A low-cost and eco-friendly approach for rapid discrimination between authentic and feeding Luwak arabica coffees

Yulia, Meinilwita; Ningtyas, Kurnia Rimadhanti; Kuncoro, Sapto; Aurum, Fawzan Sigma; Suhandy, Diding

doi:10.1088/1755-1315/1172/1/012045

Cited by 2 publications

(2 citation statements)

References 15 publications

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“…Along PC1, the proposed PCA is also enabled to discriminate two fermented green coffee beans between the HP and WP samples. A plot with x-loadings in the y-axis and wavelengths in the x-axis is commonly used to analyze the most contributed variables during PCA calculation [57][58][59]. The high positive and negative x-loadings for the first three PCs are displayed in Figure 7, including the wavelengths at 390 nm, 470 nm, 480 nm, 680 nm, and 720 nm.…”

Section: Pca Analysismentioning

confidence: 99%

“…The high positive and negative x-loadings for the first three PCs are displayed in Figure 7, including the wavelengths at 390 nm, 470 nm, 480 nm, 680 nm, and 720 nm. This plot is important A plot with x-loadings in the y-axis and wavelengths in the x-axis is commonly used to analyze the most contributed variables during PCA calculation [57][58][59]. The high positive and negative x-loadings for the first three PCs are displayed in Figure 7, including the wavelengths at 390 nm, 470 nm, 480 nm, 680 nm, and 720 nm.…”

Section: Pca Analysismentioning

confidence: 99%

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The Authentication of Gayo Arabica Green Coffee Beans with Different Cherry Processing Methods Using Portable LED-Based Fluorescence Spectroscopy and Chemometrics Analysis

Yulia,

Analianasari,

Widodo

et al. 2023

Foods

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Aceh is an important region for the production of high-quality Gayo arabica coffee in Indonesia. In this area, several coffee cherry processing methods are well implemented including the honey process (HP), wine process (WP), and natural process (NP). The most significant difference between the three coffee cherry processing methods is the fermentation process: HP is a process of pulped coffee bean fermentation, WP is coffee cherry fermentation, and NP is no fermentation. It is well known that the WP green coffee beans are better in quality and are sold at higher prices compared with the HP and NP green coffee beans. In this present study, we evaluated the utilization of fluorescence information to discriminate Gayo arabica green coffee beans from different cherry processing methods using portable fluorescence spectroscopy and chemometrics analysis. A total of 300 samples were used (n = 100 for HP, WP, and NP, respectively). Each sample consisted of three selected non-defective green coffee beans. Fluorescence spectral data from 348.5 nm to 866.5 nm were obtained by exciting the intact green coffee beans using a portable spectrometer equipped with four 365 nm LED lamps. The result showed that the fermented green coffee beans (HP and WP) were closely mapped and mostly clustered on the left side of PC1, with negative scores. The non-fermented (NP) green coffee beans were clustered mostly on the right of PC1 with positive scores. The results of the classification using partial least squares–discriminant analysis (PLS-DA), linear discriminant analysis (LDA), and principal component analysis–linear discriminant analysis (PCA-LDA) are acceptable, with an accuracy of more than 80% reported. The highest accuracy of prediction of 96.67% was obtained by using the PCA-LDA model. Our recent results show the potential application of portable fluorescence spectroscopy using LED lamps to classify and authenticate the Gayo arabica green coffee beans according to their different cherry processing methods. This innovative method is more affordable and could be easy to implement (in terms of both affordability and practicability) in the coffee industry in Indonesia.

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Section: Pca Analysismentioning

confidence: 99%

Section: Pca Analysismentioning

confidence: 99%