Infrared Spectroscopy and Outer Product Analysis for Quantification of Fat. Vesela A, Barros AS, Synytsya A, Delgadillo I, Copikova J, Coimbra MA. Multivariate Near Infrared Spectroscopy Models for Predicting Methanol and Water Content in Biodiesel. ğelizardo P, Baptista P, Menezes JC, Correia MJN. The research concluded that NIRS can be used to predict the lipid, caffeine and chlorogenic acid content in the coffee. The similar results were also found in prediticing of lipid and chlorogenic acid content with RPD values of above 2. The reseach analysis showed that the calibration using Partial Least Square (PLS) that combined with MN and OSC data pretreatment were found to be the best results for predict caffeine content with r value of above 0.7 and the Relative Percent Difference (RPD) value of above 2. NIRS measurements were done by using a Buchi NIRFlex N-500 spectrophotometer, while chemical components analysis were conducted using a UV-VIS spectrophotometer. The samples were then prepared according to the method of Specialty Coffee Association of America (SCAA) protocol. Coffee samples were taken from the Indonesian Gayo highland, which 50 samples with 100 grams for each sample were harvested from various height of the planting and species. The Unscrambler X version 10.2 has several new analytical methods and. The purpose of this study was to analyze the correlation between the NIR spectrum and the chemical composition of grinded coffee. The Unscrambler X is world-leading data mining and predictive modelling software. Some studies resulted that NIR able to predict the chemical components in some agricultural materials, such as coffee that can also be predicted its composition using NIRS that should be combined by applying several data treatments on the spectrum including Multiplicative Scatter Correction (MSC), Standard Normal Variate (SNV), Mean Normalization (MN) and the transformation group represented by Orthogonal Signal Correlation (OSC), as well as De-Trending (DT). A Component analysis of coffee in the bean form needs to be done in order to easily classifying the quality of coffee based on its chemical composition. Safrizal, Sutrisno, Lilik Pujantoro EN, Usman Ahmad, SamsudinĪrabica, Coffee, NIRS, Caffeine, Chlorogenic Acid, Lipid, Gayo.Ĭoffee is one the most increasingly propular baverage in the world community because it’s very distinctive taste for each region of origin of coffee, which is closely related with the special chemical composition of coffee such as caffeine, lipid and chlorogenic acid components. Predicting Lipid, Caffeine And Chlorogenic Acid Contents Of Arabica Coffee Using NIRS
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