Tamara, Jeany and Puteri, Maria Dewi P. T. Gunawan and Marpaung, Abdullah Muzi (2017) The Effect of Different Roasting Temperature on Bioactive Compound, Antioxidant Activity, and Aroma Profile of Coffee Silverskin. Bachelor thesis, Swiss German University.

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Abstract

"Coffee silverskin, the by-product of roasting of coffee beans has lately been in attention regarding its potential antioxidant activity. As coffee roasting process mainly done between 200 – 240oC, the roasting by-product will also be affected by these temperature condition. The study purposed to evaluate the effect of different roasting temperature on bioactive compound, antioxidant activity and aroma profile of coffee silverskin. In addition, storage stability of the extract was also included in this study. The study begun by collecting the silverskin from coffee bean roasting process at 210, 225, and 240o, followed by extraction of grounded coffee silverskin in water and ethanol 50% (1:40 w/v). Aroma profile of the coffee silverskin extracts was evaluated through sensory analysis using trained panelists and volatile compound contributed to the aroma was identified employing GC/MS. Storage stability was conducted at room temperature and in refrigerator. The extract was analyzed and showed roasting temperature give no significant effect on antioxidant activity and bioactive compound of coffee silverskin, Aroma of the coffee silverskin found to resemble coffee. Lastly, antioxidant stability during storage was stable at both room temperature and refrigerator.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Antioxidant ; Coffee silverskin ; Phenolic ; Flavonoid ; Aroma profile
Subjects:	T Technology > TP Chemical technology > TP368 Food processing and manufacture T Technology > TP Chemical technology > TP645 Coffee -- Processing
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Adityatama Ratangga
Date Deposited:	14 May 2020 04:10
Last Modified:	18 May 2020 05:32
URI:	http://repository.sgu.ac.id/id/eprint/73

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