Sensor Kertas Fluoresen Kurkumin/Rhodamin B untuk Pemantauan Kesegaran Daging Ayam Berbasis Analisis Citra Digital

Sandra; Dimas Firmanda Al Riza; Mitha Sa'diyah; Rut Juniar Nainggolan

doi:10.29303/jrpb.v14i2.1207

Curcumin/Rhodamine B Fluorescent Paper Sensor for Chicken Meat Freshness Monitoring Based on Digital Image Analysis

Authors

Sandra , Dimas Firmanda Al Riza , Mitha Sa'diyah , Rut Juniar Nainggolan

DOI:

10.29303/jrpb.v14i2.1207

Published:

2026-09-29

Issue:

Vol. 14 No. 2 (2026): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem

Keywords:

chicken meat, curcumin, digital image analysis, fluorescent paper sensor, rhodamine B

Articles

Downloads

PDF (Bahasa Indonesia)

How to Cite

Sandra, Firmanda Al Riza, D., Sa’diyah, M., & Juniar Nainggolan, R. (2026). Curcumin/Rhodamine B Fluorescent Paper Sensor for Chicken Meat Freshness Monitoring Based on Digital Image Analysis . Jurnal Ilmiah Rekayasa Pertanian Dan Biosistem, 14(2), 113–129. https://doi.org/10.29303/jrpb.v14i2.1207

Download Citation

Downloads

Download data is not yet available.

Abstract

The safety of chicken meat is determined by its freshness, which is related to the formation of biogenic amines during protein degradation. Conventional methods for detecting meat spoilage are relatively expensive and complex, necessitating the development of alternative, non-destructive approaches. This study aimed to develop a fluorescent paper-based sensor using curcumin and rhodamine B for semi-quantitative monitoring of chicken meat freshness using digital image analysis. The fluorophores were immobilized on filter paper and tested against ammonia vapor (5–500 ppm) as well as headspace emissions from fresh chicken and carrion chicken during 12-hour storage. Images were captured under 365 nm UV light and analyzed using RGB ratios (R/RGB and G/RGB). Curcumin strips showed an increase in G/RGB as ammonia concentration rose, while rhodamine B exhibited a decrease in R/RGB due to fluorescence quenching, indicating complementary ratiometric responses. During storage, fresh chicken exhibited gradual changes in color ratios consistent with degradation dynamics and pH fluctuations, whereas carrion chicken remained relatively stable as it was already in an advanced stage of degradation. The relationship between fluorescence ratios and pH was not always significant, except for the G/RGB parameter in carrion chicken. This system has the potential as a non-destructive, low-cost method for distinguishing fresh and carrion chicken, although further validation is still required.

References

Alizadeh-Sani, M., Tavassoli, M., Mohammadian, E., Ehsani, A., Khaniki, G. J., Priyadarshi, R., & Rhim, J. W. (2021). pH-responsive color indicator films based on methylcellulose/chitosan nanofiber and barberry anthocyanins for real-time monitoring of meat freshness. International Journal of Biological Macromolecules, 166. https://doi.org/10.1016/j.ijbiomac.2020.10.231 DOI: https://doi.org/10.1016/j.ijbiomac.2020.10.231

Allan, D., BCIT School of Health Sciences, Environmental Health, & Heacock, H. (2017). Determining the accuracy of colorimetric pH testing compared to potentiometric methods. BCIT Environmental Public Health Journal, 1. https://doi.org/10.47339/ephj.2017.72 DOI: https://doi.org/10.47339/ephj.2017.72

Bekhit, A. E. D. A., Holman, B. W. B., Giteru, S. G., & Hopkins, D. L. (2021). Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review. In Trends in Food Science and Technology (Vol. 109). https://doi.org/10.1016/j.tifs.2021.01.006 DOI: https://doi.org/10.1016/j.tifs.2021.01.006

Chen, S., Han, J., Li, H., Li, S., Li, Y., Guo, D. Y., Wang, S., & Pan, Q. (2025). Sensitive monitoring of meat freshness via changes in fluorescence intensity and wavelength based on protonation-regulated intramolecular charge transfer. Sensors and Actuators B: Chemical, 426(May 2024). https://doi.org/10.1016/j.snb.2024.137081 DOI: https://doi.org/10.1016/j.snb.2024.137081

