Beny Sulistyo Hartadi, Rauzatul Ikhwani, Syahrun Nur Abdulmadjid
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. © The Authors, published by EDP Sciences.
Department of Physics, Faculty of Mathematics and Science, Syiah Kuala University, Darussalam, Banda Aceh, 23111, Indonesia
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