SKRINING FITOKIMIA DAN UJI AKTIVITAS ANTIOKSIDAN DARI EKSTRAK ETANOL BIJI KOPI ARABIKA (Coffea arabica) YANG TUMBUH DI DAERAH GAYO DENGAN METODE DPPH

Ajhar, Nasirah Maulidia; Meilani, Debi

doi:10.36805/farmasi.v5i1.978

Cited by 5 publications

(6 citation statements)

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“…Table 1 above shows that the best antioxidant is the ethanol extract of arabica coffee with an IC50 value of 18.96 ppm. This IC50 value is almost the same as research by Nasirah N, Debi M, 2020 [21] with an IC50 value of 12.427 ppm including the strong category.…”

Section: Resultssupporting

confidence: 84%

Measurement of Antioxidant Activity Combination of Robusta Coffee (Coffea canephora), Matoa Leaves (Pometia pinnata) and Stevia Leaves (Stevia rebaudiana) with Various Solvent Extractions

Himmi Marsiati,

Sri Wuryanti,

Muhammad Arsyad

et al. 2023

ARASET

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Antioxidants are chemical compounds that can donate one or more electrons to free radicals, so that these free radicals can be be suppressed. The human body does not have excess antioxidant reserves, so if there is excessive exposure to radicals, the body needs antioxidants. There is concern about the possibility of unknown side effects from synthetic antioxidants, causing natural antioxidants to become a much-needed alternative. The development of coffee drinks, growing rapidly and increasingly diverse. Some of them like the taste of pure coffee without any additives and many of them choose to add herbal plants, which have antioxidant properties to enhance their coffee drinks and also add natural sweeteners instead of sugar. This study aims to study the antioxidant activity of a combination of robusta coffee extract (Coffea canephora), matoa leaf (Pometia pinnata) and stevia leaf (Stevia rebaudiana), with various solvents, using the DPPH (1,1-Diphenyl-2-pikrihidrazil) method. The results showed that the ethanol extract of robusta coffee had antioxidant activity with an IC50 value of 18.96 ppm, the ethanol extract of matoa leaf had an IC50 value of 5.46 ppm, and the stevia leaf extract of ethyl acetate had an IC50 value of 17.54 ppm. The value of antioxidant activity in the combination of the three in comparison (4:4:2), has an IC50 value of 9.94 ppm. Robusta coffee, matoa leaves and stevia leaves are beverage that have very strong antioxidant activity. The results of the ANOVA test on the extraction various solvents and samples showed a value (p <0.01) indicating that there was a significant difference.

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Section: Resultssupporting

confidence: 84%

Measurement of Antioxidant Activity Combination of Robusta Coffee (Coffea canephora), Matoa Leaves (Pometia pinnata) and Stevia Leaves (Stevia rebaudiana) with Various Solvent Extractions

Himmi Marsiati,

Sri Wuryanti,

Muhammad Arsyad

et al. 2023

ARASET

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“…Ampas kopi arabika Gayo ini sangat pontesial dijadikan sebagai bahan untuk pembuatan lulur dikarenakan terbukti mengandung senyawa antioksidan dan antimikroba seperti yang dilaporkan oleh Elfariyanti et.al., (2023), dimana hasil skrining fitokimia ampas kopi arabika Gayo mengandung senyawa flavonoid, alkaloid, saponin dan steroid. Hasil penelitian ini sejalan dengan penelitian yang dilakukan oleh Ajhar & Delbi, (2020) pada biji kopi arabika Gayo, dimana hasil skrining fitokimia menunjukkan kandungan senyawa flavonoid, alkaloid, tanin, saponin dan steroid. Pada ampas kopi arabika Gayo tidak ditemukan senyawa tanin, hal ini mungkin disebabkan karena bahan ini sudah diseduh terlebih dahulu menggunakan air panas sehingga senyawa tanin sudah terekstrak terlebih dahulu bersama kafein.…”

Section: Pendahuluanunclassified

Formulasi dan Stabilitas Mutu Fisik Sediaan Lulur Serbuk dari Ampas Kopi Arabika (Coffea arabica) Gayo, Ubi Jalar Ungu (Ipomea batatas L) dan Rimpang Jahe (Zingiber officinale)

