The performance of the C12880MA MEMS sensor for classification of the roasting level of coffee bean

The cupping test has been widely used to assess the roasting level of coffee to produce high-quality coffee beans. However, the method requires a longer process and sophisticated sensory analysis. The procedure could only be assessed by the certified panellist. Lately, commercial microelectromechanical system (MEMS) technology has been developed, which could be used for building a small spectrometer sensor. This gives the opportunity to adopt bench-top spectrometer sensing into the low-cost portable sensor. This research aims to study the performance test on the C12880MA MEMS sensor to determine the level of roasted coffee. A total of 90 samples from each 30 medium roasting level (Light to Medium, Medium, and Medium to Dark) was prepared. Spectrum data of samples were measured using a C12880MA sensor ranging from 312.162nm to 868.503nm. Linear Discriminant Analysis (LDA) was performed to classify the roasting level. The result showed that both LDA using full-spectrum and interval spectrum gave 100% accuracy with no falsely classified.