Klasifikasi Kakao Berbasis e-nose dengan Metode Neuro Fuzzy

Abstract

During this time to clasify quality of cacao based on color and aroma involving human taster. But this cacao tester still has weaknesses such as subjective. Besides that, the standard chemical analytical methods requires a high cost and need expertise to analyzing it. Basically aroma of cacao is determined by volatile compounds such aldehid and alcohol. Electronic nose based on unselected gas sensor array has the ability to analyze samples with complex compositions that can be known characteristics and qualitative analysis of the samples. Stimulus aroma is transformed by electronic nose into fingerprint data then it is used by feature extraction process using the differential method. The results of feature extraction is used to process the neuro fuzzy training to obtain optimal parameters. The parameters have been optimized is then tested on cacao. Based on test results, neuro fuzzy can clasify samples with 95,21% accuracy rate so that the clasification of cacao quality with electronic nose using neuro fuzzy has been successfully carried out.