CD Skripsi
Karakterisasi Dan Klasifikasi Lemak Hewani Menggunakan Metode Impedansi Bioelektrik Dan Principal Component Analysis (Pca)
This research was conducted to determine the differences in fat types from various types of animals based on the structure of animal tissues as measured by differences in impedance, admittance, real, imaginary, and phase angle values. The data were investigated using the Principal Component Analysis (PCA) multivariate statistical method. The impedance measurement process is carried out with an excitation voltage source from the Multi I/O Card PCI 6221 National Instrument based on LabVIEW software then alternating current is injected using platinum electrodes into the fat where the frequency parameters ranging from 10 Hz to 50 kHz. Measurements were made using the type of fat tissue, namely chicken, goat, and beef by varying the value of voltage amplitude from 100-1000 mV. The resulting impedance value decreases as the voltage amplitude increases. The measurement results showed the smallest impedance value in chicken fat are 12781.1 Ω, 18898.6 Ω goat fat, and the highest value on cow fat is 30459.4 Ω at a voltage of 100 mV. The research was also carried out with variations in measurement time for each type of fat. The impedance value decreases over the time, from 0-2 days, and a good fat quality is at 0 day. Impedance measurements are also classified using the PCA method. The results of the classification of three types of fat based on impedance measurement results showed significant differences. The value of fat illustrates sample projections determined by the first PC1 and second PC2 components. On PC1 gives 92.1% of the variance, while PC2 gives 3.8% of the variance, so that the variance shown by PC1 and PC2 is 95.9%, meaning the characterization of animal fat types using this method can be successfully.
Keywords: Animal Fat, Impedance, Cell Membrane, PCA
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