ORGANOLEPTIC ANTIOXIDANT ACTIVITY, AND VITAMIN C ANALYSIS ON JAMBLANG (Syzygium cumini L.) SEEDS COFFEE
ABSTRACT One of Indonesia's natural resources, jamblang (Syzygium cumini L.) seed, which is a byproduct of jamblang fruit, contains antioxidants and can be used to make jamblang seed coffee. With a fully randomized design, the aim of this study was to evaluate the level of liking, antioxidan...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty
2023-04-01
|
| Series: | Jurnal Pangan dan Agroindustri |
| Subjects: | |
| Online Access: | https://jpa.ub.ac.id/index.php/jpa/article/view/936 |
| _version_ | 1797697036317884416 |
|---|---|
| author | Fitri Komala Sari Putri Verrany Dheasandra Lulu’ Luthfiya Nur Aini Mahmudah Sofiatun Annayah Ashifa Purnama Putri |
| author_facet | Fitri Komala Sari Putri Verrany Dheasandra Lulu’ Luthfiya Nur Aini Mahmudah Sofiatun Annayah Ashifa Purnama Putri |
| author_sort | Fitri Komala Sari |
| collection | DOAJ |
| description | ABSTRACT
One of Indonesia's natural resources, jamblang (Syzygium cumini L.) seed, which is a byproduct of jamblang fruit, contains antioxidants and can be used to make jamblang seed coffee. With a fully randomized design, the aim of this study was to evaluate the level of liking, antioxidant activity, and vitamin C in jamblang seed coffee (RAL). Data that has been collected, statistically tested using Duncan's Multiple Range Test (DMRT). The two degrees of treatment in this study are roasting jamblang seeds for either 10 or 20 minutes, with robusta coffee serving as the control. Various roasting times of jamblang coffee beans result in different antioxidant and vitamin C levels jamblang coffee beans cooked for 10 minutes have higher levels of both.
Keywords: Antioxidant, Coffee, Jamblang seed, Vitamin C. |
| first_indexed | 2024-03-12T03:34:31Z |
| format | Article |
| id | doaj.art-29f501656c674f289714c2683ac06409 |
| institution | Directory Open Access Journal |
| issn | 2354-7936 2685-2861 |
| language | English |
| last_indexed | 2024-03-12T03:34:31Z |
| publishDate | 2023-04-01 |
| publisher | Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty |
| record_format | Article |
| series | Jurnal Pangan dan Agroindustri |
| spelling | doaj.art-29f501656c674f289714c2683ac064092023-09-03T13:18:39ZengUniversitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology FacultyJurnal Pangan dan Agroindustri2354-79362685-28612023-04-01112717810.21776/ub.jpa.2023.011.02.3ORGANOLEPTIC ANTIOXIDANT ACTIVITY, AND VITAMIN C ANALYSIS ON JAMBLANG (Syzygium cumini L.) SEEDS COFFEEFitri Komala Sari0Putri Verrany Dheasandra1Lulu’ Luthfiya2Nur Aini Mahmudah3Sofiatun Annayah4Ashifa Purnama Putri5Universitas Darussalam GontorUniversitas Darussalam GontorUniversitas Darussalam GontorAkademi Komunitas Negeri Putera Sang FajarUniversitas Darussalam GontorUniversitas Darussalam GontorABSTRACT One of Indonesia's natural resources, jamblang (Syzygium cumini L.) seed, which is a byproduct of jamblang fruit, contains antioxidants and can be used to make jamblang seed coffee. With a fully randomized design, the aim of this study was to evaluate the level of liking, antioxidant activity, and vitamin C in jamblang seed coffee (RAL). Data that has been collected, statistically tested using Duncan's Multiple Range Test (DMRT). The two degrees of treatment in this study are roasting jamblang seeds for either 10 or 20 minutes, with robusta coffee serving as the control. Various roasting times of jamblang coffee beans result in different antioxidant and vitamin C levels jamblang coffee beans cooked for 10 minutes have higher levels of both. Keywords: Antioxidant, Coffee, Jamblang seed, Vitamin C.https://jpa.ub.ac.id/index.php/jpa/article/view/936antioxidantjamblang seedvitamin c |
| spellingShingle | Fitri Komala Sari Putri Verrany Dheasandra Lulu’ Luthfiya Nur Aini Mahmudah Sofiatun Annayah Ashifa Purnama Putri ORGANOLEPTIC ANTIOXIDANT ACTIVITY, AND VITAMIN C ANALYSIS ON JAMBLANG (Syzygium cumini L.) SEEDS COFFEE Jurnal Pangan dan Agroindustri antioxidant jamblang seed vitamin c |
| title | ORGANOLEPTIC ANTIOXIDANT ACTIVITY, AND VITAMIN C ANALYSIS ON JAMBLANG (Syzygium cumini L.) SEEDS COFFEE |
| title_full | ORGANOLEPTIC ANTIOXIDANT ACTIVITY, AND VITAMIN C ANALYSIS ON JAMBLANG (Syzygium cumini L.) SEEDS COFFEE |
| title_fullStr | ORGANOLEPTIC ANTIOXIDANT ACTIVITY, AND VITAMIN C ANALYSIS ON JAMBLANG (Syzygium cumini L.) SEEDS COFFEE |
| title_full_unstemmed | ORGANOLEPTIC ANTIOXIDANT ACTIVITY, AND VITAMIN C ANALYSIS ON JAMBLANG (Syzygium cumini L.) SEEDS COFFEE |
| title_short | ORGANOLEPTIC ANTIOXIDANT ACTIVITY, AND VITAMIN C ANALYSIS ON JAMBLANG (Syzygium cumini L.) SEEDS COFFEE |
| title_sort | organoleptic antioxidant activity and vitamin c analysis on jamblang syzygium cumini l seeds coffee |
| topic | antioxidant jamblang seed vitamin c |
| url | https://jpa.ub.ac.id/index.php/jpa/article/view/936 |
| work_keys_str_mv | AT fitrikomalasari organolepticantioxidantactivityandvitamincanalysisonjamblangsyzygiumcuminilseedscoffee AT putriverranydheasandra organolepticantioxidantactivityandvitamincanalysisonjamblangsyzygiumcuminilseedscoffee AT lululuthfiya organolepticantioxidantactivityandvitamincanalysisonjamblangsyzygiumcuminilseedscoffee AT nurainimahmudah organolepticantioxidantactivityandvitamincanalysisonjamblangsyzygiumcuminilseedscoffee AT sofiatunannayah organolepticantioxidantactivityandvitamincanalysisonjamblangsyzygiumcuminilseedscoffee AT ashifapurnamaputri organolepticantioxidantactivityandvitamincanalysisonjamblangsyzygiumcuminilseedscoffee |