Comparison Activity Test of Antioxidant of Water Extract Coffee Robusta (Coffea canephora) and Water Extract Coffee Arabica (Coffea arabica) with the Method DPPH (1,1-difenil-2-pikrilhidrazil)
DOI:
https://doi.org/10.55677/ijlsar/V03I7Y2024-20Keywords:
Water extract coffee robusta, water extract coffee arabica, antioxidant, chlorogenic acid, DPPH.Abstract
Coffee is one of the beverage ingredients that is widely consumed by the public In Indonesia, there are many types of coffee, including robusta coffee and arabica coffee Both of these coffees have high antioxidant content including tocopherol, tannin, and clorogenic acid which are components of polyphenols. This research aims to determine the difference in antioxidant activity of robusta coffee water extract and arabica coffee water extract with a comparison of vitamin E comparator. The antioxidant activity test was carried out using the DPPH free radical capture method by visible spectrophotometry until an EC50 value was obtained. Robusta coffee water extract, Arabica coffee water extract, and vitamin E are made with a concentration of 0.2%; 0,4%; 0,6%; 0,8%; and 1.0%, and tested for antioxidant activity with 0.1mM DPPH solution. Extract making use of the solvent water because chlorogenic acid is soluble in water and does not resist heating, so that extracted by maceration for 5 days with the replacement solvent of every 24 hours. The extract is made using water solvents because chlorogenic acid in water and, so it is extracted by maceration for 5 days with solvent changes every 24 hours. The results showed that the average EC50 value of vitamin E was 85.9863 μg/ml, robusta coffee water extract was 95.0442 μg/ml, and Arabica coffee water extract was 106.7972 μg/ml Result of test ANOVA shows the price F count (83,736) > F is tables of ( 3,885) at α ( 0,05) meaning that there is significant difference in antioxidant activity between vitamin E, robusta coffee water extract and arabica coffee water extract. Based on the results of the research, it can be concluded that robusta coffee water extract and arabica coffee water extract have differences in antioxidant activity determined by the DPPH method. Robusta coffee water extract has greater antioxidant activity than arabica coffee water extract.
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