Variasi Kualitas Dedak Padi dalam Ransum Sapi Perah dan Pendeteksian Pemalsuan Menggunakan Near Infrared Reflectance Spectroscopy (NIRS).

Abstract

This study aims to create a database of rice bran and detect adulteration in rice bran using Near Infrared Reflectance Spectroscopy (NIRS) technology. The rice bran used in this study is rice brans from mills and poultry shops. This study used husks as an adulteration mixing material in rice bran with mixing levels of 25% rice bran: 75% husk, 50% rice bran: 50% husk, and 75% rice bran: 25% husk. The variables observed in this study were water content, ash content, crude fat, crude protein, and crude fiber. The analysis was carried out using proximate analysis and NIRS analysis. Calibration and validation were done using the Buchi NIRCAL 5.2 application. This study shows that the content of rice bran varies greatly and that the original rice bran from milling has better nutrient content than rice bran from the poultry shop. The accuracy of the NIRS method can be seen from the coefficient of determination, standard error, and RPD. The results of the T-test showed that the rice bran database was able to detect all parameters and was able to detect adulteration of rice bran.