PENENTUAN KEASAMAN BUAH NENAS VARIETAS CAYENNE SECARA TIDAK MERUSAK MENGGUNAKAN SHORT WAVELENGTH NEAR INFRARED (SW-NIR) SPECTROSCOPY
ABSTRACT: The acidity of
pineapple fruit is one of the most important quality parameter determining the
consumer acceptance. The objective of this research was to establish a
nondestructive determination of acidity in cayenne pineapple fruit using short
wavelength near infrared (SW-NIR) spectroscopy. In this research, a number of
124 samples, consisting of 64 samples for calibration and 60 samples for
validation sample set were used, respectively. The spectra of pineapples were
acquired at one position for each sample in absorbance mode using a portable
spectrometer operated at 300-1100 nm. The acidity of pineapples was measured
using titration method. Using the Unscrambler, statistical software for
multivariate calibration, a correlation between the spectra and the acidity of
pineapples will be investigated. Then, a calibration model for determining the
acidity of pineapples will be developed. The result showed that the best
calibration model was identified for second derivative spectra in the
wavelength range of 700-970 nm with R2 = 0.95. Standard error of prediction
(SEP) = 0.048 and standard error of calibration (SEC) = 0.024. The validation
result showed that its calibration model had low bias. By a 95% confidence
t-test there were no significance differences between the acidity measured by
the titration method and that predicted by SW-NIR spectroscopy.
Keywords: pineapple,
absorbance mode, acidity, near infrared spectroscopy, calibration model
Penulis: Diding Suhandy
Kode Jurnal: jppertaniandd070031
