Application of NIRS adaptive technology for prediction of in vitro digestibility parameters of feed ingredients from Fermented Cocoa Pods

Abstract Near Infrared Reflectance Spectroscopy (NIRS) is an alternative method that can be applied in the evaluation of feed ingredients. The purpose this study was to evaluate vitro digestibility value fermented cocoa pods using NIRS analysis. This used 18 samples shell waste, where material pod skin (KBK) then analysis carried out. Samples were acquired spectrum by Thermo Integrative. Chemical intended compare data from chemical and method. parameters analyzed pH, dry matter (KCBK), organic (KCBO). Spectrum processed PLS with pre-treatment methods multiplicative scatter correction (MSC) DeTrending (DT). Based on has been out a prediction model built pH parameters, KCBK good predictive DT KCBO MSC (pH = LV: 8, r: 0 .79, R2: 0.62, RMSEC: 0.04 RPD: 2.00; KCBK= 0.86, 0.74, 1.30 2.02 ; KCBO= 0.88, 0.78, 1.39 2.21). Rough predictions for obtained Non 0.55, 0.05, RPD 1.58) rough Preatment (KCBK=LV: 0.83 R2:0.70, 1.30, 1.87).