Nadia Krisanty

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By Nadia Krisanty

11505033

BACHELOR’S DEGREE in

FOOD TECHNOLOGY

LIFE SCIENCES AND TECHNOLOGY

SWISS GERMAN UNIVERSITY The Prominence Tower

Jalan Jalur Sutera Barat No. 15, Alam Sutera Tangerang, Banten 15143 - Indonesia

July 2019

Revision after the Thesis Defense on July 18^th 2019

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Nadia Krisanty STATEMENT BY THE AUTHOR

I hereby declare that this submission is my own work and to the best of my knowledge, it contains no material previously published or written by another person, nor material which to a substantial extent has been accepted for the award of any other degree or diploma at any educational institution, except where due acknowledgement is made in the thesis.

Nadia Krisanty

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Student Date

Approved by:

Maria D.P.T. Gunawan-Puteri, Ph.D, M.Sc

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Thesis Advisor Date

Juli Effendy, M.Sc, B.AppSc

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Thesis Co-Advisor Date

Dr.Dipl.-Ing. Samuel P. Kusumocahyo

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Dean Date

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Nadia Krisanty DETERMINATION OF ROASTING DEGREE OF MOKA POT EXTRACTED

ARABICA CIANJUR BASED ON SENSORIAL PROFILE AND FUNCTIONAL ACTIVITY

By Nadia Krisanty

Maria D.P.T. Gunawan-Puteri, Ph.D, M.Sc, Advisor Juli Effendy, M.Sc, B.AppSc, Co-Advisor

SWISS GERMAN UNIVERSITY

Arabica coffee originated from Cianjur was cultivated below 1000 m above the sea level with below standard green bean quality. Insect damage, smaller bean size, and lower beans density contributed its quality which affect its commercial value in the coffee industry and sustainability of the agriculture. Improvement of sensory quality of the beans could be achieved by studying different roasting degrees. At the same time, investigating the potential health benefit of this coffee when the roasted beans were extracted. Moka pot extraction was used in this study because it produced extraction that had medium thickness with direct steam techniques which could be customized into larger production scale. On top of that, outcome showed light roast sample had the optimum cup score, antioxidant activity, and alpha-glucosidase inhibitory activity of 78.50±0.98, 2.08±0.22 mg/L, and 55.26±4.30% respectively. These were higher compared to medium and medium dark roast. Hence, it was best selected to be developed into functional coffee extract. The caffeine content of the extract was considered low and showed tendency of decrease with roasting time increased. With the right formulation, it could be developed into healthy drink bringing better commercial value to the coffee industry.

Keywords: Arabica Cianjur, Roasting Degree, Total Phenolic Content, Antioxidant Activity, Alpha Glucosidase Inhibitor.

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Nadia Krisanty

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Nadia Krisanty DEDICATION

This thesis is dedicated to the future of coffee research, agriculture and industry in Indonesia.

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Nadia Krisanty ACKNOWLEDGEMENTS

First and foremost, all praises to Allah for the strength and opportunity given to complete this research. Also, I want to thank my family for the endless love, kindness, and support.

I would like to express my sincere gratitude towards my advisor Ms. Maria D.P.T.

Gunawan-Puteri as well as my co-advisor Ms. Juli Effendy since the completion of this research without their contribution will not be possible. Also, thank you for the insightful comments and suggestions.

I am really grateful for the helps, supports, and laughs, on and off campus, Cindy Carissa, Ardelia Anisa, and Devina Andrea it will be hard to go through campus life without you.

I highly appreciate Nandhita Octavia, Shella Wijaya, Syarifa Karina, and Michelle Kanya for the time you have spent for listening to my awful jokes, noisy chat and for sharing your laughter with me during the bad and the good.

I am also thankful to one and all, who directly or indirectly, have lent their hand throughout this research.

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Nadia Krisanty TABLE OF CONTENTS

Page

STATEMENT BY THE AUTHOR ... 1

ABSTRACT ... 2

DEDICATION ... 4

ACKNOWLEDGEMENTS ... 5

TABLE OF CONTENTS ... 6

LIST OF FIGURES ... 9

LIST OF TABLES ... 10

CHAPTER 1 - INTRODUCTION ... 11

1.1 Background ... 11

1.2 Research Objectives ... 12

1.3 Significant of Study ... 13

1.4 Research Questions ... 13

1.5 Hypothesis ... 13

CHAPTER 2 - LITERATURE REVIEW ... 14

2.1 Coffee ... 14

2.1.1 Coffee Growing Conditions ... 15

2.1.2 Coffee Post-Harvest Processing ... 17

2.2 Arabica Cianjur ... 18

2.3 Phenolic Compounds ... 19

2.4 Antioxidant ... 20

2.5 Alpha-Glucosidase ... 20

2.6 Caffeine ... 22

2.7 Roasting Coffee ... 22

2.8 Grinding ... 24

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Nadia Krisanty

2.9.1 Moka Pot Extraction ... 26

2.10 Assay ... 27

2.10.1 DPPH ... 27

2.10.2 Alpha-Glucosidase Inhibitor Assay ... 28

2.11 Sensory Evaluation ... 28

CHAPTER 3 - RESEARCH METHODOLOGY ... 31

3.1 Venue and Time ... 31

3.2 Materials and Equipment ... 31

3.3 Design of Experiments ... 32

3.4 Experimental Method ... 33

3.4.1 Arabica Cianjur Roasting ... 33

3.4.2 Preparation of Coffee Extracts From Roasted Arabica Cianjur ... 35

3.5 Analytical Method ... 36

3.5.1 Total Phenolic Content Analysis ... 36

3.5.2 Antioxidant Activity Analysis ... 37

3.5.3 Alpha-Glucosidase Inhibitory Analysis ... 37

3.5.4 Caffeine Content Analysis ... 39

3.5.5 Sensory Evaluation ... 39

CHAPTER 4 - RESULTS AND DISCUSSION ... 41

4.1 Roasting of Arabica Cianjur Coffee Bean ... 41

4.2 Sensory Profile of Arabica Cianjur Coffee Bean with Varied Roasting Degree ... 44

4.3 Functional Activities of Moka Pot Extracted Arabica Cianjur Coffee ... 45

4.3.1 Total Phenolic Content ... 45

4.3.2 Total Antioxidant Activity ... 46

4.3.3 Alpha-Glucosidase Inhibitory Content ... 47

4.3.4 Caffeine Content ... 48

4.4 Determination of Best Roasting Degree ... 48

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Nadia Krisanty

Coffee ... 51

CHAPTER 5 - CONCLUSION AND RECCOMMENDATIONS ... 53

5.1 Conclusion ... 53

5.2 Recommendations ... 53

REFERENCES ... 54

APPENDICES ... 58

CURRICULUM VITAE ... 77