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| Title | : | #Classification of Freshness Levels and Prediction of Changes in Evolution of NH3 and H2S Gases from Chicken Meat during Storage at Room Temperature# |
| Author | : |
RR. PRAMILIH WAHYU N (1) Dr. Ir. Nursigit Bintoro, M.Sc. (2) Dr. Joko Nugroho Wahyu Karyadi, S.T.P., M.Eng. (3) Dr. Sri Rahayoe, S.T.P., M.P. (4) Dr. Darmawan Ari Nugroho, S.T.P., M.P. (5) |
| Date | : | 0 2022 |
| Keyword | : | Chicken meat,freshness,H2S gas, NH3 gas, Sensor Chicken meat,freshness,H2S gas, NH3 gas, Sensor |
| Abstract | : | Chicken meat has a high nutrient content. However, its quality is easily to be degraded. The degradation is normally characterized by the formation of metabolite gases (NH3 and H2S) as deterioration indicators. Sensors detect phenomena better than human senses. This study aimed to classify meat quality based on gas formation during meat storage. In addition, a kinetics model of gas changes was determined. The gases were detected using a set of equipment consisted of of Raspberry Pi and Metal-Oxide-Semiconductor (MOS) gas sensors. Samples were put in a 10 x 10 x 10 (cm) black container. MOS sensors were put inside the box to detect the gases at room temperature for 24 hours, with data collection were recorded every hour. Obtained data were then analyzed using Principle Component Analysis (PCA) for quality classification. The study showed that the quality of chicken meat was classified into three groups with a total variance of more than 95%. PC1 explained 88.2%, and PC2 explained 9.0%. The constant rate of H2S and NH3 changes followed the first-order kinetics with a constant rate of 0.2641 and 0.2925 h-1, respectively. The equation for H2S and NH3 changes were Ct=1.70 e0.2641 t and Ct=1.00 e0.2925 t, respectively. |
| Group of Knowledge | : | Teknologi Pasca Panen |
| Original Language | : | English |
| Level | : | Nasional |
| Status | : |
Published
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| 1 |
Paper published.pdf
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| 2 |
JTPL 2022 (Classification of Freshness Levels___) Full Dokumen.pdf
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| 3 |
artikel - Classification of Freshness Levels and Prediction of Changes in Evolution of NH3 and H2S Gases from Chicken Meat during Storage at Room Temperatur.pdf
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| 4 |
BUKTI KORESPONDENSI FINAL (1).pdf
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| 5 |
Classifcaton of Freshness Levels and Predicton of Changes in Evoluton of_full_cover.pdf
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