CD Skripsi

Analisa Hubungan Antara Nilai Rgb Dengan Sifat Fisika Dan Kimia Madu Menggunakan Metode Pencitraan Fluoresensi Berbasis Laser

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ABSTRACT
The physical and chemical properties of honey are parameters that can be used to
determine the quality of honey. One of the physical and chemical parameters of
honey are sugar content and viscosity. The fluorescence imaging method was used
to analyze the relationship between RGB values and the physical and chemical
properties of honey. This method is used because of its simplicityand nondestructive
nature. The fluorescence imaging system consisted of a 405 nm purple
laser, mirror, ND filter and RGB CMOS camera. The sampleswere ten types of
honeynamely Riau forest honey and branded honey. The samples were given 0%
(original honey), 10%, 20% and 30% corn syrup. Sugar and viscosity levels were
measured manually using a brix refractometer and Ostwald viscometer. The honey
images were recorded and processed with ImageJ software to obtain the RGB
value. The results showed that the lower the RGB honey value, the lower the
honey viscosity value with an incrrease of corn syrup variation. Correlation of
RGB values with viscosity was 0.923, 0.985; 0.882; 0,865, 0,845; 0.911; 0,840;
0.968; 0.740 and 0.962 respectively. The lower the RGB honey value, the lower
the honey sugar content with an incrrease of corn syrup variation. Correlation of
RGB values with sugar content was 0,794; 0,975; 0,936; 0,838; 0,902; 0,981;
0,908; 0,860; 0,902 dan 0.958 respectively.
Keywords : Fluorescence Imaging, RGB, Physical and Chemical Properties,
Honey

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

03 01. 119 (0106)

Penerbit

Pekanbaru : Universitas Riau – FMIPA– Fisika., 2019

Deskripsi Fisik

ix, 79 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

03 01. 119 (0106)

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

Daus

Versi lain/terkait

Lampiran Berkas

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