标题：SELECTION OF THE DIELECTRIC PROPERTIES FOR DETERMINATION OF SHELF LIFE BISCUITS (WAFFER) WITH LINEAR REGRESSION,FEATURE SELECTION (RELIEFF) AND ARTIFICIAL NEURAL NETWORK APPROACH
其他标题：SELEKSI PARAMETER DIELEKTRIK PENENTUAN MASA KADALUWARSA BISKUIT (WAFER) DENGAN PENDEKATAN REGRESI LINIER,FEATURE SELECTION (RELIEFF) DAN ARTIFICIAL NEURAL NETWORK
摘要：The dielectric properties of a food product have a strong correlation with the water content.The water content is a critical parameter shelf-life for a dried food.There are fourteen dielectric parameters,i.e.impedance (Z),Young's modulus (Y),phase,series capacitation (Cs),parallel capacitance (Cp),displacement (D),series inductance (Ls),parallel inductance (Lp),electricity capacity (Q),series resistance (Rs),conductance (G),parallel resistance (Rp),electric susceptibility (X) and induction field (B).Each parameter correlates with the water content for food in some extent.The selection of parameters in the correlation with the determination of shelf-life is necessary.The objectives of this study was firstly,to select the dielectric parameters associated with the shelf-life of biscuits (wafer).Measurements were performed with theLCR-meter at a frequency of42Hz5MHz to constant current (CC) circuit of 1 Ampere and constant voltage(CV) circuitof 10 Volt.Secondly,to basic design anequipment using the selected dielectric parameter obtained.Datawere processed by using linear regression,feature selection (Relief),and artificial neural network.The results found that the parameters of dielectric,Cp,was correlated with shelf life of waffer.The best performance obtained by using CC,in the range of 42 Hz-351.65 Hz (low frequency) and 4721.13 Hz - 50054.56 Hz (high frequency).Designing of this equipment used theRC circuit.
其他摘要：Sifat dielektrik produk pangan memiliki korelasi kuat dengan kadar air,yang merupakan parameter kritis kadaluwarsa pangan kering.Terdapat 14 parameter dielektrik,yaitu impedansi (Z),Modulus Young (Y),Phase,Kapasitasi seri (Cs),Kapasitansi paralel (Cp),Dis
