Arumanis Mango Chemical Contents Prediction during Storage using NIR Spectroscopy

Abstract

The various internal qualities attributes of fruits and vegetables were able to be predicted nondestructively by using near infrared spectroscopy techniques. The objective of this study was to develop a calibration model for prediction of starch content, soluble solids content and water content of mango fruit by using near infrared spectroscopy and chemometric. The reflectance spectra of mango fruit were obtained in the wavelength range from 1000 nm to 2500 nm. The effects of different pre-process methods and spectra treatments, such as smoothing 3 points (sa3), first derivative Savitzky-golay 9 points (dg1), and combination of smoothing 3 points (sa3) and first derivative Savitzky-golay 9 points (dg1) were analyzed. The prediction models were developed by partial least square regression (PLS). The results show that the correlation coefficient, standard error calibration and consistency for starch content of 0.95, 1.20% and 86.89% were achieved using pre-process of first derivatif Savitzky-golay 9 points; for soluble solid content of 0.90, 1.34 o Brix and 86.24% were achieved using combination of smoothing 3 points and first derivatif Savitzky-golay 9 point and for water content of 0.78, 0.850 % and 99.74% were achieved using smoothing 3 points. This showed the capability of near infrared spectroscopy and the important role of chemometric in developing accurate models for the prediction of internal quality characteristics of mango fruit. AbstrakKualitas internal dari produk buah dan sayuran mampu dievaluasi dengan baik secara non destruktif menggunakan metode spektroskopi near infrared. Tujuan dari penelitian ini adalah untuk mengembangkan model kalibrasi untuk memprediksi kandungan pati, total padatan terlarut dan kadar air buah mangga selama penyimpanan menggunakan spektroskopi near infrared dan kemometrik. Spektra reflektan buah mangga diukur pada panjang gelombang 1000 nm sampai 2500 nm. Pengaruh metode pra-proses data yaitu penghalusan 3 titik, turunan pertama Savitzky-golay 9 titik, serta kombinasi penghalusan 3 titik dengan turunan pertama Savitzky-golay 9 titik terhadap ketelitian model kalibrasi juga dianalisis. Model prediksi dikembangkan dengan menggunakan regresi partial least square (PLS). Model prediksi dengan spektroskopi near infrared yang dikembangkan menghasilkan koefisien korelasi, standard error calibration (SEC) dan konsistensi untuk kandungan pati adalah 0.95, 1.20%, dan 86.89% yang diperoleh dari data praproses turunan pertama Savitzky-golay 9 titik, untuk total padatan terlarut, yaitu 0.90, 1.34 o Brix, dan 86.24% yang diperoleh dengan menggunakan kombinasi antara penghalusan 3 titik dan turunan pertama Savitzkygolay 9 titik, sedangkan untuk kadar air yaitu 0.78, 0.850%, dan 99.74% diperoleh dengan menggunakan penghalusan 3 titik. Dapat disimpulkan bahwa model prediksi spektroskopi near infrared untuk menduga kandungan internal dari buah mangga arumanis telah dikembangkan dengan baik.Kata kunci: spektroskopi near infrared, kualitas internal, kemometrik, mangga, non destruktif

Non-Destructive Classification of Fruits Based on Vis-nir Spectroscopy and Principal Component Analysis

“…Pre-treatment of spectra using the dg1 method was carried out in order to disperse the overlapping spectrum with the aim of clearer spectrum of peaks and valleys would be obtained (Cen & He, 2007). The dg1 method was an effective method for improving the calibration model of estimating starch content in arumanis mango (Agustina et al, 2015). But on the results of PCA analysis, this method was not able to classify various types of fruits properly.…”

Pengaruh Model Pembelajaran Group Investigation Berbantuan Media Mystery Box terhadap Keterampilan Berpikir Kritis IPA Kelas V

“…Hasil tersebut sejalan dengan hasil Penelitian yang dilakukan oleh Agustina, Purwanto & Budiastra (2015) Terdapat pengaruh yang signifikan pada keterampilan 5 berpikir kritis antara kelompok siswa yang dibelajarkan dengan model kooperatif tipe GI (Group Investigation) dengan kelompok siswa yang diajarkan dengan pembelajaran konvensional. Persamaan penelitian yang dilakukan oleh Agustina, Purwanto & Budiastra (2015) dengan penelitian ini adalah kedua penelitian sama-sama menggunakan model pembelajaran kooperatif tipe Group Investigation terhadap keterampilan berpikir kritis siswa, dan sama-sama memiliki pengaruh yang signifikan terhadap keterampilan berpikir kritis siswa. Hal ini dibuktikan dengan hasil test keterampilan berpikir kritis siswa yaitu sebesar 83,5.…”

Effects of spectral transformations in support vector machine on predicting 'Arumanis' mango ripeness using near-infrared spectroscopy

“…Due to the subjective aspect in determining the ripeness index based on physical characteristics as well as the inconsistency of assessment and the use of destructive chemical parameters [9], nondestructive methods have been proposed as a tool to determine mango ripeness and Near Infrared (NIR) spectroscopy is one of them. NIR spectroscopy has been used to determine TSS, titratable acidity (TA), hardness, dry matter content, starch content in mangoes [10][11][12]. NIR spectroscopy is a non-destructive analytical technique which is able to provide chemical and structural information on a particular sample very fast (usually less than 1 minute).…”

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