The effect of roasting Toraja Arabica coffee with a fluidized roaster on the antioxidant and proximate content

Abstract

The purpose of this study was to determine the effect of roasting on antioxidant activity and proximate values (moisture content, ash content, protein, fat, and carbohydrate content). The proximate test method refers to Indonesian National Standard 01-2891-1992, and the antioxidant analysis uses the DPPH method. The Toraja coffee used is included in the type of Arabica coffee. Green coffee is roasted using a fluidized roaster with a medium roast level at process conditions: temperature 217 C and time 15 minutes. After roasting for total protein, proximate sample content increased from 9.49% to 11.62%, and moisture content decreased from 7.75% to 1.47%. Antioxidant content was analyzed using coffee samples extracted with water and ethanol solution. The study of water solvent showed that the antioxidant activity after roasting decreased from 5.63 M BHA/g to 4.37 M BHA/g. In contrast, the antioxidant content with ethanol solvent was 12.76 M BHA/g before roasting and 8.94 M BHA/g after roasting. These values indicate that the roasting heat affects Toraja Arabica coffee’s antioxidant and proximate activity.