Electro-Optic Properties of Dried Pliek U Powder: Local Ingredients From Aceh

The main aim of this present study is to systematically study the electro-optic properties of dried Pliek U powder based on infrared spectroscopic data. Fast detection of fermentation level stages was also investigated. Diffuse reflectance of infrared spectroscopic data were acquired for all Pliek U powder samples in wavelength range from 1000 to 2500 nm with 0.02 nm increment and 64 co-added scans. Spectra data were enhanced using SavitzkyGolay smoothing and projected onto principal component analysis to detect fermentation levels. The results showed that spectra features of Pliek U powders were highly correlated with several chemical parameters such as moisture content, fiber content, starch and carbohydrates. Moisture content in little portions were associated in wavelength range of 1420 nm and 1950 nm. On the other hand, fiber content can be predicted in wavelength 1700 nm, 1980 nm and 2100 nm. Moreover, starch and carbohydrates were mainly associated in wavelength 2080 nm, 2200 nm and 2340 nm respectively. Fermentation level stages were also can be classified with a total of 98% of explained variance using PCA method. Thus, it may conclude that Pliek U powder's quality attributes can be determined rapidly based on their electro-optic properties.