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Articles by Sudibyo Martono
Total Records ( 2 ) for Sudibyo Martono
  Any Guntarti , Sudibyo Martono , Agustinus Yuswanto and Abdul Rohman
  Bakso or meatball is one of the Indonesian favorite foods made from beef. This food is quite popular among Indonesian societies. Due to the high price of beef, unethical producers adulterate beef with wild boar. In this research, we developed Fourier Transform Infrared (FTIR) spectroscopy and multivariate calibration of Partial Least Square (PLS) calibration to analyze wild boar in beef meatball. Meanwhile, the chemometrics of Principle Componen Analysis (PCA) is used to classify wild boar and beef in the meatball. The relationship between actual value of wild boar (x-axis) and FTIR predicted value (y-axis) at optimized wavenumbers region is y = 0.9749x+1.4658 with coefficient of determination (R2) of 0.988 and Root Mean Square Error of Calibration (RMSEC) of 2.0%. Furthermore, PCA was successfully used for the classification of wild boar meatball and beef meatball.
  Yohanes Martono , Sugeng Riyanto , Sudibyo Martono and Abdul Rohman
  Background and Objective: Simulated stevia beverages contain major diterpene glycoside, stevioside and rebaudioside A from Stevia rebaudiana . Methodology: The objective of this study was to develop FTIR spectroscopy in combination with multivariate analysis of Partial Least Square (PLS) regression for determination of stevioside and rebaudioside A in simulated stevia beverages. The PLS calibration was optimized by selecting wave number region capable provided the highest coefficient determination, R2 and lowest Root Mean Square Error Calibration (RMSEC). Results: Finally, the combined wave number range of 1161-2773 and 868-1041 cm–1 using Multiplicative Scattering Correction (MSC) followed by offset correction transformation spectra was chosen for stevioside determination with R2 and RMSEC value of 0.9954 and 3.40%, respectively. Meanwhile, selected wave number region at 791-1839 cm–1 without spectra transformation revealed optimal PLS regression for rebaudioside A determination with R2 and RMSEC of 0.9820 and 2.91%, respectively. Conclusion: The FTIR spectroscopy in combination with multivariate analysis of PLS regression could be used an alternative method for determining stevioside and rebaudioside A in simulated stevia beverages.
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