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Ekstraksi Polifenol dari Kulit Kopi by ikarahmahdimayani is a document available to read on EtoBox.
The document discusses a study on the extraction process of polyphenols from cascara (coffee fruit husks) of Arabica and Robusta coffee. The study varied the extraction temperature (75°C, 85°C, 95°C) and concentration (1:100, 2:100, 3:100) to determine the optimal conditions for highest polyphenol content, antioxidant activity, and antibacterial activity. The results showed Arabica cascara extracted at 85°C and 2:100 concentration had the highest polyphenol content and antioxidant activity. Robusta cascara
- Author
- ikarahmahdimayani
- Language
- EN