OPTIMUM TEMPERATURE MEASUREMENT TO IDENTIFY BANYUWANGI COFFEE AROMA PROFILE USING ELECTRONIC NOSE INSTRUMENT Zulfikar,1, a) Tri Mulyono,1) Dhea Melynia Putri Nur Darmala,2,b) Siswoyo,1) Asnawati1) and Yeni Maulidah Muflihah1)
1) Department of Chemistry, Faculty of Mathemathics and Natural Sciences, Universitas Jember, Jl Kalimantan 37, Jember, 68121, Indonesia
2) Student of Department of Chemistry, Faculty of Mathemathics and Natural Sciences, Universitas Jember, Jl Kalimantan 37, Jember, 68121, Indonesia
Abstract
Coffee is one of the leading plantation commodities in Indonesia. Coffee production in Indonesia is dominated by the type of robusta coffee, which reaches 80% of the total national coffee production. Banyuwangi is one of the largest coffee-producing districts in East Java where in 2021 the total coffee production in Banyuwangi will reach 10,518 tons. Coffee plantations located in Banyuwangi Regency include Glenevis, Malangsari, Kalipuro and Kalibendo gardens. The characteristics of coffee from each garden have their own characteristics, both in terms of taste and aroma due to the different components of the constituent compounds. Identification of coffee aroma characteristics can be done in several ways, one of which is using an electronic nose instrument. This instrument consists of a series of gas sensors arranged in an array position and connected to Arduino as the resulting signal processor system. The working principle of the electronic nose instrument is similar to the performance of the human sense of smell system. In this case, the sensor detects the aroma that comes from the coffee vapor so that it produces a voltage response from the sensor. The response will then be forwarded to the Arduino to convert the analog signal into a digital signal that can be displayed on the monitor. This research uses eight types of gas sensors, namely MQ2.MQ3, MQ6, MQ7, MQ8, MQ9, MQ135, and MQ136 sensors. Research on the identification of coffee aromas using an electronic nose has been done a lot before, so it is necessary to do some optimizations to improve the performance of the coffee electronic nose in detecting the response pattern of coffee aroma. This study aims to determine the optimum temperature measurement used in the identification process of coffee aroma profile using a gas array sensor arranged in a planar shaped chamber. Determination of the optimum temperature is intended so that later the maximum measurement results can be obtained so that the system electron
Keywords: Banyuwangi Coffee, Electronic Nose, Temperature Measurement, Principal Component Analysis
