A Study of Characterization Procedure for Non-destructive Testing of Soybean Seed based on Spectroscopy

Abstract

Abstract Soybean is a staple food in Indonesia which the market demand is related to its nutritional content. It is necessary to characterize soybean quality based on the internal properties of soybeans. To improve production efficiency in quality control, non-destructive characterization of soybeans such as spectroscopy can be carried out. The research was a study to support the measurement procedure for soybean characterization based on spectroscopy. Parameters used include probing distance, probing angle and sample preparation mode. The result shown that all of the treatments were shown significantly different (p<0.05; T cal. >T tab. ) except for 0 cm probing distance and 45° of probing angle. The best probing distance was at 0.5 cm, while the best probing angle was 90° with the sample preparation mode in the form of a single seed. This can be done as an effort to minimize measurement errors and optimize the results of spectra observations.