Model Klasifikasi Mutu Singkong Berdasarkan Metode Near-Infrared Spectroscopy (NIRS) dan Kemometri Ditinjau dari Kandungan Amilosa, Amilopektin, dan HCN
| Main Author: | Christianty, Miranda Agnes |
|---|---|
| Other Authors: | Martono, Yohanes, Riyanto, Cucun Alep |
| Format: | Thesis application/pdf |
| Bahasa: | ind |
| Terbitan: |
Program Studi Fisika FSM-UKSW
, 2019
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| Subjects: | |
| Online Access: |
http://repository.uksw.edu/handle/123456789/16891 |
Daftar Isi:
- Tidak diijinkan karya tersebut diunggah ke dalam aplikasi Repositori Perpustakaan Universitas karena telah dipublikasi di Indonesian Journal of Chemistry, 1 April 2018 dan dapat diakses di http://icie.ugm.ac.id/2018/.
- Cassava is one of Indonesia's local carbohydrate sources that contains amylose, amylopectin and cyanide acid (HCN). Based on several studies stated that the difference of varieties, age, and geographical area affect the chemical content. A rapid and non-destructive method for cassava roots (n=25) classification was carried out using near-infrared spectroscopy (NIRS) couple with chemometrics. The purpose of this study was to develop a NIRS method couple with chemometric for cassava classification. The Chemometric method used for classification are linear discriminant analysis (LDA) and principal component analysis (PCA). The reference method used in amylose and amylopectin measurements is spectrophotometry UV-VIS, whereas HCN is an argentometric titration. The result of LDA model correctly classified 100% of the cassava roots based on varieties, age, and geographical area. PCA model has been successfully classified being four group areas on amylose with wavenumbers combination of 4052-4108 and 4264-4892 cm-1, four group areas on amylopectin with wavenumbers combination of 7856-7912 and 8316-8356 cm-1, and three group areas on HCN with wavenumbers combination of 4496-4544 and 6752-6804 cm-1. The classification method using NIRS couple with chemometric demonstrate the potential use of the classification method established as quality control technique of cassava roots.