STUDI PENGGUNAAN UV-VIS SPECTROSCOPY DAN KEMOMETRIKA UNTUK MENGIDENTIFIKASI PEMALSUAN KOPI ARABIKA DAN ROBUSTA SECARA CEPAT
Abstract: There are two
popular coffees in Indonesia, namely Arabica and Robusta coffees. Arabica
coffee has a better quality than Robusta do. This research aimed to identify
the purity of Arabica coffee; and
Robusta as mixture ingredient, by using technology of UV-Vis spectroscopy and
multivariate analysis, with a method of soft independent modelling of class
analogy (SIMCA) and principal component analysis (PCA). The research was
conducted using coffee powder with size 0,297 millimeters (50 mesh).The
research used 100 samples; sample 1-50 (1 g of Arabica), sample 51-60 (0,8 g of Arabica and 0,2 of Robusta), sample
61-70 (0,7 g of Arabica and 0,3 g of Robusta), sample 71-80 (0,6 g of Arabica
and 0,4 of Robusta) sample 81-90 (0,5 g of Arabica and 0,5 g of Robusta),
sample 91-100 (0,4 g of Arabica and 0,6 g of Robusta). The result of classification showed that
method of PCA and SIMCA are able to classify the mixture of pure Arabica. PC1
explained 77% various datas, and PC2 explained 10% various datas, whilst from
data classification SIMCA obtained the precentage score onaccuracy 56%,
sensitivitas 58%, and spesifisitas 0%.
Penulis: Meinilwita Yulia,
Riri Iriani, Diding Suhandy, Sri Waluyo, Cicih Sugianti
Kode Jurnal: jppertaniandd170637