ACADSTAFF UGM
| Title | : | Visible-Near Infrared Reflectance Spectroscopy for Rhodamine B Detection in Chili Paste Using Principal Component Analysis |
| Author | : |
HANNUM CINTYA C (1) Dr. Jumeri, S.T.P. M.Si (2) Dr. Ir. Rudiati Evi Masithoh, S.T.P., M.Dev.Tech., IPU., Asean Eng., APEC.Eng. (3) Dr.rer.nat. Ir. R. Wahyu Supartono (4) Dr. Nafis Khuriyati, S.T.P., M.Agr. (5) |
| Date | : | 28 2022 |
| Keyword | : | PCA; ,Rhodamine B; Spectra; Visible-NIR PCA; ,Rhodamine B; Spectra; Visible-NIR |
| Abstract | : | A destructive testing for identification the presence of non-food grade Rhodamine B (RhB) dyes in food products requires complex sample preparation and is not environmentally friendly because of chemical using. Even though, this testing for foodstuffs such as chili paste requires more simple, rapid testing and does not pollute the environment. Therefore, this study aims to develop a non-destructive method to detect RhB dye in chili paste using Visible-Near Infrared Reflectance (Vis-NIR) Spectroscopy. The sample spectra were acquired using light waves in the wavelength spectrum of 300–1000 nm. The acquired spectra were analysed using Savitzky-Golay's Derivative pre-treatment to reduce noise in the spectra. Principal Component Analysis (PCA) was used to classify chili paste sample spectra data into two groups, consisting of samples containing RhB and without RhB. The results showed that PCA combined with Savitzky-Golay derivative pre-treatment was able to distinguish samples with and without RhB better than PCA in the raw spectrum without pre-treatment. Samples without RhB clustered well with a success rate of 83.67% while samples containing RhB clustered with a success rate of 94.52%. Capsanthin and anthocyanins compounds as red pigments in fruits and vegetables were detected at wavelengths of 562 nm and 590 nm. |
| Group of Knowledge | : | |
| Level | : | Internasional |
| Status | : |
Published
|