Proceedings of the International Conference on Innovation & Entrepreneurship in Computing, Engineering & Science Education (InvENT 2024)

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Intelligent Packaging Film for the Detection of Lactic Acid Concentration During Fermentation in Durian

Authors
Suzihaque Maqsood Ul-Haque1, *, Nurfarah Nadhira Mohamad Bisri1, Mohamad Hafiz Mamat2, Nurfatin Amirah Mohd Jamil1, Yang Lu3
1School of Chemical Engineering, CollegeofEngineering, Universiti Teknologi MARA, 40450, Shahalam, Selangor, Malaysia
2School of Electrical Engineering, CollegeofEngineering, Universiti Teknologi MARA, 40450, Shahalam, Selangor, Malaysia
3Tianjin University of Science and Technology, 1038 Dagu Nanlu, Hexi District, Tianjin, Republic of China
*Corresponding author. Email: suzihaque@uitm.edu.my
Corresponding Author
Suzihaque Maqsood Ul-Haque
Available Online 1 December 2024.
DOI
10.2991/978-94-6463-589-8_11How to use a DOI?
Keywords
Intelligent film; Lactic Acid; Tempoyak; Durian
Abstract

Intelligent packaging film is a biodegradable and environmentally safe alternative to traditional packaging materials. Made from starch and anthocyanin, it can detect food freshness by analyzing properties like pH and lactic acid con- centration. This research focuses on monitoring the freshness of perishable fruits like durian, which are high in moisture and sugar content. The film is dipped into the durian that has been stored in an air-tight container and the analysis was done for 7 days. The film changes color influenced by pH, turning pinkish, indicating the durian’s acidity. The lactic acid concentration is determined by comparing pH data and storage days. The lower the pH value, the higher the concentration of lactic acid in durian. The study also incorporates IR 4.0 technology, which uses a color detector mobile application on smartphones to ensure food safety. The technology could potentially improve the effectiveness of this innovative packaging method in monitoring and detecting spoilage in perishable fruits like durian.

Copyright
© 2024 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of the International Conference on Innovation & Entrepreneurship in Computing, Engineering & Science Education (InvENT 2024)
Series
Advances in Computer Science Research
Publication Date
1 December 2024
ISBN
978-94-6463-589-8
ISSN
2352-538X
DOI
10.2991/978-94-6463-589-8_11How to use a DOI?
Copyright
© 2024 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Suzihaque Maqsood Ul-Haque
AU  - Nurfarah Nadhira Mohamad Bisri
AU  - Mohamad Hafiz Mamat
AU  - Nurfatin Amirah Mohd Jamil
AU  - Yang Lu
PY  - 2024
DA  - 2024/12/01
TI  - Intelligent Packaging Film for the Detection of Lactic Acid Concentration During Fermentation in Durian
BT  - Proceedings of the International Conference on Innovation & Entrepreneurship in Computing, Engineering & Science Education (InvENT 2024)
PB  - Atlantis Press
SP  - 98
EP  - 108
SN  - 2352-538X
UR  - https://doi.org/10.2991/978-94-6463-589-8_11
DO  - 10.2991/978-94-6463-589-8_11
ID  - Ul-Haque2024
ER  -