scholarly journals Identification of cocoa bean quality by near infrared spectroscopy and multivariate modeling

2021 ◽  
Vol 10 (15) ◽  
pp. e641101522732
Author(s):  
Acsa Santos Batista ◽  
Thinara de Freitas Oliveira ◽  
Ivan de Oliveira Pereira ◽  
Leandro Soares Santos
Keyword(s):  
Spectroscopic Data ◽  
Near Infrared ◽  
Cocoa Bean ◽  
Total Acidity ◽  
Multivariate Modeling ◽  
Cocoa Beans ◽  
Predictive Capacity ◽  
Practical Utility ◽  
Ph Values ◽  
Processing Steps

Cocoa is a commodity responsible for the income of millions of people and the manufacture of several important products for the food, pharmaceutical, and cosmetic industries. Its quality is associated with several factors involved in the processing steps, mainly in fermentation and drying. The objective of this study was to evaluate the application of near-infrared spectroscopic data associated with multivariate analysis to classify cocoa beans according to their quality and predict attributes such as pH and total acidity by PLS-DA and PLS, respectively. The pH values (4.4-6.7) and total acidity (6.12-29.9) were determined by conventional methods. The PLS-DA proved to be effective in differentiating the classes of cocoa samples with superior and inferior quality, presenting in the validation 100% and 71.43% correct cocoa bean classification with inferior Quality and Higher Quality, respectively. The models obtained by PLS presented satisfactory parameters, being classified as having moderate practical utility and excellent predictive capacity for pH and moderate practical utility and reasonable predictive capacity for total acidity. Thus, the potential of the NIRS technology associated with chemometrics was found and showed efficiency in the classification and prediction of attributes in cocoa beans.

scholarly journals Agricultural products quality determination by means of near infrared spectroscopy

2022 ◽  
Vol 951 (1) ◽  
pp. 012112
Author(s):  
A A Munawar ◽  
Z Zulfahrizal ◽  
R Hayati ◽  
Syahrul
Keyword(s):  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Prediction Models ◽  
Principal Component Regression ◽  
Principal Component ◽  
Agricultural Products ◽  
Cocoa Bean ◽  
Cocoa Beans ◽  
Non Destructive

Abstract Cocoa is one of main agricultural products cultivated in many tropical countries and processed onto several derivative products. To determine cocoa beans qualities, laboratory procedures based on solvent extractions were mainly used, however most of them are destructive and may cause environmental pollutions. The main purpose of this present study is to employ near infrared spectroscopy (NIRS) for rapid and non-destructive assessment of cocoa beans in form of fat content. Near infrared spectral data of cocoa bean samples were measured as diffuse reflectance in wavelength range from 1000 to 2500 nm. Reference fat contents were measured using standard laboratory methods. Prediction models were developed using principal component regression with raw and baseline corrected spectra data. The results showed that fat contents of cocoa beans can be predicted and determined with maximum correlation coefficient (r) of 0.89 and ratio prediction to deviation (RPD) index of 2.87 for raw spectra and r of 0.91, RPD of 3.18 for baseline spectra correction. It may conclude that NIRS was feasible to be applied as a rapid and non-destructive method for cocoa bean quality assessment.

scholarly journals STRATEGI PEMENUHAN SYARAT MUTU STANDAR NASIONAL INDONESIA (SNI) BIJI KAKAO FERMENTASI

2020 ◽  
Vol 21 (3) ◽  
pp. 191-202
Author(s):  
Fadlianto Botutihe ◽  
Mimin Yulita Kusumaningrum ◽  
Nicolays Jambang
Keyword(s):  
Quality Function Deployment ◽  
Strong Relationship ◽  
Quality Attributes ◽  
Cocoa Bean ◽  
Cocoa Beans ◽  
A Value ◽  
Relationship Value ◽  
The Relationship ◽  
Average Contribution ◽  
Processing Steps

