Aplikasi E-nose dengan Kemometrik untuk Monitoring Proses Fermentasi Teh Kombucha
DOI:
https://doi.org/10.23887/jstundiksha.v12i1.50994Keywords:
eNose, Gas Sensor, Chemometrics, Fermentation, Kombucha Tea, LDAAbstract
Teh kombucha adalah minuman teh manis hasil fermentasi menggunakaan Symbiotic Culture of Bacteria and Yeast (SCOBY) yang saat ini mulai banyak di produksi dan di konsumsi karena manfaatnya untuk kesehatan. Lamanya proses fermentasi akan berpengaruh terhadap kelayakan dan kualitas teh tersebut untuk dikonsumsi selain menghasilkan aroma yang khas tentunya. Tujuan dari penelitian ini adalah menerapkan electronic nose (E-nose) untuk mempelajari proses fermentasi teh kombucha dengan menggunakan metode linier discriminat analysis (LDA). Percobaan dilakukan selama 12 hari dengan menggunakan enose yang berbasis larik sensor gas dengan menggabungkan metode LDA untuk analisis kemometrik. Hasil LDA menunjukkan pengelompokan data sesuai dengan hari selama proses fermentasi yang sesuai dengan perubahan visual pada teh. Selain itu metode LDA juga menghasilkan tingkat akurasi yang lebih baik dibandingkan dengan metode k-nearest neighbors (KNN), classifcation and regression tree (CART) dalam mengklasifikasi teh kombucha selama proses fermentasi. Sehingga dapat disepakati bahwa e-nose dapat digunakan sebagai alat ukur untuk pemantauan proses fermentasi dan pengujian kualitas teh kombucha.
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