Karakterisasi Senyawa Asam Klorogenat dan Alkaloid serta Aktivitas Antioksidan Seduhan Kopi Arabika berbasis Espresso di Indonesia

Abstract

Penelitian ini bertujuan untuk mengevaluasi pengaruh asal biji kopi dan formulasi penyeduhan terhadap senyawa asam klorogenat dan alkaloid serta aktivitas antioksidan seduhan kopi Arabika berbasis espresso di Indoneisa. Biji kopi diperoleh dari tiga daerah berbeda yaitu Arabika Gayo (Aceh), Java Preanger (Jawa Barat) dan Toraja (Sulawesi Selatan). Biji kopi disangrai dengan tingkat medium to dark, digiling menggunakan grinder dengan ukuran 2,0 (fine grind size) hingga menjadi bubuk dan diseduh menjadi empat jenis seduhan berbeda (espresso, cappucino, kopi susu gula aren, dan latte). Seduhan kopi dianalisis senyawa bioaktif (asam klorogenat dan alkaloid), aktivitas antioksidan (2,2-difenil- 1-pikrilhidrazil (DPPH) dan Ferric Reducing Antioxidant Power (FRAP)), serta dianalisis korelasi antara keduanya. Hasil analisis menunjukkan asal biji dan formulasi penyduhan berpengaruh signifikan terhadap alkaloid dan aktivitas antioksidan metode DPPH dan FRAP seduhan kopi kecuali pada asam klorogenat yang hanya dipengaruhi oleh formulasi penyeduhan saja. Seduhan espresso menunjukkan asam klorogenat tertinggi (14,1 mg/mL) dan seduhan espresso dari biji Gayo menunjukkan alkaloid tertinggi (35,9 mg/mL), diikuti oleh seduhan espresso dari biji Java Preanger menunjukkan aktivitas antioksidan metode DPPH dan FRAP tertinggi (0,12 mg TEAC/mL) dan FRAP (0,23 mg TEAC/mL). Analisis korelasi menunjukkan hasil positif yaitu senyawa asam klorogenat dan alkaloid dengan aktivitas antioksidan metode FRAP lebih kuat dibandingkan senyawa asam klorogenat dan alkaloid dengan aktivitas antioksidan metode DPPH. Penelitian ini merekomendasikan konsumsi maksimum seduhan kopi Arabika berbasis espresso per hari berdasarkan kandungan kafein adalah empat cangkir espresso (18 mL), dua cangkir kopi susu gula aren (150 mL), dua cangkir cappucino (220 mL), dan empat cangkir latte (220 mL).

This study aims to evaluate the influence of coffee bean origin and brewing formulation on chlorogenic acid and alkaloid compounds as well as antioxidant activity in espresso-based Arabica coffee brews in Indonesia. Coffee beans are obtained from three different regions, namely Arabica Gayo (Aceh), Java Preanger (West Java) and Toraja (South Sulawesi). The coffee beans are roasted to a medium to dark roast, ground using a grinder with a size 2.0 (fine grind size) to a powder and brewed into four different types of drinks (espresso, cappuccino, palm sugar milk coffee, and latte). The coffee brew was analyzed for bioactive compounds (chlorogenic acid and alkaloids), antioxidant activity (2.2-diphenyl-1- picrylhydrazyl (DPPH) and Ferric Reducing Antioxidant Power (FRAP)) methods. The results of the analysis show that the origin of the beans and the formulation of brewing have a significant effect on the alkaloids and antioxidant activity of the DPPH and FRAP coffee brewing tests, except for chlorogenic acid which is only influenced by the formulation of brewing. Espresso brews showed the highest chlorogenic acid (14.1 mg/mL) and espresso brews from Gayo beans showed the highest alkaloids (35.9 mg/mL), followed by espresso brews from Java Preanger beans showing the highest DPPH and FRAP test antioxidant activity. (0.12 mg TEAC/mL) and FRAP (0.23 mg TEAC/mL). The correlation test showed positive results, namely that chlorogenic acid and alkaloid compounds with antioxidant activity using the FRAP method were stronger than chlorogenic acid and alkaloid compounds with antioxidant activity using the DPPH method. This study recommends maximum consumption of espresso-based Arabica coffee per day based on caffeine content as much as four cups (18 mL) of espresso, two cups (150 mL) of palm sugar milk coffee, two cups (220 mL) of cappuccino, and four cups (220 mL) of latte.