AKTIVITAS ANTIOKSIDAN SEDUHAN DAUN KOPI KAWA KERING (Coffea arabica L) DENGAN METODE DPPH

  • Musyirna Rahmah Nasution Sekolah Tinggi Ilmu Farmasi Riau
  • Martina Br Manullang Sekolah Tinggi Ilmu Farmasi Riau
Keywords: kawa coffee, antioxidant, DPPH

Abstract

Kawa Coffee is a traditional beverage made from coffee leaves which is a typical drink in Tanah Datar in West Sumatra. The dried kawa coffee leaves are brewed with hot water to produce a brownish color.Kawa coffee leaves (Coffea robusta L) containsecondary metabolites such as flavonoids. Flavonoids have been known to have antioxidant activity. Research has been conducted to determine antioxidant activity from steeping kawa coffee leaves using the DPPH method by spectrophotometry. The test concentrations used were 5%, 2.5%, 1.25%, 0.625%, 0.313%, 0.156%. The results showed that steeping dried kawa coffee leaves at a concentration of 5% had given DPPH radical inhibition of 87.036%. The IC50 obtained is 0.591%. Steeping kawa coffee leaves is a health drink that has strong antioxidant activity.

References

Trilaksani, W. 2003.Antioksidan : Jenis, Sumber, Mekanisme Kerja Peran Terhadap Kesehatan.Term Paper Introductory Science Philosophy (PPS702).IPB.

Herdianan, D.D., Utami R, Anandito RBK. 2014. Kinetika Degradasi Termal Aktivitas Antioksidan Pada Minuman Wedang Uwuh Siap Minum.Jurnal Teknosains Pangan.3(3).

Khotimah., K, 2014., Karakteristik Kimia Kopi Kawa Dari Berbagai Umur Helai Daun Kopi Yang Diproses Dengan Metode Berbeda., Jurnal Teknologi Pertanian., vol 9:No1, Universitas Mulawarman.

Pourmorad, F, Hosseinimehr, SJ and Shahabimajd, N. 2006, Antioxidant Activity, Phenol and Flavonoid Content of Some Selected Iranian Medicinal Plants, Africa Journal of Biotechnology,Vol (11), 1142-1145.

Setiawan, E. A., Dimas. R and Siswanti.Pengaruh Penyangraian Daun Kopi Robusta (Coffea Robusta) Terhadap Karakteristik Kimia Dan Sensory Minuman Penyegar. Surakarta. Jurnal Teknosains Panga. Vol. 4 No 2 April 2015.

Sanjaya, W.F., Rasyid, R, Zulharmita. 2013. Penetapan Kadar Kofein Daun Kopi Kawa ( Coffea Robusta ,Lind). Jurnal Farmasi Higea. Vol. 5: 137-143.

Susanti, S., Pristiana, D.Y., dan Nurwantoro.,2017., Antioksidan dan Kadar Fenol Berbagai Ekstrak Daun Kopi (Coffea sp.): Potensi Aplikasi Bahan Alami untuk Fortifikasi PanganJurnal Aplikasi Teknologi Pangan.,6(2)., https://doi.org/10.17728/jatp.205

Marjoni, R. 2016. Dasar-Dasar Fitokimia untuk Diploma III Farmasi. Jakarta: Trans Info Media.

Minarno, E, B. 2015. Skrining Fitokomia dan Kandungan Total Flavonoid pada Buah Carica pubescens Lenne & K. Koch di Kawasan Bromo, Cangar, dan Dataran Dieng. El-Hayah. 5(2): 73-82.

Raharjo, T.J. 2013.Kimia Hasil Alam. Cetakan Pertama. Pustaka Pelajar.Yogyakarta. 11.Hartanto, H. 2012. Identifikasi Potensi Antioksidan Minuman Coklat Dari Kakao Lindak (Theobroma cacao L) Dengan Berbagai Cara Preparasi: Metoda Radikal Bebas 1,1 Diphenyl-2-Pichrylhydrazil (DPPH). Skripsi Universitas Katolik Widya Mandala. Surabaya.

Molyneux, P., 2004, The Use of Stable Free Radical Dphenylpicril-Hydrazyl (DPPH) for Estimating Antioxidant Activity, Journal Science Of Technology. Vol. 26(2):211-219.

Published
2020-05-30
How to Cite
1.
Nasution M, Br Manullang M. AKTIVITAS ANTIOKSIDAN SEDUHAN DAUN KOPI KAWA KERING (Coffea arabica L) DENGAN METODE DPPH. JIFI [Internet]. 30May2020 [cited 27Sep.2020];3(1):114 -23. Available from: http://jiis.akfar-isfibjm.ac.id/index.php?journal=JIFI&page=article&op=view&path[]=467