Analisis Warna Berbasis Smartphone Android dan Aplikasinya dalam Pendugaan Umur Simpan Konsentrat Apel

https://doi.org/10.22146/agritech.52956

Heru Kristanoko(1*), Feri Kusnandar(2), Dian Herawati(3)

(1) Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian, Kampus IPB Dramaga, Bogor, 16680
(2) Southeast Asian Food and Agricultural Science and Technology Center, Institut Pertanian Bogor, Kampus IPB Dramaga, Bogor, 16680
(3) Southeast Asian Food and Agricultural Science and Technology Center, Institut Pertanian Bogor, Kampus IPB Dramaga, Bogor, 16680
(*) Corresponding Author

Abstract


Warna merupakan salah satu parameter mutu penting dari konsentrat apel. Teknologi kamera smartphone yang semakin akurat dan mudah dioperasikan berpotensi untuk mengukur warna konsentrat apel. Penelitian ini bertujuan untuk mengevaluasi penggunaan kamera smartphone Android dalam mengukur perubahan warna model konsentrat apel dan pendugaan umur simpan konsentrat apel. Sampel konsentrat apel disimpan pada suhu 8, 15, dan 35 °C masing-masing selama 25, 20, dan 14 hari. Nilai warna L*, a*, dan b* dari kolorimetri dibandingkan dengan nilai warna R’, G’, dan B’ kamera. Nilai warna relatif (𝓇, ℊ, dan 𝒷) digunakan untuk memperoleh hasil pengukuran warna dari kamera yang lebih akurat. Nilai R’ pada kamera memiliki korelasi tertinggi dengan nilai L* kolorimetri pada pengukuran model konsentrat (r=0,986). Nilai 𝓇 sebagai turunan nilai R’ dapat menurunkan simpangan baku dari 4,66% menjadi 1,36%. Model Arrhenius dari nilai 𝓇 memberikan prediksi umur simpan 16,7 minggu yang mendekati prediksi dari nilai L* (17,2 minggu) pada suhu 25 °C.


Keywords


Reaksi pencoklatan; analisis warna; smartphone

Full Text:

PDF


References

Archontoulis, S. V, & Miguez, F. E. (2015). Nonlinear regression models and applications in agricultural research. Agronomy Journal, 107(2), 786–798. https://doi.org/10.2134/agronj2012.0506

BPOM. (2016). Peraturan Kepala Badan Pengawasan Obat dan Makanan Republik Indonesia Nomor 21 Tahun 2016 Tentang Kategori Pangan. Jakarta (ID): BPOM.

BPS. (2018). Tabel Impor Menurut Komoditi Tahun 2018. Retrieved November 4, 2019, from https://www.bps.go.id/all_newtemplate.php

BSN. (2004). SNI 01-3545-2004 Madu. Jakarta (ID): Badan Standarisasi Nasional.

Burdurlu, H. S., & Karadeniz, F. (2003). Effect of Storage on Nonenzymatic Browning of Apple Juice Concentrates. Food Chemistry, 80(1), 91–97. https://doi.org/10.1016/S0308-8146(02)00245-5

Capuano, E., & Fogliano, V. (2011). Acrylamide and 5-Hydroxymethylfurfural (HMF): a Review on Metabolism, Toxicity, Occurrence in Food and Mitigation Strategies. LWT - Food Science and Technology, 44(4), 793–810. https://doi.org/10.1016/j.lwt.2010.11.002

Çoklar, H., & Akbulut, M. (2010). Effect on Phenolics, HMF and Some Physico-chemical Properties of Apple Juice Concentrate of Activated Carbon Applied at the Different Temperatures. Journal of Food Process Engineering, Vol. 33, pp. 370–383. https://doi.org/10.1111/j.1745-4530.2008.00280.x

Corzo-Martínez, M., Corzo, N., Villamiel, M., & del Castillo, M. D. (2012). Browning Reaction in Food Biochemistry and Food Processing. In B. Simpson, L. Nollet, G. Paliyath, S. Benjakul, & Y. Hui (Eds.), Browning Reaction (2nd ed.). https://doi.org/10.1002/9781118308035.ch4

