Preferences of Acceptance for Gayo Arabica Coffee Based on Sensory Test Using Adaptive Neuro-Fuzzy Inference System (ANFIS)

Abstract

Gayo Arabica coffee has more than one variety, and each variety has their own taste. The sensory test can be done to see the level of consumer acceptance for Gayo Arabica coffee based on several considered variables. Sensory evaluation through a fuzzy approach is expected to result in several data accumulations from various panelists, making it easier for decision-making. This research is purposed to develop an Adaptive Neuro-Fuzzy Inference System (ANFIS) model, which can be used in predicting panelist acceptance levels towards various varieties of Gayo Arabica coffee products by using different membership functions. Attributes in the sensory test involved fragrance, acidity, body, aftertaste, and flavour as input variables, whereas consumer acceptance level was used as output variables. By 60% of the data were used as training data and 40% of the data were used as testing data with ANFIS model. The result of the research showed that ANFIS model with generalized bell and gaussian membership function has the lowest error value, which is 12.71% and 13.88%. That result indicates that ANFIS model with both membership functions is suitable to be used in estimating the acceptance level for Gayo Arabica coffee by consumers.