Wibowo, Dimas Hakim Satrio and Marpaung, Abdullah Muzi and Kusumocahyo, Samuel P. (2017) The Effect of various extraction temperature and time on coffee leaves extracts toward alpha glucosidase inhibitor activity. Bachelor thesis, Swiss German University.
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Abstract
"The coffee leaves have become the major waste from coffee plantation. The development of ready to drink beverages from coffee leaves to its medicinal use, has become the main reason on this research. The research has evaluated the effect of extraction temperature and time to its alpha glucosidase inhibitors (AGIs) as the active compound from coffee leaves to treat diabetes. The temperature that has been used is 60 0C, 80 0C, and 100 0C and the extraction time is 30 minutes, 60 minutes, and 90 minutes. 100 0C with 30 minutes of extraction has the highest AGIs activity, with the inhibition activity 79%. The correlation between AGIs to the antioxidant activity and total phenolic content was also evaluated. There was a positive correlation between AGIs activity to the antioxidant activity and total phenolic content from coffee leaves extract. Thus, there were a significant effect of extraction temperature and time to the development of ready to drink beverages from coffee leaves extract to its alpha glucosidase inhibitor activity.
| Item Type: | Thesis (Bachelor) |
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| Uncontrolled Keywords: | Alpha Glucosidase inhibitor ; Time ; Coffee leaves |
| Subjects: | T Technology > TP Chemical technology |
| Divisions: | Faculty of Life Sciences and Technology > Department of Food Technology |
| Depositing User: | Adityatama Ratangga |
| Date Deposited: | 29 Apr 2020 11:40 |
| Last Modified: | 29 Apr 2020 11:40 |
| URI: | http://repository.sgu.ac.id/id/eprint/59 |
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