ABSTRAK Hubungan atribut mutu biji kakao fermentasi dengan Standar Nasional Indonesia serta tahapan dan prioritas pengolahannya perlu dituangkan dalam suatu matriks. Penelitian ini bertujuan untuk mendeskripsikan hubungan atribut mutu biji kakao fermentasi yang dipersyaratkan SNI 2323-2008 dan tahapan pengolahannya dengan metode Quality Function Deployment (QFD), sehingga menghasilkan urutan prioritas tahapan pemrosesan. Penelitian ini terdiri dari 5 langkah, yaitu menyusun atribut kualitas, menyusun atribut proses produksi, menghubungkan atribut kualitas dan atribut tahapan pengolahan, menghubungkan tahapan pengolahan, serta menghitung dan memilah tahapan prioritas pengolahan. Hasil penelitian menunjukkan bahwahubungan yang sangat kuat terdapat pada atribut mutu pengotor memiliki nilai hubungan sebesar 3,8 dengan proses pengeringan biji kakao, kadar biji berjamur memiliki nilai hubungan sebesar 3,8 dengan penyimpanan biji kakao, kadar air memiliki nilai hubungan sebesar 3,6 dengan penyimpanan dan 4 dengan pengeringan biji kakao, serangga hidup memiliki nilai hubungan sebesar 3,8 dengan penyimpanan dan 3,6 dengan kemasan biji kakao. Hubungan yang erat antara pengolahan biji kakao ditunjukkan pada proses pengeringan memiliki nilai 3 dengan fermentasi biji kakao, biji kakao kering kemasan memiliki nilai 2,8 dengan pengeringan dan memiliki nilai2,6 dengan sortasi biji kakao kering, kakao penyimpanan biji memiliki nilai hubungan 2,8 dengan pengeringan, dan memiliki nilai hubungan 2,6 dengan pemilahan biji kering dan memiliki nilai hubungan 3 dengan kemasan. Kata kunci : Biji Kakao; Fermentasi; Pascapanen; Prioritas; Pengolahan ABSTRACT The relationship of the quality attributes of fermented cocoa beans in the Indonesian National Standard and its processing steps and priorities needs to be spelled out in a matrix. This study aims to describe the relationship between the quality attributes of fermented cocoa beans required by SNI 2323-2008 and the processing stages using the Quality Function Deployment (QFD) method, to produce a priority sequence of processing stages. This research consists of 5 steps, including arranging quality attributes, arranging the attributes of the production process, connecting quality attributes and processing step attributes, connecting the processing steps, and calculating and sorting the priority stages of processing. The results shown that a very strong relationship is in the attributes of the quality of impurities has a relationship value of 3.8 with the drying process of cocoa beans, moldy seed content has a relationship value of 3.8 with the storage of cocoa beans, water content has a relationship value of 3.6 with storage and 4 with drying cocoa beans, live insects have a relationship value of 3.8 with storage and by 3.6 with the packaging of cocoa beans. A strong relationship between cocoa bean processing is shown in the drying process has a value of 3 with the fermentation of cocoa beans, dried cocoa bean packaging has a value of 2.8 with drying and has a value of 2.6 with a sortation of dried cocoa beans, cocoa bean storage has a relationship value of 2.8 with drying, and has a relationship value of 2.6 with dry seed sortation and has a relationship value of 3 with packaging. The results of the priority sequence analysis of the processing stages showed that cocoa bean storage had anaverage contribution value of 0.130, drying cocoa beans had an average contribution value of 0.120, and packaging had an average contribution value of 0.112, soo that the strategy to fulfill SNI for cocoa bean fermentation can be optimal by using the QFD matrix Keywords : Cocoa Beans; Fermentation; Postharvest; Processing; Priority

Determination of the Prospective Processed Cacao Product and Calculation of the Added Value in Agro-Tourism Based on Cacao Agroindustry in Pidie Jaya Regency

2018 ◽  
Vol 22 (1) ◽  
pp. 33-42
Author(s):  
◽  
Tajuddin Bantacut ◽  
Sapta Raharja
Keyword(s):  
System Approach ◽  
Added Value ◽  
Assessment Criteria ◽  
Cocoa Bean ◽  
Cocoa Beans ◽  
Bayes Method ◽  
Cocoa Products ◽  
Processed Products ◽  
Derivative Products

Abstract Utilization of cocoa bean to be a derivative products in industrial is wide enough, that it is necessary to determine the priority of the processed products development. This study aimed to determine the prospective processed cocoa products with a system approach using Bayes method and assessed the potential of added value by using Hayami method. Based on several assessment criteria indicated that chocolate bar is the priority product that needs to be developed and followed by several other processed products. This development was able to produce the added value of Rp 135.000 per kg of cocoa beans. Result indicated that by processing the cocoa beans into chocolate bar could provide a considerable income for the businessman.

