Analisis Kadar Air pada Susu Bubuk Kemasan Menggunakan Metode Spektroskopi NIR dan Kemometrik

Abstract

Water content is one of the chemical laboratory test parameters to determine the quality and storage time of a material. This study aims to determine whether there is a significant difference in determining the water content of milk powder using the NIR spectroscopy and chemometric methods compared to the gravimetric method. NIR spectrum data from the water content of milk powder was processed using the chemometric method. The calibration models used in this research are Partial Least Square (PLS), Principal Component Regression (PCR), and Support Vector Regression (SVR). The PLS calibration model shows the best results with an Rsquare value was 0.9346 and an RMSE value was 0.4392. Apart from that, the results of internal validation using LOOCV obtained an R-square value was 0.935 and external validation using test set data produced an R-square value was 0.9194. The results obtained from the two paired sample t test showed no significant difference between water content measurements using the NIR spectroscopy and gravimetric methods with a significance value was 0.420 (>0.05).