Coskun, A. F., Wong, J., Khodadadi, D., Nagi, R., Tey, A., & Ozcan, A. (2013). A Personalized Food Allergen Testing Platform on a Cellphone. Lab on a Chip, 13(4), 636–640. https://doi.org/10.1039/c2lc41152k

Echavarría, A. P., Pagán, J., & Ibarz, A. (2012). Melanoidins Formed by Maillard Reaction in Food and Their Biological Activity. Food Engineering Reviews, 4(4), 203–223. https://doi.org/10.1007/s12393-012-9057-9

Echavarría, A. P., Torras, C., Pagán, J., & Ibarz, A. (2011). Fruit Juice Processing and Membrane Technology Application. Food Engineering Reviews, 3(3–4), 136–158. https://doi.org/10.1007/s12393-011-9042-8

Grumezescu, A., & Holban, A.-M. (2019). Quality Control in the Beverage Industry Volume 17. Duxford (GB): Elsevier.

Guo, S., & Qiu, N. (2010). Kinetics and Influencing Factors of Nonenzymatic Browning in Apple Juice Concentrate. Food Science, 31(23), 79–83.

Hermida, I. D. P., Prabowo, B. A., Kurniawan, D., Manurung, R. V, Sulaeman, Y., Riyadi, M. A., & Wahono, M. D. (2018). Use of Smartphone Based on Android as a Color Sensor. 2018 Electrical Power, Electronics, Communications, Controls and Informatics Seminar (EECCIS), (March 2020), 424–429. https://doi.org/10.1109/EECCIS.2018.8692848

Holderbaum, D. F., Kon, T., Kudo, T., & Guerra, M. P. (2010). Enzymatic Browning, Polyphenol Oxidase Activity, and Polyphenols in Four Apple Cultivars: Dynamics during Fruit Development. HortScience, 45(8), 1150–1154. Retrieved from http://hortsci.ashspublications.org/content/45/8/1150.short

Ibarz, A., Pagan, J., & Garza, S. (2000). Kinetic Models of Non-enzymatic Browning in Apple Puree. Journal of the Science of Food and Agriculture, 80(8), 1162–1168. https://doi.org/10.1002/1097-0010(200006)80:8<1162::AID-JSFA613>3.0.CO;2-Z

Karatas, S., & Akkaya, D. (2017). Effect of storage temperature on Hydroxymethylfurfural contents in apple juice. Chemistry Research Journal, 2(1), 12–19. https://doi.org/10.1007/s10162-016-0594-4

Koca, N., Burdurlu, H. S., & Karadeniz, F. (2003). Kinetics of Nonenzymatic Browning Reaction in Citrus Juice Concentrates during Storage. Turkish Journal of Agriculture and Forestry, 27(6), 353–360.

Kusnandar, F., Khonza, M., & Budijanto, S. (2017). Perubahan Mutu Beras Analog Jagung Selama Penyimpanan dan Penentuan Umur Simpannya dengan Metode Arrhenius. Jurnal Mutu Pangan, 4(2), 51–58.

León, K., Mery, D., Pedreschi, F., & León, J. (2006). Color Measurement in L*a*b* Units from RGB Digital Images. Food Research International, 39(10), 1084–1091. https://doi.org/10.1016/j.foodres.2006.03.006

Levin, S., Krishnan, S., Rajkumar, S., Halery, N., & Balkunde, P. (2016). Monitoring of Fluoride in Water Samples Using a Smartphone. Science of the Total Environment, 551–552, 101–107. https://doi.org/10.1016/j.scitotenv.2016.01.156

MacKenzie, I. S. (2013). Human-Computer Interaction: An Empirical Research Perspective.

