Coffee Science_v.20, 2025
URI permanente para esta coleção${dspace.url}/handle/123456789/14735
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Item Effect of Microwave Use on Kawa Daun Production: Production, Composition, and Antioxidant Properties(Editora UFLA, 2025-06-03) Arief, Rastra Gemi Nastiti; Malrianti, Yefsi; Kasim, Anwar; Neswati; SujatmikoKawa daun tea is a drink made of dried coffee leaves from Western Sumatra, offering refreshing benefits for the body. The use of a microwave in the drying process proves to be an effective method due to its significantly high efficiency. Therefore, this study aimed to investigate the impact of varying drying time using microwave on the characteristics of coffee leaves, kawa daun tea, and drinking water, as well as to determine effect of microwave treatment. This study uses a complete random design with ANOVA (Analysis of Variance) and followed by a DNMRT (Duncan’s News Multiple Range Test). The results showed that the difference in drying times significantly affected properties of coffee tea leaves, specifically on the total water-soluble substance test. However, there was no substantial impact on the yield, water level, polyphenols level, caffeine level, and antioxidant activity. The length was also affected by polyphenols level, total soluble solidity, and water solubility antioxidant activity, but did not impact caffeine content test. The maximum time for optimal drying coffee leaves was two minutes with a yield of 35.99% hydration, 4.33% water level, 48.56 mgGAE/g total polyphenols level, 0.56% caffeine level, 63.43% oxidative activity, and 4.61% total water-soluble material. In the chemical analysis of drinking water, the results obtained were total polyphenol content of 28.1 mg GAE/g, caffeine content of 0.45%, total dissolved solids of 1.87%, and antioxidant activity of 88.79%. Thus, it is also concluded that there is no negative effect of drying coffee leaves with a microwave.Item Development and Characterisation of Pumpkin Seed Coffee Formulations: Nutritional, Antioxidant, and Sensory Properties(Editora UFLA, 2025-05-07) Syam, Aminuddin; Najamuddin, Ulfah; Kurniaty, Yessy; Amalia, MariniCoffee and pumpkin seeds are both well-known sources of antioxidants, but few studies have explored their combined effects. This study investigates the potential of a coffee-pumpkin seed blend to enhance nutritional intake and offer health benefits. Three coffee formulations with varying coffee-to-pumpkin seed ratios (80:20, 70:30, and 60:40) were prepared and analyzed for their nutritional and antioxidant properties. Proximate analysis, following AOAC methods, was used to determine macronutrient content, while vitamin levels were quantified using High-Performance Liquid Chromatography (HPLC). Mineral content was assessed by Atomic Absorption Spectrometry (AAS), and antioxidant capacity was evaluated using the DPPH radical scavenging assay. Shelf life was estimated using Accelerated Shelf-Life Testing (ASLT). Results showed that Formula C (60:40 ratio) had the highest protein, fat, zinc, and iron content, while Formula A (80:20) was richest in carbohydrates, fiber, and vitamin A (β-carotene). Antioxidant activity increased with pumpkin seed content, with Formula C exhibiting the highest capacity. Sensory evaluation favored Formula A, and shelf-life testing revealed it had the longest shelf life. This study highlights the potential of pumpkin seed-infused coffee as a functional beverage, with enhanced antioxidant capacity and improved nutritional profile. However, further research, including in vivo studies and clinical trials, is needed to confirm the health benefits and identify the optimal formulation for maximum efficacy.