Abstract
Robusta coffee contains around 10% polyphenol compounds. The roasting process could change the chemical composition and biological activity ofcoffee thusreduced polyphenols and antioxidant activity. Production of the green coffee extract was performed by foam mat drying method, whichrequiresencapsulating materials such as maltodextrin and foaming agent tween 80. This study aimed to determine the optimal concentration of maltodextrin and tween 80 to obtain high phenol content and strong antioxidant activity of green coffee extract powder. This research used Response Surface Methodology with Central Composite Design using two factors namely maltodextrin concentration (12%; 17%; 22%) and tween 80 (0.4%, 0.9%; 1.4%). The optimum solution results were obtained in the treatment of maltodextrin and tween 80 concentrations of 14.78% and tween 80 of 0.93% which produced green coffee extract powder with a total phenol content of 183.639 mg GAE/g and IC50 values of 25.187 ppm.
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