Abstrak

Baca Juga : DETEKSI FORMALIN PADA BUAH TOMAT (LYCOPERSICUM ESCULENTUM MILL) DENGAN TEKNOLOGI HIDUNG ELEKTRONIK (ELECTRONIC NOSE) (IRFAN MAIBRIADI, 2019) ,

Baca Juga : DETEKSI BUBUK KOPI LUWAK MURNI DAN BUBUK KOPI LUWAK CAMPURAN DENGAN TEKNOLOGI HIDUNG ELEKTRONIK (MUBARAK HULDA, 2019) ,

nat dengan metode partial least squares (pls), dengan menghasilkan model prediksi kasar (sufficient performance) dengan menggunakan metode reduce correction menghasilkan nilai rpd sebesar 1,59. dan juga teknologi elektronik nose mampu mengklasifikasi biji kopi hijau arabica sebesar 66,67% dam biji kopi robusta sebesar 100%. hal ini dikarenakan biji kopi yang belum tersangrai sehingga aroma masih belum begitu pekat. kata kunci : teknologi hidung elektronik, kopi arabika, kopi robusta, asam klorogenat, hplc, pls, rpd abstract. coffee has a lot of chemical contents in it, one of which is chlorogenic acid. to determine chlorogenic acid levels. usually, high-performance liquid chromatography (hplc) combined with uv-vis spectrophotometer, electrochemical detection, gas chromatography, spectrophotometry, and electrochemical methods are being used. the purpose of this study was to determine quickly the levels of chlorogenic acid in arabica and robusta coffee beans and without damaging the ingredients. this study uses 100 grams of arabica green coffee beans and robusta green coffee beans from the bener meriah district. measurement with nose electronics uses piezoelectric transducer sensors and data processing using unscrambler software® x version 10.1 prediction of chlorogenic acid levels using the partial least squares (pls) method by reducing correction. the results of this study indicate that the electronic nose technology is able to predict chlorogenic acid levels by partial least squares (pls) method, by producing a rough prediction model (sufficient performance) by using a method of reducing correction to produce an rpd value of 1.59. also, electronic nose technology is able to classify arabica green coffee beans as much as 66.67% and robusta coffee beans 100%. it’s because coffee beans are not roasted. it’s because coffee beans have not been roasted so the aroma is still not so thick. keyword : electronic nose, arabica coffe, robusta coffee, chlorogenic acid, hplc, pls,

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