Abstract
Arabica coffee (Coffea arabica L.) planted in the Arjsari area has the quality of being a specialty coffee that has superior taste and quality. Post-harvest processing can affect the content of the compounds in coffee such that it will affect the quality of the coffee beans. The post-harvest process from coffee cherries to green coffee beans in a natural, semi-washed, and full-washed manner affects the physical form and taste quality of the coffee beans. This study aimed to determine the antioxidant properties of green coffee beans processed by three different post-harvest processes. The test was carried out in vitro using the DPPH (2,2-diphenyl-1-picryl-hydrazyl) method. Antioxidant activity can be seen from the IC50 value. Vitamin C with an IC50 value of 6.1899 ppm was used in comparison. The test results showed that the three ethanolic extracts of green coffee beans had very strong antioxidant properties when compared with the Vitamin C, with the IC50 values of natural, full-washed, and semi-washed ethanolic extract of green coffee beans, respectively being - 33.8648; 27.1245; and 26.9975 ppm.
 Keywords: antioxidant, arabica coffee, coffea arabica L. post-harvest process
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