Article Per Year (5 Year)
p-Index From 2021 - 2026
0.925
P-Index
This Author published in this journals
All Journal TELKOMNIKA (Telecommunication Computing Electronics and Control) Bulletin of Electrical Engineering and Informatics Indonesian Journal of Electrical Engineering and Computer Science
Barokah Barokah
Universitas Gadjah Mada
Computer Science & IT Electrical & Electronics Engineering

Published : 4 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search

 1 
Implementation of an electronic nose for classification of synthetic flavors Radi Radi; Barokah Barokah; Dwi Noor Rohmah; Eka Wahyudi; Muhammad Danu Adhityamurti; Joko Purwo Leksono Yuroto Putro
Bulletin of Electrical Engineering and Informatics Vol 10, No 3: June 2021
Publisher : Institute of Advanced Engineering and Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11591/eei.v10i3.3018

Abstract

Classification and identification of synthetic flavor become routine activities in the flavor and food industry due to its application. As a modern olfactory technology, electronic nose (e-nose) has the possibility to be applied in these activities. This study aimed to evaluate an e-nose for classifying synthetic flavors. In this study, an e-nose was designed with an array of gases sensors as the main sensing component and principal component analysis (PCA) for the pattern recognition software. This research was started with preparation of the hardware, continued with preparation of sample, data collection, and analysis. There were nine samples of synthetic flavors with different aroma, namely: grapes, strawberry, mocha, pandanus, mango, jackfruit, orange, melon, and durian. The data collection process includes three stages, i.e. flushing, collecting, and purging of 2 min, 3 min, 2 min respectively. These sensor responses were then analyzed for forming aroma patterns. Four pre-treatment methods were applied for the aroma pattern formation: absolute data, normalize of absolute data, relative data, and normalize of relative data. With the PCA for evaluation, the results showed that the absolute data treatment provided the best results, indicated from the distribution of aroma patterns that were grouped according to the type of samples.
Freshness assessment of tilapia fish in traditional market based on an electronic nose Radi Radi; Eka Wahyudi; Muhammad Danu Adhityamurti; Joko Purwo Leksono Yuroto Putro; Barokah Barokah; Dwi Noor Rohmah
Bulletin of Electrical Engineering and Informatics Vol 10, No 5: October 2021
Publisher : Institute of Advanced Engineering and Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11591/eei.v10i5.3111

Abstract

This study evaluates an e-nose based on gas sensors to measure the freshness of tilapia. The device consists of a series of semiconductor sensors as detector, a combination of valve-vial-oxygen as sample delivery system, a microcontroller as interface and controller, and a computer for data recording and processing. The e-nose was firstly used to classify the fresh and non-fresh tilapia. A total of 48 samples of fresh tilapia and 50 samples of non-fresh tilapia were prepared and measured using the e-nose through three stages, namely: flushing, collecting, and purging. The sensor responses were processed into aroma patterns, then classified by two pattern classification softwares of principal component analysis (PCA) and neural network (NN). There were four methods for aroma patterns formation being evaluated: absolute data, normalized absolute data, relative data, normalized relative data. The results showed that the normalized absolute data method provides the best classification with the accuracy level of 93.88%. With this method, the trained NN was used to predict the freshness of 15 tilapia samples collected from a traditional market. The result showed that 60.0% of the samples are classified into fresh category, 33.3% are in the non-fresh category, and 6.7% are not included in both categories.
Design of sample display system on electronic nose for synthetic flavor classification Barokah Barokah; Radi Radi; Luthfi Fadillah Zamzami; Andi Setiawan; Joko Purwo Leksono Yuroto Putro
Indonesian Journal of Electrical Engineering and Computer Science Vol 30, No 2: May 2023
Publisher : Institute of Advanced Engineering and Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11591/ijeecs.v30.i2.pp690-698

Abstract

This study aimed to design a controlled sample display system on an electronic nose and test its performance for classifying synthetic flavors. There are four primary components to the electronic nose design. They are a controlled sample display system, detector, signal conditioning and preprocessing, and pattern recognition software. The sample display system consists of six vials. The sample room temperature setpoint is set to 40 ℃. The controlled sample display system has one heater and two fans to even the room temperature. The one-time data collection process consists of flushing (120 s), collecting (180 s), and purging (180 s). The samples for the performance test were synthetic flavors with four different aromas; durian, mocca, orange, and strawberry. Data analysis of gas sensor response was done through two stages; pre-treatment data processing and principal component analysis (PCA). The four samples were clearly different from others, according to the PCA results. The scores of the PC-1, PC-2, and PC-3 cumulative variance were 98.28%.
Performance of electronic nose based on gas sensor-partition column for synthetic flavor classification Radi Radi; Joko Purwo Leksono Yuroto Putro; Muhammad Danu Adhityamurti; Barokah Barokah; Luthfi Fadillah Zamzami; Andi Setiawan
TELKOMNIKA (Telecommunication Computing Electronics and Control) Vol 20, No 5: October 2022
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/telkomnika.v20i5.22358

Abstract

Electronic nose (e-nose) has been developed and implemented in a wide area, included in food industries. This study was conducted to investigate the performance of an e-nose that utilizes a packed gas chromatography column and a gas sensor for classification of synthetic flavor products. There were six aroma variants of synthetic flavor evaluated, namely durian, jackfruit, ambonese banana, melon, orange and lemon. The e-nose was designed with four main parts, namely aroma provider, column and detector room, microcontroller, and data acquisition system. The device was operated automatically at a stable temperature of 60 °C. Collected data consisted of ten data of each sample was preprocessed by baseline equalization and normalization, extracted its distinctive feature and then were analyzed through pattern recognition analysis. There were two kinds of methods used to analyzed the patterns of the data, namely a fuzzy c-means clustering and an artificial neural network (ANN). With the fuzzy c-means clustering, the result was six data clusters with an unbalanced number of members, indicated that this analysis could not classify samples properly. Meanwhile, analysis with the ANN could classify properly the samples with the level of accuracy of 70%.
Co-Authors Andi Setiawan Dwi Noor Rohmah Eka Wahyudi Joko Purwo Leksono Yuroto Putro Luthfi Fadillah Zamzami Muhammad Danu Adhityamurti Radi Radi