Rachmawati, Citra and Gunawan, Paulus and Widiputri, Diah Indriani (2017) Study Of Antioxidant Activity Potential In Coffee Parchment Extract. Bachelor thesis, Swiss German University.

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Abstract

Coffee Parchment is a coffee by-product that might have antioxidant potential. The purpose of this research was to study the antioxidant potential in coffee parchment extract. In this research, extraction of coffee parchment was conducted under three different extraction method: water bath shaker, 24 hours agitation and Ultrasound Assisted Extraction (UAE). Various solvent extraction was also applied in this research : water, ethanol, methanol, ethanol-water (1:1), and methanol-water (1:1). In this research, UAE method was found to be the best method in deliver the highest antioxidant and total phenolic content of the coffee parchment extract. The optimum time and temperature for total phenolic content for UAE is 90 minutes at 60˚C with the result of 59% antioxidant activity and total phenolic content 6.076 mg GAE/gr sample.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Coffee Parchment; Ultrasound-Assisted Extraction; Conventional Extraction; Total Phenolic Content; Antioxidant Activity
Subjects:	T Technology > TP Chemical technology > TP645 Coffee -- Processing
Divisions:	Faculty of Life Sciences and Technology > Department of Pharmaceutical Engineering
Depositing User:	Astuti Kusumaningrum
Date Deposited:	17 May 2020 15:26
Last Modified:	17 May 2020 15:26
URI:	http://repository.sgu.ac.id/id/eprint/455

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