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All Journal agriTECH Indonesian Journal of Chemistry Journal of Agricultural and Biosystem Engineering Research
Hanim Zuhrotul Amanah
Department Of Agricultural And Biosystems Engineering, Faculty Of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia; Department Of Biosystems Machinery Engineering, College Of Agricultural And Life Science, Chungnam Nation
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Energy Industrial & Manufacturing Engineering Mechanical Engineering

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Application of Fourier Transform Near-Infrared (FT-NIR) and Fourier Transform Infrared (FT-IR) Spectroscopy Coupled with Wavelength Selection for Fast Discrimination of Similar Color of Tuber Flours Rudiati Evi Masithoh; Hanim Zuhrotul Amanah; Byoung Kwan Cho
Indonesian Journal of Chemistry Vol 20, No 3 (2020)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (444.119 KB) | DOI: 10.22146/ijc.48092

Abstract

This research aimed at providing a fast and accurate method in discriminating tuber flours having similar color by using Fourier transform near-infrared (FT-NIR) and Fourier transform infrared (FT-IR) spectroscopy in order to minimize misclassification if using human eye or avoid adulteration. Reflectance spectra of three types of tubers (consisted of Canna edulis, modified cassava, and white sweet potato) were collected to develop a multivariate model of partial least-squares discriminant analysis (PLS-DA). Several spectra preprocessing methods were applied to obtain the best calibration and prediction model, while variable importance in the projection (VIP) wavelength selection method was used to reduce variables in developing the model. The PLS-DA model achieved 100% accuracy in predicting all types of flours, both for FT-NIR and FT-IR. The model was also able to discriminate all flours with coefficient of determination (R2) of 0.99 and a standard error of prediction (SEP) of 0.03% by using 1st Savitzky Golay (SG) derivative method for the FT-NIR data, as well as R2 of 0.99 and SEP of 0.08% by using 1st Savitzky Golay (SG) derivative method for the FT-IR data. By applying the VIP method, the variables were reduced from 1738 to 608 variables with R2 of 0.99 and SEP of 0.09% for FT IR and from 1557 to 385 variables with R2 of 0.99 and SEP of 0.05% for FT NIR.
RESEARCH TRENDS ON INFRARED SPECTROSCOPY FOR COCOA QUALITY: A BIBLIOMETRIC STUDY USING VOSVIEWER Listanti, Riana; Masithoh, Rudiati Evi; Saputro, Arifin Dwi; Amanah, Hanim Zuhrotul; Wati, Andra Tersiana
Journal of Agricultural and Biosystem Engineering Research Vol 5 No 2 (2024): Journal of Agricultural and Biosystem Engineering Research: Regular Issue
Publisher : Program Studi Teknik Pertanian, Fakultas Pertanian, Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jaber.2024.5.2.16299

Abstract

Infrared spectroscopy is a non-invasive analytical method that is particularly effective for evaluating the chemical makeup and physical quality of cocoa beans. It offers rapid results, minimal sample preparation, low operational costs, and is environmentally sustainable. However, only a limited number of studies have explored the use of infrared spectroscopy in cocoa. This study aims to investigate the research focus concerning the application of Infrared Spectroscopy Technology in cocoa commodities. The methodology employed includes a literature review with a bibliometric analysis approach and systematic literature review : identification, screening, eligibility, and inclusion. The data were collected from the Scopus database. The study results indicate an increase in publications related to the application of Infrared Spectroscopy Technology in cocoa commodities from 1988 to 2024, particularly from 2022 to 2023. Most research papers were published in Q1 journals, with Brazil leading in publications followed by other countries.New themes that emerge in research regarding related to infrared spectroscopy in cocoa include chemical structure, physicochemical properties, chemometrics, and thermogravimetric analysis. This research offers important insights into the present state and future prospects of infrared spectroscopy in cocoa analysis, emphasizing its importance in enhancing cocoa quality assessment and production efficiency in the chocolate industry. By exploring previous research, this study seeks to offer a deeper understanding of the role and potential of infrared spectroscopy technology. This paper conducts a bibliographic review of global studies related to technological applications of infrared spectroscopy in cocoa research, aiming to highlight worldwide scientific contributions and identify prevailing research trends in the field.
The Quality Characteristics of Porang Flour Processed By Soaning, Flouring, Sifting, and Blowing Treatment Ritzada, I Putu Dharma Putra; Rahayoe, Sri; Amanah, Hanim Zuhrotul
agriTECH Vol 45, No 3 (2025)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.92592

Abstract

Porang (Amorphophallus oncophyllus) is a raw material for glucomannan flour, which is widely used as a thickener in the food industry. However, the high oxalates in its flour can pose health risks when consumed in excess. Therefore, this study aimed to analyze the quality characteristics of porang flour processed through grinding with a hammer and disk mill, followed by polishing, sieving, and air blowing using a cyclone separator. The primary processing stages include the use of hammer and disk mills, a polishing machine, a Tyler sieving machine, as well as a cyclone separator equipped with a blower. The results showed that the quality of porang flour subjected to two polishing treatments produced a specific gravity of 0.559 g/cm 3 . Furthermore, the optimal processing method included hammer milling with a Sanindo  polished cycles. This led to the production of porang flour with the lowest calcium oxalate content (0.22%), high glucomannan concentration (31.56%), and high viscosity (14666.7 mPas).
Co-Authors Andra Tersiana Wati Arifin Dwi Saputro, Arifin Dwi Byoung Kwan Cho Listanti, Riana Ritzada, I Putu Dharma Putra Rudiati Evi Masithoh Sri Rahayoe