CD Skripsi

Pengukuran Kualitas Daging Sapi Mentah Dengan Metode Impedansi Spektroskopi

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Population growth and increased income in developing countries have resulted in the need for animal protein, where the demand for protein has increased from 23.1 kg/person/year until 42.20 kg/person/year, for beef consumption. Beef is the most popular food in the world but meat is the most perishable food ingredient. It is necessary to evaluate the quality of beef in order to not to consume meat that has been infected (not fresh) from various risks to human health. This research is to evaluate beef quality using the PCI-6221-based impedance spectroscopic method which is run using software LabVIEW. The quality, measures the impedance, conductance and pH as well as for testing based on virtual instruments. The measurement process uses a platinum electrode sensor with alternating current, and the frequency used is from 10 Hz to 50 kHz which is set in the software. Thickness of beef is, namely 1 cm, 2 cm and 3 cm. The results of 3 cm showed the impedance value decreased with increasing frequency and increasing storage period from 0 days to 5 days at room temperature due to more permeable cell membranes in the beef. Measurement of conductivity and pH using the same time and size variation of meat obtain results that increased with increasing storage period due to the activity of microorganisms in meat. Measurements vary voltage in amplitude the PC, obtain the which are impedance value will tend to decrease along with the increase in of the voltage amplitude.
Keywords: Impedance, conductance, pH, beef

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1803113002

Penerbit

Pekanbaru : Universitas Riau –FMIPA– FISIKA., 2022

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1803113002

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

FISIKA

Info Detail Spesifik

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Pernyataan Tanggungjawab

nadya

Versi lain/terkait

Lampiran Berkas

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