Pengembangan Metode Klasifikasi Biji Kopi Sangrai Arabika Gayo dan Robusta Gayo dengan Metode PCA (Principal Component Analysis) Berdasarkan Pengolahannya

Cut Faradilla Zha Zha Maura, Rahmat Fadhil, Zulfahrizal Zulfahrizal

Abstract


Abstrak. Tanaman kopi merupakan suatu tanaman yang dapat meningkatkan sumber devisa negara lewat ekspor biji mentah maupun olahan dari biji kopi. Pengolahan kopi yang berbeda maka akan menghasilkan mutu kopi yang berbeda juga, semakin bagus prosesnya maka akan semakin tinggi mutu dan harga dari kopi. Pendeteksian perbedaan proses pengolahannya yang cepat dan efisien dapat diwujudkan dengan teknologi Near Infrared Reflectance Spectroscopy (NIRS). Tujuan yang ingin dicapai dalam penelitian ini adalah untuk membangun metode klasifikasi kopi arabika dan robusta Gayo menggunakan pengolahan full wash dan semi wash dalam bentuk biji kopi yang telah disangrai. Kopi disangrai pada tingkat medium (200-205ºC) dalam waktu 16 menit. Akuisisi spektrum kopi menggunakan Self developed FT-IR IPTEK T-1516. Selanjutnya data spektrum diolah menggunakan unscrambler software® X version 10.1 dengan metode PCA (Principal Component Analysis). Hasil penelitian menunjukkan bahwa NIRS dengan metode PCA mampu mengklasifikasikan biji kopi sangrai berdasarkan pengolahannya yaitu Semi wash dan Full wash. Melalui studi ini ditemukan juga selang panjang gelombang yang dapat mengidentifikasikan kualitas kopi sehingga dapat digunakan untuk penelitian selanjutnya dalam pengembangan model identifikasi kualitas kopi.

Development of Classification Methods for Gayo Roasted Arabica Coffee and Gayo Robusta by PCA Method (Principal Component Analysis)

Abstract. Coffee crop is a plant that can increase the country's foreign exchange source through the export of raw beans and processed coffee beans. Different coffee processing will produce different coffee quality as well, the better the process then the quality and price of the coffee is more higher. Therefore, alternative rapid and efficiently method is needed to detect differences in the processing of coffee. Near Infrared Spectroscopy (NIRS) can be considered to be used due to its advantages. The main objective of this study is to build classification method of Gayo Arabica and Robusta coffee using fullwash and semiwash processing in form of roasted. Coffee is roasted at a medium level (200-205ºC) within 16 minutes. Acquisition of the coffee spectrum using Self-developed FT-IR IPTEK T-1516. Furthermore, the spectrum data is processed using unscrambler software ® X version 10.1 with the PCA (Principal Component Analysis) method. The results showed that NIRS with the PCA method was able to classify roasted coffee beans based on its processing, namely Semi wash and Full wash. Through this study, it was also found that wavelength intervals can identify coffee quality so that it can be used for further research in developing coffee quality identification models


Keywords


Near Infrared Reflectance Spectroscopy(NIRS); Biji Kopi sangrai; Semi Wash; Full Wash; Roasted Coffee Beans

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References


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DOI: https://doi.org/10.17969/jimfp.v4i4.12779

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E-ISSN: 2614-6053 2615-2878 Statistic Indexing | Citation


Alamat Tim Redaksi:
Fakultas Pertanian,Universitas Syiah Kuala
Jl. Tgk. Hasan Krueng Kalee No. 3, Kopelma Darussalam,
Banda Aceh, 23111, Indonesia.
Email:jimfp@unsyiah.ac.id