scholarly journals Sunscreen Cream Formulation from Corn Cob Extract (Zea maysM/em> L.) and Robusta Coffee Bean Extract (Coffea canephora Pierre ex A. Froehner)

2020 ◽  
Vol 8 (6) ◽  
Author(s):  
Yetri Elisya ◽  
Harpolia Cartika ◽  
Adin Hakim
Keyword(s):  
Zea Mays L ◽  
Total Phenolics ◽  
Coffea Canephora ◽  
Total Phenol ◽  
Coffee Bean ◽  
Corn Cob ◽  
Robusta Coffee ◽  
Ic50 Value

The results of previous studies on each concentration of 4000 ppm SPF value of sunscreen cream corncob extract (Zea mays L.) of 5.40. and SPF value of coffee bean extract cream (Coffea canephora Pierre ex A. Froehner) of 8.54. Both of these plant research results have SPF values that are still below 8 -15, so that further research is carried out using a mixture of the two extracts on a sun cream basis based on M / A basis. Methods: Making extracts of corncob mixture and Robusta coffee using a dose of  10%, and 15% and using a type A/M cream base. Cream testing includes physical and stability tests. Determination of the effectiveness of sunscreen cream preparations is done by testing the SPF value, antioxidant content and total phenolics in vitro using a UV / Vis spectrophotometer. Results: Cream stability test meets cream requirements. Formula 1 has an IC50 value of 198.61 ppm, a total phenol of 46 mGAE / g, at an SPF value of 35. Formula 2 has an IC50 value of 101.57 ppm, a total phenol of 59.9 mGAE / g, an SPF value of 38. Formula 3 has an IC50 value of 150.26 ppm, a total phenol of 51.45 mGAE / g and SPF 37. Conclusion: Sunscreen cream corn cobs extract and Robusta coffee has good stability, strong antioxidants, the highest phenol in formula 2, and are categorized as ultra sunblock  

Analisis Skrining Fitokimia dan Aktivitas Antioksidan Ekstrakk Biji Sangrai Kopi Robusta (Coffea canephora) dari Tanaman Hasil Pemupukan Organik dan Anorganik

2021 ◽  
Vol 3 (2) ◽  
Author(s):  
Farah Aida Qotrun Nada ◽  
Tintrim Rahayu ◽  
Ari Hayati
Keyword(s):  
Statistical Tests ◽  
Linear Regression Analysis ◽  
Coffea Canephora ◽  
Coffee Bean ◽  
Phytochemical Screening ◽  
Robusta Coffee ◽  
A Value ◽  
Coffee Beans ◽  
Ic50 Value ◽  
The Difference

Ground coffee is coffee beans that have been roasted, ground or ground so that they have a smooth shape. The purpose of this study was to determine the content of compounds in robusta coffee roasted seed extract (Coffea canephora) from plants produced by organic and inorganic fertilization, and to know the difference in compounds between the results of organic and inorganic fertilization. The characteristics of phytochemical screening were carried out qualitatively on alkaloids, flavonoids, tannins, terpenoids and saponins and the antioxidant activity was carried out by the DPPH (1,1-dipenyl-2-picrihidrazil) method. Phytochemical screening characteristic test results show that robusta coffee bean extract extract from the results of organic and inorganic fertilization both contain flavonoids, alkaloids, tannins, and saponins, while the antioxidant test activity of robusta coffee beans extracts shows differences based on the results of statistical tests of linear regression analysis with the IC50 value the highest antioxidant content was inorganic coffee roasted bean extract only 14.0629 ppm compared to the organic roasted extract with a value of 30.6159 ppmKeywords: Robusta Coffee (Coffea canophora), Phytochemical Screening, DPPH MethodABSTRAKKopi bubuk adalah biji kopi yang telah disangrai digiling atau ditumbuk sehingga mempunyai bentuk halus. Tujuan dari penelitian ini adalah untuk mengetahui kandungan senyawa dalam ekstrak biji sangrai kopi robusta (Coffe canephora) dari tanaman hasil pemupukan organik dan anorganik, dan mengetahui perbedaan senyawa antara hasil pemupukan organik dan anorganik. Karakteristik skrining fitokimia dilakukan secara kualitatif yang dilakukan terhadap alkaloid, flavonoid, tanin, terpenoid dan saponin dan aktivitas antioksidan dilakukan dengan metode DPPH (1,1-difenil-2-pikrihidrazil). Hasil uji karakteristik skrining fitokimia menunjukkan bahwa ekstrak biji sangrai kopi robusta dari hasil pemupukan oganik dan anorganik keduanya sama mengandung senyawa flavonoid, alkaloid, tanin, dan saponin,  sedangkan pada aktifitas uji antioksidan ekstrak biji sangrai kopi robusta menunjukan perbedaan berdasarkan hasil uji statistik analisis regresi linear dengan nilai IC50 kadar antioksidan paling tinggi adalah ekstrak biji sangrai kopi anorganik hanya 14,0629 ppm dibandingkan dengan ekstrak sangrai dari organik dengan nilai 30,6159 ppm.Kata kunci : Kopi Robusta (Coffea canophera), Skrining Fitokimia, Metode DPPH

scholarly journals Daya Hambat Ekstrak Biji Kopi Robusta (Coffea Canephora) terhadap Bakteri Porphyromonas gingivalis (in vitro)

