Elemental analysis and hardness characterization of fermented green arabica coffee bean using Laser-Induced Breakdown Spectroscopy (LIBS)
By applying fermentation, the value of Gayo Arabica coffee can increase nearly fourfold. This study aims to differentiate green bean coffee of ordinary (unfermented) and wine (fermented) types using Laser-Induced Breakdown Spectroscopy (LIBS). Visual distinction between the two is challenging, but L...
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| Format: | Article |
| Language: | English |
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EDP Sciences
2025-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2025/05/e3sconf_icenis2024_03052.pdf |
| _version_ | 1826814334144086016 |
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| author | Hartadi Beny Sulistyo Ikhwani Rauzatul Abdulmadjid Syahrun Nur |
| author_facet | Hartadi Beny Sulistyo Ikhwani Rauzatul Abdulmadjid Syahrun Nur |
| author_sort | Hartadi Beny Sulistyo |
| collection | DOAJ |
| description | By applying fermentation, the value of Gayo Arabica coffee can increase nearly fourfold. This study aims to differentiate green bean coffee of ordinary (unfermented) and wine (fermented) types using Laser-Induced Breakdown Spectroscopy (LIBS). Visual distinction between the two is challenging, but LIBS enables element identification through spectral characteristics. Green bean samples were analyzed using LIBS under optimized conditions of 120 mJ laser energy and 1,000 ns delay time. Elements such as C, H, N, O, Ca, Mg, Na, K, W, and Rb were detected in both types. The spectral intensity of Ca was notably higher in ordinary coffee, with the Ca (II)/Ca (I) ratio 2.2 times that of fermented coffee, indicating a softer structure in fermented beans. This study demonstrates the potential of LIBS for distinguishing spectral characteristics of Gayo Arabica green beans. |
| first_indexed | 2025-02-16T04:31:52Z |
| format | Article |
| id | doaj.art-5f3e718dc6c945539ffad569260584de |
| institution | Directory Open Access Journal |
| issn | 2267-1242 |
| language | English |
| last_indexed | 2025-02-16T04:31:52Z |
| publishDate | 2025-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | E3S Web of Conferences |
| spelling | doaj.art-5f3e718dc6c945539ffad569260584de2025-02-05T10:49:10ZengEDP SciencesE3S Web of Conferences2267-12422025-01-016050305210.1051/e3sconf/202560503052e3sconf_icenis2024_03052Elemental analysis and hardness characterization of fermented green arabica coffee bean using Laser-Induced Breakdown Spectroscopy (LIBS)Hartadi Beny Sulistyo0Ikhwani Rauzatul1Abdulmadjid Syahrun Nur2Department of Physics, Faculty of Mathematics and Science, Syiah Kuala UniversityDepartment of Physics, Faculty of Mathematics and Science, Syiah Kuala UniversityDepartment of Physics, Faculty of Mathematics and Science, Syiah Kuala UniversityBy applying fermentation, the value of Gayo Arabica coffee can increase nearly fourfold. This study aims to differentiate green bean coffee of ordinary (unfermented) and wine (fermented) types using Laser-Induced Breakdown Spectroscopy (LIBS). Visual distinction between the two is challenging, but LIBS enables element identification through spectral characteristics. Green bean samples were analyzed using LIBS under optimized conditions of 120 mJ laser energy and 1,000 ns delay time. Elements such as C, H, N, O, Ca, Mg, Na, K, W, and Rb were detected in both types. The spectral intensity of Ca was notably higher in ordinary coffee, with the Ca (II)/Ca (I) ratio 2.2 times that of fermented coffee, indicating a softer structure in fermented beans. This study demonstrates the potential of LIBS for distinguishing spectral characteristics of Gayo Arabica green beans.https://www.e3s-conferences.org/articles/e3sconf/pdf/2025/05/e3sconf_icenis2024_03052.pdf |
| spellingShingle | Hartadi Beny Sulistyo Ikhwani Rauzatul Abdulmadjid Syahrun Nur Elemental analysis and hardness characterization of fermented green arabica coffee bean using Laser-Induced Breakdown Spectroscopy (LIBS) E3S Web of Conferences |
| title | Elemental analysis and hardness characterization of fermented green arabica coffee bean using Laser-Induced Breakdown Spectroscopy (LIBS) |
| title_full | Elemental analysis and hardness characterization of fermented green arabica coffee bean using Laser-Induced Breakdown Spectroscopy (LIBS) |
| title_fullStr | Elemental analysis and hardness characterization of fermented green arabica coffee bean using Laser-Induced Breakdown Spectroscopy (LIBS) |
| title_full_unstemmed | Elemental analysis and hardness characterization of fermented green arabica coffee bean using Laser-Induced Breakdown Spectroscopy (LIBS) |
| title_short | Elemental analysis and hardness characterization of fermented green arabica coffee bean using Laser-Induced Breakdown Spectroscopy (LIBS) |
| title_sort | elemental analysis and hardness characterization of fermented green arabica coffee bean using laser induced breakdown spectroscopy libs |
| url | https://www.e3s-conferences.org/articles/e3sconf/pdf/2025/05/e3sconf_icenis2024_03052.pdf |
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