* Corresponding Author
Hide
Show all
Pengembangan Hidung Elektronik untuk Klasifikasi Mutu Minyak Goreng dengan Metode Principal Component Analysis
https://doi.org/10.22146/ijeis.15347 Soca Baskara(1*), Danang Lelono(2), Triyogatama Wahyu Widodo(3)
(1) Universitaas Gadjah Mada
(2) Departemen Ilmu Komputer dan Elektronika, FMIPA UGM
(3) Departemen Ilmu Komputer dan Elektronika, FMIPA UGM
(*) Corresponding Author
Abstract
The existence of cooking oil which is mixed with dangerous material is very difficult to be detected by human olfactory system yet can be detected by sophisticated equipment. However, the equipment is very expensive and require an expert to operate it.
Static system of electronic nose based on unselected gas sensor array has been built for classifying pure cooking oil’s odour and mixed cooking oil’s odour. Sensor array consist of sensor MQ-9, TGS-2600, MQ-2, TGS-2620, and TGS-822 along with a heat exchanger system that can reduce the temperature of sample’s odour. The sample chamber and sensor chamber are made from stainless steel with cylinder shape. The system tested by boiling the sample consist of each pure cooking oil form both palm and coconut oil with its mixture such as used lubricant, candle, and diesel fuel up to 300 0C to realese its odour. After the odour has been detected by electronic nose the next step is to classifying the data with PCA method.
The result show that the response of sensor’s output is stable and the output of score plot from each pure cooking oil’s data from both palm and coconut oil can be well-classified from the mixed cooking oil.
Keywords
Full Text:
PDFReferences
[1] Dewi, Mega T.I dan Nurul H., 2012, Peningkatan Mutu Minyak Goreng Curah Menggunakan Adsorben Bentoit Teraktivasi, UNESA Journal of Chemistry, Vol 1, No 2., Departemen Kimia, Universitas Negeri Surabaya, Surabaya.
[2] Widayat S dan Haryani K, 2006, Optimasi Proses Adsorbsi Minyak Goreng Bekas dengan Adsorben Zeolit Alam, Studi Pengurangan Bilangan Asam, Jurnal Teknik Gelagar, Vol. 17, 77-82.
[3] Ketaren, S., 2005, Minyak dan Lemak Pangan, UI Press, Jakarta.
[4] SNI, 2013, Minyak Goreng, 3741-2013, Badan Standardisasi Nasional.
[5] Julianus D, 2006, Optimasi Proses Pembuatan Biodiesel dari Minyak Jelantah, Jurusan Teknik Kimia, UKI Paulus, Makassar.
[6] Guillen, M. D., dan Goicoechea, E., 2008, Formation of Oxygenated α, β- Unsaturated Aldehydes and other Toxic Compounds in Sunflower Oil Oxydation at Room Temperature in Closed Receptacles, Food Chemistry, 111, 157-164.
[7] Uriarte, P.S., dan Guillen, M.D., 2010, Formation of Toxic Alkylbenzenes in Edible Oils Submitted to Frying Temperature: Influence of Oil Composition in Main Components and Heating Time, Food Reasearch International, Volume 43, Issue 8, 2161-2170.
[8] Triyana, K., Agustika D K., Hardoyono F., dan Chotimah., 2012, Penerapan Metode Ekstraksi Ciri Berbasis Transformasi Wavelet Diskrit untuk Meningkatkan Unjuk Kerja Electronic Nose, Prosiding Pertemuan Ilmiah XXVI HFI Jateng & DIY, Purworejo 14 April 2012.
[9] Pearce, T. C., Schiffman, S.S., Nagle, H. T. dan Gardner, J. W., 2014, Handbook of Machine Olfaction: Electronic Nose Technology, WILEY-VCH, United Kingdom.
[10] Lelono D., Triyana K, Hartati S., Amalinda F., Kaltsum U., Usuman I., 2011, Rancang Bangun Prototipe Sensor Rasa Elektronik Berbasis Membran Selektif Ion, Jurusan Ilmu Komputer dan Elektronika, FMIPA UGM, Yogyakarta.
DOI: https://doi.org/10.22146/ijeis.15347
Article Metrics
Abstract views : 3414
| 
views : 4104
Refbacks
- There are currently no refbacks.
Copyright (c) 2016 IJEIS - Indonesian Journal of Electronics and Instrumentation Systems
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
View My Stats1