2021
DOI: 10.1088/1755-1315/667/1/012071
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Near infrared reflectance spectroscopy: classification and rapid prediction of patchouli oil content

Abstract: Patchouli is a fragrant oil that produces essential oils known as patchouli oil. The main content of patchouli oil is Patchouli alcohol (PA), generally to determine the PA content of patchouli oil uses chemicals and the waste is not good for the environment. Therefore, there is another alternative method to address these problem, one of the alternative technologies to determine the content of patchouli oil is to use Near Infrared Spectroscopy (NIRS). NIRS can be used to analyze samples rapidly, easily, non-des… Show more

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Cited by 6 publications
(9 citation statements)
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“…Compared to other salt fermented products, the salt content of asam sunti products is very high. The high level of salt is due to the addition of repeated salt and the desalting process is not carried out as is generally done in the vegetable fermentation process [17]. Hsieh and Li [18] mention that fermented vegetable products in China are generally washed to reduce their salt content.…”
Section: Resultsmentioning
confidence: 99%
“…Compared to other salt fermented products, the salt content of asam sunti products is very high. The high level of salt is due to the addition of repeated salt and the desalting process is not carried out as is generally done in the vegetable fermentation process [17]. Hsieh and Li [18] mention that fermented vegetable products in China are generally washed to reduce their salt content.…”
Section: Resultsmentioning
confidence: 99%
“…Corn starch and glycerol are made into suspension with the addition of 100 ml purified water and then heated on 85°C temperature. After that, the suspension is cooled into 45°C [10]. Additions of coarse emulsions and nanoemulsion of cinnamon oil are done after the heating process of the edible coating blend with 1% (v/v of total) concentration.…”
Section: Formulation Of Edible Coatingmentioning
confidence: 99%
“…Table 3 shows that farmers who do not use access to capital credit are slightly more dominant, namely 33 people or as much as 55% of the total respondents. Meanwhile, farmers who use access to capital credit are almost half of the total respondents, namely 27 people or as much as 45% [11,12]. This shows that almost half of potato farmers who do not use access to credit capital to do potato farming.…”
Section: External Factors 331 Access To Capital Creditmentioning
confidence: 99%
“…The spread of new ideas does not depend on print media or electronic media but also direct discussions between individuals or community groups [12]. Most of the goals of active farmers in agricultural extension activities are to increase their knowledge and skills in farming.…”
Section: G Farmer Participationmentioning
confidence: 99%