UTP/ICRF/001

INTERNATIONAL COLLABORATIVE RESEARCH FUNDING (ICRF)

APPLICATION FORM
(to be filled by Researcher)

Department: Electrical & Electronics Engineering Institute: IHR

RESEARCH PROPOSAL
Project Title Development of Chromametry-based Optical Sensor for Food Quality
Measurement
Project Partner Universitas Mercu Buana (UMB)
(Name of Institution)

Project Leader: Sagir Alva, S.Si,M.Sc, Ph.D (0313037707) – UMB

Staff ID: Assoc. Prof Dr Gunawan Witjaksono (1308082) - UTP

Project Team Assoc. Prof Dr Nordin Saad - UTP

Project Duration July 1, 2018 – June 30, 2019

(Not more than 12 months. Please
attach the necessary Gantt Chart to
indicate the project’s timeline)

Executive Summary of Research
(not more than 300 words)
Based on the World Population data prepared by United Nations Population
Division (http://www.miti.gov.my/miti/resources/fileupload/ASEAN_
Population%20Forecast.pdf), the population of ASEAN will increase from
633 million people in 2015 to 717 million in 2030 and 741 million people in
2035, a rate of 0.85% per annum. In 2030, Indonesia population will reach
284 million and Malaysia population approaches 38 million which make a
total of more than 40% of ASEAN population.
The population of this great requires a fairly large food stocks with good
quality. One of the parameters of the quality of the food is freshness, where
the level of freshness of food will change following time. Fresh food usually
take a few days to get to consumers from the supplier. Naturally this
condition will affect the level of freshness of food that will be consumed. To
see the freshness of food ingredients such as meat or fish can be done
visually through sight or smell. But checking visually and smell for everyone
is not the same, so it is not standard. To address this, in this research
proposed a method of measuring the freshness of the food. The method
developed is to measure the chromametric parameters on the sensing

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Research Background & Description
with cited references
UTP/ICRF/001
material which its color changes pH level. Groceries like meat when
experienced decay usually will cause pH to change due to the process of
formation of lactat are getting bigger. In this research, the development and
correclation of chromametric parameters will be investigated and validated.
Furthermore the pH sensing material will be developed with immobilization
process of Hibiscus flowers extract into the cellulose acetate film. The
extract of Hibiscus flowers is one of a natural pH indicator, so that its use
will not poison the food sample when the monitoring is running.
1.1 Background
Until the year 2050 human population expected to rise 33% including
Indonesia and Malaysia. The big growth has led to food needs also the higher
reaches 70% in the same period. Livestock has a share of about 17% of the
needs of kilokalori and 33% of the global consumption of protein (Downing
et al, 2017). The needs of this great livestock must be followed by the
availability of the livestock is good too. Poor quality of livestock consumed
can have implications to human health, taste and economic impact to the end
(Neethirajan et al, 2017).
One of the important factors in the quality of livestock such as meat,
fish and seafood is the freshness level of the ingredients. The freshness level
of livestock without preservation process and good processing that may well
change over time. Usually the change happened when the process of
distribution from manufacturers toward consumers who generally take a
long time. This freshness changes usually caused by the process of physical,
chemical and microbiological activity. For that the freshness level of
livestock is important to continues monitor t to ensure that consumers
receive the best quality of the livestock from suppliers (Dutta et al, 2016).
Several ways have been used to detect the level of freshness of
livestock such as by measuring the total volatile basic nitrogen (TVBN) and
triphenyltetrazolium chloride (TTC). In addition, another method used is to
measure the gases that are produced using equipment such as gas
chromatography (GC). However, these methods have disadvantages such as
measurement of length, time, low accuracy, cumbersome, and expensive.
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Measurement of the level of freshness can also be done manually through

