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All Journal Program Kreativitas Mahasiswa - Kewirausahaan ELINVO (Electronics, Informatics, and Vocational Education) Jurnal Abdi Insani Madani : Indonesian Journal of Civil Society Journal of Telecommunication, Electronics and Control Engineering (JTECE) Kaunia: Integration and Interconnection of Islam and Science Journal Journal of Agri-Food Science and Technology (JAFoST) Journal of Halal Industry Studies Obat: Jurnal Riset Ilmu Farmasi dan Kesehatan Spektrum Industri
Erlina Nur Arifani
Telkom University Purwokerto
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Classification of Tuna Freshness Phases Integration of E-Nose and Digital Colorimetry ERLINA NUR ARIFANI; Sevia Indah Purnama
Journal of Telecommunication Electronics and Control Engineering (JTECE) Vol 8 No 2 (2026): Journal of Telecommunication, Electronics, and Control Engineering (JTECE) (In Pr
Publisher : LPPM INSTITUT TEKNOLOGI TELKOM PURWOKERTO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20895/jtece.v8i2.2147

Abstract

Traditional methods for evaluating tuna freshness are often constrained by human subjectivity, high costs, and destructive laboratory procedures. This presents a challenge to food safety, particularly in preventing toxic histamine accumulation and mitigating export rejections. This study investigates a rapid, non-destructive, and low-cost quality evaluation system for raw tuna using integrated modern sensor technologies. The system incorporates an electronic nose utilizing MQ-136 and MQ-137 gas sensors to monitor volatile hydrogen sulfide (H2S) and ammonia (NH3) emissions during open-air storage, combined with an integrated color sensor driven by a microcontroller architecture. Kinetic modeling confirmed that both NH3 and H2S rate constant (R2) of 0.82. Classified tuna quality into three phases: fresh (0-10 hour), semi-fresh (11-20 hour), and spoiled (21-30 hour). Concurrently, the microcontroller executed real-time visual classification based on specific Red-Green-Blue (RGB) range: fresh (172 < R < 184, 70 < G < 104, $89 < B < 129), semi-fresh (151 < R < 167, 32 < G < 64, 49 < B < 83), and spoiled (119 < R < 149, 0 < G < 28, 0 < B < 45). This portable and objective sensing platform provides for high-speed, real-time quality control and safety in food industry.
Co-Authors Andita Eltivitasari Bongga Arifwidodo Danny Kurnianto Elsalami, Puspa Maudi Irmayatul Hikmah Jafaruddin Gusti Amri Ginting Luthfi Zharif, Luthfi Mahfudz, Muhammad Syarqim Mas Aly Afandi Mas Aly Afandy Mas Aly Afandy Mulia Ela Syifaurrohmah, Mulia Ela Nurul Latifasari Puteri, Keyza Nuralifa Rafi Renaldy Tamalea Randy Frans Fela, Randy Frans Rizal Friansyah, Rizal Setiawan, Andri Juli Sevia Indah Purnama Slamet Indriyanto