Repository Universitas Pakuan

Detail Karya Ilmiah Dosen

Siti Warnasih, Ade Heri Mulyati, Diana Widiastuti, Zuniar Subastian, Laksmi Ambarsari, Purwantiningsih Sugita

Judul : Chemical Characteristics, Antioxidant Activity, Total Phenol, and Caffeine Contents in Coffee of Date Seeds (Phoenix dactylifera L.) of Red Sayer Variety
Abstrak :

Red Sayer is one of the date varieties from the United Arab Emirates. This variety is one
type of dates that is imported into Indonesia and used as processed date palm juice
producing waste, namely date seeds. Date seeds can be made into some coffee that is rich in
antioxidants and does not contain caffeine. The purpose of this study is to determine the
chemical characteristics, antioxidant activity, total phenol, and caffeine contents in coffee
of the Red Sayer variety date seeds. Coffee of date seeds is made into powder and then
analyzed for its contents of water, ash, protein, fat, carbohydrates and total sugar, besides
its antioxidant activity, total phenol, and caffeine levels. The results of the analysis obtained
are, as follows: 4.42±0.01% water, 1.17±0.04% ash, 8.55±0.64% protein, 7.34±0.07% fat,
78.52±0.76% carbohydrate, 16.39±0.01% total sugar, 23.81±0.22 μg/mL antioxidant
activity (IC50) and 340.65±1.53 mg GAE / 100g total phenol, while caffeine is not detected.
Red Sayer date seed coffee, therefore, can be a source of carbohydrates and natural
antioxidants that does not contain caffeine.

Tahun : 2019 Media Publikasi : Jurnal Nasional Terakreditasi A
Kategori : Jurnal No/Vol/Tahun : 2 / 8 / 2019
ISSN/ISBN : 2541 – 0733
PTN/S : Universitas Pakuan Program Studi : KIMIA
Bibliography :

[1] Sukmana, Y., Imports of Dates Skyrocketed Before Fasting, Where from?
http://ekonomi.kompas.com/read/2017/05/15/153726226/impor.kurma.meroket.jelang.p
uasa.dari.mana.saja, 2017 (In Indonesian).
[2] Afiq, M.A., Rahman, R.A., Man, Y.C., Al-Kahtani, H.A. & Mansor, T.S.T., Int. Food
Res. J., 2013, 20(5), 2035-2043.
[3] Saafi, E.B., Trigui, M., Thabet, R., Hammami, M. and Achour, L., Int. J. Food Sci.
Technol., 2008, 43(11), 2033-2037.
[4] Besbes, S., Blecker, C., Deroanne, C., Drira, N.E. and Attia, H., Food Chem., 2004,
84(4), 577-584.
[5] Golshan Tafti, A., Solaimani Dahdivan, N. & Yasini Ardakani, S.A., Int. Food Res. J.,
2017, 24(4), 1399-1406.
[6] Amany, M.M.B., Shaker, M.A. and Abeer, A.K., Int. Food Res. J., 2012, 19(1), 223-
227.
[7] Abdillah, L. A. and Andriani, M., Friendly alternative healthy drinks through the use of
date seeds as coffee powder, Proceeding of ICEBM Universitas Tarumanegara Jakarta,
2012, 80-87.
[8] Ghnimi S., Almansoori, R., Jobe, B., Hassan, M.H. and Afaf, K.E., J. Food Process.
Technol, 2015, 6(12), 1000525.
[9] Venkatachalam, C.D. and Sengottian, M., Asian Journal of Research in Social Science
and Humanities, 2016, 6(6), 1387-1394.
[10] Indonesian National Standards, Kopi Instan, SNI 01-2983-2014, National
Standardization Agency, Jakarta. (In Indonesian)

[11] Indonesian National Standards, Cara Uji Makanan dan Minuman, SNI 01-2891-1992,
National Standardization Agency, Jakarta. (In Indonesian)
[12] Haida, Z. & Hakiman, M., Food Sci. Nutr., 2019, 7(5), 1555-1563.
[13] Indonesian National Standards, Minuman Teh dalm Kemasan, SNI 01-3143-2011,
National Standardization Agency, Jakarta. (In Indonesian)
[14] Al Juhaimi, F., Ozcan, M.M., Adiamo, O.Q., Alsawmahi, O.N., Ghafoor, K. & Babiker,
E.E., J. Food Process. Preserv., 2018, 42(4), e13584.
[15] Hamada, J. S., Hashim , I.B. and Sharif, F.A., Food Chem., 2002, 76(2), 135-137.
[16] Nehdi, I., Omri, S., Khalil, M.I. and Al-Resayes, S.I., Ind. Crop. Prod., 2010, 32(3),
360-365.
[17] Joardder, M.U.H., Uddin, M.S., and Islam, M.N., Adv. Mech. Eng., 2012, 316806.
[18] Al-Farsi, M., Alasalvar, C., Al-Abid, M., Al-Shoaily, K., Al-Amry, M., and Al-Rawahy,
F., Food Chem., 2007, 104(3), 943-947.
[19] Larrauri JA, Borroto B, Perdomo U, and Tabares Y., Alimentaria, (1995), 260, 23-25.
[20] Habib, H.M., Platat, C., Meudec, E., Cheynier, V. & Ibrahim, W.H., J. Sci. Food Agr.,
2014, 94(6), 1084-1089.
[21] Molyneux, P., Songklanakarin J. Sci. Technol., 2004, 26(2), 211–219.
[22] Diego, M., Tiffany, F., Maria H.R., Yanexy V., Karla G., and Adolfo C.G., J. Child
Adolesc.Subst. Abuse, 2008, 17(2), 41 -49.
[23] Kristjansson, A.L., Sigfusdottir, I.D., Frost, S.S. & James, J.E., Inga D.S., Stephanie
S.F., and Jack E.J., J. Youth Adolesc., 2013, 42(7), 1053-1062.

URL : 10.21776/ub.jpacr.2019.008.02.475

 

Document

 
back