Open AccessAntioxidant Activity of Blended of Robusta Coffee (Coffea canephora L.) with The White Turmeric (Curcuma zedoaria (Berg.) Roscoe) and Wild Ginger (Curcuma xantorrhiza, Roxb.)
Author(s) -
Patoni A Gafar,
Sulistyo Mulyo Agustini
Publication year - 2020
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/742/1/012018
Subject(s) - curcuma , dpph , coffea canephora , antioxidant , food science , traditional medicine , green coffee , chemistry , botany , biology , coffea arabica , biochemistry , medicine
This research aims to study the manufacture of herbal mixed coffee by blending the ground roasted coffee with the white turmeric extract and wild Javanese turmeric extract as a natural additive. The treatment was the ratio between ground roasted coffee and white turmeric and wild Javanese turmeric extract, which consisted of three levels namely 80:20%, 60:40%, 40:60%. The measurement of antioxidant activity was carried out using the DPPH method as % inhibition. The results showed that the antioxidant activity of coffee mixed with white turmeric was 18%, 19%, 48% respectively for each ratio and IC 50 of 12.98%; while coffee mixed with Javanese turmeric extract showed the antioxidant activity of 20%; 32%; 48% with IC 50 7.71%.