scholarly journals Identifikasi Tahu Berformalin dengan Electronic Nose Menggunakan Jaringan Syaraf Tiruan Backpropagation

2016 ◽  
Vol 6 (2) ◽  
pp. 211
Author(s):  
Wida Astuti ◽  
Danang Lenono ◽  
Faizah Faizah
Keyword(s):  
Neural Network ◽  
Feature Extraction ◽  
Volatile Compounds ◽  
Electronic Nose ◽  
Back Propagation ◽  
Extraction Process ◽  
Back Propagation Neural Network ◽  
Differential Method ◽  
Gas Sensor Array ◽  
Network Training

During this time to identify pure and formalin tofu based on color and aroma involving human taster. But this tofu 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 tofu is determined by volatile compounds such as heksanal, ethanol, and 1-hexanol, while aroma of formalin tofu is determined by volatile compounds such as OH, CO, and hydrocarbon. 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 back propagation neural network training to obtain optimal parameters. The parameters have been optimized is then tested on a random tofus. Based on test results, ANN-BP can identify samples with 100% accuracy rate so that the identification of a pure tofu and tofu formalin with electronic nose using back propagation neural network analysis has been successfully carried out.

scholarly journals Klasifikasi Kakao Berbasis e-nose dengan Metode Neuro Fuzzy

2018 ◽  
Vol 8 (1) ◽  
pp. 49
Author(s):  
Ikhsan Nur Rahman ◽  
Danang Lelono ◽  
Kuwat Triyana
Keyword(s):  
Feature Extraction ◽  
Electronic Nose ◽  
Extraction Process ◽  
Differential Method ◽  
Test Results ◽  
Optimal Parameters ◽  
Accuracy Rate ◽  
Gas Sensor Array ◽  
Neuro Fuzzy

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.

Prediction of Human Responses to Dairy Odor Using an Electronic Nose and Neural Networks

2018 ◽  
Vol 61 (2) ◽  
pp. 399-409 ◽  
Author(s):  
Fangle Chang ◽  
Paul Heinemann
Keyword(s):  
Neural Network ◽  
Neural Networks ◽  
Electronic Nose ◽  
Back Propagation ◽  
Back Propagation Neural Network ◽  
Sources Of Information ◽  
Independent Validation ◽  
Quantitative Measurements ◽  
Resilient Back Propagation ◽  
Human Assessment

Abstract. Odor emitted from dairy operations may cause negative reactions by farm neighbors. Identification and evaluation of such malodors is vital for better understanding of human response and methods for mitigating effects of odors. The human nose is a valuable tool for odor assessment, but using human panels can be costly and time-consuming, and human evaluation of odor is subjective. Sensing devices, such as an electronic nose, have been widely used to measure volatile emissions from different materials. The challenge, though, is connecting human assessment of odors with the quantitative measurements from instruments. In this work, a prediction system was designed and developed to use instruments to predict human assessment of odors from common dairy operations. The model targets are the human responses to odor samples evaluated using a general pleasantness scale ranging from -11 (extremely unpleasant) to +11 (extremely pleasant). The model inputs were the electronic nose measurements. Three different neural networks, a Levenberg-Marquardt back-propagation neural network (LMBNN), a scaled conjugate gradient back-propagation neural network (CGBNN), and a resilient back-propagation neural network (RPBNN), were applied to connect these two sources of information (human assessments and instrument measurements). The results showed that the LMBNN model can predict human assessments with accuracy as high as 78% within a 10% range and as high as 63% within a 5% range of the targets in independent validation. In addition, the LMBNN model performed with the best stability in both training and independent validation. Keywords: Animal production, Hedonic tone, Olfactometric models.

Sign in / Sign up

Export Citation Format

Share Document