UJI ANTIOKSIDAN EKSTRAK ETANOL BIJI KOPI ARABIKA (Coffea arabica L.) LERENG GUNUNG ARGOPURA KABUPATEN JEMBER PADA BERBAGAI KONDISI PENYANGRAIAN
DOI:
https://doi.org/10.33759/jrki.v5i2.381Keywords:
Aktivitas Antioksidan; Biji Kopi; Coffea arabica; Metode DPPHAbstract
Coffee (Coffea arabica L.) is a plant which has been cultivated in Indonesia and it is one of natural source of antioxidants. The main bioactive component which contain antioxidant properties is chlorogenic acid. The roasting process can cause chlorogenic acid in coffee beans to decrease as the temperature increases and the length of roasting, so the way coffee is served as a source of antioxidants which may need to be considered. The purpose of this study was to determine the group of compounds and antioxidant activity contained in Arabica coffee beans obtained from the slopes of Mount Argopura at various conditions of roasting. The samples of Arabica coffee beans each done roasting in advance at a temperature of 160°C - 180°C; 190°C - 210°C; and 220°C - 240°C before it is milled. The used of extraction method is maceration using 80% ethanol solvent. Antioxidant activity testing was done by DPPH method. Antioxidant activity is expressed based on the IC50 value (Inhibitor Concentration 50%). The highest value of antioxidant activity was obtained from Arabica coffee beans roasted at a moderate temperature with a value of IC50 26.41 ± 0.182 ppm. The result of the T-test obtained a sig value < 0.05 which indicates a difference in the antioxidant activity produced by the extract of Arabica coffee beans at various conditions of roasting.
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References
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Lipase Activity and Antioxidant Capacity in Coffee (Coffea arabica L.) Seeds During Germination. Plant Science. 219-220 (2014): 19-25.
Perez-Jimenez, J., Neveu, V., Vos, F., Scalbert, A. 2010. Systematic Analysis of The Content of 502 Polyphenols in 452 Foods and Beverages: An Application of The Phenol-Explorer Database. J. Agric.Food Chem. Vol. 58: 4959–4969.
Przybysz M.A., Widła G., Dłużewska E. 2013. Consumer Preferences on Coffee Drinking. The Influence of Temperature and Roasting Time of Coffee Bean on Espresso Aroma and Taste. Zeszyty Problemowe Postępów Nauk Rolniczych, 2013: 572:65-79 (in Polish).
Sangeetha, S.K.., Umamaheswari, S., Reddy, M., Kalkura, N.S. 2016. Flavonoids : Therapeutic Potential of Natural Pharmacological Agents. Int. J. Pharm. Sci. Res. Vol. 7: 3924–3930.
Scalbert, A., Johnson, I.T., Saltmarsh, M. 2005. Polyphenols: Antioxidants and Beyond. Am. J. Clin. Nutr. Vol. 81: 215S–217S.
Seleem, D., Pardi, V., Murata, R.M. 2017. Review of Flavonoids: A Diverse Group of Natural Compounds with Anti-Candida Albicans Activity in Vitro. Arch. Oral Biol. Vol. 76: 76–83.
Setyani, S., Subeki, & Grace, H. A. 2018. Evaluasi Nilai Cacat dan Cita Rasa Kopi Robusta (Coffea canephora L.) yang Diproduksi IKM Kopi di Kabupaten Tanggamus. Jurnal Teknologi & Industri Hasil Pertanian, Vol. 23(2): 103-114. https://doi.org//10.23960/jtihp.v23i2.103-114.
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Smrke, S., Opitz, S.E.W., Vovk, I., Yeretzian, C. 2013. How Does Roasting Affect The Antioxidants of a Coffee Brew? Exploring the Antioxidant Capacity of Coffee Via On-Line Antioxidant Assays Coupled with Size Exclusion Chromatography. Food Funct. Vol. 4: 1082–1092.
Sridevi,V. and Giridhar, P. 2013. Influence of Altitude Variation on Trigonelline Content During Ontogeny of Coffea canephora Fruit. Journal of Food Studies. 2 (1): 62-74.
Sukohar, A., Setiawan, F.F., Wirakusumah, dan Sastramihardja, H.S. 2011. Isolasi dan Karakterisasi Senyawa Sitotoksik Kafein dan Asam Klorogenat dari Biji Kopi Robusta Lampung. Medika Planta. Vol. 1 (4): 1-16.
Supriana, N., Ahmad, U., Samsudin, Purwanto, E.H., 2020. Pengaruh Metode Pengolahan dan Suhu Penyangraian Terhadap Karakter Fisiko-Kimia Kopi Robusta. Journal of Industrial and Beverage Crops. Vol. 7 (2): 61-72
Vignoli J.A., Viegas M.C., Bassoli D.G., Benassi M.T. 2014. Roasting Process Affects Differently The Bioactive Compounds and The Antioxidant Activity of Arabica and Robusta Coffees. Food Research International. Vol. 61: 279-285.
