Optimal Sample Temperature of Electronic Nose For Detecting Beef and Pork Mixture

The high-demand and the high price of food raw materials such as meat are widely used by meat sellers in traditional markets to commit fraud in order to reap more profits. The fraud was in the form of mixing beef with pork. This has become a food safety issue that has been rampant in recent years in Indonesia. By using electronic nose which has been assembled using electrochemical sensors and air sensors in temperature, pressure and air humidity, it can detect the purity of beef or mixed beef. In this study, applying k-NN and SVM as methods for classification with 5 variations of meat with ratio 0%, 10%, 50%, 90%, 100% and 3 different temperatures to find out the most optimal temperature for the classification of purity of beef. The temperature used in this study are: -22°C, Room temperature, and 55°C.