Utilization of Gas Sensor Array and Principal Component Analysis to Identify Fish Decomposition Level
Fish meat is a source of minerals and protein and contains excellent nutrients for the human body. However, non-fresh (rotting) fish are sometimes in the market for sale. Consuming rotting fish puts people at risk of getting diseases. This paper describes research to build a smelling device (e-nose)...
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| Language: | eng |
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Department of Informatics, Universitas Muhammadiyah Surakarta, Indonesia
2020
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| Online Access: | https://journals.ums.ac.id/index.php/khif/article/view/11013 |
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| author | Sumanto, Budi Fakhrurrifqi, Muhammad |
| author_facet | Sumanto, Budi Fakhrurrifqi, Muhammad |
| author_sort | Sumanto, Budi |
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| description | Fish meat is a source of minerals and protein and contains excellent nutrients for the human body. However, non-fresh (rotting) fish are sometimes in the market for sale. Consuming rotting fish puts people at risk of getting diseases. This paper describes research to build a smelling device (e-nose) to identify fish freshness. It aims at detecting unsafe fish flesh to sort them out from being sold. We cut red snapper into cubes and put them into an open space at room temperature for five days. During the period, a gas sensor array acquired data of gas smell from the rotting fish. The output voltage of the sensors was processed using the differential baseline method. Later, feature extraction took the maximum value from the response of the gas sensor array, while the Principle Component Analysis (PCA) method identified the pattern. The results suggest that the gas sensor array responds to changes in the smell of fish meat that undergo a decay process. The PCA method is capable of recognizing the pattern of the maximum value characteristic of the gas sensor array response, as evidenced by the cumulative values of PC1 and PC2 reaching 95.95% with an accuracy rate of 98.2%. It shows the correlation between the aroma profiles of fish meat during the spoilage process, which produces a sharper aroma due to microbiological growth in the fish meat. |
| format | UMS Journal (OJS) |
| id | oai:ojs2.journals.ums.ac.id:article-11013 |
| institution | Universitas Muhammadiyah Surakarta |
| language | eng |
| publishDate | 2020 |
| publisher | Department of Informatics, Universitas Muhammadiyah Surakarta, Indonesia |
| record_format | ojs |
| spelling | oai:ojs2.journals.ums.ac.id:article-11013 Utilization of Gas Sensor Array and Principal Component Analysis to Identify Fish Decomposition Level Utilization of Gas Sensor Array and Principal Component Analysis to Identify Fish Decomposition Level Sumanto, Budi Fakhrurrifqi, Muhammad gas sensor; sensor array; principle component analysis; TGS gas sensor; sensor array; principle component analysis; TGS Fish meat is a source of minerals and protein and contains excellent nutrients for the human body. However, non-fresh (rotting) fish are sometimes in the market for sale. Consuming rotting fish puts people at risk of getting diseases. This paper describes research to build a smelling device (e-nose) to identify fish freshness. It aims at detecting unsafe fish flesh to sort them out from being sold. We cut red snapper into cubes and put them into an open space at room temperature for five days. During the period, a gas sensor array acquired data of gas smell from the rotting fish. The output voltage of the sensors was processed using the differential baseline method. Later, feature extraction took the maximum value from the response of the gas sensor array, while the Principle Component Analysis (PCA) method identified the pattern. The results suggest that the gas sensor array responds to changes in the smell of fish meat that undergo a decay process. The PCA method is capable of recognizing the pattern of the maximum value characteristic of the gas sensor array response, as evidenced by the cumulative values of PC1 and PC2 reaching 95.95% with an accuracy rate of 98.2%. It shows the correlation between the aroma profiles of fish meat during the spoilage process, which produces a sharper aroma due to microbiological growth in the fish meat. Fish meat is a source of minerals and protein and contains excellent nutrients for the human body. However, non-fresh (rotting) fish are sometimes in the market for sale. Consuming rotting fish puts people at risk of getting diseases. This paper describes research to build a smelling device (e-nose) to identify fish freshness. It aims at detecting unsafe fish flesh to sort them out from being sold. We cut red snapper into cubes and put them into an open space at room temperature for five days. During the period, a gas sensor array acquired data of gas smell from the rotting fish. The output voltage of the sensors was processed using the differential baseline method. Later, feature extraction took the maximum value from the response of the gas sensor array, while the Principle Component Analysis (PCA) method identified the pattern. The results suggest that the gas sensor array responds to changes in the smell of fish meat that undergo a decay process. The PCA method is capable of recognizing the pattern of the maximum value characteristic of the gas sensor array response, as evidenced by the cumulative values of PC1 and PC2 reaching 95.95% with an accuracy rate of 98.2%. It shows the correlation between the aroma profiles of fish meat during the spoilage process, which produces a sharper aroma due to microbiological growth in the fish meat. Department of Informatics, Universitas Muhammadiyah Surakarta, Indonesia Universitas Gadjah Mada Universitas Gadjah Mada 2020-10-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://journals.ums.ac.id/index.php/khif/article/view/11013 10.23917/khif.v6i2.11013 Khazanah Informatika : Jurnal Ilmu Komputer dan Informatika; Vol. 6 No. 2 October 2020 Khazanah Informatika; Vol. 6 No. 2 October 2020 2477-698X 2621-038X eng https://journals.ums.ac.id/index.php/khif/article/view/11013/6114 Copyright (c) 2020 Khazanah Informatika: Jurnal Ilmu Komputer dan Informatika http://creativecommons.org/licenses/by/4.0 |
| spellingShingle | gas sensor; sensor array; principle component analysis; TGS gas sensor; sensor array; principle component analysis; TGS Sumanto, Budi Fakhrurrifqi, Muhammad Utilization of Gas Sensor Array and Principal Component Analysis to Identify Fish Decomposition Level |
| title | Utilization of Gas Sensor Array and Principal Component Analysis to Identify Fish Decomposition Level |
| title_alt | Utilization of Gas Sensor Array and Principal Component Analysis to Identify Fish Decomposition Level |
| title_full | Utilization of Gas Sensor Array and Principal Component Analysis to Identify Fish Decomposition Level |
| title_fullStr | Utilization of Gas Sensor Array and Principal Component Analysis to Identify Fish Decomposition Level |
| title_full_unstemmed | Utilization of Gas Sensor Array and Principal Component Analysis to Identify Fish Decomposition Level |
| title_short | Utilization of Gas Sensor Array and Principal Component Analysis to Identify Fish Decomposition Level |
| title_sort | utilization of gas sensor array and principal component analysis to identify fish decomposition level |
| topic | gas sensor; sensor array; principle component analysis; TGS gas sensor; sensor array; principle component analysis; TGS |
| topic_facet | gas sensor; sensor array; principle component analysis; TGS gas sensor; sensor array; principle component analysis; TGS |
| url | https://journals.ums.ac.id/index.php/khif/article/view/11013 |
| work_keys_str_mv | AT sumantobudi utilizationofgassensorarrayandprincipalcomponentanalysistoidentifyfishdecompositionlevel AT fakhrurrifqimuhammad utilizationofgassensorarrayandprincipalcomponentanalysistoidentifyfishdecompositionlevel |