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Journal : Humantech : Jurnal Ilmiah Multidisiplin Indonesia

Review : Studi Aktivitas Antioksidan dari beberapa Jenis Perlakuan Kopi Habibur Umami Amrullah; Sandi
Humantech : Jurnal Ilmiah Multidisiplin Indonesia Vol. 2 No. Special Issue 2 (2022): Humantech : Jurnal Ilmiah Multidisiplin Indonesia
Publisher : Program Studi Akuntansi IKOPIN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32670/ht.v2iSpecial Issue 2.1370

Abstract

Coffee, being one of the most popular beverages in the world, is a rich source of antioxidants. This review aims to determine the antioxidant activity content of several coffee treatments. We reviewed from several journals about the antioxidants of coffee made. Of all the treatments where the fermentation process can increase the antioxidant activity of green coffee beans. The greatest antioxidant activity was found in the study of Kwak et al. (2018) using S. cerevisiae with an increase of 23.33 M TE/mL in the ORAC method and 53.13% in the SOD method. This is supported by fermentation factors such as the amount of yeast used as a starter.