The addition of crude gambir extract in the production of functional robusta coffee powder

dc.contributor.author	Santoso, Budi
dc.contributor.author	Wijaya, Agus
dc.contributor.author	Din Pangawikan, Aldila
dc.date.accessioned	2022-11-22T12:48:14Z
dc.date.available	2022-11-22T12:48:14Z
dc.date.issued	2022-03-07
dc.identifier.citation	SANTOSO, Budi; WIJAYA, Agus; DIN PANGAWIKAN, Aldila. The addition of crude gambir extract in the production of functional robusta coffee powder. Food Science and Technology, Campinas, v. 42, p. 1-6, 7 mar. 2022. Available from: https://doi.org/10.1590/fst.55721. Accessed: 21 nov. 2022.	pt_BR
dc.identifier.issn	1678-457X
dc.identifier.uri	DOI: https://doi.org/10.1590/fst.55721	pt_BR
dc.identifier.uri	http://www.sbicafe.ufv.br/handle/123456789/13648
dc.description.abstract	This study aims to improve the functional properties of robusta coffee by adding crude gambir extract. A completely randomized non-factorial design with 5 treatments is used and each treatment was repeated three times. The treatments consist of: robusta coffee powder (%): crude gambir extract (%) F1 = 100:0, F2 = 95:5, F3 = 90:10, F4 = 85:15, and F5 = 80:20. The results showed that the addition of crude gambir extract has a significant effect on increasing the total phenol value from 10.65 to 101.20 mg/mL GAE and the antioxidant activity with an IC50 value of 583.06 to 40.10 µg/mL, acidity level (5.43-5.51), and the solubility percentage of 27.55-31.15%. Furthermore, the addition of crude gambir extract have no significant effect on the taste, color, and aroma of the functional coffee produced.	pt_BR
dc.format	pdf	pt_BR
dc.language.iso	en	pt_BR
dc.publisher	Sociedade Brasileira de Ciência e Tecnologia de Alimentos	pt_BR
dc.relation.ispartofseries	Food Science and Technology;v. 42, p. 1-6, 2022;
dc.rights	Open Access	pt_BR
dc.subject	Antioxidant	pt_BR
dc.subject	Crude gambir extract	pt_BR
dc.subject	Functional	pt_BR
dc.subject	Gambir	pt_BR
dc.subject	Robusta coffee	pt_BR
dc.subject.classification	Cafeicultura::Agroclimatologia e fisiologia	pt_BR
dc.title	The addition of crude gambir extract in the production of functional robusta coffee powder	pt_BR
dc.type	Artigo	pt_BR