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Can Near Infrared Spectroscopy (NIRS) Quantify The Quality of Fishmeal Circulating in Jember, Indonesia?
Suci Wulandari1, Theo Mahiseta Syahniar1*, and Suluh Nusantoro1

1Study Program of Livestock Production, Department of Animal Husbandry, Politeknik Negeri Jember (State Polytechnic of Jember), Jl. Mastrip PO BOX 164, Jember, East Java, Indonesia

*E-mail: mahiseta[at]


The objectives of this study were to determine the range of nutrient content of fishmeal circulating in Jember Regency, East Java, and making a calibration standard that can be used for quickly calculation using NIRS by R2 and RMSECV. This study used 11 fishmeal samples that were taken from around Puger, Jember and around Muncar, Banyuwangi. The parameters were physical analysis included organoleptic tests (color, odor, and texture), density determination without compacting, and chemical analysis of fishmeal samples. It was intended to compare the data from chemical analysis with the FT-NIRS method. The data of chemical analysis were used for calibration stage due to the chemical analysis had been carried out at the beginning before the NIRS analysis. The data obtained were analyzed descriptively. The results of observations indicated that the nutrient content of fishmeal had greatly variation. The CP content presented a quite high ranged between 26.61% to 64.30%. The results of the organoleptic test showed the color was yellowish brown, brown, slightly brown to dark brown. The flavor of fishmeal was generally standard, which was fishy. Some fishmeal samples were moist in texture, such as fishmeal sample from Jember A (22.03%) and Muncar Banyuwangi B (19.65%). The average of fishmeal density was 0.528 g/ml that ranged between 0.341-0.726 g/ml. The measurement of R2 and RMSECV calibration of fishmeal circulating in Jember using NIRS showed good results to predict CF, DM, and EE contents. However, the lower CP value was caused by the non-uniform particle size and the presence of other ingredients in the fishmeal with a sufficiently varied amount. The usage of NIRS technology was recommended for proximate analysis unless ash content due to the absence of spectrum absorption for minerals. The infrared on NIRS vibrates the functional group that was an organic component in the samples.

Keywords: Proximate Analysis; Protein; NIRS; Fish Meal

Topic: Animal Nutrition, Animal Production, and Veterinary Science


Conference: The 2nd International Conference on Food and Agriculture (ICoFA 2019)

Plain Format | Corresponding Author (Suci Wulandari)

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