Proceedings of International Conference on Multidiciplinary Research
Vol 4, No 1 (2021): ICMR

Coffee Powder Antioxidant and Acrylamide Activity in Different Processing and Roasting Methods

A. Analianasari (Unknown)
D. Berliana (Unknown)
Shintawati Shintawati (Unknown)

Article Info

Publish Date
08 Jan 2022

Abstract

This research aimed to analyze the antioxidant activity of processed ground coffee and the levels of acrylamide in roasted ground coffee at different temperature levels. The research method is a descriptive qualitative method by calculating antioxidant activity with UV-Vis spectrophotometer and acrylamide content by HPLC. The results showed that the levels of acrylamide produced from processing with different roasting levels were still below the tolerance limit and had strong antioxidant activity at various roasting levels with different processing methods. Keywords: Antioxidant, acrylamide, coffee powder

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Journal Info
Proceedings of International Conference on Multidiciplinary Research
Website

Abbrev

ICMR

Publisher

Universitas Serambi Mekkah Aceh

Subject

Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Education Social Sciences

Description

This international conference is expected to be an annual event. We expect, it is a great opportunity to share and bridge research activities among all researchers and presenters and also participants for future science development and ...