dc.contributor.author |
Santoso, Budi |
|
dc.contributor.author |
Wijaya, Agus |
|
dc.contributor.author |
Din Pangawikan, Aldila |
|
dc.date.accessioned |
2022-11-22T12:48:14Z |
|
dc.date.available |
2022-11-22T12:48:14Z |
|
dc.date.issued |
2022-03-07 |
|
dc.identifier.citation |
SANTOSO, Budi; WIJAYA, Agus; DIN PANGAWIKAN, Aldila. The addition of crude gambir extract in the production of functional robusta coffee powder. Food Science and Technology, Campinas, v. 42, p. 1-6, 7 mar. 2022. Available from: https://doi.org/10.1590/fst.55721. Accessed: 21 nov. 2022. |
pt_BR |
dc.identifier.issn |
1678-457X |
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dc.identifier.uri |
DOI: https://doi.org/10.1590/fst.55721 |
pt_BR |
dc.identifier.uri |
http://www.sbicafe.ufv.br/handle/123456789/13648 |
|
dc.description.abstract |
This study aims to improve the functional properties of robusta coffee by adding crude gambir extract. A completely randomized non-factorial design with 5 treatments is used and each treatment was repeated three times. The treatments consist of: robusta coffee powder (%): crude gambir extract (%) F1 = 100:0, F2 = 95:5, F3 = 90:10, F4 = 85:15, and F5 = 80:20. The results showed that the addition of crude gambir extract has a significant effect on increasing the total phenol value from 10.65 to 101.20 mg/mL GAE and the antioxidant activity with an IC50 value of 583.06 to 40.10 µg/mL, acidity level (5.43-5.51), and the solubility percentage of 27.55-31.15%. Furthermore, the addition of crude gambir extract have no significant effect on the taste, color, and aroma of the functional coffee produced. |
pt_BR |
dc.format |
pdf |
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dc.language.iso |
en |
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dc.publisher |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
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dc.relation.ispartofseries |
Food Science and Technology;v. 42, p. 1-6, 2022; |
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dc.rights |
Open Access |
pt_BR |
dc.subject |
Antioxidant |
pt_BR |
dc.subject |
Crude gambir extract |
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dc.subject |
Functional |
pt_BR |
dc.subject |
Gambir |
pt_BR |
dc.subject |
Robusta coffee |
pt_BR |
dc.subject.classification |
Cafeicultura::Agroclimatologia e fisiologia |
pt_BR |
dc.title |
The addition of crude gambir extract in the production of functional robusta coffee powder |
pt_BR |
dc.type |
Artigo |
pt_BR |