DISKRIMINASI AROMA KOPI ROBUSTA DENGAN VARIASI SUHU ROASTING MENGGUNAKAN ELECTRONIC NOSE TERKORELASI YANG DENGAN GAS CHROMATOGRAPHY MASS SPECTROMETRY

The quality of coffee is strongly affected by its aroma, so that instrument for aroma testing is necessary especially for quality control. In this research, coffee aroma was tested using electronic nose and then correlated to gas chromatography mass spectrometry (GC-MS). The green beans of robusta coffee (coffea canephora var.robusta) originated from Sumatra (processed with wet method) and Kulon Progo (processed with dry method) were used as testing sample. The roasting temperature was varied to be 180 °C, 195 °C, and 210 °C, while the roasting time was set to be constant at 20 minutes. Each temperature variation resulted light, medium and dark roasted coffee respectively. After the roasting process, the coffee beans were grounded using coffee grinder. The response pattern of each gas sensors of the electronic nose to ground coffee aroma was extracted using two method