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

Abstract

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