PENGANALISIS KESEGARAN DAGING SAPI DAN DAGING BABI MENTAH BERDASARKAN KLASIFIKASI WARNA DAN KELEMBABAN
Nadya Ayu Nafiasari(1), Ariesta Martiningtyas Handayani(2*)
(1) Teknik Elektro dan Informatika, Sekolah Vokas, Universitas Gadjah Mada
(2) Teknik Elektro dan Informatika, Sekolah Vokasi, Universitas Gadjah Mada
(*) Corresponding Author
Abstract
There are many frauds involving the trade of beef. Traders do the fraud by replacing the beef it sells with pork. Also, the lack of consumer knowledge of the difference between beef and pork make these traders unscrupulous. Because we research by designing and creating systems that can identify and analyze the freshness of beef and pork. This system uses a color sensor as a color identifier in meat and humidity sensors to measure the level of freshness of meat. Also used is also a microcontroller as an acquirer and data processor. This system is designed to distinguish between beef and pork. This study involved data collection on beef and pork as much as 420 data. These data have shown that this system has an accuracy of 79%, 80%, 80%, 83%, 77% and 81% in identifying fresh beef, fresh pork, less fresh beef, less fresh pork, the cow is not fresh, and the pork is not fresh in sequence. This system is portable because it can be taken anywhere with a battery that supplies the power of this tool. With this system, consumers can distinguish between beef and pork and can know the level of freshness in each meat.
Keywords
Full Text:
PDFReferences
[1] R. W. Hadi and I. Setiawan, “Perancangan Alat Pendeteksi Kualitas Daging Sapi Berdasar Warna dan Bau Berbasis Mikrokontroler Atmega32 Menggunakan Logika Fuzzy,” vol. 13, no. 1, pp. 21–26, 2011.
[2] J. Simamora, “Rancang bangun sistem pendeteksi kesegaran daging berdasarkan sensor bau dan warna,” 2017.
[3] P. E. Pambudi, E. Sutanta, and Mujiman, “Identifikasi Daging Segar Menggunakan Sensor Warna RGB TCS3200-DB,” J. Teknol. Technoscienta, vol. 6, no. 2, pp. 177–184, 2014.
[4] M. F. Nugroho, “Aplikasi Sensor Warna Dan Sensor Ph Pada Rancang Bangun Alat Pendeteksi Kualitas Daging Sapi Berdasar Warna , Bau dan PH. Disusun untuk memenuhi syarat menyelesaikan Pendidikan Diploma III Jurusan Teknik Elektro Program Studi Teknik Elektronika oleh,” 2017.
[5] AgroindustriID, “5 perbedaan Karakteristik Daging Babi dan Daging Sapi,” 2017. [Online]. Available: http://www.agroindustri.id/perbedaan-karakteristik-daging-babi-daging-sapi/.
[6] A. Prasetyo and Kendriyanto, “Kualitas Daging Sapi dan Domba Segar yang disimpan pada Suhu Dingin dengan Pengawet Asap Cair,” pp. 843–848, 2010.
[7] R. Setiawan, “Sistem Pendukung Keputusan untuk menentukan Kelayakan Polisi Dalam Memegang Senjata Api Menggunakan Scoring System,” vol. 2011, no. Semantik, 2011.
[8] S. Visa, B. Ramsay, A. Ralescu, and E. Van Der Knaap, “Confusion matrix-based feature selection,” CEUR Workshop Proc., vol. 710, pp. 120–127, 2011.
DOI: https://doi.org/10.22146/teknosains.35643
Article Metrics
Abstract views : 5226 | views : 11134Refbacks
- There are currently no refbacks.
Copyright (c) 2018 Ariesta Martiningtyas Handayani, Nadya Ayu Nafiasari
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Copyright © 2024 Jurnal Teknosains Submit an Article Tracking Your Submission
Editorial Policies Publishing System Copyright Notice Site Map Journal History Visitor Statistics Abstracting & Indexing