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Setyani, Indrawati Kurnia
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Journal : Journal of Local Therapy

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ANALYSIS OF FLAVONOIDS AND ANTIOXIDANT ACTIVITY IN CAFFEINE-FREE COFFEE FROM DATE SEEDS (Phoenix dactylifera) Agustin, Arum Dwi; Setyani, Indrawati Kurnia; Purwasih, Ratih; Safitri, Hani Widya
Journal of Local Therapy Vol 3 No 2 (2024): Journal of Local Therapy
Publisher : Pusat Unggulan IPTEK Poltekkes Kemenkes Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/jlt.v3i2.4686

Abstract

Abstract:Date seed coffee is obtained by drying, roasting and grinding the date seeds. There are many benefits that can be obtained from the ingredients in date seeds, such as nourishing your stamina. The flavonoids contained therein also have antioxidant properties. Date seeds have also been developed into a coffee substitute. Therefore, researchers are interested in analyzing the content of flavonoids, caffeine and antioxidant activity in them. This research was conducted to determine the presence or absence of caffeine content, to determine the presence or absence and levels of flavonoids and strong antioxidant activity in dated coffee seeds. This type of research is quantitative with a descriptive research design. Date seeds are processed into coffee by drying the clean date seeds in the oven and then roasting them until the seeds are torn and quite burnt. Date seeds that have been roasted, crushed and sieve with a 60 mesh sieve. The date palm coffee powder was extracted by socletation using 80% ethanol as a solvent. The extracts of date seeds were analyzed qualitatively of flavonoids and caffeine with color testing, quantitative analysis of flavonoids with UV-Vis spectophotometry and antioxidant activity using the DPPH method. The qualitative test showed that positive date coffee seeds containing flavonoids was indicated by a red color change when reacted with Mg and HCl powder, and negative containing caffeine was indicated by a red color change when reacted with concentrated ammonia. In the quantitative analysis of flavonoids, the levels of flavonoids in dated seed coffee were 7523.03 ± 10.5078 mg QE / 100 g, and the antioxidant activity test showed that the level of IC50 in dated seed coffee was 26, 747 ppm. It shows that date seed coffee is free of caffeine, has a high content of flavonoids and has very strong antioxidants
FORMULATION AND TEST OF ANTIOXIDANT ACTIVITY OF TEA BAG COMBINATION OF BLACK (Camellia sinensis OKvar. assamica (Mast)) AND MANALAGI APPLE (Malus sylvestris (L.) Mill.) Setyani, Indrawati Kurnia; Prasdiantika, Ricka
Journal of Local Therapy Vol 4 No 1 (2025): Journal of Local Therapy
Publisher : Pusat Unggulan IPTEK Poltekkes Kemenkes Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/jlt.v4i1.4675

Abstract

Abstract: Tea bags are a single dry tea product or a mixture of several types of tea or with the addition of other food ingredients that are permitted according to applicable regulations and are packaged and ready to be brewed. This research created a tea bag formulation from black tea (Camellia sinensis OK var. assamica (Mast)) and manalagi apple (Malus sylvestris (L.) Mill.) which has specific properties, namely antioxidants with a ratio of F1 (25:75), F2(50:50), and F3(75:25). This research aims to determine the quality test and antioxidant activity of tea bags combining black tea and manalagi apples. This research uses a quantitative descriptive method with parameters including organoleptic tests, water content, ash content and antioxidant activity. The organoleptic results of the tea bag have a brown tea color, smell typical of tea and taste bitter, slightly sweet. The water content test results for F1, F2, and F3 were respectively 5.426%; 4.476%; 3.686 %. The ash content test results for F1, F2, and F3 respectively were 3.611%; 5.537 %; 6.507 %. The quality test results are in accordance with SNI standards. The IC50 value of tea bag preparations in F1, F2, and F3 respectively was 61.91 ppm; 84.21 ppm; and 96.43 ppm. F1 has the strongest antioxidant activity due to the addition of more manalagi apples. The results showed that the antioxidant activity of the black tea and manalagi apple formulations was included in the strong category.
Co-Authors Agustin, Arum Dwi Lestari, Salsa Bila Safitri, Hani Widya Waris, Muhammad Anugerah Alam