Electronic Theses and Dissertation

PENERAPAN TEKNOLOGI NEAR INFRARED REFLECTANCE SPECTROSCOPY (NIRS) UNTUK PENGUJIAN CEPAT
KADAR PROTEIN PADA DAGING YANG TELAH DIAWETKAN


ABSTRAK
Teknologi NIRS diketahui mampu menjaga bahan, persiapan sampelnya relatif mudah, tidak melibatkan bahan kimia dalam proses pengujiannya serta dapat menduga beberapa kualitas atau nutrisi bahan secara simultan (Rotua et al., 2017). Teknologi gelombang optik near infrared dapat dimanfaatkan untuk memperkirakan parameter kualitas daging sapi (Iskandar et al., 2023). Teknologi near infrared reflectance spectroscopy (NIRS) telah terbukti mampu menganalisis berbagai produk hewani seperti susu dan daging. Oleh karena itu, penelitian ini menggunakan teknologi near infrared reflectance spectroscopy (NIRS) untuk uji cepat kadar protein pada daging yang telah diawetkan. Penelitian ini bertujuan untuk menghasilkan spektrum pendugaan kadar protein pada daging sapi yang diawetkan dengan kemampuan teknologi near infrared reflectance spectroscopy (NIRS). Perangkat NIRS akan didapatkan raw spectrum yang telah diakuisisi kemudian spektrum dianalisis data menggunakan partial least square regression (PLSR). Sampel yang digunakan adalah sebanyak 250 gram daging sapi aceh bagian paha belakang yang dibagi menjadi 30 bagian dengan setiap bagian memiliki berat 8 gram. Penelitian dilakukan menggunakan Rancangan Acak Lengkap (RAL), yang terdiri dari 3 perlakuan dimana daging sapi aceh direndam dalam larutan cuka aren 0%, 2,5%, dan 5% selama 24 jam pada suhu refrigerator. Setiap perlakuan dilakukan pengulangan sebanyak 10 kali. Berdasarkan hasil penelitian, analisis data dengan metode partial least square regression (PLSR) memungkinkan NIRS untuk menentukan komponen target dalam sampel berdasarkan spektrum NIRS yaitu kadar protein dengan memperoleh nilai koefisien korelasi (r) yang didapat yaitu 0,82, koefisien determinasi (R²) yaitu 0,683 dan RMSEC yaitu 0,562.
Kata Kunci: Cuka Aren, Daging Sapi, Kadar Protein, Near Infrared Reflectance Spectroscopy, Partial Least Square Regression (PLSR).

Application of Near Infrared Reflectance Spectroscopy (Nirs) Technology for Rapid Testing Protein Content In Meat Preserved ABSTRACT NIRS technology is known to be able to preserve materials, sample preparation is relatively easy, does not involve chemicals in the testing process and can simultaneously predict several qualitiesor nutrients of materials (Rotua et al., 2017). Near infrared optical wave technology can be utilized to estimate beef quality parameters (Iskandar et al., 2023). Near infrared reflectance spectroscopy (NIRS) technology has been proven to be able to analyze various animal products such as milk and meat. Therefore, this study will use near infrared reflectance spectroscopy (NIRS) technology for rapid testing of protein levels in cured meat. This research aims to produce a spectrum of protein content estimation in cured beef with the ability of near infrared reflectance spectroscopy (NIRS) technology. The NIRS device will get the raw spectrum that has been acquired then the spectrum is analyzed using partial least square regression (PLSR). The sample used was 250 g of aceh beef hamstrings which were divided into 30 parts with each part weighing 8 g. The study was conducted using a completely randomized design (CRD). The research was conducted using a completely randomized design (CRD), which consisted of 3 treatments in which the aceh beef was marinated in 0%, 2.5%, and 5% palm vinegar solution for 24 hours at refrigerator temperature. Each treatment was repeated 10 times. Based on the results of the study, data analysis using the partial least square regression (PLSR) method allows NIRS to determine the target component in the sample based on the NIRS spectrum, namely proteins content by obtaining the correlation coefficient (r) value obtained which is 0.82, determination coefficient (R²) which is 0.683 and RMSEC which is 0.562. Keywords: Aren Vinegar, Beef, Protein Content, Near Infrared Reflectance Spectroscopy, Partial Least Squares Regression (PLSR).