Determination of Chemical Content of Porang Flour (Amorphophallus muelleri blume) by Near Infrared Spectroscopy

Abstract Porang is well known with its high glucomannan content. Determination of the chemical content porang flour commonly carried out by methods in laboratory, which are to take a long time and expensive. This study aims determine using near infrared spectroscopy (NIRS). The reflectance was measured an FT NIR spectrometer at wavelength 1000 2500 nm. (water content) determined oven spectrophotometry as reference method. transformed absorbance several spectral pre-treatments such normalisation, detrending, standard normal variate (SNV), orthogonal signal correction (OSC), multiplicative scatter (MSC) various PLS PCR factors number were applied obtain best prediction NIRS. used for calibration spectra flour. determining moisture obtained normalisation pre-treatment 8 factor (r=0.92; SEC=0.15%; CV=2.13%; RPD=2.68). detrending 7 (r=0.86; SEC=0.54%; CV=0.90%; RPD=1.62). A lower accuracy predicting water For content, 12 (r=0.91; SEC=0.16%; CV=2.21%; RPD=2.59). 9 (r=0.81; SEC=0.62%; CV=0.94%; RPD=1.55). shows that NIRS can be