The Potential af Robusta Coffee Leaf Flour (Coffea canephora) as a Functional Food Ingredient: Antioxidant Activity Analysis
DOI:
10.29303/jpm.v20i7.10200Published:
2025-12-05Issue:
Vol. 20 No. 7 (2025): in ProgressKeywords:
Bioactive Compound; Functional Food; Robusta Coffee Leaf FlourArticles
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Abstract
Functional food has become a rapidly growing segment in the global food industry, emphasizing the use of natural resources as sources of functional ingredients. One promising candidate for development is Robusta coffee leaf flour. The purpose of this study was to determine the optimal treatment and the effect of drying temperature on the antioxidant activity of Robusta coffee leaf flour. This study employed a one-factor randomized block design (RBD). The treatments consisted of combinations of temperature and time, with six levels: P1T1 = 50°C for 4 hours; P1T2 = 50°C for 5 hours; P1T3 = 50°C for 6 hours; P2T1 = 60°C for 4 hours; P2T2 = 60°C for 5 hours; and P2T3 = 60°C for 6 hours. Each treatment was repeated three times, resulting in a total of 18 experimental units. The data were analyzed using ANOVA and Duncan’s multiple range test for significant results. Findings indicated that the highest antioxidant activity was achieved at 60°C for 6 hours (P2T3), with a value of 73.51 ppm. Robusta coffee leaf flour demonstrates strong potential as a functional food ingredient, with optimal antioxidant activity achieved through specific drying conditions. Further research is recommended to investigate its bioactive compound profile and potential applications in food products.
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Author Biographies
Ni Komang Parwati, Food Technology Department, Institute of Technology and Health Bali
I Gusti Agung Yogi Rabani RS, Food Technology Department, Institute of Technology and Health Bali
Ida Ayu Putu Ary Widnyani, Food Technology Department, Institute of Technology and Health Bali
Anak Agung Ngurah Dwi Ariesta Wijaya Putra, Food Technology Department, Institute of Technology and Health Bali
Putu Rima Sintyadewi, Food Technology Department, Institute of Technology and Health Bali
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Copyright (c) 2025 Ni Komang Parwati, I Gusti Agung Yogi Rabani RS, Ida Ayu Putu Ary Widnyani, Anak Agung Ngurah Dwi Ariesta Wijaya Putra, Putu Rima Sintyadewi
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