Chen, S., & Wei, M. (2018). Impact of fluorescent whitening agent excitation on White Balance Algorithms. Color Research and Application, 43(5). https://doi.org/10.1002/col.22233 DOI: https://doi.org/10.1002/col.22233

Choi, Y. H., Kim, J. T., Kim, M. H., & Park, W. H. (2024). Biodegradable poly(3-hydroxybutyrate-co-4-hydroxybutyrate)/curcumin composite film as a smart indicator of food spoilage. Sensors and Actuators B: Chemical, 408. https://doi.org/10.1016/j.snb.2024.135511 DOI: https://doi.org/10.1016/j.snb.2024.135511

Daly, B., Ling, J., & De Silva, A. P. (2015). Current developments in fluorescent PET (photoinduced electron transfer) sensors and switches. Chemical Society Reviews, 44(13). https://doi.org/10.1039/c4cs00334a DOI: https://doi.org/10.1039/C4CS00334A

Dourou, D., Grounta, A., Argyri, A. A., Froutis, G., Tsakanikas, P., Nychas, G. J. E., Doulgeraki, A. I., Chorianopoulos, N. G., & Tassou, C. C. (2021). Rapid Microbial Quality Assessment of Chicken Liver Inoculated or Not With Salmonella Using FTIR Spectroscopy and Machine Learning. Frontiers in Microbiology, 11. https://doi.org/10.3389/fmicb.2020.623788 DOI: https://doi.org/10.3389/fmicb.2020.623788

Gangemi, C. M. A., Mirabile, S., Monforte, M., Barattucci, A., & Bonaccorsi, P. M. (2025). Bioimaging and Sensing Properties of Curcumin and Derivatives. In International Journal of Molecular Sciences (Vol. 26, Issue 10). https://doi.org/10.3390/ijms26104871 DOI: https://doi.org/10.3390/ijms26104871

Heir, E., Solberg, L. E., Jensen, M. R., Skaret, J., Grøvlen, M. S., & Holck, A. L. (2022). Improved microbial and sensory quality of chicken meat by treatment with lactic acid, organic acid salts and modified atmosphere packaging. International Journal of Food Microbiology, 362. https://doi.org/10.1016/j.ijfoodmicro.2021.109498 DOI: https://doi.org/10.1016/j.ijfoodmicro.2021.109498

Huang, B., Zhang, K., Kwadzokpui, B. A., Han, E., Guan, B., & Lin, H. (2025). Real-Time Monitoring and Rapid Determination of Pork Freshness Using a Colorimetric Sensor Array Based on Porphyrin and pH Indicator Ligand Combination. Journal of Agricultural and Food Chemistry, 73(18). https://doi.org/10.1021/acs.jafc.5c01335 DOI: https://doi.org/10.1021/acs.jafc.5c01335

Hwang, S. H., Lee, J. H., Nam, T. G., Koo, M., & Cho, Y. S. (2022). Changes in physicochemical properties and bacterial communities in carrion Korean native cattle beef during cold storage. Food Science and Nutrition, 10(8). https://doi.org/10.1002/fsn3.2864 DOI: https://doi.org/10.1002/fsn3.2864

Iandola, F. N., Han, S., Moskewicz, M. W., Ashraf, K., Dally, W. J., & Keutzer, K. (2017). 50 X Fewer Parameters and < 0 . 5Mb Model Size. Iclr, April 2016.

Kim, Y., Park, S., Kim, J., & Shin, H. (2022). Development of freshness indicator for monitoring chicken breast quality and freshness during storage. Food Science and Biotechnology, 31(3), 377–385. https://doi.org/10.1007/s10068-022-01034-x DOI: https://doi.org/10.1007/s10068-022-01034-x

Koriyati, L., Marhaeniyanto, E., & Afrila, A. (2019). KUALITAS DAGING AYAM TIREN DAN AYAM SEGAR BROILER DITINJAU DARI KADAR AIR DAN LEMAK. Fakultas Pertanian.

