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Proceedings Paper

Spectral identifiers from roasting process of Arabica and Robusta green beans using Laser-Induced Breakdown Spectroscopy (LIBS)
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Paper Abstract

Coffee (Coffea spp.) is one of the most widely consumed beverages in the world. World coffee consumption is around 70% comes from Arabica, 26% from Robusta , and the rest 4% from other varieties. Coffee beverages characteristics are related to chemical compositions of its roasted beans. Usually testing of coffee quality is subjectively tasted by an experienced coffee tester. An objective quantitative technique to analyze the chemical contents of coffee beans using LIBS will be reported in this paper. Optimum experimental conditions was using of 120 mJ of laser energy and delay time 1 μs. Elements contained in coffee beans are Ca, W, Sr, Mg, Na, H, K, O, Rb, and Be. The Calcium (Ca) is the main element in the coffee beans. Roasting process will cause the emission intensity of Ca decreased by 42.45%. In addition, discriminant analysis was used to distinguish the arabica and robusta variants, either in its green and roasted coffee beans. Observed identifier elements are Ca, W, Sr, and Mg. Overall chemical composition of roasted coffee beans are affected by many factors, such as the composition of the soil, the location, the weather in the neighborhood of its plantation, and the post-harvesting process of the green coffee beans (drying, storage, fermentation, and roasting methods used).

Paper Details

Date Published: 11 November 2016
PDF: 6 pages
Proc. SPIE 10150, Second International Seminar on Photonics, Optics, and Its Applications (ISPhOA 2016), 101501A (11 November 2016); doi: 10.1117/12.2248475
Show Author Affiliations
Ayu Puspa Wirani, Institut Teknologi Sepuluh Nopember (Indonesia)
Aulia Nasution, Institut Teknologi Sepuluh Nopember (Indonesia)
Hery Suyanto, Udayana Univ. (Indonesia)


Published in SPIE Proceedings Vol. 10150:
Second International Seminar on Photonics, Optics, and Its Applications (ISPhOA 2016)
Agus M. Hatta; Aulia M. T. Nasution, Editor(s)

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