namely odorless odor, fresh odor and rotten odor. Fresh odor is taken from meat odor that is within 1 (one) day after being cut and rotten odor is taken from meat odor that is on the 2nd day. In this study, the test sample meat was placed in a closed container at room temperature for 2 days. Data was taken for 2 days from meat odors of known type. The sensor array consists of eight sensors made of conducting polymer material. The polymer materials used are silicon DC-200, PEG-20M, 0V-101, 0V-17, DEGA, PEG-200, PEG-1540, and PEG-6000 mixed with Carbon black. A two-layer artificial neural net consisting of eight input nodes and three output neurons, was trained using the Kohonen algorithm with a training process that was completed in 4 iterations. From 20 tests, 10 times exposure to steam from fresh odor and 10 times exposure to steam from rotten odor, carried out alternately, it was found that the system failed twice. Thus, the system success percentage reached 95 percent.

Daging merupakan salah satu produk makanan yang bernilai gizi tinggi. Umumnya daging segar juga mudah rusak seiring dengan berjalannya waktu berjualan para perdagang. Tujuannya untuk mengetahui jenis mikroorganisme yang tumbuh pada daging dan juga laju dari pertumbuhan mikroorganisme tersebut pada daging. Metoda Analisa yang digunakan adalah jenis Identifikasi Mikroorganisme dan juga laju pertumbuhan mikrobia pathogen. Serta Analisa statistika menggunakan geometric mean. Berdasarkan hasil uji identifikasi mikrobia pathogen maka di dapatkan 2 jenis bakteri yaitu Bacillus. Sp dan Staphylococcus sp. Dimana morfologi bacillus dalam media selektif. Hal ini terlihat dari bentuk koloni yang besar-besar, koloninya menyebar atau dalam bentuk rantai, serta terbentuknya hemolisis pada beberapa spesies bacillus dalam media Blood Agar Plate. Sedangkan Staphylococcus sp di tandai dengan terbentuknya warna reddish-purple pada media tersebut yang menunjukkan karakteristik dari warna staphylococcus. Jadi dapat disimpulkan bahwa Bacillus sp dan Staphylococcus sp umumnya hidup pada daging segar yang berada di suhu ruang. Sebaiknya daging segar disimpan pada suhu freezer agar tidak mudah rusak oleh bakteri patogen.