Open AccessAktivitas Antioksidan Produk Kopi dan Teh di Kota Samarinda
Author(s) -
Aryanti Aryanti,
Lizma Febrina,
Nurul Annisa,
Rolan Rusli
Publication year - 2021
Publication title -
jurnal sains dan kesehatan/jurnal sains dan kesehatan
Language(s) - English
Resource type - Journals
eISSN - 2407-6082
pISSN - 2303-0267
DOI - 10.25026/jsk.v3i3.510
Subject(s) - antioxidant , dpph , food science , chemistry , green tea , antioxidant capacity , traditional medicine , biochemistry , medicine
Free radicals can cause many problems on the body. Coffee and tea is a daily drink of many people and have antioxidant activity as an antidote to free radicals. The aim of this research was to compare the antioxidant activity of various coffee and tea products are circulating in Samarinda using DPPH method. The highest antioxidant activity of was SK3 coffee with 95.24%. The highest antioxidant activity was ST9 tea with 88.26%.