Intelligent Classification of Cocoa Bean using E-nose

Mekatronika ◽  
2020 ◽  
Vol 2 (2) ◽  
pp. 28-35
Author(s):  
Nur Amanda Nazli ◽  
Muhammad Sharfi Najib ◽  
Suhaimi Mohd Daud ◽  
Mujahid Mohammad
Keyword(s):  
Electronic Nose ◽  
Chemical Sensors ◽  
Classification Accuracy ◽  
Electronic Device ◽  
Raw Material ◽  
Cocoa Bean ◽  
Cocoa Beans ◽  
Microsoft Excel ◽  
Specificity And Sensitivity

Cocoa bean (Theobrama cacao) is an essential raw material in the manufacture of chocolate, and their classification is crucial for the synthesis of good chocolate flavour. Cocoa beans appear to be very similar to one another when visualised. Hence, an electronic device named the electronic nose (E-Nose) is used to classify the odor of cocoa beans to give the best cocoa bean quality. E-nose is a set of an array of chemical sensors used to sense the gas vapours produced by the cocoa bean and the raw data collected was kept in Microsoft Excel, and the classification took place in Octave. They then underwent normalisation technique to increase classification accuracy, and their features were extracted using mean calculation. The features were classified using CBR, and the similarity value is obtained. The results show that CBR's classification accuracy, specificity and sensitivity are all 100%.

scholarly journals Comparative Extraction of Aluminum Group Metals Using Acetic Acid Derivatives with Three Different-Sized Frameworks for Coordination

Separations ◽  
2021 ◽  
Vol 8 (11) ◽  
pp. 211
Author(s):  
Keisuke Ohto ◽  
Nako Fuchiwaki ◽  
Hiroaki Furugou ◽  
Shintaro Morisada ◽  
Hidetaka Kawakita ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Metal Ions ◽  
Spectroscopic Data ◽  
Equilibrium Constants ◽  
Structural Effects ◽  
Extraction Equilibrium ◽  
Ph Values ◽  
Slope Analysis ◽  
Coordination Sites ◽  
Extraction Properties

We prepared acetic acid derivatives using three different frameworks, calix[4]arene, alkenyltrimethylol, and trihydroxytriphenylmethane, which differ in the number and size of their coordination sites. We further investigated the extraction properties for aluminum group metal ions. All three extraction reagents exhibited increased extraction compared with the corresponding monomeric compounds, owing to structural effects. The extraction reaction and extraction equilibrium constants were determined using a slope analysis. Their extraction abilities, separation efficiencies, and potential coordination modes are discussed using the extraction equilibrium constants, half-pH values, and spectroscopic data. The calix[4]arene and trihydroxytriphenylmethane derivatives demonstrated allosteric co-extraction of indium ions (In3+) with an unexpected stoichiometry of 1:2.

scholarly journals Reduction of Microbe Contamination through Steaming Process to Cocoa Beans Using Steaming Chamber

2014 ◽  
Vol 30 (1) ◽  
Author(s):  
Hendy Firmanto
Keyword(s):  
Microbial Contamination ◽  
Microbial Population ◽  
Plate Count ◽  
Cocoa Bean ◽  
Contamination Level ◽  
Cocoa Beans ◽  
Total Plate Count ◽  
Microbial Analysis ◽  
Plate Count Method ◽  
Nutrient Changes

Dry cocoa bean quality is also determined by its microbe contamination level. Steaming process for dried cocoa beans as a pretreatment process was selected because of less effect on organic compound inside the dried cocoa bean. This experiment aim was to study microbial contamination level of cocoa beans using steaming process, determining its microbial population and evaluate its chemical changes. Experiment was carried out in Postharvest Laboratory of Indonesian Coffee and Cocoa Research Institute. Cocoa beans for the experiment were lots collected from four farms in Jayapura, Papua with different microbial contamination level for each lot. Results of this experiment showed that optimum steaming process was 15 minutes at 100 O C with 10 minutes preheating time. Microbial analysis result of the four lots after complete steaming process by total plate count method showed the same result (<3.0 x 103 cfu). Most of the decrease in microbial contaminant appeared in the plate was 73.5% of Staphylococcus aureusand 0.058% of Penicilliumsp. Bean acidity (pH) after steaming increased (4.76 to 4.80) and free fatty acid increased (1.81% to 1.96%) while carbohydrate content decreased (17.5% to 15.9%) and as well as protein content (12.6% into 11.7%). Key words: cocoa bean, steaming process, microbe reduction, nutrient changes

