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Nhestricia, Nhadira
Universitas Pakuan
Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Medicine & Pharmacology Social Sciences Other

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Journal : Journal of Science Innovare

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THE TEST OF ANTIOXIDANT ACTIVITIES WITH COMPARISON OF EXTRACTION METHODS FROM ROBUSTA COFFEE SEEDS (Coffea canephora) Utami, Novi Fajar; Nhestricia, Nhadira
Journal of Science Innovare Vol 1, No 02 (2018): Journal of Science Innovare, September 2018
Publisher : Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (299.495 KB) | DOI: 10.33751/jsi.v1i02.1002

Abstract

The content of robusta coffee include alkaloids, flavonoids, saponin, tannins, caffeine, and phenol. Differences in the method of extraction of a plant can cause differences in the number of chemical compounds. The purpose of this study was to determine the phytochemical characteristics and antioxidant activity in robusta coffee beans extracted by maceration and sonication method. Antioxidant activity was performed by the method of DPPH (2,2-diphenyl-1-picrylhydrazyl) by spectrophotometry. The results showed that phytochemical characteristics of robusta coffee extract of maceration and sonication contain the same chemical compounds, namely alkaloids, flavonoids, tannins, and saponins. The antioxidant activity of robusta coffee seed extract of sonication result has IC50 of 54,14 ppm which is better than the extract of robusta coffee beans from maceration.
THE TEST OF ANTIOXIDANT ACTIVITIES WITH COMPARISON OF EXTRACTION METHODS FROM ROBUSTA COFFEE SEEDS (Coffea canephora) Novi Fajar Utami; Nhadira Nhestricia
Journal of Science Innovare Vol 1, No 02 (2018): Journal of Science Innovare, September 2018
Publisher : Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (299.495 KB) | DOI: 10.33751/jsi.v1i02.1002

Abstract

The content of robusta coffee include alkaloids, flavonoids, saponin, tannins, caffeine, and phenol. Differences in the method of extraction of a plant can cause differences in the number of chemical compounds. The purpose of this study was to determine the phytochemical characteristics and antioxidant activity in robusta coffee beans extracted by maceration and sonication method. Antioxidant activity was performed by the method of DPPH (2,2-diphenyl-1-picrylhydrazyl) by spectrophotometry. The results showed that phytochemical characteristics of robusta coffee extract of maceration and sonication contain the same chemical compounds, namely alkaloids, flavonoids, tannins, and saponins. The antioxidant activity of robusta coffee seed extract of sonication result has IC50 of 54,14 ppm which is better than the extract of robusta coffee beans from maceration.
THE TEST OF ANTIOXIDANT ACTIVITIES WITH COMPARISON OF EXTRACTION METHODS FROM ROBUSTA COFFEE SEEDS (Coffea canephora) Novi Fajar Utami; Nhadira Nhestricia
Journal of Science Innovare Vol 1, No 2 (2018): Journal of Science Innovare, Volume 01 Number 02 2018
Publisher : Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33751/jsi.v1i02.1002

Abstract

The content of robusta coffee include alkaloids, flavonoids, saponin, tannins, caffeine, and phenol. Differences in the method of extraction of a plant can cause differences in the number of chemical compounds. The purpose of this study was to determine the phytochemical characteristics and antioxidant activity in robusta coffee beans extracted by maceration and sonication method. Antioxidant activity was performed by the method of DPPH (2,2-diphenyl-1-picrylhydrazyl) by spectrophotometry. The results showed that phytochemical characteristics of robusta coffee extract of maceration and sonication contain the same chemical compounds, namely alkaloids, flavonoids, tannins, and saponins. The antioxidant activity of robusta coffee seed extract of sonication result has IC50 of 54,14 ppm which is better than the extract of robusta coffee beans from maceration.
Co-Authors Ade Lia Apriniawati Bina Lohita Sari Chyntia Wahyuningrum Erni Rustiani Fitri Dwiputri Fitria Dewi Sulistiyono Hero Prasetio Kusworo Indriani, Lusi Lusi Agus Setiani Najwa Rokhmah, Nisa Nanda Asyura Rizkyani Naufal Muharram Nurdin Niken Harimurti Nina Herlina Novi Fajar Utami Nurlita Putra, Agita Detia Rahminiwati, Min Riswana, Dea Putri Siti Maysaroh Sri Maryanti Sri Maryanti Sri S. Yuliaru Sri Wardatun Sri Yuliani Sulistio, Eko Nugraha Tien Tisya usep suhendar Utami, Munifa Putri Venny Hapsari, Veronica Wawan Gunawan Yenni, Tengku