Study of Functional Properties of Phytochemicals in Coffee Pulp Extract

Susanto, Gabriella and Kusumocahyo, Samuel P. and Rahmawati, Della (2019) Study of Functional Properties of Phytochemicals in Coffee Pulp Extract. Bachelor thesis, Swiss German University.

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Abstract

This study aims to optimize extraction of coffee pulp using distilled water as solvent and observe the antimicrobial activity of coffee pulp powder extract as well as the stability of the powder extract. There are two parameters in this extraction, time and temperature. Each parameter has up to 5 levels of treatments, with a total of 20 different treatments. The quantitative content of phenolic and flavonoid compounds of the extracts were determined to find the optimum condition. The results showed that the optimum temperature and time are 70˚C and 40 minutes of extraction with water for phenolic content and 80 ˚C and 90 minutes for flavonoid. Mold grew in the coffee pulp extract solution, therefore coffee pulp was extracted with ethanol water and then spray dried for further antioxidant and antimicrobial assay. Coffee pulp powder extracted with ethanol water solvent showed antioxidant activity of IC50 at 38.05 ppm and antimicrobial activity against Escherichia coli, Salmonella, Pseudomonas aeruginosa, and Streptococcus thermophiles. Coffee pulp powder extract are stabile in 1 month. Keywords: Extraction optimization, coffee pulp, total phenolic content, total flavonoid content, antioxidant activity, antimicrobial activity

Item Type: Thesis (Bachelor)
Uncontrolled Keywords: Extraction Optimization ; Coffee Pulp ; Total Phenolic Content ; Total Flavonoid Content ; Antioxidant Activity
Subjects: T Technology > TP Chemical technology > TP368 Food processing and manufacture
Divisions: Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User: Adityatama Ratangga
Date Deposited: 18 May 2020 04:54
Last Modified: 18 May 2020 04:54
URI: http://repository.sgu.ac.id/id/eprint/362

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