Identification of fresh and expired ground roasted robusta coffee using UV-visible spectroscopy and chemometrics

¹ Lampung State Polytechnic, Department of Agricultural Technology, Jl. Soekarno Hatta No. 10, Rajabasa Bandar Lampung, 35141, Indonesia
² The University of Lampung, Faculty of Agriculture, Department of Agricultural Engineering, Spectroscopy Research Group (SRG), Laboratory of Bioprocess and Postharvest Engineering, Jl. Prof. Dr. Soemantri Brojonegoro No.1, Bandar Lampung, 35145, Indonesia

^* Corresponding author: meinilwitayulia@polinela.ac.id

Abstract

The freshness of ground roasted coffee escapes extremely fast. For this reason, the evaluation of conservation state of ground roasted coffee must be taken into account for acceptability of coffee. Unfortunately, it is difficult to discriminate the fresh and expired ground roasted coffee physically by our naked eyes. Thus, it is desired to develop an analytical method to evaluate the fresh and expired ground roasted coffee using reliable methods. The objective of this research was to evaluate the potential of UV-visible spectroscopy and chemometrics method for classification of fresh and expired ground roasted robusta coffee. A number of 200 samples of robusta fresh coffee and 200 samples of robusta expired coffee was used. The spectral data were pre-treated using standard normal variate (SNV), moving average smoothing (window: 9) and Savitzky-Golay 2^nd derivative (order: 2; window: 11). The analysis data was done statistically using multivariate chemometric techniques, including principal component analysis (PCA) and soft independent modeling of class analogy (SIMCA) in the spectral range of 230-400 nm. PCA with PC1 = 94% and PC2 = 4% showed clear clustering of samples (p ≤ 0.05). UV-visible spectroscopy with SIMCA analysis allowed to classify between fresh and expired ground roasted robusta coffee with a correct classification rate of 100%.