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All Journal Hydrogen: Jurnal Kependidikan Kimia Jurnal Pengabdian Papua JURNAL BIOLOGI PAPUA
Septiani Mangiwa
FMIPA Universitas Cenderawasih
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Education Environmental Science Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Medicine & Pharmacology Other

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Journal : JURNAL BIOLOGI PAPUA

 1 
Skrining Fitokimia dan Uji Antioksidan Ekstrak Biji Kopi Sangrai Jenis Arabika (Coffea arabica) Asal Wamena dan Moanemani, Papua Septiani Mangiwa; Agnes Eri Maryuni
Jurnal Biologi Papua Vol 11, No 2 (2019)
Publisher : Jurusan Biologi FMIPA Universitas Cenderawasih

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (218.367 KB) | DOI: 10.31957/jbp.925

Abstract

Coffee bean are rich of secondary metabolits that able to inhibit free radical compounds. This antioxidant activity may reduce many diseases correlated with it. The aims of this study were to determined the phytochemical content and antioxidant activity of roasted coffee bean from Wamena and Moenemani regency, Papua. Roasted coffee beans were extracted by maceration for 24 hr with methanol. Harborne standard method was used for the phytochemical analysis  and DPPH assay was used to  determine the antioxidant activity. IC50 was measured by spectrophotometric assay using spectrophotometer Uv-Vis at 517 nm wavelenghth. Result showed that both Arabica roasted coffee beans from Wamena and Moanemany had the capacity to inhibit free radical  at 61,71% and 69,7% with IC50 at  107,97 and 100,91 ppm, respectively . Phytochemical investigation revealed that the bioactive compounds from Moanemani and Wamena coffee beans were similar, which composed of alkaloids, flavonoids, terpenoids, saponins, and tanins. In conclusion, the methanolic extract of roasted Arabica coffee beans from Wamena and Moanemani can be used as the source of natural antioxidant.Keywords: Arabica roasted coffee beans; phytochemical; antioxidant; DPPH method.
Analisis Mutu Fisik dan Kimia serta Uji Aktivitas Antioksidan Teh Cascara dari Kulit Kopi Arabika (Coffea arabica L.) Asal Papua Septiani Mangiwa; Diana M. Abulais; Oktafani Patiung; Qonita A. Nisa
Jurnal Biologi Papua Vol 15, No 1 (2023)
Publisher : Jurusan Biologi FMIPA Universitas Cenderawasih

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31957/jbp.2371

Abstract

Several important chemical components are still present in coffee skin, although they have not yet been put to much use. This study aims to determine the physical and chemical quality as well as the antioxidant activities of cascara tea, which is produced from the skin of Papuan arabica coffee. Coffee skins are gathered by The Highland Roastery Café from several Papuan coffee producers. Cascara is used to make tea, which is packaged in tea bags after being sun-dried. The analysis of physical and chemical quality is in accordance with SNI 3753: 2014. Physical and chemical quality parameters for tea include the condition of the steeping water, moisture content, ash content, crude fiber, phytochemicals, polyphenols, and caffeine levels. It is possible to measure antioxidant activity using the DPPH technique. The physical and chemical characteristics of cascara tea manufactured from Papuan arabica coffee skins are as follows: typical brewing water conditions, moisture content, total ash content, and crude fiber are all 13.00 ± 0.11%, 10.96 ± 0.12%, and 40.55 ± 0.14%, respectively. Phytochemical screening showed that cascara tea contains alkaloids, terpenoids, saponins, and polyphenols, with a total polyphenol content of 1.33 ± 0.05% and caffeine of 0.44 ± 0.05%. Cascara Papua tea exhibits strong levels of antioxidant activity with an IC50 of 13.96 ppm. Therefore, it can be concluded that cascara tea, which is made from arabica coffee skins from Papua and sun-dried, has a physical and chemical quality that complies with the standards. and can be used as an antioxidant beverage to increase endurance. Key words: cascara; coffee skin; arabica coffee; physical and chemical quality; antioxidant.
Co-Authors Abda Abda Agnes Eri Maryuni Agnes Eri Maryuni Alowisya Futwembun Oktafani Patiung Puteri M. Awak Qonita A. Nisa Salim, Ilham