the senses of sight and smell and is a technique that is subjective because it
depends upon the skill of the operator (Kuswandi & Nurfawaidi, 2017).
One potential method that is used to measure the level of freshness
of livestock is by using optical sensors (Aragon et al, 2018). The concept of
optical sensor works based on the magnitude of the intesitas color change,
based on the chromatic parameters, that occurs due to the reaction of reagent
or dye with the molecules target. Chromametric parameters on the sensing
material will response to the microbial activity in the sensing material in
which modifies the pH level. The advantage of this technique is a
measurement can be made qualitatively or quantitatively, in-situ, non-
destructive, simple operation, fast response time, low volume sample, the
sample form is fluid (Salmani et al, 2018).
One of the parameters that can be detected in the measurement of the
freshness of the livestock is to look at the pH changes occur. This is because
when the livestock of the experience will decay caused the formation of
glycogen from lactic or proteins, so will lead to changes in pH (Nache et al,
2016). Currently some pH sensor based on optic has been used in various
applications such as in environment (Shi et al 2016), medical (Wang et al
2018), food (Kuswandi & Nurfawaidi, 2017), dan agriculture (Tahirbegi et
al 2017).
In the manufacture of optical sensor pH, reagent or dye used will be
at imobilized on a thin film that generally is a membrane, so that when the
samples went into the membrane to react with the dye and causes the color
of the thin film membrane change color (Timbo et al 2016). Some of the dye
had been used in the manufacture of sensor pH such as research conducted
by Salmani et al in the year 2018 using dye Congo red are in the
imobilization in the film triacetylacetate with the pH measurement range 0-
4.5. The distance of the pH too low and are only on the condition of acid and
5 < is less appropriate if apply to the measurement of the degree of freshness
of meat or fish. In damaged condition, the pH of the meat or fish tend to be
alkaline pH conditions (Witjaksono et al, 2017). Kuswandi and Nurfawaidi

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himself in the year 2017 using a combination of two different dye i.e. methyl
red and bromo cresol purple, so the range of pH obtained becomes more
widespread, the name of the problem is the use of two dye will certainly
result in the cost of making the sensor becomes more expensive and more
complicated. Meanwhile, Timbo et al 2016 year reported use of Bromocresol
Purple dye at imobilisasi on sol-gel films. Optical pH sensor used saw a
pretty good working range that is 4 – 10. However, the use of continuously
can make the dye leach out from membrane and contaminate the sample.
As an alternative from the use of synthetic dye, then it can be used
the extract of Hibiscus flowers (Hibiscus rosa-sinensis L). Hibiscus flowers
have been used as indicators of natural alkaline acid titration (Nuryanti et al,
2010). In an acid, extract of hibiscus will produce red and on the base will
produce a green color with the pH range 1 -13 (Palacio et al 2012). Hibiscus
flowers is a lot of bushes to tropical areas and has been used as a traditional
food as well as herbal ingredients (Rocha et al, 2014), so that using them will
not contaminate the samples of meat or fish.
In this study, the extract of Hibiscus flowers dye will be at
immobilized on thin film membrane. The selection of the thin film
membrane is very important to do. Thin film membranes commonly used
optical sensor shall have terms such as transparent, have the strength of
mechanically, samples can be entered into the membrane, can team up with
either dye, do not react with the sample and is insoluble in sample
(Shahamirifard et al , 2018). These characteristics are met by cellulose
acetate membrane which will be used in this study (Alva et al 2017).
Cellulose acetate membrane is derived from biopolymers cellulose through
a process of acetyllation by using acetic acid anhydride and acetic acid with
the help of the presence of sulfuric acid (Cheng et al 2010). Because
cellulose is biopolymers, it will become its own advantages for cellulose
acetate membranes, so it will be safer if applied on food. Cellulose acetate
membrane film himself has to apply in some optical sensors such as sensors
for detection of uranyl ions (UO22+) (Hu et al 2017), cobalt (Ensafi &
Aboutalebi, 2005), ammonia (Peng et al 2011), However, the application of

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the measurement of the freshness of foods like meat or fish still hadn't
examined.
Based on the description that has been described above, the
researchers want to study a proposal for international cooperation between
Universitas Mercu Buana, Indonesia and Universiti Teknologi PETRONAS,
Malaysia, with the title “Development of Chromametry-based Optical Sensor
for Food Quality Measurement”. This research is expected to be the solution
to one of the important parameters of the food quality in Indonesia and
Malaysia.

