NIR Spectroscopy application to determine the carbohydrate and lipid content in green bean coffee

Abstract

Coffee flavor is influenced by the chemical concentration including the carbohydrate and lipid content. Determination of the chemical content is still using the chemical method that spend time, expensive and destructive, then a suitable method which is fast and non destructive is required especially to fulfill the needs of coffee industries. This study aimed to apply NIRS method to determine the carbohydrate and lipid content from Indonesia green bean coffee from several origin to increase the data distribution, NIR wave of 1000-2500 nm, followed by determination of the carbohydrate and lipid content using chemical method. After that, NIR data pretreatment using multiple scatter correction (MSC), first and second derivative of savitzky golay, normalization and the combinations then calibrate both the spectra and chemical data by Partial Least Square (PLS) method. Result showed that NIR spectroscopy can be used to determine the carbohydrate and lipid content in green bean coffee could be seen by the high coefficient correlation, RPD and consistency value, while the CV is lower than 2.