Determination of carbohydrate, lipid and protein content in intact coffee beans using NIRS Putri Chandra Ayu (a*), Adian Rindang (a), Nur Ulina Warnisyah Sebayang (b) and Karina Nola Sinamo (c)
(a) Study Program of Agricultural and Biosystem Engineering, Faculty of Agriculture, Universitas Sumatera Utara, Medan, Indonesia.
(b) Study Program of Agrotechnology, Faculty of Agriculture, Universitas Sumatera Utara, Medan, Indonesia.
(c) Study Program of Food Technology, Faculty of Agriculture, Universitas Sumatera Utara, Medan, Indonesia.
Abstract
Carbohydrate, lipid and protein content is included to the proximate content that affect the quality of coffee bean. Determination of the chemical content is still using the chemical method that spend time, expensive, can not represent all of the products and destructive, so it is not suitable for the needs of coffee industries. This study aimed to build a NIR model to determine the the carbohydrate, lipid and protein content in intact green bean coffee from several origin in Indonesia. This study used green bean coffee from 4 islands in Indonesia to increase the data distribution, a NIR wave of 1000-2500 nm, followed by NIR data pretreatment using multiple scatter correction (MSC), first and second derivative of savitzky golay (dg1 dan dg2), normalization and the combination of dg1+MSC, dg2+MSC, dg1+normalization and dg2+normalization, and determination of the carbohydrate, lipid and protein content using chemical method. Result showed that NIR spectroscopy can be used to determine the carbohydrate, lipid and protein in green bean coffee indicated with high r and RPD value.
