The Comparison Of Bioactive Compounds Between Brewed and Extracted Robusta Coffee From West Lampung

Department of Biology, Faculty of Sciences, Institut Teknologi Sumatera

^* Corresponding author: hida.anisa@bi.itera.ac.id

Abstract

Indonesia is ranked fourth highest in coffee production in the world. One type of coffee export commodity, namely Robusta coffee, is produced from the West Lampung region. Robusta coffee contains various bioactive compounds that act as antioxidants. This study aims to analyze the differences between brewed and extracted robusta coffee related to the bioactive compounds. The method used in this study began with coffee sample preparation, followed by brewing and ethanolic extracting the robusta coffee, measurement of TPC (total phenolic content in gallic acid equivalent), TFC (total flavonoid content in quercetin equivalent), and antioxidant activity using the DPPH method. The results showed that the TPC values were 11.27 mgGAE/g for brewed coffee and 61.98 mgGAE/g for extracted coffee, while the TFC values for brewed coffee were 11.99 mgQE/g and extracted coffee were 18.40 mgQE/g. The highest antioxidant activity value was obtained from extracted robusta coffee with an IC₅₀ 89.43 ppm which classified as strong enough antioxidant, while the antioxidant activity of brewed coffee has an IC₅₀ 218.74 ppm which classified as moderate antioxidant. TPC and TFC in this study showed a direct proportional relationship with antioxidant activity. The samples with the highest total phenolic and total flavonoid also exhibited the highest antioxidant activity.