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All Journal Abdimasku : Jurnal Pengabdian Masyarakat Lutjanus Jurnal Altifani Penelitian dan Pengabdian kepada Masyarakat Innovative: Journal Of Social Science Research Jurnal Teknologi dan Mutu Pangan Jurnal Sains dan Teknologi Pangan JURNAL TEKNOLOGI, KESEHATAN DAN ILMU SOSIAL
Endang Verawati
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Journal : Jurnal Teknologi dan Mutu Pangan

 1 
Evaluasi Antioksidan Minuman Kopi yang Dikombinasikan dengan Ekstrak Gambir dan Madu: Antioxidant Evaluation of Coffee Beverages Combined with Gambier Extract and Honey Jannah, Syerina Raihatul; Verawati, Endang; Manurung, Nancy Eka Putri; Ichsan, Onne Akbar Nur
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 1 (2025): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i1.5094

Abstract

Free radicals are molecules with unpaired electrons that can trigger various serious diseases. Therefore, antioxidant intake through food and beverages is essential to prevent free radical-induced damage. This study aimed to analyze the effect of coffee, gambir extract, and honey on antioxidant levels to support health improvement. A completely randomized design (CRD) with a single factor, nonfactorial method was used, focusing on different ratios of coffee powder combined with gambir extract and honey. Five treatment formulations were tested: 100% coffee (control) and combinations with 2.5%, 5%, 7.5%, and 10% of gambir extract and honey. Each treatment was replicated three times. The observed parameters included pH, solubility, total phenol content, and antioxidant activity (IC50 value). The results showed that the combination significantly affected all the observed parameters. The values obtained ranged from pH 6.21 to 6.33, solubility from 27.40% to 31.72%, total phenol from 8.40 mg / ml to 78.53 mg / ml and IC50 from 117.89 ppm to 563.06 ppm. Therefore, the conclusion of this study is that the addition of gambir extract and honey can enhance antioxidant activity and increase the inhibition of free radicals in coffee beverages. This research is expected to contribute to the development of functional drinks.
Co-Authors ayu Kalista Danarjati, Selaginella Dewi Sartika Saragih Eka Rizki Meiwinda Eva MariaMagdalena Br.Manalu Hasibuan, Rahmawaty Ichsan, Onne Akbar Nur Manurung, Nancy Eka Putri Martalina Situmorang Putri, Rani Revina Rizka Hilda Siregar Saragih, Dewi Sartika Sartika Saragih, Dewi Sulastriani Sulastriani, Sulastriani Syafrullah, Muhammad Deddy Syerina Raihatul Jannah Tika Handayani Wardana, Safril Kartika Yuliansyah Yuliansyah Yunita Cucikodana