Coffee Science
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Resultados da Pesquisa
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.Item Free radical scavenging activity-based antioxidant analysis and infrared spectroscopy of peppermint-flavored coffee drink(Editora UFLA, 2024-12-05) Kustyawati, Maria Erna; Nurdin, Samsu Udayana; Thaliarinanta, Angela SarazPeppermint essential oil canserve as a healthy flavoring additive to coffee drinks and provide health benefits by enhancing their antioxidant activity. Hence, this study aimed to examine the antioxidant activity of peppermint-flavored coffee drinks using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azinobis-(3-ethylenebenzothiazoline)-6-sulfonic acid (ABTS) free radical scavenging assays. Furthermore, Fourier transform infrared-attenuated total reflectance spectroscopy was performed to investigate the profile of compounds contributing to the antioxidant property. The experiments were conducted using a Complete Randomized Block Design with six replications. Two-factor treatments were as follows: soaking time (S), 0 (S0), 5 (S1), and 10 (S2) min; peppermint essential oil concentration (E), 0 (E0), 0.5 (E1), and 0.75% (E2) (v/v). N otably, both DPPH and ABTS assays revealed increased antioxidant activity of peppermint-flavored coffee drink where the coffee was soaked for 10 min in 0.75% peppermint solution. The coffee soaked for 10 min in 0.5% and 0.75% peppermint solutions showed a high scavenging effect against ABTS free radical, with 93.73 and 94.30% inhibition activity and half-maximal inhibitory concentrations of 0.272 and 0.267 ppm, respectively. Additionally, a new peak was observed at 1640 cm−1in peppermint solution-soaked coffee beans,which corresponded tothe C=C functional group in the limonene spectrum, an antioxidant compound in peppermint. Altogether, the findings show that peppermint essential oil enhanced the antioxidant activity of the coffee.Item Improving the antioxidant properties of coffee-leaf tea by adding areca nut powder and stevia leaves(Universidade Federal de Lavras, 2023-12-21) Parwiyanti, Parwiyanti; Nurfitriana, Annisa; Rahmawati, Laila; Din Pangawikan, Aldila; Santoso, BudiIn this study, we described ways to improve the antioxidant properties of coffee-leaf tea by adding areca nut powder and stevia leaves. A non-factorial completely randomized design (RALF) was used in this study. We included five treatment formulations with five repetitions per formulation, which included F1 (100% coffee leaves: 0% areca nut: 0% stevia), F2 (95% coffee leaves: 1.5% areca nut: 3.5% stevia), F3 (90% coffee leaves: 3% areca nut: 7% stevia), F4 (85% coffee leaves: 4.5% areca nut: 10.5% stevia), and F5 (80% coffee leaves: 6% areca nut: 14% stevia). The results showed that adding areca nut powder and stevia leaves significantly improved the antioxidant properties of coffee-leaf tea. The IC50 value of the tea decreased by 67.96%, and its total phenol content increased by 38.85%. The water content and ash content of coffee-leaf tea produced in this study met the SNI standards. The results of the organoleptic tests showed whether the panelists accepted the color and taste of the samples.