1.2 Problem Statement

As already explained in point 1.1 of the background, so in this study,
the researcher formulates some point following problem formulation:
i. Optimum extraction of Hibiscus flowers which consistenly
respond to pH change.
ii. Immobilized the Hibiscus flowers extract into cellulose acetate
membrane.
iii. Chromametric parameters on different color in order to get
consistent optical color reading
iv. Robust Optical system and algorithm in mobile apps to
characteristics of freshness of food based on the extract of the
Hibiscus flowers in immobilization on cellulose acetate
membrane.

REFERENCES
Alva,S., Aziz,A., Syono,M.S.,Sebayang,D., 2017, Development of solid-
state reference electrode based on sodium polyanethol sulfonate
immobilised on cellulose acetate, Journal of Physical Science, Vol.
28(2), Hal: 161–179.
Aragon,A.D., Martinez,J.O.A., Contreras, E.A.Z.,2018, Colorimetric
sensor based on a poly(ortho-phenylenediamine-co-aniline)
copolymer for the monitoring of tilapia (Orechromis niloticus)
freshness, Sensors and Actuators B: Chemical, Vol. 259, pp: 170-176.
Cheng,H.N., Dowd,M.K., Selling,G.W., Biswas,A., 2010, Synthesis of
cellulose acetate from cotton byproducts, Carbohydrate Polymers,
Vol. 80, pp: 449-452.
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Compagnone,D., Francia,G.D., Natale ,C.D.,Neri,G., Seeber.R., Tajani,A.,

2017, Chemical Sensors and Biosensors in Italy: A Review of the
2015 Literature, Sensors, Vol.17, pp:1-22.
Downing,M.M.R, Nejadhashemi,A.P., Harrigan,T., Woznicki,S.A., 2017,
Climate change and livestock: Impacts, adaptation, and mitigation,
Climate Risk Management, Vol.16, pp: 145-163.
Dudnyk,I., Janecek, E.R., Joset, J.V., Stellacci,F., 2018, Edible sensors for
meat and seafood freshness, Sensors and Actuators B: Chemical, Vol.
259, pp: 1108-1112.
Dutta,M.K., Issac,A., Minhas,N., Sarkar,B., 2016, Image processing based
method to assess fish quality and freshness, Journal of Food
Engineering, Vol.177, pp: 50-58.
Ali A. Ensafi,A.A & Aboutalebi,A., 2005, A versatile stable cobalt optical
sensor based on pyrogallol red immobilization on cellulose acetate
film, Sensors and Actuators B:Chemical, Vol. 105, pp: 479–483.
Hu,L., Yan,X.W., Li,Q., Zhang,X.J., Shan,D.,2017, Br-PADAP embedded
in cellulose acetate electrospun nanofibers: Colorimetric sensor strips
for visual uranyl recognition, Journal of Hazardous Materials, Vol.
329, pp: 205-210.
Kuswandi,B., & Nurfawaidi,A.,2017, On-package dual sensors label based
on pH indicators for real-time monitoring of beef freshness, Food
Control, Vol. 82, pp: 91-100.
Nache,M., Hinrichs,J., Scheier,R., Schmidt,H., Hitzmann,B., 2016,
Prediction of the pH as indicator of porcine meat quality using Raman
spectroscopy and metaheuristics, Chemometrics and Intelligent
Laboratory Systems, Vol. 154, pp: 45-51.
Neethirajan,S., Tuteja,S.K., Huang,S.T., Kelton,D., 2017, Recent
advancement in biosensors technology for animal and livestock health
management, Biosensors and Bioelectronics, Vol. 98, pp: 398-407.
Nuryanti,S., Matsjeh, S., Anwar,C., Raharjo,T.J., 2010, Indikator titrasi
asam-basa dari ekstrak bunga sepatu (Hibiscus rosa sinensis L),
Agritech, Vol. 30, pp: 178-183.
Palacio, S.C., Olguin,C.F.A., Cunha,M.B., 2012, Determinação de ácidos
e bases por meio de extratos de flores, Educación Química, Vol.23,
pp: 41-44.
Peng,L., Yang,X., Yuan,L., Wang,L., Zhao,E., Tian,F., Liu,Y., 2011,
Gaseous ammonia fluorescence probe based on cellulose acetate
modified microstructured optical fiber, Optics Communications, Vol.
284, pp: 4810–4814.
Qazi,H.H., Mohammad,A.B., Akram,M., 2012, Recent progress in optical
chemical sensors, Sensors, Vol. 12, pp: 16522-16556.
Rocha, I.D.C., Bonnlaender,B., Sievers,H., Pischel,I., Heinrich,M., 2014,
Hibiscus sabdariffa L. – A phytochemical and pharmacological
review, Food Chemistry, Vol.165, pp: 424-443.
Salmani G.K., M., Rounaghi,G.H., Chamsaz,M., 2018, An optical sensor
for determination of low pH values based on covalent immobilization
of Congo red on triacetyl cellulose films via epichlorohydrin, Sensors
and Actuators B: Chemical, Vol. 254, pp: 177-18.
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Shahamirifard,S.A., Ghaedi,M., Hajati,S., 2018, A new silver (I) ions

