Detection of Formalin Content in Chicken Meat Using Portable Near Infrared Spectrometer

Authors

  • Agita Rakhmawati IPB University
  • Yohanes Aris Purwanto IPB University
  • Slamet Widodo IPB University
  • Dewi Apri Astuti IPB University

DOI:

https://doi.org/10.23960/jtep-l.v12i4.831-839

Abstract

Food safety is essential for consumers. One of the compound that are prohibited from being used to preserve chicken meat is formalin. It demands a fast classification and sorting process for chicken meat, whether it is processed further or not. The main objective of this research is to develop a model that can predict the formalin content of chicken meat at room temperature using a portable NIR spectrometer. The NIRS method utilizes electromagnetic waves in infrared radiation with wavelengths ranging from 740-1070 nm. The method used to process the data is partial least square discriminative analysis (PLS-DA) to determine the presence of formalin in chicken meat. The results showed that the best pre-treatment was using the 1st derivative which had calibration results with an accuracy value of 92.86%, sensitivity 94.05%, specificity 91.67%, and FPR 8.33%. While the validation results obtained an accuracy value of 92.86%, sensitivity 92.86%, specificity 92.86%, and FPR 7.14%.

 

Keywords: Chicken meat, formalin, NIRS, non-destructive method, PLS-DA.

Author Biographies

  • Agita Rakhmawati, IPB University
    Departement of Phostharvest Technology
  • Yohanes Aris Purwanto, IPB University
    Department of Mechanical and Biosystem Engineering
  • Slamet Widodo, IPB University
    Department of Mechanical and Biosystem Engineering
  • Dewi Apri Astuti, IPB University
    Departement of Nutrition and Feed Technology

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Published

2023-12-01

Issue

Vol. 12 No. 4 (2023): December 2023

Section

Articles

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