PEMBUATAN DAN EVALUASI EKSTRAK KERING CASCARA KOPI ARABIKA (Coffea arabica L) YANG MENGGUNAKAN TIGA VARIASI PENGISI

CHINDY FEBRIANTI SIMANULLANG, - (2026) PEMBUATAN DAN EVALUASI EKSTRAK KERING CASCARA KOPI ARABIKA (Coffea arabica L) YANG MENGGUNAKAN TIGA VARIASI PENGISI. Skripsi thesis, Sekolah Tinggi Farmasi Indonesia.

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Abstract

Cascara kopi arabika (Coffea arabica L.) merupakan hasil samping pengolahan kulit kopi yang masih mengandung senyawa bioaktif, seperti fenol, flavonoid, alkaloid, tanin, kuinon, triterpenoid, dan asam klorogenat yang berpotensi sebagai antioksidan alami. Penelitian ini bertujuan untuk mengevaluasi dan membandingkan karakterisasi fisik, kadar total fenol, serta aktivitas antioksidan ekstrak kering cascara kopi arabika dengan bahan pengisi aerosil, Avicel PH 101 dan maltodekstrin. Ekstrak kering dibuat dengan perbandingan ekstrak dan bahan pengisi 1:2, kemudian dikeringkan menggunakan oven pada suhu 40°C selama 3 jam. Evaluasi meliputi uji organoleptik, susut pengeringan, bobot jenis mampat, skrining fitokimia, penetapan kadar total fenol menggunakan metode Folin Ciocalteu, serta aktivitas antioksidan dengan metode DPPH (2,2-diphenyl-1-picrylhydrazyl). Hasil penelitian menunjukkan bahwa seluruh ekstrak kering berbentuk serbuk, berwarna cokelat, beraroma khas ekstrak, dan positif mengandung alkaloid, flavonoid, fenol, tanin, kuinon, serta triterpenoid. Nilai kadar kelembaban ekstrak kering dengan pengisi aerosi 5,73 % ± 0,34, Avicel PH 101 5,94 % ± 0,64, dan maltodekstrin 6,49 ± 0,47% sedangkan bobot jenis mampat sebesar aerosil 15,79 g/mL, Avicel PH 101 10,00g/mL dan maltodekstin 15,00 g/mL. Kadar total fenol berturut-turut sebesar aerosil 1,028 ± 0,007, Avicel PH 101 1,624 ± 0,011 dan maltodekstrin 1,869 ± 0,007 g GAE/100 g, sedangkan nilai IC₅₀ masing-masing sebesar aerosil 128,701, Avicel PH 101 98,531 dan maltodekstrin 82,218 µg/mL. Berdasarkan hasil penelitian, dapat di simpulkan jenis bahan pengisi mempengaruhi karakterisasi fisik, kadar total fenol, dan aktivitas antioksidan ekstrak kering. ------- Arabica coffee (Coffea arabica L.) cascara is a byproduct of coffee fruit processing that retains bioactive compounds such as phenols, flavonoids, alkaloids, tannins, quinones, triterpenoids, and chlorogenic acid which possess potential as natural antioxidants. This study aimed to evaluate and compare the physical characteristics, total phenolic content, and antioxidant activity of dried Arabica coffee cascara extracts formulated with Aerosil, Avicel PH 101, and maltodextrin as bulking agents. The dried extracts were prepared using a 1:2 ratio of extract to bulking agent and subsequently oven-dried at 40°C for 3 hours. Evaluations included organoleptic testing, loss on drying, tapped density, phytochemical screening, determination of total phenolic content via the Folin Ciocalteu method, and assessment of antioxidant activity using the DPPH (2,2-diphenyl1-picrylhydrazyl) method. The results showed that all dried extracts appeared as brown powders with a characteristic extract aroma and tested positive for alkaloids, flavonoids, phenols, tannins, quinones, and triterpenoids. Loss on drying values were 5.73% ± 0.34 for Aerosil, 5.94% ± 0.64 for Avicel PH-101, and 6.49% ± 0.47 for maltodextrin; tapped density values were 15.79 g/mL for Aerosil, 10.00 g/mL for Avicel PH 101, and 15.00 g/mL for maltodextrin. The total phenolic contents were 1.028 ± 0.007, 1.624 ± 0.011, and 1.869 ± 0.007 g GAE/100 g for Aerosil, Avicel PH 101, and maltodextrin, respectively, while the IC₅₀ values were 128.701, 98.531, and 82.218 µg/mL, respectively. The study results indicate that the type of filler material influences the physical characteristics, total phenolic content, and antioxidant activity of the dry extract.

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	Cascara, ekstrak, kopi, pengisi, antioksidan. ------ Cascara, coffe, extract, filler, antioxidant
Subjects:	Q Science > Q Science (General) Q Science > QH Natural history > QH301 Biology
Divisions:	Program Studi S1 Farmasi
Depositing User:	pustakawan - -
Date Deposited:	23 Sep 2026 07:14
Last Modified:	23 Sep 2026 07:14
URI:	http://repository.stfi.ac.id/id/eprint/4284

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