Authentication of arabika and robusta Mandailing coffee based on NIR spectroscopy and PCA method

Flavor of coffee is influenced by so many factors, from the cultivation, the harvesting to the processing stage. Beside that, the variety will also provide a difference in its flavor and also price. It will be very detrimental, from economic perspective, if there is a mixing between the arabica and...

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Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2024-11, Vol.1413 (1), p.012127
Main Authors: Ayu, P C, Alfi, K, Salsabila, A, Sinamo, K N, Sebayang, N U W
Format: Article
Language:English
Subjects:
Coffee
Flavors
Infrared spectroscopy
Nondestructive testing
Online Access:Get full text
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Summary:Flavor of coffee is influenced by so many factors, from the cultivation, the harvesting to the processing stage. Beside that, the variety will also provide a difference in its flavor and also price. It will be very detrimental, from economic perspective, if there is a mixing between the arabica and robusta coffee in one place. As we know to separate both arabica and robusta beans can not be done in a fast way mechanically. Therefore, a fast, objective and non destructive analysis is needed to be performed in order to address the authenticity issue of coffee beans. This study was using NIR Spesctroscopy and PCA method to classify the coffee based on its variety. Result showed that, both the arabica and robusta coffee beans could be separated 100% without any data pretreatment. This also is strengthen by the chemical data from proximate content which showed that four components showed a significant difference in both coffee varieties.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/1413/1/012127