A Discrimination of Dry and Wet Processing Lampung Robusta Coffee using UV Spectroscopy and PLS-DA

Abstract

Abstract Postharvest treatment of coffee, including processing coffee cherry into a green bean, highly influenced the coffee’s final flavor. In general, two types of coffee cherry processing have existed: dry (unwashed) and wet (washed) processing. This research aims to evaluate a possible application of UV spectroscopy and PLS-DA for the discrimination of dry and wet processing Lampung robusta coffee. A total of 50 samples were used as samples. All samples were roasted, ground, and sieved with mesh 50. An aqueous sample was prepared by using a water-based extraction procedure. The spectral data were measured in transmittance mode using a benchtop UV-visible spectrometer from 190 nm to 400 nm. The PCA and PLS-DA were used to discriminate between dry and wet processing coffee samples. PLS-DA models were developed based on UV spectroscopic data in the selected window from 220 nm to 350 nm for original and preprocessed spectra. The PLS-DA models were able to classify samples according to different bean processing methods with an acceptable result. This application could help identify and develop a certification of Lampung robusta coffee according to their bean processing method.