Sistem Deteksi Kesegaran Daging Menggunakan Sensor Warna, Bau, dan pH Berbasis Internet of Things

Putri, Septiya Nur Fadilah (2024) Sistem Deteksi Kesegaran Daging Menggunakan Sensor Warna, Bau, dan pH Berbasis Internet of Things. Undergraduate Thesis thesis, Institut Teknologi Telkom Purwokerto.

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Abstract

Beef is one of the food ingredients that has a high protein content, making it beneficial for human growth. In addition, beef has a high protein content, making it a valuable source of nutrition. The demand for meat in Indonesia has increased every year due to the increasing demand for beef in the market, making the price of meat expensive. This price increase makes meat traders unwilling to suffer losses, leading to some fraud in manipulating the meat they sell, mixing fresh beef with non-fresh beef. To avoid the risk, the community as consumers must be vigilant and know the characteristics of rotten meat and the difference from fresh meat. Therefore, this research will develop a meat freshness detection system based on the Internet of Things. This research will use 3 types of sensors, namely the TCS3200 color sensor, the TGS2602 odor sensor, and the pH sensor. The output of the meat freshness will be displayed through the Blynk platform, which will provide data according to the tests performed. ESP32 is used as the microcontroller in the meat freshness detection system. The results of 10 test trials, the color sensor shows a significant difference between fresh meat (R = 81.1, G = 119.4, B = 103.3), half-fresh meat (R = 81.2, G = 126.7, B = 105.6), and rotten meat (R = 123.1, G = 160.6, B = 137.5). The odor sensor produces an increasing ADC value as the condition of the meat worsens (fresh = 251.8, half-fresh = 378.7, rotten = 515.4), while the pH sensor shows a decrease in pH with decreasing meat freshness (fresh = 5.946, half-fresh = 5.402, rotten = 5.12). Keywords: Internet of Things, Meat Freshness, Color Sensor, Odor Sensor, pH Sensor

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