A rapid classification of wheat flour protein content using artificial neural network model based on bioelectrical properties

Sucipto Sucipto, Maffudhotul Anna, Muhammad Arwani, Yusuf Hendrawan


A conventional technique of protein analysis is laborious and costly. One rapid method used to estimate protein content is near infrared spectroscopy (NIRS), but the cost is relatively expensive. Therefore, it is necessary to find a cheaper alternative measurement such as measuring the bioelectrical properties. This preliminary study is a new rapid method for classified modeling of wheat flour protein content based on the bioelectrical properties. A backpropagation artificial neural network (ANN) was developed to classify the protein content of wheat flour. ANN input were bioelectrical properties, namely capacitance, and resistance and output was a type of the flour, namely hard, medium and soft flour. The result showed that the ANN model could classify the various type of flour. The best ANN model produces a mean square error (MSE) and regression correlation (R) of 0.0399 and 0.9774 respectively. This ANN model could classify the protein content of wheat flour based on the bioelectrical properties and have the potential to be used as a basic instrument to estimate the protein content.


artificial neural network; capacitance; protein; resistance; wheat flour;

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DOI: http://dx.doi.org/10.12928/telkomnika.v17i2.9450

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TELKOMNIKA Telecommunication, Computing, Electronics and Control
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