PENGARUH METODE PENGERINGAN TERHADAP KADAR POLIFENOL DAN FLAVONOID TOTAL PADA BIJI KOPI ARABIKA (Coffea arabica L.) ARJASARI : PENGARUH METODE PENGERINGAN TERHADAP KADAR POLIFENOL DAN FLAVONOID TOTAL PADA BIJI KOPI ARABIKA (Coffea arabica L.) ARJASARI

Siti Hazar; Esti R. Sadiyah; Reza Abdul Kodir

Authors

Siti Hazar Universitas Islam Bandung
Esti R. Sadiyah Universitas Islam Bandung
Reza Abdul Kodir Universitas Islam Bandung

Keywords:

biji kopi Arabika, Coffea arabica L. polivenol, flavonoid, pengeringan kopi, pascapanen

Abstract

Polyphenolic compounds and flavonoids are secondary metabolite compounds that are most found in plants and have various pharmacological effects, one of which is as an antioxidant. These two secondary metabolite compounds are also contained in coffee beans. Post-harvest handling of cherry coffee cherries into coffee beans is carried out through natural, semi-washed and full-washed processes. These three processes can affect the taste of coffee beans. This research aims to see the effect of the post-harvest processing of Arabica coffee fruit (Coffea arabica L.) into green coffee beans on total polyphenol and flavonoid levels. Tests were carried out on the ethanol extract of green coffee beans. The results of measuring the polyphenol content of the ethanol extract of green coffee beans showed that the total polyphenol content was highest in full-washed coffee beans (BKfw) at 116.71 mg GAE/g extract, while the total polyphenol content of the ethanol extract of semi-washed coffee beans (BKsw) and Full-washed Coffee Beans (BKfw) are 115.70 mg GAE/g extract and 103.60 mg GAE/g extract, respectively. The drying process affected polyphenol levels and was statistically significantly different. The results of measuring the total flavonoid content of the ethanol extract of Natural Arabica (BKn), semi-washed (BKsw) and full washed (BKfw) coffee beans were 5.67 mgQE/g, 6.28 mgQE/g, and 5.56 mgQE/g, respectively. g. These results did not show a significant difference, so the drying process had no effect on flavonoid levels.

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