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%.
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