Suhandy, Diding (2018) Identification of fresh and expired ground roasted robusta coffee using UV-visible spectroscopy and chemometrics. In: The 3rd Annual Applied Science and Engineering Conference (AASEC 2018), 18 April 2018, Bandung, Indonesia.

[img] Text
matecconf_aasec2018_09003 Yulia ok pisan.pdf

Download (508kB)
Official URL:


The freshness of ground roasted coffee escapes extremely fast. For this reason, the evaluation of conservation state of ground roasted coffee must be taken into account for acceptability of coffee. Unfortunately, it is difficult to discriminate the fresh and expired ground roasted coffee physically by our naked eyes. Thus, it is desired to develop an analytical method to evaluate the fresh and expired ground roasted coffee using reliable methods. The objective of this research was to evaluate the potential of UV-visible spectroscopy and chemometrics method for classification of fresh and expired ground roasted robusta coffee. A number of 200 samples of robusta fresh coffee and 200 samples of robusta expired coffee was used. The spectral data were pre-treated using standard normal variate (SNV), moving average smoothing (window: 9) and Savitzky-Golay 2nd derivative (order: 2; window: 11). The analysis data was done statistically using multivariate chemometric techniques, including principal component analysis (PCA) and soft independent modeling of class analogy (SIMCA) in the spectral range of 230-400 nm. PCA with PC1 = 94% and PC2 = 4% showed clear clustering of samples (p ≤ 0.05). UV-visible spectroscopy with SIMCA analysis allowed to classify between fresh and expired ground roasted robusta coffee with a correct classification rate of 100%.

Item Type: Conference or Workshop Item (Paper)
Subjects: S Agriculture > S Agriculture (General)
Divisions: Fakultas Pertanian (FP) > Prodi Teknik Pertanian
Depositing User: Dr. Diding Suhandy
Date Deposited: 15 Nov 2018 08:18
Last Modified: 15 Nov 2018 08:18

Actions (login required)

View Item View Item