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All Journal Journal of Food and Pharmaceutical Science BERKALA SAINSTEK Jurnal Inovasi Pendidikan Kimia Jurnal Bahan Alam Terbarukan JURNAL FISIKA Indonesian Journal of Cancer Chemoprevention Journal of Natural Sciences and Mathematics Research Indonesian Journal of Chemical Science PAEDAGOGIA Spektra: Jurnal Fisika dan Aplikasinya Walisongo Journal of Chemistry Sarwahita : Jurnal Pengabdian Kepada Masyarakat Jurnal Komunikasi Pendidikan JURNAL PENDIDIKAN MIPA Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Jurnal Pengabdian Nasional (JPN) Indonesia Jurnal Farmasi dan Sains Indonesia (JFSI) INDRA: Jurnal Pengabdian kepada Masyarakat Journal of Science and Technology Research for Pharmacy Journal of Food and Pharmaceutical Sciences Jurnal Pengabdian Nasional (JPN) Indonesia Biosaintifika: Journal of Biology & Biology Education Jurnal Abdimas Science and Community Pharmacy Journal
Alighiri, Dante
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Evaluation of Acrylamide Levels in Arabica (Coffea arabica) and Robusta (Coffea canephora) Coffee Roasting Variations for Nutraceutical Capsules Juwariyah, Putri Siti; Rachma, Firstca Aulia; Alighiri, Dante
Journal of Food and Pharmaceutical Sciences Vol 14, No 2 (2026): J.Food.Pharm.Sci
Publisher : Integrated Research and Testing Laboratory (LPPT) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.25012

Abstract

Coffee roasting is an essential process that determines the flavor and aroma of coffee, yet it also contributes to the formation of acrylamide, a carcinogenic compound. Acrylamide is produced as a by-product of the Maillard reaction, which occurs between reducing sugars and amino acids at high roasting temperatures. This study aimed to evaluate acrylamide content in Arabica coffee (Coffea arabica) and Robusta coffee (Coffea canephora) under different roasting levels, and to assess its safety for nutraceutical capsule formulation. The experimental procedure included roasting beans at three levels (light, medium, and dark). Acrylamide analysis was performed using UV-Vis spectrophotometry with the standard addition method. Data were analyzed using Kruskal–Wallis and Mann–Whitney tests with JASP software. Results showed that acrylamide levels increased with increasing roasting time in both Arabica and Robusta coffee. The lowest acrylamide concentrations were observed at 10 minutes of roasting, particularly in the n-hexane fraction measuring 72.1154 µg/kg in Arabica coffee and 109.6825 µg/kg in Robusta coffee, while the highest levels were detected in the water fraction at 20 minutes of roasting, reaching 299.8834 µg/kg in Arabica coffee and 400.5265 µg/kg in Robusta coffee. Statistical analysis confirmed that roasting variations significantly affected acrylamide formation (p < 0.05), whereas no significant difference was found between coffee types (p > 0.05). Although the n-hexane fraction yielded the lowest acrylamide content, ethyl acetate at 10 minutes of roasting was identified as the optimal condition, as it produced relatively low acrylamide levels (124.1045 µg/kg in Arabica and 136.8083 µg/kg in Robusta) while preserving bioactive compounds suitable for nutraceutical formulation. Evaluation of granule quality and capsule characteristics indicated that all parameters met standard requirements. In conclusion, nutraceutical capsules can be formulated from the ethyl acetate fraction of coffee roasted for 10 minutes, ensuring safety and functional benefits.
Co-Authors - Jumaeri Abdullah, Ravely Adhitya Aisyah, Sabila Akhmad Darmawan Akhmad Darmawan Anis Susanti Anwar, Ahmad Faisal Azid, Saffanah Binti Mohd Ab Basyirun Budiyanto, Saraswati Putri Choirunnisa, Fadhillah Cici Fatmala Dian Fithra Permana Dian Marini Dian Marini Drastisianti, Apriliana Edy Cahyono Eko Budi Susatyo Endang Susilaningsih Enni Suwarsi Ervan Bagus Haditya F Widhi Mahatmanti Fatmala, Cici Firnanda, Indah Putri Firstca Aulia Rachma Haditya, Ervan Bagus Harjono Humairoh, Lia Intan Iis Naeni Putri Wahyuni Iis Naeni Putri Wahyuni Imam Syafi’i Juwariyah, Putri Siti Karsinah - Kirana, Kurnia Galuh Candra Margareta Rahayuningsih Nugroho Edi K Masturi Masturi Mohammad Alauhdin, Mohammad Nasyatal Ula Hawa Hazuwa Nasyatal Ula Hawa Hazuwa Nina Oktarina Ningrum, Lis Setiyo Ni`ma, Neli Syahida Nugrahaningsih WH, Nugrahaningsih Nur Rahayu Utami Permatasari, Bella Pramesti, Citra Pratiwi Dwijananti Rahmaniar, Ranita Samuel Budi Wardhana Kusuma Savitri, Annisa Aulia Setyo Yuwono Sigit Priatmoko Sri Nurini Sri Wahyuni Sucipto, Lukman Suwarti Suwarti Syafi'i, Imam Syafi’i, Imam Tri Handayani Umar Faruq Muttaqiin Umar Faruq Muttaqiin Uswatun Hasanah Wawan Rustyawan Widodo, Naufaldi Bani widowati widowati Willy Tirza Eden, Willy Tirza Wiwik Kartika Sari Zaky, Adrian Maulana