SITI NUR LATIFAH, - (2022) UJI AKTIVITAS ANTIOKSIDAN DAN PEMBUATAN BASIS KRIM EKSTRAK BIJI KOPI ARABIKA (Coffea arabica L.) GREEN BEAN. Skripsi thesis, Sekolah Tinggi Farmasi Indonesia.
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Abstract
Kopi hijau arabika (Coffea arabica L.) merupakan salah satu tumbuhan yang memiliki potensi sebagai antioksidan alami. Biji kopi hijau arabika mengandung beberapa senyawa aktif diantaranya asam klorogenat, kafein, alkaloid, flavonoid, dan polifenol dengan berbagai manfaat, salah satunya asam klorogenat yaitu sebagai antioksidan. Terdapat tiga klasifikasi mutu pada kopi arabika (Coffea arabica L.) yaitu grade speciality, premium, dan defect. Untuk grade speciality jumlah nilai cacat maksimum 11, grade premium jumlah nilai cacat maksimum 25, dan grade defect jumlah nilai cacat bisa sampai dengan 225 biji. Tujuan dari penelitian ini adalah untuk mengetahui berapa nilai IC50 pada ekstrak biji kopi arabika (Coffea arabica L.) green bean grade speciality, premium, dan defect dan untuk mengetahui formulasi basis yang paling baik untuk sediaan krim ekstrak biji kopi arabika (Coffea arabica L.) green bean. Pengujian aktivitas antioksidan ekstrak di lakukan dengan metode DPPH dengan pengukuran nilai IC50. Optimasi basis krim, diuji dengan tiga perbandingan asam stearat dan trietanolamin 10:2 g, 11:2 g, dan 12:2 g, yang dievaluasi meliputi uji organoleptik, uji homogenitas, uji tipe krim, uji pH, uji viskositas, uji daya sebar, daya lekat dan uji sentrifugasi yang memenuhi standar persyaratan. Hasil penelitian menunjukkan antioksidan ekstrak biji kopi arabika defect adalah yang terbaik yaitu dengan nilai IC50 10,26 µg/mL dan basis kombinasi 12:2 g merupakan basis dan sediaan krim yang paling baik. --- Arabica green coffee (Coffea arabica L.) is a plant that has potential as a natural antioxidant. Arabica green coffee beans contain several active compounds including chlorogenic acid, caffeine, alkaloids, flavonoids, and polyphenols with various benefits, one of which is chlorogenic acid, namely as an antioxidant. There are three quality classifications of Arabica coffee (Coffea arabica L.) namely specialty, premium, and defect grades. For specialty grade the maximum number of defects is 11, for premium grade the maximum number of defects is 25, and for defect grade the number of defects can be up to 225 seeds. The purpose of this study was to determine the IC50 value of Arabica coffee bean extract (Coffea arabica L.) green bean grade specialty, premium, and defect and to determine the best base formulation for cream preparation of Arabica coffee bean extract (Coffea arabica L. ) green beans. The antioxidant activity test of the extract was carried out using the DPPH method by measuring the IC50 value. Optimization of cream base, tested with three ratios of stearic acid and triethanolamine 10:2 g, 11:2 g, and 12:2 g, which were evaluated including organoleptic test, homogeneity test, cream type test, pH test, viscosity test, spreadability test , adhesion and centrifugation tests that meet the standard requirements. The results showed that the antioxidant Arabica defect coffee bean extract was the best with an IC50 value of 10.26 g/mL and a combination base of 12:2 g was the best base and cream preparation.
| Item Type: | Thesis (Skripsi) |
|---|---|
| Uncontrolled Keywords: | Biji Kopi Arabika Green Bean, basis krim, antioksidan, DPPH --- Arabica Green Bean Coffee Bean, cream base, antioxidant, DPPH. |
| Subjects: | R Medicine > R Medicine (General) |
| Divisions: | Program Studi S1 Farmasi |
| Depositing User: | pustakawan - - |
| Date Deposited: | 14 Sep 2024 14:19 |
| Last Modified: | 14 Sep 2024 14:19 |
| URI: | http://repository.stfi.ac.id/id/eprint/1248 |
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