The Effects of Different Roasting Degrees on Antioxidant of Coffee From West Sumatra
<p><span lang="EN-US">Coffee has several benefits for human health because it contains bioactive components and one of which is polyphenol components. Regional differences in coffee cultivation and roasting processes influence the polyphenol content. The aim of this research w...
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Department of Food Technology
2024-11-01
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| Series: | Food ScienTech Journal |
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| Online Access: | https://jurnal.untirta.ac.id/index.php/fsj/article/view/25143 |
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| author | Muhammad Isa Dwijatmoko R. A. Fadri S. Syahrul M. Harni Y. Muchrida |
| author_facet | Muhammad Isa Dwijatmoko R. A. Fadri S. Syahrul M. Harni Y. Muchrida |
| author_sort | Muhammad Isa Dwijatmoko |
| collection | DOAJ |
| description | <p><span lang="EN-US">Coffee has several benefits for human health because it contains bioactive components and one of which is polyphenol components. Regional differences in coffee cultivation and roasting processes influence the polyphenol content. The aim of this research was to explain the effect of roasting temperature and the area of region of coffee. Coffee beans were obtained from three regions, which are Solok, Situjuh and Pasaman, West Sumatra. Coffee beans were roasted with three temperatures, 191-200<sup>o</sup>C (light), 201-210<sup>o</sup>C (medium), and 211-220<sup>o</sup>C (dark) for ±20 min, and other factors were considered as constant. Next, the coffee beans were analyzed for air content, color, flavonoids, total phenols and antioxidant activity. Results of the research analysis used SPSS. The results of the research showed that during the roasting process, coffee beans experienced a decrease in the attributes of color, water content, total phenols, total flavonoids and antioxidant activity. Overall, coffee beans at the light roast level had high attribute values of color, water content, total phenols, total flavonoids and antioxidant activity, whereas the highest in Solok coffee bean samples were antioxidant activity 27.45 ± 13.37 % and flavonoids 6.93 ± 0.33 mgEQ/g, the highest in Situjuh were total phenols 85.57 ± 3.84 mg GAE/ g and water content 3.17 ± 0.21 %, and the highest in Pasaman was color 24.49 ± 1.32 (L). Meanwhile, coffee beans at the dark roasting level had low attribute values of color, water content, total phenols, total flavonoids and antioxidant activity, whereas the lowest in Solok coffee bean samples were water content 1.44 ± 0.48 % and color 16.08 ± 0.19 (L), the lowest in Situjuh were antioxidant activity 14.82 ± 1.15 % and total flavonoids 4.47 ± 0.36 mgEQ/g, and the lowest in Pasaman was total phenol 50.35 ± 4.63 mg GAE/ g.</span></p> |
| format | Article |
| id | doaj-art-2b18f49b61b049dea4be33876a9b1c0d |
| institution | Kabale University |
| issn | 2685-4279 2715-422X |
| language | English |
| publishDate | 2024-11-01 |
| publisher | Department of Food Technology |
| record_format | Article |
| series | Food ScienTech Journal |
| spelling | doaj-art-2b18f49b61b049dea4be33876a9b1c0d2025-01-08T00:28:11ZengDepartment of Food TechnologyFood ScienTech Journal2685-42792715-422X2024-11-016213514210.33512/fsj.v6i2.2514312481The Effects of Different Roasting Degrees on Antioxidant of Coffee From West SumatraMuhammad Isa Dwijatmoko0R. A. Fadri1S. Syahrul2M. Harni3Y. Muchrida4Departement of Food Technology, Politeknik Pertanian Negeri Payakumbuh, Payakumbuh, IndonesiaDepartement of Food Technology, Politeknik Pertanian Negeri Payakumbuh, Payakumbuh, IndonesiaDepartement of Food Technology, Politeknik Pertanian Negeri Payakumbuh, Payakumbuh, IndonesiaDepartement of Food Technology, Politeknik Pertanian Negeri Payakumbuh, Payakumbuh, IndonesiaDepartement of Food Technology, Politeknik Pertanian Negeri Payakumbuh, Payakumbuh, Indonesia<p><span lang="EN-US">Coffee has several benefits for human health because it contains bioactive components and one of which is polyphenol components. Regional differences in coffee cultivation and roasting processes influence the polyphenol content. The aim of this research was to explain the effect of roasting temperature and the area of region of coffee. Coffee beans were obtained from three regions, which are Solok, Situjuh and Pasaman, West Sumatra. Coffee beans were roasted with three temperatures, 191-200<sup>o</sup>C (light), 201-210<sup>o</sup>C (medium), and 211-220<sup>o</sup>C (dark) for ±20 min, and other factors were considered as constant. Next, the coffee beans were analyzed for air content, color, flavonoids, total phenols and antioxidant activity. Results of the research analysis used SPSS. The results of the research showed that during the roasting process, coffee beans experienced a decrease in the attributes of color, water content, total phenols, total flavonoids and antioxidant activity. Overall, coffee beans at the light roast level had high attribute values of color, water content, total phenols, total flavonoids and antioxidant activity, whereas the highest in Solok coffee bean samples were antioxidant activity 27.45 ± 13.37 % and flavonoids 6.93 ± 0.33 mgEQ/g, the highest in Situjuh were total phenols 85.57 ± 3.84 mg GAE/ g and water content 3.17 ± 0.21 %, and the highest in Pasaman was color 24.49 ± 1.32 (L). Meanwhile, coffee beans at the dark roasting level had low attribute values of color, water content, total phenols, total flavonoids and antioxidant activity, whereas the lowest in Solok coffee bean samples were water content 1.44 ± 0.48 % and color 16.08 ± 0.19 (L), the lowest in Situjuh were antioxidant activity 14.82 ± 1.15 % and total flavonoids 4.47 ± 0.36 mgEQ/g, and the lowest in Pasaman was total phenol 50.35 ± 4.63 mg GAE/ g.</span></p>https://jurnal.untirta.ac.id/index.php/fsj/article/view/25143coffee, polypehnol, roasting, west sumatra |
| spellingShingle | Muhammad Isa Dwijatmoko R. A. Fadri S. Syahrul M. Harni Y. Muchrida The Effects of Different Roasting Degrees on Antioxidant of Coffee From West Sumatra Food ScienTech Journal coffee, polypehnol, roasting, west sumatra |
| title | The Effects of Different Roasting Degrees on Antioxidant of Coffee From West Sumatra |
| title_full | The Effects of Different Roasting Degrees on Antioxidant of Coffee From West Sumatra |
| title_fullStr | The Effects of Different Roasting Degrees on Antioxidant of Coffee From West Sumatra |
| title_full_unstemmed | The Effects of Different Roasting Degrees on Antioxidant of Coffee From West Sumatra |
| title_short | The Effects of Different Roasting Degrees on Antioxidant of Coffee From West Sumatra |
| title_sort | effects of different roasting degrees on antioxidant of coffee from west sumatra |
| topic | coffee, polypehnol, roasting, west sumatra |
| url | https://jurnal.untirta.ac.id/index.php/fsj/article/view/25143 |
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