optical sensor based on nanoporous thin films of sol–gel by rose
bengal dye, Sensors and Actuators B: Chemical, Vol.259, pp: 20-29.
Shi,B., Su,Y., Zhang, L., Liu,R., Huang,M., Zhao,S., 2016, Nitrogen-rich
functional groups carbon nanoparticles based fluorescent pH sensor
with broad-range responding for environmental and live cells
applications, Biosensors and Bioelectronics,Vol. 82, pp: 233-239.
Tahirbegi,I.B., Ehgartner,J., Sulzer,P., Zieger,S., Kasjanow,A., Paradiso,
M., Strobl,M., Bouwes,D., Mayr,T., 2017, Fast pesticide detection
inside microfluidic device with integrated optical pH, oxygen sensors
and algal fluorescence, Biosensors and Bioelectronics, Vol.88, pp:
188-195.
Thornton,P.K., 2010, Livestock production: recent trends, future prospects,
Phil. Trans. R. Soc. B, Vol. 365, 2853–2867.
Timbo,A.P., Pinto,P.V.F., Pinho,H.A, Moura,L.P., Chretien,J.B., Viana,
F.W., Filho,R.G.D., Silva,E.B., Silva,M.E.R., Menezes,J.W.M.,
Guimaraes,G.F., Fraga,W.B., 2016, pH optical sensor based on thin
films of sol–gel with bromocresol purple, Sensors and Actuators B:
Chemical, Vol.223, pp: 406-410.
Wang,Y., Zhao,L., Xu,A.,Wang,L., Zhang,L., Liu,S.,Liu,Y., Li,H., 2018,
Detecting enzymatic reactions in penicillinase via liquid crystal
microdroplet-based pH sensor, Sensors and Actuators B: Chemical,
Vol. 258, pp: 1090-1098.
Witjaksono, G., Farah, N.H., Rabih,A.B.S., Alva, S., 2017, Real time
chromametry measurement for food quality detection using mobile
device, IOP Conf. Series: Materials Science and Engineering, Vol.
237, pp: 012024.
http://www.miti.gov.my/miti/resources/fileupload/ASEAN_Population%20
Forecast.pdf

Research Objectives The objectives of this research:

i. To perform optimization the extraction process Hibiscus
flowers.
ii. To investigate immobilized process of Hibiscus flowers into
the membranes of cellulose acetate.
iii. To formulate robust and in-situ chromametric indicator from
the color reading of the sensing material
iv. To develop optical system and conduct characterization using
chromametric algorithm on mobile apps using sensing
material extracted from the Hibiscus flowers in
immobillization on cellulose acetate membrane.

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Research Methodology & Flow
Chart
(Please clearly indicate respective
section of the partner)
UTP/ICRF/001
In this study, stages that are to be carried out consists of four main
phases i.e. first phase is the preparation of Hibiscus flowers, the second stage
is extraction of Hibiscus flowers dye, the third stage is the immobilization
extract Hibiscus flowers, the fourth stage is the process of characterization
of sensors. Flowchart of research activity is shown in Figure 2.
4.1 Flow Chart
Figure 2. Flowchart of research development of sensors to monitor the
freshness of food quality
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4.1.1 Extraction of Hibiscus Flowers

Weighed as much as 50 g crown of Hibiscus flower, then washed with
aquades to clean, cut small, then added the solvent n-hexane as much as 500
mL and soaking for 20 hours, further filtered. Filtered residue is extracted
with ethyl acetate solvent as much as 500 mL for 20 hours. The residue is
then extracted back with methanol – acetic acid as much as 500 mL for 20
hours. The results of the extraction are filtered using the filter gauze, then
filtered back with filter paper. The filtrate is filtered then is evaporated until
the volume becomes half of it. Is ready to be characterization with various
of pH solutions and immobilized it’s into cellulose acetate membranes.

