Proceedings of the 6th International Conference of Food, Agriculture, and Natural Resource (IC-FANRES 2021)

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Profile of FTIR (Fourier Transform Infra Red) and Comparison of Antioxidant Activity of Coffee with Tiwai (Eleutherine americana Merr)

Authors
Bernatal Saragih1, *, Maulida Rahmawati1, Arif Ismanto2, Frederic Morado Saragih3
1Agricultural Product Technology Study Program, Faculty of Agriculture, Mulawarman University
2Animal Husbandry Study Program, Faculty of Agriculture, Mulawarman University
3Informatics Study Program, Faculty of Engineering, Mulawarman University
*Corresponding author. Email: bernatalsaragih@faperta.unmul.ac.id
Corresponding Author
Bernatal Saragih
Available Online 5 January 2022.
DOI
10.2991/absr.k.220101.005How to use a DOI?
Keywords
Antioxidants; Coffee; FTIR; Tiwai
Abstract

Coffee consumption is increasing and it has become part of people’s lifestyle, so there is a need for an innovation in coffee making with the addition of local ingredients such as tiwai onions. This study analyzed the chemical profile using FTIR and the antioxidants of coffee, tiwai and their mixtures. FTIR results show that roasted coffee is compared to green coffee (without roasting) the components remain the same, there is only a slight change in the absorbance reduction, FTIR results in the wave number range of 2800 to 3000 in roasted ground coffee there are two curves but after being mixed with tiwai powder only one absorption curve is 2936.09 at 0.14 absorbance. Green coffee powder, roasted coffee powder, tiwai powder, mixture of tiwai powder and roasted coffee powder, and coffee powder mixture with instant tiwai each have antioxidant components, especially in the absorption of O-H bonds which form phenol compounds (flavonoids). The highest antioxidants were green coffee powder, roasted coffee powder, tiwai powder, mixed roasted coffee powder with tiwai powder, and roasted coffee powder with instant tiwai, respectively.

Copyright
© 2022 The Authors. Published by Atlantis Press International B.V.
Open Access
This is an open access article under the CC BY-NC license.

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Volume Title
Proceedings of the 6th International Conference of Food, Agriculture, and Natural Resource (IC-FANRES 2021)
Series
Advances in Biological Sciences Research
Publication Date
5 January 2022
ISBN
10.2991/absr.k.220101.005
ISSN
2468-5747
DOI
10.2991/absr.k.220101.005How to use a DOI?
Copyright
© 2022 The Authors. Published by Atlantis Press International B.V.
Open Access
This is an open access article under the CC BY-NC license.

Cite this article

risenwbib
TY  - CONF
AU  - Bernatal Saragih
AU  - Maulida Rahmawati
AU  - Arif Ismanto
AU  - Frederic Morado Saragih
PY  - 2022
DA  - 2022/01/05
TI  - Profile of FTIR (Fourier Transform Infra Red) and Comparison of Antioxidant Activity of Coffee with Tiwai (Eleutherine americana Merr)
BT  - Proceedings of the 6th International Conference of Food, Agriculture, and Natural Resource (IC-FANRES 2021)
PB  - Atlantis Press
SP  - 27
EP  - 31
SN  - 2468-5747
UR  - https://doi.org/10.2991/absr.k.220101.005
DO  - 10.2991/absr.k.220101.005
ID  - Saragih2022
ER  -