2021 ◽  
Vol 18 (2) ◽  
pp. 69
Author(s):  
Rr. Nektara Titan Dianastri ◽  
Pudji Astuti ◽  
Rendra Chriestedy Prasetya
Keyword(s):  
Porphyromonas Gingivalis ◽  
Inhibition Zone ◽  
Coffea Canephora ◽  
Negative Control ◽  
Growth Media ◽  
Coffee Bean ◽  
Chlorogenic Acids ◽  
Robusta Coffee ◽  
Coffee Beans

Periodontitis is mostly caused by plaque and Pophyromonas gingivalis bacteria as the main cause. The outer membrane layer of the Porphyromonas gingivalis wall produces pathogenic virulence factors, such as lipopolysaccharides which will activate inflammatory cells and cause phagocytosis of antigens thereby triggering free radicals. Robusta coffee beans naturally contain caffeine, phenolic compounds, trigonellin, and chlorogenic acids as antibacterial and anti-inflammatory. The purpose of this study was to determine the inhibition of Robusta (Coffea canephora) coffee bean extract 0.5%; 0.75%; 1%; 1.25%; 1.5% and 3% on the growth of Porphyromonas gingivalis in vitro and to find out the lowest concentration of Robusta (Coffea canephora) coffee bean extract which has inhibitory effect on the growth of Porphyromonas gingivalis. In this study were divided into 8 treatment groups namely positive control, negative control, 0.5% robusta coffee bean extract, 0.75%, 1%, 1.25%, 1.5% and 3%. Petridish dishes containing TSA media that have been sterilized, added P. gingivalis suspension with density according to Mc standard. Farland Then a sterile white test blank with a diameter of 6 mm that is still sterile is placed on top of the bacterial growth media in accordance with the placement of the treatment group and dropped with all 8 treatment materials. After 24 hours incubated in a desiccator, the inhibition of robusta coffee bean extracts against the growth of Porphyromonas gingivalis bacteria was observed and data collection was done by measuring the inhibition zone using calipers. The results obtained robusta coffee bean extract at concentrations of 3%, 1.5%, 1.25% and 1%, have an antibacterial power which is suspected because Robusta coffee beans naturally contain ingredients such as caffeine, polyphenols and chlorogenic acids which have antibacterial activity while the robusta coffee bean extract with a concentration of 0.5% and 0.75% does not have antibacterial power against Pophyromonas gingivalis. Robusta coffee bean extract with a concentration of 1% is the smallest concentration of Robusta (Coffea canephora) coffee bean extract which can inhibit the growth of Porphyromonas gingivalis.

Aflatoxin Estimation in Corn by Measurement of Bright Greenish-Yellow Fluorescence in Aqueous Extracts

1986 ◽  
Vol 49 (8) ◽  
pp. 623-626 ◽  
Author(s):  
E. B. LILLEHOJ ◽  
T. J. JACKS ◽  
O. H. CALVERT
Keyword(s):  
Room Temperature ◽  
Zea Mays L ◽  
Kojic Acid ◽  
Fluorescence Emission ◽  
Aqueous Extracts ◽  
Total Aflatoxin ◽  
Greenish Yellow ◽  
Efficient Extraction

A procedure was developed for efficient extraction of bright greenish-yellow (BGY) fluorescent material from ground corn (Zea mays L.) samples and subsequent quantitative determination of fluorescence emission in a fluorometer. The technique was designed to be inexpensive, rapid and utilizable at remote locations for estimation of aflatoxin levels. A simple, in vitro method for production of the BGY-fluorescing material from kojic acid was developed to provide a reference standard. Water was identified as an effective solvent for extraction of the BGY-fluorescence from corn; fluorescence in aqueous extracts was stable at pH 6–7 for up to 22 h at room temperature. Samples with aflatoxin concentrations of 0 to 12,000 ppb yielded BGY-fluorescence emission units of 0 to 175. A correlation coefficient of r = 0.77 was determined for BGY-fluorescence vs total aflatoxin levels (B1, B2, G1, G2) and r = 0.88 for the fluorescence vs aflatoxin B1, B2. The results provided a basis for effective determination of BGY-fluorescence as an estimate of aflatoxin levels in corn.

