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ANALISA TINGKAT KEMASAKAN (RIPENESS) BUAH SAWO MENGGUNAKAN METODE PENCITRAAN FLUORESENSI

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dc.contributor.author Guciano, Ruli
dc.contributor.author Minarni
dc.contributor.author Zulkarnain
dc.date.accessioned 2016-02-01T07:52:48Z
dc.date.available 2016-02-01T07:52:48Z
dc.date.issued 2016-02-01
dc.identifier.other wahyu sari yeni
dc.identifier.uri http://repository.unri.ac.id/xmlui/handle/123456789/7880
dc.description.abstract Fluorescence imaging and fluoresence spectrocopy are methods that can be used to detect the Ripeness level of sapodilla fruit (sawo fruit) based on the maximum fluorescence intensity. The development of efficient and economical fluorescence imaging system is needed to analyze the post-harvest ripeness of sapodilla. In this research, fluorescence imaging system was built using LED 680 nm as the laser source and CMOS 3 MP camera as a detector. LED was used to induce fluorescence on the sapodilla fruits. The samples used were Sapodilla Manila (Manilkara zapota (L.) van Royen) with two measurement variations. The first measurement was done on sapodilla with 3 levels of ripeness, those were ripe, half ripe, and unripe. The second measurement was done on the half ripe fruit for 6 day period. The image of fruit that was illuminated by LED light was recorded using the CMOS camera. Fluorescence intensity was presented in RGB plot using Image-j software. The relation between fruit ripeness level and the maximum fluorescence intensity was analyzed. The results of research on the first methods showed that the average fluorescence intensity of ripe sapodilla was higher than those with half ripe and unripe sapodilla fruits. The maximum fluorescence intensity indicated a different level of ripeness. The difference of fluorescence intensity between ripe and half ripe sapodilla is 7,8%, the difference of fluorescence intensity between ripe and unripe sapodilla is 35,9 %, and half ripe sapodilla had a difference of 30,9% with the unripe sapodilla. The results of the second method showed that at the fourth day, sapodilla was already in the process of rotting. On the second day to the fourth day, the fluoresecence intensity has increased. The fifth day and the sixth day, the fluorescence intensity has decreased linearly. en_US
dc.description.provenance Submitted by wahyu sari yeni (ayoe32@ymail.com) on 2016-02-01T07:52:48Z No. of bitstreams: 1 KI ruli.pdf: 768407 bytes, checksum: 9c2d686bc2a69e9bc9f27d29f9bc4ffe (MD5) en
dc.description.provenance Made available in DSpace on 2016-02-01T07:52:48Z (GMT). No. of bitstreams: 1 KI ruli.pdf: 768407 bytes, checksum: 9c2d686bc2a69e9bc9f27d29f9bc4ffe (MD5) en
dc.description.sponsorship Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Riau en_US
dc.language.iso en en_US
dc.subject Sapodilla fruit en_US
dc.subject fluorescence imaging en_US
dc.subject ripeness level en_US
dc.subject CMOS camera en_US
dc.title ANALISA TINGKAT KEMASAKAN (RIPENESS) BUAH SAWO MENGGUNAKAN METODE PENCITRAAN FLUORESENSI en_US
dc.type student Paper Post Degree en_US


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