Aktivitas Antioksidan Biji Kopi Beras Asalan Robusta Jember Terfermentasi Starter Saccharomyces cerevisiae Menggunakan Teknik Semi Karbonik Maserasi

Abstract

This research aims to evaluate the antioxidant activity and bioactive compound content in fermented robusta coffee beans asalan using Saccharomyces cerevisiae. The semi-carbonic maceration method was employed with variations in starter concentration and fermentation time. The results of the study showed that the sample with a 30% starter concentration and 48 hours of fermentation time exhibited the highest antioxidant activity, as well as the highest content of phenolic compounds, flavonoids, and tannins. On the other hand, the sample with a 20% starter concentration and 24 hours of fermentation time had the lowest values for all tested parameters. These findings indicate that fermentation with Saccharomyces cerevisiae can enhance the quality of robusta coffee beans, including their antioxidant activity and bioactive compound content.