Characteristics Of Arabica Coffee (Coffea Arabica L.) Powder As A Source Of Antioxidants In Variation Of Temperature And Drying Time Using Oven

Abstract

Arabica coffee berry peel has quantitative potential and as a source of antioxidants, and needs to be subjected to a drying process before being extracted. This study aims to determine the effect of temperature and drying time using an oven and its interaction on the characteristics of arabica coffee fruit skin powder (Coffea arabica L.) as a source of antioxidants and determine the best combination of temperature and drying time using an oven that can maintain the characteristics of arabica coffee fruit skin powder as a source of antioxidants. This study used a two-factor factorial randomized block design. The factors in this research are temperature and drying time. Drying temperature which consists of three levels, namely 50ºC, 60ºC and 70ºC and drying time which consists of three levels, namely 2 hours, 4 hours and 6 hours. Treatment and grouped into 2 groups based on the time of implementation, in order to obtain 18 experimental units. Observational data obtained were analyzed using analysis or variance ANOVA and if the results of the analysis showed a significant effect, then it was continued with the Honest Significant Difference test using Minitab 17 software. The observed variables were water content, yield, total phenols, total flavonoids, antioxidant capacity, and effectiveness index. The results of this study indicate that the effect of temperature and drying time using the oven and their interactions have a very significant effect on water content, yield, total phenols, total flavonoids, and the antioxidant capacity of Arabica coffee berry skin powder. The best treatment to produce Arabica coffee berry skin powder as a source of antioxidants is using a temperature of 50ºC and a drying time of 2 hours, with a characteristic moisture content of 14.27 ± 0.01%, yield of 11.61 ± 0.07%, total phenol of 34.68 ± 0.80 mg GAE/g, total flavonoids were 9.06 ± 0.21 mg QE/g, and antioxidant capacity was 22.72 ± 0.86 mg GAEAC/g.