Quality Control of Commercial Cocoa Beans (Theobroma cacao L.) by Near-infrared Spectroscopy

2018 ◽  
Vol 11 (5) ◽  
pp. 1510-1517 ◽  
Author(s):  
Juliana C. Hashimoto ◽  
Jéssica C. Lima ◽  
Renata M. S. Celeghini ◽  
Alessandra B. Nogueira ◽  
Priscilla Efraim ◽  
...  
Keyword(s):  
Quality Control ◽  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Theobroma Cacao ◽  
Near Infrared ◽  
Cocoa Beans ◽  
Theobroma Cacao L

scholarly journals Near-Infrared pH Sensor Based on a SPEEK–Polyaniline Polyelectrolyte Complex Membrane

Proceedings ◽  
2018 ◽  
Vol 3 (1) ◽  
pp. 11 ◽  
Author(s):  
Nedal Y. Abu-Thabit
Keyword(s):  
Polyelectrolyte Complex ◽  
Near Infrared ◽  
Response Times ◽  
Oxidative Polymerization ◽  
Ph Sensor ◽  
Ph Sensing ◽  
Ph Values ◽  
Sensing Applications ◽  
Ph Range ◽  
Speek Membrane

A polyelectrolyte complex (PEC) membrane based on sulfonated poly (ether ether ketone) and polyaniline (SPEEK-PANI) was developed for pH sensing applications. Aniline was polymerized in the presence of the SPEEK membrane by using in situ chemical oxidative polymerization to yield an ionically crosslinked SPEEK-PANI membrane. The fabricated membrane exhibited sensitivity in the physiological pH range of 2–8. The PEC membrane pH sensor showed good absorption properties in the near-infrared region (NIR). The membrane showed fast response during a de-doping process (≈90 s), while longer response times are essential for doping processes from the alkaline/neutral pH region to the acidic pH region, which is attributed to the presence of highly acidic sulfonic acid groups with a high buffering capacity in the PEC membrane. The SPEEK-PANI membrane exhibited slightly higher water uptake compared to the neat SPEEK membrane. The membrane exhibited good stability, as it was stored in 1M HCl solution for more than 2 years without physical or visual deterioration. A preconditioning step in 1M HCl ensured that the results were reproducible and allows the pH sensor to be used repeatedly. The PEC sensor membranes are suitable for applications that start at low pH values and move upwards to higher pH values in the 2–8 pH range.

Simultaneous in vivo measurements of HbO2 saturation and PCr kinetics after exercise in normal humans

1994 ◽  
Vol 77 (1) ◽  
pp. 5-10 ◽  
Author(s):  
K. K. McCully ◽  
S. Iotti ◽  
K. Kendrick ◽  
Z. Wang ◽  
J. D. Posner ◽  
...  
Keyword(s):  
Infrared Spectroscopy ◽  
Magnetic Resonance ◽  
Magnetic Resonance Spectroscopy ◽  
Time Constant ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Plantar Flexion ◽  
Resonance Spectroscopy ◽  
Ph Values

Simultaneous measurements of phosphocreatine (PCr) and oxyhemoglobin (HbO2) saturation were made during recovery from exercise in calf muscles of five male subjects. PCr was measured using magnetic resonance spectroscopy in a 2.0-T 78-cm-bore magnet with a 9-cm-diam surface coil. Relative HbO2 saturation was measured as the difference in absorption of 750- and 850-nm light with use of near-infrared spectroscopy. The light source and detectors were 3 cm apart. Exercise consisted of isokinetic plantar flexion in a supine position. Two 5-min submaximal protocols were performed with PCr depletion to 60% of resting values and with pH values of > 7.0. Then two 1-min protocols of rapid plantar flexion were performed to deplete PCr values to 5–20% of resting values with pH values of < 6.8. Areas of PCr peaks (every 8 s) and HbO2 saturation (every 1 s) were fit to a monoexponential function, and a time constant was calculated. The PCr time constant was larger after maximal exercise (68.3 +/- 10.5 s) than after submaximal exercise (36.0 +/- 6.5 s), which is consistent with the effects of low pH on PCr recovery. HbO2 resaturation approximated submaximal PCr recovery and was not different between maximal (29.4 +/- 5.5 s) and submaximal (27.6 +/- 6.0 s) exercise. We conclude that magnetic resonance spectroscopy measurements of PCr recovery and near-infrared spectroscopy measurements of recovery of HbO2 saturation provide similar information as long as muscle pH remains near 7.0.

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