Design and Development of an Electronic Nose as a Device for Detecting the Aroma Quality of Pandanwangi Rice

Abstract

Pandanwangi rice, a local aromatic variety originating from Cianjur Regency, owes its distinct pandan aroma to the presence of the amino acid derivative compound phenylalanine, specifically 2-acetyl-1-pyrroline. Distinguishing the aroma of Pandanwangi rice serves as a key method for its identification. Electronic Nose (e-nose) technology, renowned for its ability to differentiate aromas emitted by organic materials, serves as a pivotal tool in this research. The primary objectives of this study are to ascertain the design techniques for electronic nose devices, evaluate the electronic nose's efficacy in detecting and distinguishing the aroma of Pandanwangi rice. Descriptive analysis was employed, utilizing Pandanwangi rice samples sourced from various districts including Warungkondang, Gekbrong, Cianjur, Campaka, Cugenang, and Cibeber, alongside Sintanur rice (positive control) and IR64 (negative control). The research findings demonstrate that the devised tool has the potential to swiftly detect the aroma of Pandanwangi rice. Furthermore, the results of aroma detection using the electronic nose device reveal discernible variations in the concentration of volatile compounds present in Pandanwangi rice. Notably, Pandanwangi rice from Cibeber District exhibits the highest concentration of volatile compounds, while that from Campaka District displays the lowest. Even Sintanur rice, which is known for its similarity and often mistaken by the general public as Pandanwangi rice, did not elicit a significant response from the sensor.