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Simple and Low-Cost On-Package Sticker Sensor based on Litmus Paper for Real-Time Monitoring of Beef Freshness

Journal of Mathematical and Fundamental Sciences · Vol. 47 No. 3 (2015) · hlm. 236–251

DOI
10.5614/j.math.fund.sci.2015.47.3.2
ISSN
2338-5510, 2337-5760
Terbit
2015-12-01
Penerbit
Directorate for Research and Innovation (DRI) ITB
Bahasa
eng

Abstrak

A simple sticker sensor has been constructed using litmus paper and tests have been conducted to detect the freshness of beef samples. The results show that the sticker sensor can be used to determine the degree of beef freshness, since the color change of the litmus paper and the quality degradation of the beef during storage time had a similar trend, where the decay of the beef could be detected clearly (when the red litmus paper changed to blue). The sticker sensor reacted accurately to the beef's freshness in terms of pH change due to beef deterioration from pH 5.61 to 6.24 and from pH 5.67 to 6.02 as shown by its color change in real time at room and chiller temperature respectively. Thus, the sticker sensor can be used as an effective tool for monitoring the microbial quality of packaged fresh meat that correlates with the increased pH of the beef, where the total viable count (TVC) of 5 x 106 cfu/g or 6.698 log cfu/g correlates with a pH of 6.24. These levels were reached at 10 hrs and 7 days at room and chiller temperature respectively. This study provides a foundation for developing a simple sensor for beef freshness.

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  • State University of Semarang
  • Universitas Wiralodra
  • National University of Malaysia
  • University of Mataram
  • Universitas Gadjah Mada
  • Universitas Jember
  • Bowen University
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Rekan penulisOrganisasiArtikel bersama
Indriana FirdausState University of Semarang3
Muhammad Iqbal BaiquniState University of Semarang2
Bintang Rafli AnantaState University of Semarang2
Baidhowi BaidhowiState University of Semarang2
Zainurohmah ZainurohmahState University of Semarang2
Rizqiya Lailatul IzzaState University of Semarang2
Ridwan ArifinState University of Semarang2
Endriyani LestariAfiliasi tidak diketahui1
Fitria DamayantiAfiliasi tidak diketahui1
Setyaning WidaAfiliasi tidak diketahui1
Bayangsari WedhatamiState University of Semarang1
Ridwan ArifinState University of Semarang1
Riska AlkadriState University of Semarang1
- DEWI PUSPA SARIState University of Semarang1
Wahyu Nandang HerawanAfiliasi tidak diketahui1
Uche NnawuleziBowen University1
Endriyani LestariState University of Semarang1
Waspiah WaspiahState University of Semarang1
Nadiyah Meyliana PutriState University of Semarang1
Rodiyah RodiyahState University of Semarang1
Umi AfiatunState University of Semarang1
Christina Noelia UmbríaAfiliasi tidak diketahui1
Izan Mateo CassandroAfiliasi tidak diketahui1
Tegar Islami PutraState University of Semarang1
WaspiahState University of Semarang1
Fauzi FarchanUniversitas Wiralodra1
Azzatillah AzzatillahUniversitas Wiralodra1
Nur AzizahUniversitas Wiralodra1
Dwi SiswantaUniversitas Gadjah Mada1
Dhony HermantoUniversity of Mataram1
Mudasir MudasirUniversitas Gadjah Mada1
Nurul IsmillayliUniversity of Mataram1

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Sumber metadata: OAI-PMH (metadata jurnal) https://journals.itb.ac.id/index.php/jmfs/oai, pertama di-harvest 9 Nov 2026, terakhir terlihat 9 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en-US">Simple and Low-Cost On-Package Sticker Sensor based on Litmus Paper for Real-Time Monitoring of Beef Freshness</dc:title>
	<dc:creator>Kuswandi, Bambang</dc:creator>
	<dc:creator>Damayanti, Fitria</dc:creator>
	<dc:creator>Jayus, Jayus</dc:creator>
	<dc:creator>Abdullah, Aminah</dc:creator>
	<dc:creator>Heng, Lee Yook</dc:creator>
	<dc:subject xml:lang="en-US">beef freshness</dc:subject>
	<dc:subject xml:lang="en-US">litmus paper</dc:subject>
	<dc:subject xml:lang="en-US">meat packaging</dc:subject>
	<dc:subject xml:lang="en-US">pH</dc:subject>
	<dc:subject xml:lang="en-US">sticker sensor.</dc:subject>
	<dc:description xml:lang="en-US">A simple sticker sensor has been constructed using litmus paper and tests have been conducted to detect the freshness of beef samples. The results show that the sticker sensor can be used to determine the degree of beef freshness, since the color change of the litmus paper and the quality degradation of the beef during storage time had a similar trend, where the decay of the beef could be detected clearly (when the red litmus paper changed to blue). The sticker sensor reacted accurately to the beef's freshness in terms of pH change due to beef deterioration from pH 5.61 to 6.24 and from pH 5.67 to 6.02 as shown by its color change in real time at room and chiller temperature respectively. Thus, the sticker sensor can be used as an effective tool for monitoring the microbial quality of packaged fresh meat that correlates with the increased pH of the beef, where the total viable count (TVC) of 5 x 106 cfu/g or 6.698 log cfu/g correlates with a pH of 6.24. These levels were reached at 10 hrs and 7 days at room and chiller temperature respectively. This study provides a foundation for developing a simple sensor for beef freshness.</dc:description>
	<dc:publisher xml:lang="en-US">Directorate for Research and Innovation (DRI) ITB</dc:publisher>
	<dc:date>2015-12-01</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journals.itb.ac.id/index.php/jmfs/article/view/501</dc:identifier>
	<dc:identifier>10.5614/j.math.fund.sci.2015.47.3.2</dc:identifier>
	<dc:source xml:lang="en-US">Journal of Mathematical and Fundamental Sciences; Vol. 47 No. 3 (2015); 236-251</dc:source>
	<dc:source>2338-5510</dc:source>
	<dc:source>2337-5760</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journals.itb.ac.id/index.php/jmfs/article/view/501/914</dc:relation>
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