Maturity Detection System for Coffee Roasting Process Using Electronic Nose
Sistem Deteksi Tingkat Kematangan Proses Roasting Kopi Menggunakan Electronic Nose
DOI:
https://doi.org/10.21070/ups.11405Keywords:
roasting coffe, level of maturity, temperature sensor, gas sensor, Arduino UNOAbstract
Coffee quality is strongly influenced by the roasting process, which determines flavor and aroma through physical and chemical changes in coffee beans. This study developed a real-time monitoring system using a thermocouple temperature sensor and MQ-3, MQ-9, and MQ-135 gas sensors to identify coffee roast levels. Measurements were taken every five minutes from the green bean stage to dark roast. The system successfully distinguished light roast (179–199°C), medium roast (200–220°C), and dark roast (220–230°C) based on temperature and gas sensor responses. Among the tested sensors, MQ-3 showed the most significant response, making it the most effective indicator of volatile compound changes during roasting. The combination of temperature and gas sensors enables objective, consistent, and real-time monitoring of coffee bean roast levels.
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