The Model to Prove the Authenticity of Cocoa Beans Based on Intelligent System


  • Yusriana Yusriana
  • Yandra Arkeman
  • Sapta Raharja
  • Purwiyatno Hariyadi


Aceh cocoa, geographic authenticity, intelligent systems.


The characteristics of chocolate depend on the cocoa origin and processes, i.e. from cultivation, harvest, fermentation, up to drying processes, not to exclude the cocoa from Aceh, Indonesia. To protect the characteristics, a model to prove the authenticity of origin of the cocoa beans is required. The purpose of this study is to produce a model to prove geographical authenticity of cocoa from Aceh, in this case the model developed is based on intelligent systems. The input used was the physical and chemical characteristics. As a comparison, cocoa beans from other regions in Indonesia, namely Lampung, South Sulawesi and East Java, were used. The techniques used in the intelligent system was Adaptive Neuro-Fuzzy Inference System (ANFIS), the type of reasoning used was Takagi-Sugeno, while sharing of training data and test data was conducted using the Leave One Out (LOO) technique. In general, the model has been able to prove the authenticity of cocoa beans from Aceh with testing and validation error value is 6,3664x10-9 and 7,7483x10-7.


Yusianto. 1998. Analisis hubungan antar komponen citarasa biji kakao. Pelita Perkebunan, 14 (2) : 124-140.

Beckett ST. 2008. The Science of Chocolate. Combride: The Society of Chemistry.

Lima, L.J.R.; M.H. Almeida; M.J.R. Nout& M.H. Zwietering (2011). Theobromacacao L., the food of the Gods: quality determinants of commercial cocoa beans, with particular reference to the impact of fermentation. Critical Reviews in Food Science and Nutrition, 51, 731-761

Misnawi, Jinap S, Jamilah B, Nazamid S. 2004. Sensory properties of cocoa liquor as affected bypolyphenol concentration and duration of roasting. Food Quality and Preference, 15: 403


Widyotomo, S. (2008). Teknologi fermentasi dan diversifikasi pulpa kakao menjadi produk yang bermutu dan bernilai tambah. Warta Review Penelitian Kopi dan Kakao, 24, 65-82.Widyotomo, 2008).

Motamayor, J. C., Lachenaud, P., Wallace sa Silva e Mota, J., Loor, R., Kuhn, D. N., Brown, J. S., et al. (2008). Geographic and genetic population differentiation of the Amazonian chocolate tree (Theobroma cacao L).PLoS One, 3(10), e3311. doi:10.1371/journal.pone.0003311.

Pouta E, Heikkil

Skoglund T, Dejmek P. 2007. Fuzzy traceability: aprocesssimulationderived extension of thetraceability concept in continuousfood processing. Trans IChemE,Part C.

Cajka T, Riddellova K, Klimankova E, Cerna M, Pudil F, Hajslova J. 2010. Traceability of olive oil based on volatiles pattern and multivariate analysis. Food Chemistry, 121: 282

Marimin, 2009. Sistem Pakar dalam teknologi manajerial: Teori dan aplikasi. Bogor: IPB-Press.

Standar Nasional Indonesia. 2008. BijiKakao. BadanStandarisasi Nasional.

Singleton V.L., Rossi J.A. 1965. Colorimetry of total phenolics with phospholybdic-phosphotungstic acid reagens.Am.J.Enol.Vitic, 16:144-158

Iyatomi H, Hagiwara M. 2004.Adaptive fuzzy inference neural network.On Pattern Recognition Society. 347: 2049-2057.

Jang, J.-S. R, 1993, ANFIS: Adaptive-network-based fuzzy inference sistems, IEEE Trans. on Sistems, Man and Cybernetics, 23(03):665-685.

Duda RO, Hart PE, Stork DG. 2001. Pattern Classification. NewYork.




How to Cite

Yusriana, Y., Arkeman, Y., Raharja, S., & Hariyadi, P. (2015). The Model to Prove the Authenticity of Cocoa Beans Based on Intelligent System. International Journal of Sciences: Basic and Applied Research (IJSBAR), 24(1), 95–104. Retrieved from