Classification of Cocoa Beans Based on Fermentation Level Using PLS-DA Combined with Visible Near-Infrared (VIS-NIR) Spectroscopy

DOI

10.2991/absr.k.220305.015How to use a DOI?

Keywords

cocoa bean; fermentation; PLS-DA; Vis/NIR

Abstract

Fermentation is an important process in determining the quality of cocoa beans. Therefore, studies to determine the rate of fermentation of cocoa beans non-destructively and rapidly are needed. This study aimed to develop a robust model using Vis-NIR and PLS-DA to differentiate cocoa bean samples with different fermentation levels. The PLS-DA calibration and prediction classification model showed reliability (Rel) values above 75% and 73%. Accuracy (Acc) of calibration and prediction were higher than 90% and 87%, respectively. A reliable and robust model has been created, which allows determining the rate of fermentation of cocoa beans non-destructively and rapidly.

Copyright

© 2022 The Authors. Published by Atlantis Press International B.V.

Open Access

This is an open access article under the CC BY-NC license.

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TY  - CONF
AU  - Deny Saputro
AU  - Dede Priambodo
AU  - Muhammad Pahlawan
AU  - Rudiati Masithoh
PY  - 2022
DA  - 2022/03/10
TI  - Classification of Cocoa Beans Based on Fermentation Level Using PLS-DA Combined with Visible Near-Infrared (VIS-NIR) Spectroscopy
BT  - Proceedings of the 2nd International Conference on Smart and Innovative Agriculture (ICoSIA 2021)
PB  - Atlantis Press
SP  - 100
EP  - 106
SN  - 2468-5747
UR  - https://doi.org/10.2991/absr.k.220305.015
DO  - 10.2991/absr.k.220305.015
ID  - Saputro2022
ER  -