Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal Indonesian Journal of Chemistry
Anis Choiriyah
Department of Physics, Universitas Islam Negeri Maulana Malik Ibrahim, Jl. Gajayana No. 50, Dinoyo, Lowokwaru, Malang 65144, East Jawa, Indonesia
Chemical Engineering, Chemistry & Bioengineering Chemistry

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Detection of Taste Change of Bovine and Goat Milk in Room Ambient Using Electronic Tongue Imam Tazi; Anis Choiriyah; Dwi Siswanta; Kuwat Triyana
Indonesian Journal of Chemistry Vol 17, No 3 (2017)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (449.033 KB) | DOI: 10.22146/ijc.25288

Abstract

An electronic tongue (e-tongue) based on an array of lipid/polymer membranes has been successfully developed for measuring the taste evolution of natural milk. The e-tongue consisted of 16 different lipid/polymer membranes combined with or without a pH sensor. The natural milk of bovine and goat were purchased from the local farming store in Malang-Indonesia. The taste measurement was carried out, from fresh (0 h) to stale (12 h), every two hours under room ambient without any treatment. The responses of the e-tongue were evaluated using a Principal Component Analysis (PCA) and a Linear Discriminant Analysis (LDA). From PCA results, the taste of both milk samples tends to change by time although some groups show a partial overlapping. LDA results show the high precision of the e-tongue in clustering taste evolution. The correctly classified groups after the cross-validation procedure were achieved 95.7 and 87.1% for bovine and goat milk, respectively. The improvement of the classification using LDA was obtained by adding data from a pH sensor of each measurement as 100 and 98.6% for bovine and goat milk, respectively. This work indicates that the lab-made e-tongue may be useful to predict the quality of natural milk for the food industry.
Co-Authors Dwi Siswanta Imam Tazi Kuwat Triyana