Pengaruh Proses Roasting terhadap Aktivitas Antioksidan Kopi Biji Carica Dieng (Carica pubescens)

Abstract

Biji carica (Carica pubescens) sebagai diversifikasi minuman kopi bermanfaat sebagai antioksidan. Penyangraian menimbulkan degradasi metabolit sekunder, namun di sisi lain juga menghasilkan senyawa produk reaksi Maillard (MRPs). Penelitian ini bertujuan menentukan pengaruh penyangraian terhadap aktivitas antioksidan kopi biji carica dan korelasinya terhadap reaksi Maillard. Penyangraian dilakukan pada suhu 100–115℃, 150–165℃, dan 200–215℃, lalu dianalisis proksimat, total fenolik, antioksidan, dan FTIR. Kadar air dan abu biji kering memenuhi SNI 01-2907-2008. Kadar total fenolik 3,21–8,99 µg GAE/g dengan kadar tertinggi pada suhu 200–215℃. Aktivitas antioksidannya berkisar 83–459,67 ppm AEAC. Total fenolik dan antioksidan pada level sangrai 200–215℃ yang tinggi diduga berasal dari senyawa MRPs. Spektrum FTIR memperlihatkan vibrasi OH, C=C (aromatik), C=N, C=O, dan COH (fenol). Intensitas spektrum melemah pada suhu lebih tinggi, hanya gugus nCH pada level 200–215 ℃ yang semakin kuat. Analisis klaster Ward menunjukkan kemiripan spektrum pada ekstrak penyangraian suhu 100–115℃ dan 150–165℃.

Carica seeds (Carica pubescens) as diversified coffee drinks serve as antioxidants. The roasting process generates degradation of a secondary metabolic compounds, but it produces a Maillard reactions product (MRPs). The study aims to determine the impact of the roasting process on the antioxidant activity of carica beans coffee and its correlation to Maillard's reaction. Samples roasting temperatures are 100–115℃, 150–165℃, and 200–215℃, then samples are analyzed for proximate, total phenolic, antioxidant, and FTIR. Moisture and ash content of dry seeds according to SNI 01-2907-2008. Total phenolic contents 3,21–8,99 µgGAE/g with the highest contents at temperature 200–215℃. The antioxidant activity 83–459,67 ppm AEAC. High phenolic contents and antioxidants at 200–215℃ levels are thought to be derived from MRPs compound. FTIR spectrum shows stretching of OH, C=C (aromatic), C=N, C=O, and COH (phenol). Spectrum intensity weakened at higher temperatures, only nCH stretching at 200–215℃ that’s getting stronger. Cluster Ward analysis shows a resemblance spectrum of 100–115℃ and 150–165℃ level’s roasting temperatures.