Kossyvaki, D., Barbetta, A., Contardi, M., Bustreo, M., Dziza, K., Lauciello, S., Athanassiou, A., & Fragouli, D. (2022). Highly Porous Curcumin-Loaded Polymer Mats for Rapid Detection of Volatile Amines. ACS Applied Polymer Materials, 4(6). https://doi.org/10.1021/acsapm.2c00418 DOI: https://doi.org/10.1021/acsapm.2c00418

Li, J., Zhang, N., Yang, X., Yang, X., Wang, Z., & Liu, H. (2022). RhB@MOF-5 Composite Film as a Fluorescence Sensor for Detection of Chilled Pork Freshness. Biosensors, 12(7). https://doi.org/10.3390/bios12070544 DOI: https://doi.org/10.3390/bios12070544

Lin, Y., Ma, J., Sun, D. W., Cheng, J. H., & Zhou, C. (2024). Fast real-time monitoring of meat freshness based on fluorescent sensing array and deep learning: From development to deployment. Food Chemistry, 448(March). https://doi.org/10.1016/j.foodchem.2024.139078 DOI: https://doi.org/10.1016/j.foodchem.2024.139078

Liu, C., Chu, Z., Weng, S., Zhu, G., Han, K., Zhang, Z., Huang, L., Zhu, Z., & Zheng, S. (2022). Fusion of electronic nose and hyperspectral imaging for mutton freshness detection using input-modified convolution neural network. Food Chemistry, 385. https://doi.org/10.1016/j.foodchem.2022.132651 DOI: https://doi.org/10.1016/j.foodchem.2022.132651

Liu, J., Wang, H., Wang, P., Guo, M., Jiang, S., Li, X., & Jiang, S. (2018). Films based on κ-carrageenan incorporated with curcumin for freshness monitoring. Food Hydrocolloids, 83. https://doi.org/10.1016/j.foodhyd.2018.05.012 DOI: https://doi.org/10.1016/j.foodhyd.2018.05.012

Liu, Z., Zhou, S., Yuan, F., Zhao, Y., Zhou, N., Zhang, W., Li, J., Zhao, Y., Gao, J., Yi, S., & Hou, L. (2025). A novel fluorescence platform for portable and visual monitoring of meat freshness. Biosensors and Bioelectronics, 267, 116746. https://doi.org/10.1016/j.bios.2024.116746 DOI: https://doi.org/10.1016/j.bios.2024.116746

Lu, Z., Li, M., Chen, M., Wang, Q., Wu, C., Sun, M., Su, G., Wang, X., Wang, Y., Zhou, X., Ye, J., Liu, T., & Rao, H. (2023). Deep learning-assisted smartphone-based portable and visual ratiometric fluorescence device integrated intelligent gel label for agro-food freshness detection. Food Chemistry, 413, 135640. https://doi.org/10.1016/j.foodchem.2023.135640 DOI: https://doi.org/10.1016/j.foodchem.2023.135640

Luong, N. D. M., Coroller, L., Zagorec, M., Moriceau, N., Anthoine, V., Guillou, S., & Membré, J. M. (2022). A Bayesian Approach to Describe and Simulate the pH Evolution of Fresh Meat Products Depending on the Preservation Conditions. Foods, 11(8). https://doi.org/10.3390/foods11081114 DOI: https://doi.org/10.3390/foods11081114

Niu, H., Liu, J., O’Connor, H. M., Gunnlaugsson, T., James, T. D., & Zhang, H. (2023). Photoinduced electron transfer (PeT) based fluorescent probes for cellular imaging and disease therapy. In Chemical Society reviews (Vol. 52, Issue 7). https://doi.org/10.1039/d1cs01097b DOI: https://doi.org/10.1039/D1CS01097B

Odeyemi, O. A., Alegbeleye, O. O., Strateva, M., & Stratev, D. (2020). Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin. Comprehensive Reviews in Food Science and Food Safety, 19(2). https://doi.org/10.1111/1541-4337.12526 DOI: https://doi.org/10.1111/1541-4337.12526

Petropoulou, A., Kralj, S., Karagiorgis, X., Savva, I., Loizides, E., Panagi, M., Krasia-Christoforou, T., & Riziotis, C. (2020). Multifunctional Gas and pH Fluorescent Sensors Based on Cellulose Acetate Electrospun Fibers Decorated with Rhodamine B-Functionalised Core-Shell Ferrous Nanoparticles. Scientific Reports, 10(1). https://doi.org/10.1038/s41598-019-57291-0 DOI: https://doi.org/10.1038/s41598-019-57291-0

Pothakos, V., Devlieghere, F., Villani, F., Björkroth, J., & Ercolini, D. (2015). Lactic acid bacteria and their controversial role in fresh meat spoilage. Meat Science, 109. https://doi.org/10.1016/j.meatsci.2015.04.014 DOI: https://doi.org/10.1016/j.meatsci.2015.04.014