Monošík, R., Bezerra Dos Santos, V., & Angnes, L. (2015). A Simple Paper-strip Colorimetric Method Utilizing Dehydrogenase Enzymes for Analysis of Food Components. Analytical Methods, 7(19), 8177–8184. https://doi.org/10.1039/c5ay01556a

Onsekizoglu, P., Bahceci, K. S., & Acar, M. J. (2010). Clarification and the concentration of apple juice using membrane processes: A comparative quality assessment. Journal of Membrane Science, 352(1–2), 160–165. https://doi.org/10.1016/j.memsci.2010.02.004

Özgür, N. (2018). Bland-Altman Analysis : a Paradigm to Understand Correlation and Agreement. Turkish Journal of Emergency Medicine, 18(4), 139–141. https://doi.org/10.1016/j.tjem.2018.09.001

Pathare, P. B., Opara, U. L., & Al-Said, F. A. J. (2013). Colour Measurement and Analysis in Fresh and Processed Foods: a Review. Food and Bioprocess Technology, 6(1), 36–60. https://doi.org/10.1007/s11947-012-0867-9

Phisut, N., & Jiraporn, B. (2013). Characteristics and antioxidant activity of Maillard reaction products derived from chitosan-sugar solution. International Food Research Journal, 20(3), 1077–1085.

Purlis, E. (2010). Browning Development in Bakery Products - a Review. Journal of Food Engineering, 99(3), 239–249. https://doi.org/10.1016/j.jfoodeng.2010.03.008

Rateni, G., Dario, P., & Cavallo, F. (2017). Smartphone-based Food Diagnostic Technologies: a Review. Sensors (Switzerland), 17(6). https://doi.org/10.3390/s17061453

San Park, T., Baynes, C., Cho, S. I., & Yoon, J. Y. (2014). Paper Microfluidics for Red Wine Tasting. RSC Advances, 4(46), 24356–24362. https://doi.org/10.1039/c4ra01471e

Schober, P., Boer, C., & Schwarte, L. A. (2018). Correlation Coefficients: Appropriate Use and Interpretation. Anesthesia Analgesia, 126(5), 1763–1768. https://doi.org/10.1213/ANE.0000000000002864

Souza, W. S., de Oliveira, M. A. S., de Oliveira, G. M. F., de Santana, D. P., & de Araujo, R. E. (2018). Self-Referencing Method for Relative Color Intensity Analysis Using Mobile-Phone. Optics and Photonics Journal, 08(07), 264–275. https://doi.org/10.4236/opj.2018.87022

Toribio, J. L., & Lozano, J. E. (1984). Nonenzymatic Browning in Apple Juice Concentrate during Storage. Journal of Food Science, 49(3), 889–892. https://doi.org/10.1111/j.1365-2621.1984.tb13234.x

Vaikousi, H., Koutsoumanis, K., & Biliaderis, C. G. (2008). Kinetic Modelling of Non-enzymatic Browning of Apple Juice Concentrates Differing in Water Activity under Isothermal and Dynamic Heating Conditions. Food Chemistry, 107(2), 785–796. https://doi.org/10.1016/j.foodchem.2007.08.078

Valentas, K. J., Rotstein, E., & Singh, R. P. (Eds.). (1997). Handbook of Food Engineering Practice. New York (US): CRC Press.

Xiang, M., Wei, S., & Li, M. Z. (2016). ScienceDirect Real-time Monitoring System of Agricultural Real-time Based. IFAC-PaperOnline, 49–16, 121–126. https://doi.org/10.1016/j.ifacol.2016.10.023

Zhou, W., & Hui, Y. H. (2014). Bakery Products Science and Technology. Chichester (GB): Wiley Blackwell.

Zhu, D., Qing, Z., Ji, B., & Zude, M. (2009). Analyzing the Browning of Apple Juice by Fluorescence Spectroscopy. Food Chemistry, 133, 272–279. https://doi.org/10.1016/j.foodchem.2008.07.009



DOI: https://doi.org/10.22146/agritech.52956

Article Metrics

Abstract views : 7721 | views : 10374

Refbacks

  • There are currently no refbacks.


Bookmark and Share


Copyright (c) 2021 Heru Kristanoko, Feri Kusnandar, Dian Herawati

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

agriTECH has been Indexed by:

Emerging Source Citation Index Directory of Open Access Journals CABI.org Dimensions Google Scholar Sinta Garuda

agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.

website statisticsView My Stats