SISTEM PENGUKURAN KESEGARAN DAGING MENGGUNAKAN NEAR INFRARED SPECTROSCOPY

This research developed a tool for measuring chicken meat freshness based on Near Infrared Spectroscopy (NIRS) using the Sparkfun AS7265X sensor. This method is sensitive to fat, water and protein content, especially myoglobin. The tool development process involves three main stages, including creating circuit schematics, PCB design and printing, and component assembly. Measurements were carried out on chicken meat samples with a thickness of ±5 mm every 6 minutes for 24 hours, producing 240 data. Twenty data from the first two hours were used as a reference for freshness based on USDA guidelines which state chicken meat should not be left at room temperature for more than two hours. This reference data determines the upper and lower limits of freshness. During measurement, real-time data is compared with reference data. If most of the channels are within the reference range, the meat is considered fresh. Measurement results are displayed in the form of values and graphs via the website. Tests were carried out on unwashed chicken meat at room temperature.
The average data from each measurement was compared with reference limits using a Python program. The results show that this tool is able to accurately detect the freshness of chicken meat. The development of this tool has the potential to improve food quality and safety through real-time monitoring of meat freshness.