Savarese, M., Raucci, U., Adamo, C., Netti, P. A., Ciofini, I., & Rega, N. (2014). Non-radiative decay paths in rhodamines: New theoretical insights. Physical Chemistry Chemical Physics, 16(38). https://doi.org/10.1039/c4cp02622e DOI: https://doi.org/10.1039/C4CP02622E

Shen, X., Xing, L., Pan, L., Miao, Y., & Zhang, W. (2025). Prediction of chicken breast meat freshness based on hyperspectral imaging technique and high-throughput sequencing. Poultry Science, 104(4), 104999. https://doi.org/10.1016/j.psj.2025.104999 DOI: https://doi.org/10.1016/j.psj.2025.104999

Tan, Z., Huang, Z., Lv, Y., Li, Y., & Chen, D. (2019). A gas Fourier transform infrared spectroscopy methodology for the rapid and accurate discrimination of chicken spoilage through volatiles analysis. Flavour and Fragrance Journal, 34(4). https://doi.org/10.1002/ffj.3500 DOI: https://doi.org/10.1002/ffj.3500

Vanegas, D. C., Patiño, L., Mendez, C., de Oliveira, D. A., Torres, A. M., Gomes, C. L., & McLamore, E. S. (2018). Laser scribed graphene biosensor for detection of biogenic amines in food samples using locally sourced materials. Biosensors, 8(2). https://doi.org/10.3390/bios8020042 DOI: https://doi.org/10.3390/bios8020042

Wang, Z., Shi, X., Guo, J., Wang, L., Cao, M., Wang, S., & Chen, Y. (2025b). Drop-on-demand printing of amine-responsive fluorescence-ratiometric sensor array for online monitoring meat freshness. Food Chemistry: X, 25. https://doi.org/10.1016/j.fochx.2024.102099 DOI: https://doi.org/10.1016/j.fochx.2024.102099

Yanestria, S. M., & Wibisono, F. J. (2017). Insiden Peredaran Ayam Tiren Pada Pasar Tradisional di Surabaya. Jurnal Kajian Veteriner, 5(1).

Yıldız, A., & Arslan Duru, A. (2019). Etlik Piliç Yetiştiriciliğinin Geliştirilmesi Açısından Tavuk Eti Tüketim Alışkanlıklarının İncelenmesi: Uşak İli Örneği. Turkish Journal of Agriculture - Food Science and Technology, 7(6). https://doi.org/10.24925/turjaf.v7i6.833-839.2180 DOI: https://doi.org/10.24925/turjaf.v7i6.833-839.2180

Zhai, X., Xue, Y., Song, W., Sun, Y., Shen, T., Zhang, X., Li, Y., Ding, F., Zhang, D., Zhou, C., Arslan, M., Tahir, H. E., Li, Z., Shi, J., Huang, X., & Zou, X. (2024). A ratiometric fluorescent electrospun film with high amine sensitivity and stability for visual monitoring of livestock meat freshness. Food Chemistry: X, 24(September), 101801. https://doi.org/10.1016/j.fochx.2024.101801 DOI: https://doi.org/10.1016/j.fochx.2024.101801

Zhang, J., Yang, Y., Zeng, L., & Wang, J. (2024). A ratiometric fluorescence platform for on-site screening meat freshness. Food Chemistry, 436(August 2023), 137769. https://doi.org/10.1016/j.foodchem.2023.137769 DOI: https://doi.org/10.1016/j.foodchem.2023.137769

License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Authors who publish with this journal agree to the following terms:

Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License 4.0 International License (CC-BY-SA License). This license allows authors to use all articles, data sets, graphics, and appendices in data mining applications, search engines, web sites, blogs, and other platforms by providing an appropriate reference. The journal allows the author(s) to hold the copyright without restrictions and will retain publishing rights without restrictions.
Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in Jurnal Ilmiah Rekayasa Pertanian dan Biosistem (JRPB).
Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).

Curcumin/Rhodamine B Fluorescent Paper Sensor for Chicken Meat Freshness Monitoring Based on Digital Image Analysis

Authors

DOI:

Published:

Issue:

Keywords:

Articles

Downloads

How to Cite

Downloads

Abstract

References

License

Most read articles by the same author(s)

makesubmission

articlemanagement

SOP Article flow

sidebar_menu

statcounter

crossreffbadge

tools

Journal Publisher

Contact Us

Information

Share & Follow