Penentuan Bahan Kering Buah Mangga Secara Intact Menggunakan Near Infrared Spectroscopy

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dc.contributorJurusan Teknik Pertanian Universitas Lampung Jl. Soemantri Brojonegoro No. 1 Lampung 35145en-US
dc.contributorBalai Besar Penelitian dan Pengembangan Pascapanen Pertanian Jl. Tentara Pelajar No.12A Bogor 16114.en-US
dc.creatorSuhandy, Diding
dc.creatorPrabawati, Sulusi
dc.creatorYulianingsih, nFN
dc.creatorYatmin, nFN
dc.date2019-01-16
dc.date.accessioned2019-10-09T09:43:36Z
dc.date.available2019-10-09T09:43:36Z
dc.descriptionUntuk membangun cara pengukuran bahan kering buah mangga secara on-plant (buah masih di pohon) diperlukan sebuah cara pengukuran bahan kering yang bersifat tidak merusak. Pada studi ini, dilakukan penggunaan NIR Spectroscopy untuk pengukuran bahan kering buah mangga secara tidak merusak. Spektra buah mangga diambil menggunakan sebuah spektrometer portabel pada mode absorbans pada dua titik berbeda. Nilai aktual bahan kering buah mangga diukur secara merusak dengan mengeringkan sampel pada suhu 70ºC selama 96 jam. The Partial Least Squares (PLS) regression digunakan untuk membangun persamaan kalibrasi. Hasil penelitian menunjukkan NIR Spectroscopy berhasil mengukur bahan kering buah mangga dengan  koefisien korelasi (r) antara nilai prediksi dan aktual sebesar 0,93, standar eror prediksi (SEP) sebesar 0,89 dan bias sebesar 0,12. Determination of Dry Matter in Intact Mango Fruit Using Near Infrared SpectroscopyTo establish a method to determine the dry matter non destructively on-plant measurement of dry matter in mango fruit, should be done. In this work, near infrared (NIR) Spectroscopy for non destructive measurement of dry matter in mango fruit was investigated. Using a portable spectrometer, spectra for each sample were acquired in absorbance mode at two different positions. The actual value of dry matter of mango was measured by drying the mango sampled at 70°C for 96 h. The Partial Least Squares (PLS) regression was used to develop a calibration equation. The NIR Spectroscopy method successfully determined the dry matter of mango fruits with correlation coefficient (r) between predicted and actual values was with 0.93, standard error of prediction (SEP) of 0.89 and bias of 0.12.en-US
dc.formatapplication/pdf
dc.identifierhttp://ejurnal.litbang.pertanian.go.id/index.php/jpasca/article/view/9906
dc.identifier10.21082/jpasca.v5n2.2008.10-17
dc.identifier.urihttp://124.81.126.59/handle/123456789/7936
dc.languageeng
dc.publisherBalai Besar Penelitian dan Pengembangan Pascapanen Pertanianen-US
dc.relationhttp://ejurnal.litbang.pertanian.go.id/index.php/jpasca/article/view/9906/8262
dc.rightsCopyright (c) 2019 Jurnal Penelitian Pascapanen Pertanianen-US
dc.rightshttp://creativecommons.org/licenses/by-sa/4.0en-US
dc.sourceJurnal Penelitian Pascapanen Pertanian; Vol 5, No 2 (2008): Jurnal Penelitian Pascapanen Pertanian; 10-17en-US
dc.source2541-4054
dc.source0216-1192
dc.subjectmanga; intact; NIR Spectroscopy; bahan kering; mango; intact fruit; dry matter.en-US
dc.titlePenentuan Bahan Kering Buah Mangga Secara Intact Menggunakan Near Infrared Spectroscopyen-US
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typePeer-reviewed Articleen-US
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