Elfariyanti,

Zarwinda,

Zakaria

2024

jharma

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Scrub is a traditional cosmetic preparation that has been prescribed for generations and is used to remove dead skin cells, dirt, and open pores so that air exchange is free and the skin becomes brighter and whiter. Previous research reported that Gayo Arabica coffee grounds discarded as waste contain antibacterial and antioxidant compounds. Purple sweet potatoes are reported to contain natural antioxidants because they contain anthocyanins and beta-carotene, apart from that, ginger rhizomes are reported to be able to inhibit the growth of bacteria that cause body odor on human skin. Therefore, these three ingredients have the potential to be used as ingredients for making natural powder scrubs. This research aimed to determine the effect of the proportion of Gayo Arabica coffee grounds, purple sweet potato, and ginger rhizome on the finished product of powdered scrub preparations as seen from the stability of their physical quality. The research method used was experimental in the laboratory with a Completely Randomized Design (CRD). The powder scrub formulation is made in 3 formulas (F1, F2, and F3) by varying the ratio of the amount of Gayo Arabica coffee grounds, purple sweet potato, and ginger rhizome respectively, namely F1 (1:3:1), F2 (2:2: 1) and F3 (3:1:1). The weight of each formula is 100 g. The physical quality stability test of the powder scrub preparation was carried out on the 1st, 7th, and 14th days including organoleptics, water content, homogeneity, pH, drying time, and adhesion. The test results showed that during 2 weeks of storage, the body scrub preparations that were made had met the requirements for good physical quality. In the organoleptic test, the color, shape, and odor of the preparation did not change, the preparation was homogeneous, the pH was stable at 6.2, and the water content was stable at below 10% where the F3 formula showed the lowest water content. The results of the drying time test meet the requirements, namely a minimum of 15 minutes and the adhesion test meets the requirements, namely greater than 1 second.

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“…Berdasarkan penelitian Ajhar et al, (2020) biji kopi Arabica di Kota Takengon mengandung senyawa metabolit sekunder seperti senyawa tannin, alkaloid, saponin, flavonoid, dan steroid yang mempunyai sifat antioksidan. Hasil penelitian menunjukkan aktivitas antioksidan ekstrak etanol biji kopi arabika termasuk kategori sangat kuat dengan IC50 12,427 ppm dan vitamin C dengan IC50 0,273 ppm (Ajhar et al, 2020).…”

Section: Pendahuluanunclassified

Analisis Senyawa Kafein pada Bubuk Kopi Jenis Arabika di Kota Takengon Menggunakan Analisis Kualitatif dan Kuatitatif

Ernoviya,

Afriadi,

Silfania

2023

JOPS

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Latar belakang:Kopi merupakan jenis tumbuhan yang mengandung kafein dan dapat diolah minuman lezat. Saat ini kopi menjadi minuman paling disukai masyarakat dunia setelah air dan teh. Tujuan penelitian ini untuk mengetahui kadar kafein pada kopi bubuk arabika yang beredar di pasaran kota takengon tersebut sesuai standar nasional Indonesia (SNI 01-7152-2006). Jenis penelitian ini eksperimental dengan mengambil sampel secara purposive.Metode penelitian yang dilakukan adalah skrining fitokimia, analisa kualitatif, dan spektrofotometri ultraviolet pada panjang gelombang 273 nm. Parameter validasi yang ditentukan yaitu Presisi, lineritas, LOD dan LOQ.Hasil dari skrining fitokimia sampel A pada perlakuan uji meyer mendapatkan hasil negatif tetapi yang lainnya positif. Dan pada sampel B semua pengujian mendapatkan hasil positif. Pada ketiga pengujian analisa kualitatif pada sampel A dan B mendapatkan hasil yang positif. Hasil rata-rata analisa kuantitatif pada sampel A sekali minum 11,632 mg dan kadar sehari 34,897 mg. sedangkan pada sampel B kadar sekali minum 6,663 mg dan sehari minum 19,989 mg. Hasil uji Validasi diperoleh linearitas r2 = 0,998, LOD dan LOQ yaitu 0,882 µg/ml dan 2,94 µg/ml, nilai RSD yaitu 1,11%. Berdasarkan kesimpulan, sampel A dan sampel B memenuhi syarat menurut SNI tahun 2006 (50 mg sekali dan 150 mg sehari) dan juga memenuhi syarat menurut farmakope edisi III yaitu dosis maksimum sekali 500 mg dan sehari 1,5 g. kepada peneliti selanjutnya agar melakukan penetapan kadar selain kafein yang terdapat pada kopi arabika yang berada di kota Takengon

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SKRINING FITOKIMIA DAN UJI AKTIVITAS ANTIOKSIDAN DARI EKSTRAK ETANOL BIJI KOPI ARABIKA (Coffea arabica) YANG TUMBUH DI DAERAH GAYO DENGAN METODE DPPH

Cited by 5 publications

References 0 publications

Measurement of Antioxidant Activity Combination of Robusta Coffee (Coffea canephora), Matoa Leaves (Pometia pinnata) and Stevia Leaves (Stevia rebaudiana) with Various Solvent Extractions

Measurement of Antioxidant Activity Combination of Robusta Coffee (Coffea canephora), Matoa Leaves (Pometia pinnata) and Stevia Leaves (Stevia rebaudiana) with Various Solvent Extractions

Formulasi dan Stabilitas Mutu Fisik Sediaan Lulur Serbuk dari Ampas Kopi Arabika (Coffea arabica) Gayo, Ubi Jalar Ungu (Ipomea batatas L) dan Rimpang Jahe (Zingiber officinale)

Analisis Senyawa Kafein pada Bubuk Kopi Jenis Arabika di Kota Takengon Menggunakan Analisis Kualitatif dan Kuatitatif

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