CD Skripsi
Identifikasi Kualitas Ikan Asin Gabus (Channa Striata) Dengan Metode Impedansi Dan Principal Component Analysis (Pca)
ABSTRACT
Salted fish is a very popular fishery product in Indonesia. The level of saltiness in salted fish can dependings on the amount of salt used in the salting process. The level of saltiness in salted fish affects the product quality, such as taste, aroma, texture, and shelf life. This research was conducted to determine the quality of salted snakehead fish (Channa Striata) with variations in the level of saltiness using the impedance method. The quality of salted fish was also observed based on the water content test and validation of NaCl levels in salted snakehead fish. The tool used has an electronic circuit with an excitation voltage source from a PCI 6221 multi I/O Card based on LabVIEW software. Impedance measurement begins with sample preparation of salted snakehead fish consisting of 3 variations of salt concentration in salted snakehead fish, namely 10%, 20% and 40%. The results of impedance measurements of variations in the salt concentration of salted snakehead fish were measured using excitation voltages in the frequency range of 10 Hz to 10 kHz with variations in voltage amplitudes of 200 mV, 500 mV, 700 mV and 1000 mV. Impedance, (real and imaginary part) and phase angle values were obtained by injecting alternating current using copper electrodes into the meat of salted snakehead fish. The measurement results showed the smallest impedance value at 40% concentration of salted snakehead fish salt was 55998.5 Ω and the highest value at 10% concentration was 78114.5 Ω. Impedance measurements were also classified using the PCA method, showing a variance shown by PC1 and PC2 of 87.3%. PC1 gives 44.7% of the variance, while PC2 gives 42.46% of the variance.
Keywords: Salted Snakehead Fish, Impedance, Saltiness, Moisture, NaCl, PCA
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