Pengaruh Variasi Suhu dan Waktu Penyangraian terhadap Aktivitas Antioksidan Biji Kopi Robusta (Coffea canephora) dengan Metode ABTS

Abstract

Background: Antioxidants are compounds that can delay, slow down and prevent free radical reactions. The roasting process of coffee beans can affect the composition of its antioxidant compounds, including chlorogenic acid and also produces melanoidin compounds that are known to have antioxidant activity. Factors affecting changes in the composition of antioxidant compounds are roasting temperature and time. Objective: The purpose of this study was to explain the effect of roasting temperature and time on the antioxidant activity of robusta coffee bean. Methods: Robusta bean were roasted with temperature variations of 180oC, 200oC, and 220oC for 5, 10, and 15 minutes. Then brewed using hot distilled water at 90oC and allowed to stand for 10 minutes, and measured the antioxidant activity using a UV-Visible spectrophotometer with the ABTS (2,2'-azino-bis [3-ethylbenzothiazoline-6-sulfonic acid]) method at a wavelength of 733.4 nm. Results: The results showed that the robusta coffee bean roasted at 180oC, 200oC, and 220oC for 5 minutes; 180oC, 200oC, and 220oC for 10 minutes; 180oC, 200oC, and 220oC for 20 minutes respectively had IC50 values, which were 88,90680,8079; 130,98850,8930; 186,96680,5417; 95,62970,4223; 144,93190,6267; 209,88760,6980; 110,98070,7875; 164,46680,2644; 262,09731,1862 μg/ml. Conclusion: There is an effect of temperature variation and roasting time on the antioxidant activity of robusta coffee bean brew with optimal IC50 values at roasting with temperatures of 180oC for 5 minutes.