4.1.2 Immobilization of Hibiscus Flowers Dye

As much of the variation in concentrations of 1% v/v – 5% v/v Hibiscus
flowers dye mixed into 10 mL 5% cellulose acetate with acetone. After that
shaked the mixture until homogenous and the homogenized of the mixture
to apply on glass surfaces evenly and allowed to dry at room temperature.
Furthermore the membrane has dried removed carefully from the surface of
the glass and cut into pieces according to the desires. Then the thin film of
the celluse acetate characterized by using a variation of solution pH and real
samples in different temperature.

4.1.3 Formulation of Chromametric Indicator

The chromametric technique as an optical signature for chemical and gases
detection will be investigated and formulated. Other conventional optical
techniques to detect and quantify the color reading on the sensing material
are also studied. Each technology will be examined based on its functionality
and capabilities to detect pH changes.

4.1.4 Formulation of Chromametric Algorithm on mobile Apps.

Development of mobile Apps based on the chromametric indicator
formulated on the previous step will be performed in this stage. The apps

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will be coded on the Android-based mobile device and graphical interface

indicating the freshness quality will also be developed.

4.1.5 Integration and Measurement of Chromametric Algorithm using

Mobile Optical System.
The configuration setup of chromametric-based optical detection using
mobile device will be studied and developed. The integration of the
chromametric algorithm with optical sensors using mobile phone will be
performed and the testing will be done on the immobilized Hibiscus dye to
detect the change of chromametric parameters when pH is varied.

4.2 Fishbone diagram research

Fishbone diagram as shown in Figure 3 describe the activity and the image
of the output of research activity during the development of the freshness
sensor of the food.

Figure 3. Fishbone diagram research development of food freshness sensors

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Impact/Benefit/Contribution of
Research
(Please state the expected
deliverables of the Project such as
IPR, prototype, publications etc.)
Utilization of Facilities:
i. Existing Facilities
ii. Additional Facilities
UTP/ICRF/001
4.3 Researcher Roadmap
Roadmap of researchers can be seen in Figure 4 below. As shown in the map
the way researchers showed that researchers have conducted research related
to development of polymer sensor from the year 2002. Based on the roadmap
is also seen with renstra UMB as shown in Figure 1 above in the
development of advanced materials.
Figure 4. The road map researcher for 2002-2022
Role of UTP’s Researcher(s) Role of Partner’s Researcher(s) - UMB
Development of Chromametric-based Development of Sensing Material (Dye
optical detection extraction and immobilization)
Chromatic-based optical detection offers a rapid analytical method and
quantification of microorganism in the sensing material and is useful for
on-line and in-line monitoring of food freshness and safety. This optical
technique method accurately senses the pH changes through released
gasses during active states and it can be extended other application, Oil &
Gas, Environment and Health sectors
UTP Partner
Optical Equipment and Chemical Equipment and
characterization characterization
None None
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Total Research Budget USD 11,000 (UTP and UMB combined)

(Not more than USD6,000)

Reviewed by:
ICRF Committee

Approved by:
University Research Committee
(URC)

BUDGET PROPOSAL
AMOUNT (USD)
EXPENDITURE ITEM UTP UMB
Vote 11000
Salary and Wages 1,300 1,000
1. Research Officer

Vote 21000
i. Travel & Transportation 1,450 1,450
ii. Conferences
iii. Training

Vote 24000 250

Rental

Vote 27000
Research Materials & Supplies 1,000 2,000
1. Chemical Materials

Vote 28000
Maintenance & Minor Repair Services

Vote 29000
Special Services:
1. Instrument and Testing 500

Vote 35000
Special Equipment (Equipment and accessories) 1,500 550
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Sub Total 5,500 5,500

GRAND TOTAL
(Sub Total UTP + Sub Total Partner) 11,000

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