Penentuan Kandungan Padatan Terlarut Buah Jeruk BW Secara Tidak Merusak Menggunakan Near Infrared Spectroscopy

Diding Suhandy(1*)

(1) Laboratorium Rekayasa Bioproses dan Pascapanen, Jurusan Teknik Pertanian, Fakultas Pertanian, Universitas Lampung, Jl. Prof. Soemantri Brojonegoro No. 1 Bandar Lampung, Lampung 35145
(*) Corresponding Author


Oranges Citrus sp var. chokun BW are very famous in Lampung Province. To optimize the grading  system of these oraanges, a nondestructive method to measure the soluble solids content (SSC) was needed. In this study, a nondestructive method using near infrared (NIR) spectroscopy for determining the SSC of fresh oranges was investigated. A number of 86 samples, 43 samples for both calibration and validation sample set, were used respectively. The spectra of oranges were acquired at two positions for each sample in diffuse reflectance technique using a portable spectrometer operated at 300-1100 nm. The SSC of oranges were measured using the refractometer. Using the Unscrambler, statistical software for multivariate calibration, a correlation between the spectra and the SSC of oranges was investigated. Then, a calibration model for determining  the SSC of oranges was developed. The result showed that the best calibration model was identified for smoothing spectra in the wavelength range of 700-990 nm with R2=0.92 and SEC=0.36. The validation result showed that its calibration model had low bias and low SEP. By a 95% confidence t-test there were no significance differences between the SSC measured by the refraktometer and that predicted by NIR spectroscopy.


Buah jeruk BW sangat terkenal di Provinsi  Lampung. Untuk mengoptimalkan sistem pengkelasan buah jeruk BW diperlukan sebuah metode yang dapat mengukur kandungan padatan terlarut (KPT) buah jeruk BW secara tidak merusak produk. Pada penelitian ini, dilakukan pemeriksaan terhadap potensi metode near infrared (NIR) spectroscopy pada pengukuran KPT buah jeruk BW secara tidak merusak. Sebanyak 86 sampel, masing-masing 43 buah sampel untuk membangun model kalibrasi  dan uji validasi digunakan pada penelitian ini. Spektra buah jeruk diambil dengan menggunakan spectrometer portable yang beroperasi pada panjang gelombang 300-1100 nm. Spektra diambil pada dua posisi yang berbeda pada teknik diffuse reflectance. Unscrambler digunakan untuk menginvestigasi hubungan antara spektra dan KPT buah jeruk BW dengan membangun model kalibrasi.  Hasil penelitian ini menunjukkan model kalibrasi terbaik diperoleh pada smoothing spektra pada panjang gelombang 700-990 nm dengan R2=0.92 dan SEC=0.36. Validasi model menunjukkan model kalibrasi memiliki nilai bias dan SEP yang kecil. Dengan menggunakan tingkat kepercayaan 95%, uji t-test menunjukkan tidak terdapat perbedaan yang nyata antara KPT yang diukur menggunakan refraktometer dan KPT yang diprediksi oleh NIR spectroscopy.


Nondestructive method; diffuse reflectance; soluble solids content; near infrared spectroscopy; orange fruit

Full Text:



Article Metrics

Abstract views : 2668 | views : 8558


  • There are currently no refbacks.

Copyright (c) 2012 Diding Suhandy

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

agriTECH has been Indexed by:

agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.

website statisticsView My Stats