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All Journal Journal of Food and Pharmaceutical Science BERKALA FISIKA POSITRON Jurnal Penelitian Fisika dan Aplikasinya (JPFA) Sainteknol : Jurnal Sains dan Teknologi Jurnal Perlindungan Tanaman Indonesia Proceeding of the Electrical Engineering Computer Science and Informatics INDONESIAN JOURNAL OF APPLIED PHYSICS Jurnal Ilmu Fisika Jurnal Teori dan Aplikasi Fisika Reaktom : Rekayasa Keteknikan dan Optimasi Pillar of Physics: Jurnal Berkala Ilmiah Fisika Sunan Kalijaga Journal of Physics
Kuwat Triyana
Universitas Gadjah Mada
Agriculture, Biological Sciences & Forestry Astronomy Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Earth & Planetary Sciences Education Electrical & Electronics Engineering Energy Engineering Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Physics

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Journal : INDONESIAN JOURNAL OF APPLIED PHYSICS

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Portable Electronic Nose for Discrimination of Indonesian Robusta Coffee Aroma with Varied Roasting Temperature Correlated with Gas Chromatography Mass Spectrometry Yesiana Arimurti; Kuwat Triyana; Sri Anggrahini
INDONESIAN JOURNAL OF APPLIED PHYSICS Vol 9, No 02 (2019): October
Publisher : Department of Physics, Sebelas Maret University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (696.94 KB) | DOI: 10.13057/ijap.v9i02.18622

Abstract

The quality of coffee is strongly affected by its aroma, so that instrument for aroma testing is necessary especially for quality control. In this research, coffee aroma was tested using electronic nose and then correlated to gas chromatography-mass spectrometry (GC-MS). The green beans of robusta coffee (coffee canephora var.robusta) originated from Sumatra was used as a testing sample. The roasting temperature was varied to be 180 °C, 195 °C, and 210 °C, while the roasting time was set to be constant at 20 minutes. After the roasting process, the coffee beans were grounded using a coffee grinder. The feature of the response signal for each gas sensors of the electronic nose to ground coffee aroma, was extracted using two methods; i.e. gradient multiplied by signal peak and average value. The principle component analysis (PCA) was applied to discriminate the aroma of ground coffee with varied roasting temperature. The scoreplot of PCA analysis shows a clear discrimination of each coffee aroma, produced by different roasting temperature. From the GCMS analysis, it is clearly confirmed that more aromatic compounds detected when the roasting temperature increase. It is correlated with the discrimination result using electronic nose. The loading plot interpretation provides information that TGS822 and TGS826 are the most affecting sensors for discrimination of coffee aroma with varied roasting temperature. In the future, the electronic nose is potentially applied in coffee industry for quality control during process.
Co-Authors - Sujarwata Abdul Rohman Ade Ika Susan Agus Riyanto Agustika, Dyah Kurniawati Arimurti, Yesiana Damanik, Nina Septania Doina D Iliescu Dwi Putri, Desrinda Mala Dyah Kurniawati Agustika ELLY INDAHWATI Fauzi Ahmad Bogas Frida Agung Rakhmadi, Frida Agung Heru Susanto Hidayat, Shidiq Hidayat, Shidiq Nur Hidayatullah, Muhammad Iliescu, Doina D Junaidi Junaidi K Sofjan Firdausi Kamsul Abraha Ketut Umiati, Ngurah Ayu Khairurrijal Khairurrijal Kusumaatmaja, Ahmad Leeson, Mark S Mark S Leeson Mita Amalia Raraswati Mustika, Dian Putri Najmudin Fauji Nini Firmawati Nurlaila Rajabiah Prakoso, Ady Bayu Putri, Desrinda Mala Dwi Risa Suryana Saputra, Rakha Shidiq Hidayat Siti Subandiyah Sri Anggrahini Sri Anggrahini Triwahyudi . Yenni Darvina Yesiana Arimurti Yulkifli, Y