Pengaruh suhu pada Chamber Volatile Organic Compounds (daging sapi dan daging babi) berbasis electronic nose dengn menggunakan metode Linear Discriminant Analysis (LDA)

INDONESIA:

Hidung elektonik mempunyai cara kerja yang hampir sama dengan hidung manusia yaitu menghirup dan mengeluarkan udara, untuk penelitian kali ini digunakan chamber volatile organic compounds pada hidung elektronik dengan variasi suhu 40oC, 50oC, 60oC, 70oC, 80oC pada sampel daging sapi dan daging babi menggunakan metode linear discriminant analysis (LDA). Chamber volatile organic compounds ini terbuat dari pipa tembaga kemudian diberi pemanas yang dapat diatur suhunya. Hasil pengolahan data LDA menggunakan metode stepwise untuk menyeleksi variable discriminator yang memiliki kontribusi dalam prediksi pada model fungsi discriminant. Berdasarkan fungsi discriminant ke-1 dengan nilai varian 99.8% pada daging sapi dan daging babi dapat membedakan dan mengklasifikasi daging sapi dan daging babi pada suhu chamber 60oc dan 70oc.

ENGLISH:

Electronic nose has a way of working that is almost the same as the human nose which is inhaling and expelling air. This research uses a volatile organic compounds with temperature variations 40oC, 50oC, 60oC, 70oC, 80oC These chambers of volatile organic compounds are made of copper pipes and then heated which can be regulated. The LDA data processing classification uses a stepwise method to get the characteristics of the sensor and the sample used is beef and pork weighing 100 gr each. Measuring beef samples using this tool the first discriminant function value (FD 1) is 99.2% and (FD 2) of 0.8%. Measurement of pork obtained by the discriminant function first (FD 1) of 81.4% and (FD 2) of 18.6%. Measurement of mixed samples between beef and pork at a temperature of 60oC, 70oC, the discriminant value (FD 1) of 99.8% and (FD 2) of 0.2% was obtained. Based on the discriminant function in beef and pork can distinguish and classify beef and pork.