Production Optimization of Green Coffee Extracts from Jember Robusta (Coffea canephora) Coffee using Foam Mat Drying Method Dodyk Pranowo (a*), Austenita Yasyfinur Adiatmi (a), Ika Atsari Dewi (a)
a) Faculty of Agriculture Technology, University of Brawijaya, Jl. Veteran, Malang 65145
*dodykpranowo[at]ub.ac.id
Abstract
Robusta coffee contains around 10% polyphenol compounds. Roasting process could change the chemical composition and biological activity in coffee that reduced the content of polyphenols and antioxidant activity. Production of green coffee extract was performed by foam mat drying method and in the process it needs an encapsulate material such as maltodextrin and foaming agent tween 80. The aim of this study was to determine the optimal concentration of maltodextrin and tween 80 to obtain high phenol content and strong antioxidant activity of green coffee extract powder. This research used Response Surface Methodology with Central Composite Design using two factors namely maltodextrin concentration (12%; 17%; 22%) and tween 80 (0.4%, 0.9%; 1.4%). The results of the optimum solution were obtained in the treatment of maltodextrin and tween 80 concentrations of 14.78% and tween 80 of 0.93% which produced green coffee extract powder with a total phenol content of 183.639 mg GAE/g and IC50 values of 25.187 ppm.
Keywords: antioxidants, green coffee, phenols, RSM
