ANTIBACTERIAL COMPOUNDS OF ROASTED COFFEE: A REVIEW
REVIEW SENYAWA ANTIBAKTERI PADA KOPI SANGRAI
BACHELOR THESIS
Submitted in partial fulfilment of the requirements for a Food Technology
Bachelor’s degree in Faculty of Agricultural Technology
By:
WEBIANA LOWISIA
14.I1.0111
DEPARTMENT OF FOOD TECHNOLOGY
FACULTY OF AGRICULTURAL TECHNOLOGY
SOEGIJAPRANATA CATHOLIC UNIVERSITY
SEMARANG
STATEMENT OF THESIS AUTHENTICITY
I hereby declare that the bachelor thesis entitled “
ANTIBACTERIAL
COMPOUNDS OF ROASTED COFFEE: A REVIEW
” contains no work that
ever proposed to acquire a bachelorship title in a University, and along to my
knowledge, there is no work ever written or published by others, except the ones
used as references in this thesis and mentioned in the list of references.
If it is proven in the future that partially or whole thesis is the result of
plagiarism, therefore I am willing to be revoked with all the consequences in
accordance with the law and regulations applied at Soegijapranata Catholic
University and/or valid law and regulations.
Semarang, February 2018
ANTIBACTERIAL COMPOUNDS OF ROASTED COFFEE: A REVIEW
REVIEW SENYAWA ANTIBAKTERI PADA KOPI SANGRAI
BACHELOR THESIS
Submitted in partial fulfilment of the requirements for a Food Technology
Bachelor’s degree in Faculty of Agricultural Technology
By:
WEBIANA LOWISIA
14.I1.0111
This thesis has been approved and defended in front of the examination
committees on February 2
th2018
Semarang, 23 February 2018
Faculty of Agricultural Technology
Soegijapranata Catholic University
Supervisor
Dean
Dr. Ir. Lindayani, MP
Dr. R. Probo Y. Nugrahedi, STP., MSc.
Co-Supervisor
i
SUMMARY
ii RINGKASAN
iii
ACKNOWLEDGEMENT
Praise the Lord because of His grace and blessing that the author able to complete the thesis entitled: “ANTIBACTERIAL COMPOUNDS OF ROASTED COFFEE: A REVIEW”. This thesis was written to fulfil the requirement to acquire Bachelor Degree of Food Technology in Soegijapranata Catholic University, Semarang, Indonesia. The author would like to express sincere gratitude to all people who have given support and guidance. They are:
1.
Dr. R. Probo Y. Nugrahedi, STP., MSc. As the Dean of Faculty of Agricultural
Technology for giving the opportunity to finish the review.2. Dr. Ir. Lindayani, MP as supervisor and Dr. R. Probo Y. Nugrahedi, STP., MSc. as co-supervisor for giving the great guidance during the process.
3. All lectures in Food Technology Department for giving all great lessons during the learning activities.
4. All administration staffs for providing great services and information during the learning activities.
5. Author’s parents (Aryani Ng), uncle Agung Budiman), aunt (Yunita Ng), cousin (Frederika Irdianti Augusta) and grandmother (Liani Wijaya) for always supporting and cheering for the author everyday.
6. Author’s boyfriend (Ricky Kurniawan) for always supporting, cheering and helping with anything author needed.
7. Marcellina Citraswara, Verlencia Anggrian, Jessica Astelia, Ira Yuliani, Ruth Jeane, Nike Chandrawibowo, Vania Junianti, Shannon Setioso, Nandya Putriani, and all friends that cannot be mentioned one by one who always support and accompany author during campus life.
The author realizes that there were unintended errors in writing this report. The author really allows all readers to give suggestions to improve its content. However, the author hopes that this report can be an inspiration and provide useful information for others.
Semarang, February 2018 Author,
iv
3.1. Roasted Coffee Composition Related to Antibacterial Activity ... 10
3.2. General Antibacterial Activity of Roasted Coffee ... 13
3.3. Antibacterial Compounds ... 20
3.3.1. Phenolics ... 20
3.3.2. Melanoidin ... 30
3.3.3. Caffeine ... 35
3.3.4. Other Maillard reaction compounds ... 39
3.4. Synergism Interaction on Antibacterial Compounds ... 42
4. CONCLUSION AND SUGGESTIONS ... 44
4.1. Conclusion ... 44
4.2. Further Study ... 44
v
LIST OF TABLES
Table 1. Roasted Coffee Antibacterial Activity toward Numerous Strains of Bacteria . 13
Table 2. Difference of Roasting Degree in Different Coffee Variety ... 19
Table 3. Phenolic Antibacterial Activity toward Numerous Bacteria ... 23
Table 4. Minimum Inhibition Concentration of Melanoidin... 31
vi
LIST OF FIGURES
Figure 1. Fishbone of Conceptual Design ... 8
Figure 2. Roasted Coffee Composition Based on Molecular Weight ... 10
Figure 3. Hydroxycinammic Acid Inhibition Toward E. coli ... 29
