Antioxidant Activity of Blended of Robusta Coffee (Coffea canephora L.) with The White Turmeric (Curcuma zedoaria (Berg.) Roscoe) and Wild Ginger (Curcuma xantorrhiza, Roxb.)

Abstract

Abstract This research aims to study the manufacture of herbal mixed coffee by blending the ground roasted coffee with the white turmeric extract and wild Javanese turmeric extract as a natural additive. The treatment was the ratio between ground roasted coffee and white turmeric and wild Javanese turmeric extract, which consisted of three levels namely 80:20%, 60:40%, 40:60%. The measurement of antioxidant activity was carried out using the DPPH method as % inhibition. The results showed that the antioxidant activity of coffee mixed with white turmeric was 18%, 19%, 48% respectively for each ratio and IC50 of 12.98%; while coffee mixed with Javanese turmeric extract showed the antioxidant activity of 20%; 32%; 48% with IC50 7.71%.