| NIM | A1H014049 |
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| Namamhs | MALVIN TAQQI DERRAS |
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| Judul Artikel | Identifikasi Daging Giling Tercampur dengan Menggunakan Deret Sensor Gas Semikonduktor |
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| Abstrak (Bhs. Indonesia) | Dalam praktek jual beli daging ditemukan adanya kasus pencampuran daging giling sapi dengan daging giling campuran sehingga konsumen sulit untuk membedakan. Dibutuhkan alat yang handal dalam membedakan kemurnian daging yakni salah satu parameter yang bisa dideteksi adalah aroma daging menggunakan sensor gas semikonduktor. Penelitian ini menyajikan pemanfaatan beberapa sensor gas semikonduktor kemudian dikorelasi terhadap kemurnian dan campuran daging sapi. Sensor gas yang dipakai dalam penelitian ini adalah TGS-2600, TGS-2602, TGS-2620, MQ-5, MQ-135, MQ-137, TGS-813. Tujuan dari penelitian ini yaitu; (1) mengetahui karakteristik sensor dalam pendeteksian daging tercampur berdasarkan pengukuran aroma daging dan (2) mengetahui tingkat keberhasilan sistem dalam pencampuran daging terhadap sensor berdasarkan pengukuran aroma daging. Variabel yang diukur dalam penelitian ini adalah nilai resistensi dan nilai sensitivitas sensor dengan variasi kandungan daging kambing dan daging ayam sebesar 5%, 10%, 20%, dan 50% dari total massa sampel, dengan massa sampel 10 g. Identifikasi pengenalan pola data tersebut kemudian dianalisis dengan artificial neural network: backpropagation untuk mengetahui tingkat keberhasilan sistem dalam mendeteksi aroma. Hasil persentase variasi kumulatif terbaik yaitu dari nilai resistensi daging kambing sebesar 80% dan daging ayam sebesar 100%. Dengan demikian, sensor gas semikonduktor ini dapat membedakan antara daging sapi murni dan daging sapi campuran. |
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| Abtrak (Bhs. Inggris) | In the practice of buying and selling meat, there were cases of mixing ground beef with mixed ground beef so that consumers were difficult to distinguish. A reliable tool for distinguishing meat purity is needed. Parameters that can be detected are the aroma of meat using a semiconductor gas sensor. This study presents the utilization of several semiconductor gas sensors and then correlated to the purity and mixture of beef. Gas sensors used in this study are TGS-2600, TGS-2602, TGS-2620, MQ-5, MQ-135, MQ-137, TGS-813. This research aims to; (1) knowing the characteristics of sensors in the detection of mixed meat based on measurements of meat aroma and (2) knowing the level of success of the system in mixing meat to sensors based on the measurement of the aroma of the meat. This research was conducted in the Laboratory of Food Crops Processing Technology from March to April 2018. The variables measured in this study were sensitivity and value of resistance sensors with variations in the content of mutton and chicken meat by 5%, 10%, 20%, and 50 % of the total mass of the sample, with a sample mass of 10 g. identification of data pattern recognition was then analyzed by artificial neural network: backpropagation to determine the level of success of the system in detecting aroma using three different target outputs. The results of the best percentage of cumulative variation are from the third target treatment with the value of 80% mutton and the 100% chicken meat. Therefore, it can be concluded that semiconductor gas sensors can classify between pure beef and adulterated beef |
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| Kata kunci | Sensor gas semikonduktor, identifikasi, kemurnian daging, artificial neural network. |
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| Pembimbing 1 | Arief Sudarmajai, S.T., M.T., Ph.D. |
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| Pembimbing 2 | Ir Agus Margiwiyatno, M.S., Ph.d |
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| Pembimbing 3 | |
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| Tahun | 2018 |
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| Jumlah Halaman | 12 |
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| Tgl. Entri | 2018-11-12 19:15:01.089742 |
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