Wang, X. and Lim, L.T. 2015. Physicochemical Characteristics of Roasted Coffee. in Book: Coffee in Health and Disease Prevention. Preedy, V.R. (Ed). San Diego USA: Elsevier Academic Press. pp. 247-254.
Wang H.Y., Qian H., Yao W.R. 2011. Melanoidins Produced by the Maillard Reaction: Structure and Biological Activity. Food Chemistry. 128 (3):573-584.
Zuhra, C.F., Tarigan, J.B., Sihotang, H. 2008. Aktivitas Antioksidan Senyawa Flavonoid dari Daun Katuk (Sauropus androginus (L) Merr.). Jurnal Biologi Sumatera. Vol. 3(1): 7-10.
De Castro R.D. and Marraccini, P. 2006. Cytology, Biochemistry, and Molecular Changes During Coffee Fruit Development. Brazilian Journal of Plant Physiology. 18 (1): 175-199.
De Paula, J. and Farah, A. 2019. Caffeine Consumption Through Coffee: Content in The Beverage, Metabolism, Health Benefits and Risks. Beverages. Vol. 5 (37).
Dybkowska, E., Sadowska, A., Rakowska, R., Dębowska, M., Świderski, F., Świąder, K. 2017. Assessing Polyphenols Content and Antioxidant Activity in Coffee Beans According to Origin and The Degree of Roasting. National Institute of Hygiene. Vol. 68(4): 347-353.
Esquivel P., Jiménez V.M. 2012. Functional Properties of Coffee and Coffee By-Products. Food Research International. Vol. 46(2):488-495
Farhaty, N dan Muchtaridi.2017. Tinjauan Kimia dan Aspek Farmakologi Senyawa Asam Klorogenat Pada Biji Kopi. Jurnal Farmaka. Vol. 14 (1): 214-227.
Fajriana, N. H. dan Fajriati, I. 2018. Analisis Kadar Kafein Kopi Arabika (Coffea arabica L.) pada Variasi Temperatur Sangrai secara Spektrofotometri Ultra Violet. Analytical and Environmental Chemistry. Vol. 3 (2): 148-162.
Harborne, J.B. Metode Fitokimia. Penuntun Cara Modern Menganalisis Tumbuhan. Terjemahan Padmawinata K dan Soediro, I. 1987. Bandung: Penerbit ITB.
Hardiningtyas, S.D, Purwaningsih, S, Handharyani, E, 2014. Aktivitas Antioksida dan Efek Hepatoprotektif Daun Bakau Api-Api Putih. J. Pengolahan Hasil Perikan Indonesia. Vol. 17 (1): 80-91.
Hečimović, I., Cvitanović, A.B., Horžić, D., and Komes, D.. 2011. Comparative Study of Poliphenols and Caffeine in Different Coffee Varieties Affected by Degree of Roasting. Food Chemistry. Vol. 129: 991–1000.
Howard, B. 2011. Factors Influencing Cup Quality in Coffe (p.30). Rwanda: Global Coffee Quality Research Initiative.
Kurniawan, M. 2017. Kajian Metabolomik Peranan Fenolik dan Melanoidin Terhadap Aktivitas Antioksidan Ekstrak Kopi Robusta dan Arabika Asal Indonesia. Master's Thesis. Institut Pertanian Bogor.
Manne, V., and Saab, S., 2015. Coffee as Modulator of Live Injury: Fact and Fiction. Clinical Liver Disease. 517
Mangiwa, S., dan Maryuni, A.E. 2019. Skrining Fitokimia dan Uji Antioksidan Ekstrak Biji Kopi Sangrai Jenis Arabika (Coffea arabica) Asal Wamena dan Moanemani, Papua. Jurnal Biologi Papua. Vol. 11 (2): 103–109.
Mangiwa S, dan Yabansabra R Y. 2016. Kadar Trigonelin Dalam Biji KopiArabika (Coffea Arabica) Asal Wamena, Kabupaten Jaya Wijaya, Papua. Jurnal Sains. Vol. 16 (1): 29-34.
Misfadhila, S. Zulharmita dan Siska, D. H. 2016. Pembuatan Kafein Salisilat secara Semisintetis dari Bubuk Kopi Olahan Tradisional Kerinci. Jurnal Farmasi Higea. Vol. 8 (2): 175-188.
Narita Y. and Inouye, K. 2015. Chapter 21-Chlorogenic Acids from Coffee. in Book: Coffee in Health and Disease Prevention. Preedy, V.R. (Ed). San Diego USA: Elsevier Academic Press. pp. 189-199.
Opitz, S.E.W., Smrk, S., Goodman, B.A., Keller, M., Schenker, S., and Yeretzian, C. 2014. Antioxidant Generation During Coffee Roasting: A Comparison and Interpretation from Three Complementary Assays. Foods. Vol. 3: 586-604.
Panche, A.N., Diwan, A.D., Chandra, S.R. 2016. Flavonoids: an Overview. Journal of Nutritional Science. Vol. 5 (e47).
Pastoriza, S., & Rufián-henares, J. A. (2014). Contribution of Melanoidins to the Antioxidant Capacity of the Spanish Diet. Food Chemistry. 164: 438-445.
