EVALUASI NON-DESTRUSTIF KANDUNGAN ASAM LEMAK BEBAS (ALB) TANDAN BUAH SEGAR (TBS) KELAPA SAWIT DENGAN METODE NIR SPEKTROSKOPI

Zaqlul Iqbal, Sam Herodian, Slamet Widodo

Abstract


Kadar Asam Lemak Bebas (ALB) yang rendah merupakan salah satu indikator kualitas Crude Palm Oil (CPO) yang baik. Apabila Tandan Buah Segar (TBS) kelapa sawit yang lewat matang ikut diolah menjadi CPO, maka kadar ALB selama produksi dapat meningkat. Proses pemanenan menjadi titik krusial yang sangat mempengaruhi tingkat kematangan buah. Selama ini penentuan kematangan TBS kelapa sawit masih dilakukan secara visual yang bergantung kepada kemampuan dan kondisi pemanen buah sawit. Oleh karena itu, perlu dikembangkan suatu metode secara kuantitatif yang dapat memprediksi kadar ALB secara objektif. Pada penelitian ini, akan dikembangankan metode non-destruktif berbasis NIR spectroscopy yang akan dikaji sebagai metode untuk menentukan tingkat kematangan TBS berdasarkan kandungan ALB. Penelitian ini dibagi menjadi tiga tahapan, yaitu akuisisi data reflektansi spektrum TBS dengan NIR Flex N-500, pengukuran kadar ALB, dan pembangunan model kalibrasi dengan menggunakan kemometrik. Dari hasil pengembangan model didapatkan nilai R2 tanpa preprocessing sebesar 0.236, RPD sebesar 1.27 dan PC sebesar 2. Proprocessing First Derivative Savitzky Golay (DG1) memberikan nilai koefisien determinasi tertinggi yaitu sebesar 0.243, dengan nilai RPD sebesar 1.17 dan PC sebesar 2. Akan tetapi kualitas model kalibrasi yang dibangun tetap belum mampu menunjukkan kehandalan dalam memprediksi kandungan ALB tandan buah segar kelapa sawit.


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DOI: http://dx.doi.org/10.23960/jtep-l.v7i2.80-87

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