Determination of Total Carotene and Vitamin C in Chili Powder (Capsicum annuum L.) Non-destructively Using Near-Infrared Spectroscopy

Chili (Capsicum annuum L.) is an important source of total carotene and vitamin C. Both substances are widely used in food processing materials, supporting a healthy immune system medicine. However, destructive testing often obtains information about the substances, which damages tested material requires relatively long analysis. Therefore, this research aims to develop calibration models C chili powder for non-destructive using near-infrared spectroscopy. The samples consist four groups color, i.e., light green, dark red tinge, red, with 84 samples. Seventy percent sample was calibration, while rest validation. Spectra were measured NIRFlex N-500 instrument at wavelength 1000 nm 2500 analyzed partial least square (PLS) method three spectral pre-treatments, multiplicative scatter correction (MSC), first derivative savitzky-golay, de-trending. accuracy model reliability determined by coefficient determination (R2) residual predictive deviation (RPD). best successfully obtained when spectrum processed savitzky-golay pre-treatment 6 5 PLS factors carotene, respectively. accurate can be potentially determining non-destructively.