Patui, S., Clincon, L., Peresson, C., Zancani, M., Conte, L., Del Terra, L., Navariini, L., Vianello, A., Braidot, E. 2014.
Lipase Activity and Antioxidant Capacity in Coffee (Coffea arabica L.) Seeds During Germination. Plant Science. 219-220 (2014): 19-25.
Perez-Jimenez, J., Neveu, V., Vos, F., Scalbert, A. 2010. Systematic Analysis of The Content of 502 Polyphenols in 452 Foods and Beverages: An Application of The Phenol-Explorer Database. J. Agric.Food Chem. Vol. 58: 4959–4969.
Przybysz M.A., Widła G., Dłużewska E. 2013. Consumer Preferences on Coffee Drinking. The Influence of Temperature and Roasting Time of Coffee Bean on Espresso Aroma and Taste. Zeszyty Problemowe Postępów Nauk Rolniczych, 2013: 572:65-79 (in Polish).
Sangeetha, S.K.., Umamaheswari, S., Reddy, M., Kalkura, N.S. 2016. Flavonoids : Therapeutic Potential of Natural Pharmacological Agents. Int. J. Pharm. Sci. Res. Vol. 7: 3924–3930.
Scalbert, A., Johnson, I.T., Saltmarsh, M. 2005. Polyphenols: Antioxidants and Beyond. Am. J. Clin. Nutr. Vol. 81: 215S–217S.
Seleem, D., Pardi, V., Murata, R.M. 2017. Review of Flavonoids: A Diverse Group of Natural Compounds with Anti-Candida Albicans Activity in Vitro. Arch. Oral Biol. Vol. 76: 76–83.
Setyani, S., Subeki, & Grace, H. A. 2018. Evaluasi Nilai Cacat dan Cita Rasa Kopi Robusta (Coffea canephora L.) yang Diproduksi IKM Kopi di Kabupaten Tanggamus. Jurnal Teknologi & Industri Hasil Pertanian, Vol. 23(2): 103-114. https://doi.org//10.23960/jtihp.v23i2.103-114.
Skowron, M. J., Sentkowska, A., Pyrzyriska, K., Pena, M. P., 2016. Chlorogenic Acids, Caffeine Content and Antioxidant Properties Of Green Coffee Extract: Influence Of Green Coffee Bean Preparation. Eur Food Technol. Vol. 242: 1403-1409.
Smrke, S., Opitz, S.E.W., Vovk, I., Yeretzian, C. 2013. How Does Roasting Affect The Antioxidants of a Coffee Brew? Exploring the Antioxidant Capacity of Coffee Via On-Line Antioxidant Assays Coupled with Size Exclusion Chromatography. Food Funct. Vol. 4: 1082–1092.
Sridevi,V. and Giridhar, P. 2013. Influence of Altitude Variation on Trigonelline Content During Ontogeny of Coffea canephora Fruit. Journal of Food Studies. 2 (1): 62-74.
Sukohar, A., Setiawan, F.F., Wirakusumah, dan Sastramihardja, H.S. 2011. Isolasi dan Karakterisasi Senyawa Sitotoksik Kafein dan Asam Klorogenat dari Biji Kopi Robusta Lampung. Medika Planta. Vol. 1 (4): 1-16.
Supriana, N., Ahmad, U., Samsudin, Purwanto, E.H., 2020. Pengaruh Metode Pengolahan dan Suhu Penyangraian Terhadap Karakter Fisiko-Kimia Kopi Robusta. Journal of Industrial and Beverage Crops. Vol. 7 (2): 61-72
Vignoli J.A., Viegas M.C., Bassoli D.G., Benassi M.T. 2014. Roasting Process Affects Differently The Bioactive Compounds and The Antioxidant Activity of Arabica and Robusta Coffees. Food Research International. Vol. 61: 279-285.
Wang, X. and Lim, L.T. 2015. Physicochemical Characteristics of Roasted Coffee. in Book: Coffee in Health and Disease Prevention. Preedy, V.R. (Ed). San Diego USA: Elsevier Academic Press. pp. 247-254.
Wang H.Y., Qian H., Yao W.R. 2011. Melanoidins Produced by the Maillard Reaction: Structure and Biological Activity. Food Chemistry. 128 (3):573-584.
Zuhra, C.F., Tarigan, J.B., Sihotang, H. 2008. Aktivitas Antioksidan Senyawa Flavonoid dari Daun Katuk (Sauropus androginus (L) Merr.). Jurnal Biologi Sumatera. Vol. 3(1): 7-10.
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2023-05-21
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UJI ANTIOKSIDAN EKSTRAK ETANOL BIJI KOPI ARABIKA (Coffea arabica L.) LERENG GUNUNG ARGOPURA KABUPATEN JEMBER PADA BERBAGAI KONDISI PENYANGRAIAN. (2023). Jurnal Riset Kefarmasian Indonesia, 5(2), 284-298. https://doi.org/10.33759/jrki.v5i2.381
