ANALSISIS PERBANDINGAN TOTAL POLIFENOL BIJI KOPI ROBUSTA (Coffea canephora) SANGRAI DARI STUDI KASUS DI TIGA KABUPATEN DI PULAU NUSA TENGGARA BARAT

Abstract

Robusta coffee is one of the two main varieties of Coffea canephora from the species itself. The name of this coffee is often used to refer to the species. Robusta coffee has many benefits for the health of the human body, including being able to stimulate breathing, help digest food in the body, reduce blood circulation in the brain, soothe prolonged mental feelings and a tired body, as a medicine to help with diarrhea, and prevent vomiting after surgery. Robusta coffee beans contain polyphenolic compounds. Determining polyphenol levels needs to be done because polyphenol compounds have the potential to act as antioxidants. This study aims to compare the total polyphenol content in roasted robusta coffee beans (Coffea canephora) from three different regions on West Nusa Tenggara Island. This research uses a comparative research design. Robusta coffee beans were extracted by maceration using 96% ethanol solvent. Total polyphenol content was determined using the UV-Vis spectrophotometric method using the Folin-Ciocalteu reagent. The research results showed that the total polyphenol content contained in the ethanol extract of Sembalun Robusta coffee beans was 8.776 mgQE/g, the ethanol extract of Tambora coffee beans was 10.066 mgQE/g, and the ethanol extract of KLU Robusta coffee beans was 6.049 mgQE/g. The results of analysis of variance (ANOVA) and post-hoc tests showed that there were significant differences in total polyphenol levels between the three samples of Robusta coffee bean ethanol extract (Coffea canephora.), namely Sembalun coffee beans, when compared with Tambora coffee beans and KLU coffee beans which showed significant values smaller than 0.05