Open AccessSensor Deteksi Kadar Kelayakan Makanan
Author(s) -
syahminan syahminan
Publication year - 2020
Publication title -
smatika jurnal: stiki informatika jurnal/smatika jurnal : stiki informatika jurnal
Language(s) - English
Resource type - Journals
eISSN - 2580-6939
pISSN - 2087-0256
DOI - 10.32664/smatika.v9i02.426
Subject(s) - taste , food science , liquid food , electronic tongue , mouthfeel , quality (philosophy) , chemistry , business , physics , raw material , organic chemistry , quantum mechanics
The habit of housewives to find out the taste of their food is to taste it either freshly cooked or eaten for more than 1 day trying to use the tongue is the traditional way to do it, using the tongue or by smelling food the way it has been done so far to find out the quality of food is very It is important to influence the condition of food whether it is still suitable for consumption or not. Foods that contain bacteria are foods that do not meet safety standards, quality and nutrition will hurt the body. Therefore it is necessary to select foods before consumption to avoid foods that endanger health. Food cannot be stored for a long time, especially those containing high water content. Many people do not realize that the food consumed is stale/unfit to eat. Acidity is a method or method used to determine the acidic or basic nature of a solution by using pH measurements. pH or acidity is used to express the level of acidity (or basicity of a solution. What is meant by "acidity" here is the concentration of hydrogen ions (H +) in water solvents? pH values range from 0 to 14. A solution is said to be neutral if it has value above the threshold that is not reasonable that has been determined by BPPOM, a breakthrough microcontroller technology to help solve the problem to determine the feasibility of acidic/stale levels of eating good or improper