Pengaruh tingkat roasting dan metode ekstraksi terhadap kandungan asam klorogenat dan aktivitas antioksidan biji kopi arabika mandailing dan gayo = The effect of roasting level and extraction method on chlorogenic acid content and antioxidant activity of mandailing and gayo arabica coffee

Wijaya, Steven (2024) Pengaruh tingkat roasting dan metode ekstraksi terhadap kandungan asam klorogenat dan aktivitas antioksidan biji kopi arabika mandailing dan gayo = The effect of roasting level and extraction method on chlorogenic acid content and antioxidant activity of mandailing and gayo arabica coffee. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Kopi telah menjadi salah minuman yang sangat populer di Indonesia, bahkan seluruh dunia. Selain karakter sensori yang disukai, nilai fungsional kopi sebagai sumber antioksidan juga telah menjadi topik yang popular dan sering menjadi alasan seseorang untuk minum kopi. Asam klorogenat sering dilaporkan sebagai komponen yang memiliki kontribusi yang besar terhadap aktivitas antioksidan dalam biji kopi. Penelitian ini dilakukan dengan tujuan untuk mempelajari pengaruh tingkat roasting dan metode ekstraksi terhadap aktivitas antioksidan dan kandungan asam klorogenat pada kopi Arabika Mandailing dan Gayo. Penelitian ini dilakukan dalam 2 tahap, yaitu tahap pendahuluan dan utama. Tahap pendahuluan dilakukan untuk menentukan parameter proses untuk tiga tingkat roasting (light, medium dan dark) yang berbeda dan pengaruhnya terhadap kadar air, densitas, roasting loss, warna, dan cupping. Tiga tingkat roasting tersebut dan dua metode ekstraksi (hot dan cold brewing) selanjutnya digunakan sebagai faktor dalam penelitian utama dengan aktivitas antioksidan, total fenolik, kandungan kafein dan asam klorogenat sebagai parameter yang dianalisis. Hasil penelitian pendahuluan menunjukkan bahwa parameter proses yaitu rate of roasting, baik slow ataupun fast, menghasilkan kadar air, densitas, roasting loss, dan warna yang tidak terlalu berbeda. Akan tetapi, flavor notes yang dihasilkan oleh dua rate of roasting tersebut berbeda pada setiap tingkat roasting. Hasil penelitian utama menunjukkan bahwa pada kedua jenis biji kopi yang diteliti, tingkat roasting berpengaruh signifikan terhadap aktivitas antioksidan (FRAP) dan total fenolik pada kedua jenis kopi, namun metode ekstraksi hanya memberikan pengaruh yang signifikan terhadap kedua parameter tersebut pada kopi Arabika Gayo. Pada kopi Arabika Gayo, ekstrak kopi kering (dried WCE) dengan tingkat roasting light dan metode ekstraksi hot brewing menghasilkan yield freeze drying, aktivitas antioksidan, kandungan fenolik dan asam klorogenat yang tertinggi. / Coffee has become a very popular drink in Indonesia, even throughout the world. Apart from its favorable sensory characteristics, the functional property of coffee as a source of antioxidants has become a popular topic and has often become the reason for people to drink coffee. Chlorogenic acid has been reported as the compounds giving major contribution to antioxidant activity in coffee beans. This research was aimed to study the effect of roasting level and extraction method on the antioxidant activity and chlorogenic acid content of Mandailing and Gayo Arabica coffee. This research was divided into 2 stages, those were preliminary and main stages. The preliminary stage was carried out to determine the process parameters for three different roasting levels (light, medium and dark) and their influence on the moisture content, density, roasting loss, color and sensory assessed by cupping. The three roasting levels and two extraction methods (hot and cold brewing) were used as the factors in the main research with antioxidant activity, total phenolics, caffeine and chlorogenic acid content as the parameters analyzed. The results from the preliminary research showed that the process parameters, namely the rate of roasting, either slow or fast, seemed to produce similar moisture content, density, roasting loss and color of the roasted beans. However, the flavor notes produced by those two rates of roasting were different at each degree of roasting. The main research results showed that for the two types of coffee beans studied, the degree of roasting significantly affected the antioxidant activity (FRAP) and the total phenolics in both types of coffee. However, the extraction method only had a significant effect on both parameters in Gayo Arabica coffee. In Gayo Arabica coffee, the light roasting degree and hot brewing extraction method produced dried coffee extract (dried WCE) with the highest freeze-drying yield, antioxidant activity, total phenolic content and chlorogenic acid content.

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