<> "The repository administrator has not yet configured an RDF license."^^ . <> . . "STUDI PENGGUNAAN UV-VIS SPECTROSCOPY DAN METODE SIMCA\r\nUNTUK MEMBEDAKAN KOPI BUBUK BERDASARKAN UMUR\r\nSIMPAN"^^ . "Selama penyimpanan kopi bubuk akan mengalami penurunan mutu yang\r\ndisebabkan oleh faktor-faktor lingkungan. Sehingga produk tersebut dapat ditolak\r\noleh konsumen atau dapat membahayakan orang yang mengkonsumsinya.\r\nPemalsuan atau pengoplosan pada kopi dapat dilakukan dengan mencampurkan\r\nkopi segar yang baru disangrai dengan kopi yang telah lama disimpan (expired).\r\nPengoplosan atau pencampuran kopi sangat sulit diidentifikasi apabila kopi sudah\r\ndalam bentuk bubuk. Maka penelitian ini dilakukan untuk mengetahui dan\r\nmengidentifikasi perbedaan kopi segar dengan kopi expired menggunakan UV-Vis\r\nSpectrometer dan metode soft independent modelling of class analogy (SIMCA).\r\nKomposisi bahan yang digunakan dalam penelitian ini yaitu 1 gram dengan\r\njumlah sampel sebanyak 100 sampel kopi segar dan 100 sampel kopi expired.\r\nSampel kopi 1 gram diekstraksi menggunakan aquades sebanyak 50 ml dengan\r\nsuhu 90-98oC. Kemudian dilakukan pengenceran dengan perbandingan 1 ml\r\nsampel ekstraksi kopi dengan 20 ml aquades. Sampel yang sudah diencerkan,\r\ndimasukkan ke dalam kuvet sebanyak 2 ml dan diambil data absorbansinya\r\ndengan 2 kali pengulangan menggunakan UV-Vis Spectrometer (UV-Vis Genesys\r\n10s, Thermo Scientific, USA) pada panjang gelombang 190 – 1100 nm.\r\nHasil klasifikasi menunjukkan bahwa metode PCA dan SIMCA mampu\r\nmembedakan kopi segar dan kopi expired. Hasil analisis PCA terbaik diperoleh\r\nuntuk tipe spektra kombinasi standard normal variate (SNV) dan moving average\r\n9 segmen pada panjang gelombang 190 – 1100 nm (panjang gelombang penuh).\r\nPada pengembangan model spektra kombinasi standard normal variate (SNV)\r\ndan moving average 9 segmen menghasilkan nilai PC1 sebesar 99% dan PC2\r\nsebesar 0%. Sedangkan untuk klasifikasi SIMCA diperoleh nilai akurasi (AC),\r\nnilai sensitivitas (S), dan nilai spesifisitas (SP) sebesar 100%.\r\nKata kunci : Kopi Bubuk, Diskriminasi, UV-Vis Spectrometer, Principal\r\nComponent Analysis (PCA), Soft Independent Modelling of Class Analogy\r\n(SIMCA).\r\n\r\nabstract\r\n\r\nDuring storage, ground roasted coffee will experience a quality degradation\r\ncaused by environmental factors. Therefore, the product can be rejected by the\r\nconsumer or can harm the person who consumes it. Counterfeiting or mixing\r\ncoffee can be done by mixing fresh coffee that has just been roasted with coffee\r\nthat has long been stored (expired). Coffee adulteration is very difficult to identify\r\nif the coffee beans have been roasted or already in powder form. Thus, this\r\nresearch was conducted to find out and identify the difference between the fresh\r\ncoffee and expired one using UV-Vis Spectrometer and soft independent\r\nmodeling of class analogy (SIMCA) method.\r\nThe composition of the materials used in this research was 1 gram for each\r\nsamples with a total number of 100 samples of fresh coffee and 100 samples of\r\nexpired coffee. 1 gram of coffee sample was extracted by using 50 ml of aquades\r\nwith a temperature of 90 – 98 oC. Then it was diluted with 1 ml sample of coffee\r\nextraction samples with 20 ml of aquades. The 2 ml of diluted sample was pipeted\r\ninto cuvet and the absorbance data were measured twice by using UV-Vis\r\nSpectrometer (UV-Vis Genesys 10s, Thermo Scientific, USA) at wavelengths\r\nfrom 190 – 1100 nm.\r\nClassification results show that PCA and SIMCA methods were able to\r\ndiscriminate fresh coffee and expired one. The best PCA analysis results were\r\nobtained for combination spectra type of standard normal variate (SNV) and 9-\r\nsegment of moving average at wavelengths from 190 – 1100 nm (full\r\nwavelength). In the development of the combination spectra model of standard\r\nnormal variate (SNV) and 9-segment of moving average, resulted in PC1 value of\r\n99% and PC2 value of 0%. While, for SIMCA classification, 100% of accuracy\r\n(AC), sensitivity (S), and specificity (SP) were obtained.\r\nKeywords: Ground Roasted Coffee, Discrimination, UV-Vis Spectrometer,\r\nPrincipal Component Analysis (PCA), Soft Independent Modelling of Class\r\nAnalogy (SIMCA)."^^ . "2018-08-16" . . . . . "FAKULTAS PERTANIAN "^^ . . . . . . . "1414071054"^^ . "KOMANG SUKARYE "^^ . "1414071054 KOMANG SUKARYE "^^ . . . . . . "STUDI PENGGUNAAN UV-VIS SPECTROSCOPY DAN METODE SIMCA\r\nUNTUK MEMBEDAKAN KOPI BUBUK BERDASARKAN UMUR\r\nSIMPAN (File PDF)"^^ . . . "ABSTRAK.pdf"^^ . . . "STUDI PENGGUNAAN UV-VIS SPECTROSCOPY DAN METODE SIMCA\r\nUNTUK MEMBEDAKAN KOPI BUBUK BERDASARKAN UMUR\r\nSIMPAN (File PDF)"^^ . . . "STUDI PENGGUNAAN UV-VIS SPECTROSCOPY DAN METODE SIMCA\r\nUNTUK MEMBEDAKAN KOPI BUBUK BERDASARKAN UMUR\r\nSIMPAN (File PDF)"^^ . . . "SKRIPSI TANPA BAB PEMBAHASAN.pdf"^^ . . "HTML Summary of #37218 \n\nSTUDI PENGGUNAAN UV-VIS SPECTROSCOPY DAN METODE SIMCA \nUNTUK MEMBEDAKAN KOPI BUBUK BERDASARKAN UMUR \nSIMPAN\n\n" . "text/html" . . . "Budidaya tanaman"@en . .