scholarly journals SENSORY ATTRIBUTES PROFILING OF DAMPIT ROBUSTA COFFEE LEAF TEA (Coffea canephora)

2019 ◽  
pp. 164-175 ◽  
Keyword(s):  
Aromatic Compounds ◽  
Fermentation Process ◽  
Bitter Taste ◽  
Coffea Canephora ◽  
Total Phenol ◽  
Green Wood ◽  
Real Effect ◽  
Robusta Coffee ◽  
Aroma Characteristics ◽  
Coffee Plants

Abundant leaf waste resulted from the maintenance of coffee plants can alternatively be made into coffee leaf tea. The results of this study indicate that old Robusta coffee leaf significantly have increasing total phenol, pH and color, but decreasing the level of caffeine. The fermentation process can significantly reduce total phenol, caffeine content, pH and color. Meanwhile, the brewing temperature only gives a real effect on the color of steeping tea. Based on the method of Rate-All-that-Apply (RATA), coffee leaf tea powder has aroma characteristics (green, wood, floral, earth and sweet), while the steeping tea has characteristics of having green aroma and flavor as well as bitter taste and astringent in mouth. The most dominant profile of aromatic compounds of coffee leaf tea with GCMS HS-SPME method is green which might be attributed by 2-heptanol (CAS), 2-hexen-1-ol, 1-furfuryl-2-formyl pyrrole, safranal, betacyclocitral, 4-heptanal,(Z)-(CAS), hexanal (CAS), nonanal, benzeneacetaldehyde, benzaldehyde, 2-heptanone (CAS)

scholarly journals FORMULASI SEDIAAN LOTION EKSTRAK ETANOL BIJI KOPI ROBUSTA (Coffea cenephora)

2021 ◽  
Vol 3 (2) ◽  
pp. 53-56
Author(s):  
Erda Wati ◽  
Uci Dwi Cahya ◽  
Yosi Darmirani
Keyword(s):  
Free Radicals ◽  
Coffea Canephora ◽  
Homogeneity Test ◽  
Coffee Bean ◽  
Oxidation Reactions ◽  
Polyphenol Compounds ◽  
Skin Cells ◽  
Robusta Coffee ◽  
Coffee Beans ◽  
Irritation Test

Bean robusta coffee contains polyphenol compounds which are useful as antioxidants. Antioxidants can inactivate the development of oxidation reactions, by preventing the formation of free radicals. Robusta coffee bean plant (Coffea canephora) is an ingredient that can be formulated into lotion preparations. Cosmetic lotion aims to remove dead skin cells, brighten the skin and soften the skin. This research is to make lotion preparations from robusta coffee bean extract (Coffea Canephora) . This research uses pure experiment. Robusta coffee beans are extracted by maceration process. The lotion formulation is made with variations of robusta coffee bean powder (Coffea Canephora) with a concentration of 2%, 3%, and 4%. The characteristic test includes organoleptic test, homogeneity test, Ph test, and irritation test. The purpose of this study was to determine the lotion formulation for robusta coffee bean extract (Coffea Canephora). The results of the lotion test had a homogeneous concentration of 2%, 3% and 4%, light brown to blackish brown, with a distinctive smell of coffee. The ph lotion test had a PH of 5 in all formulations on the blank had a PH of 6. The irritation test on the lotion preparation showed no erythema and edema in 5 volunteers. From all the tests carried out, the lotion formulation has good characteristics.

scholarly journals Relationship between caffeine content and flavor with light intensity of several coffee Robusta clones

2012 ◽  
Vol 28 (1) ◽  
pp. 14-22 ◽  
Author(s):  
Novie Pranata Erdiansyah ◽  
Yusianto Yusianto
Keyword(s):  
Light Intensity ◽  
Coffea Canephora ◽  
Melia Azedarach ◽  
Coffee Bean ◽  
Robusta Coffee ◽  
Caffeine Content ◽  
Coffee Beans ◽  
Medium Level ◽  
Coffee Farm ◽  
Sunlight Intensity

Coffee is a refreshing beverage product and its price is determined by physical quality and flavor. An excellent coffee flavor is resulted only from qualified coffee beans, produced by well managed plantation. The objective of this experiment was to study the effect of sunlight intensity entering coffee farm on flavor profiles and caffeine content of Robusta coffee. The experiment was conducted at the field experimental Kaliwining Estate of Indonesian Coffee and Cocoa Research Institute (ICCRI) during 2009–2011. Treatments were Robusta coffee clones and sunlight intensity. Experimental design was split plot design with three replications. Robusta clones used were BP 409, BP 534, BP 936 and BP 939, planted in 2002. The sunligt intensity treatments were 100% (without shade tree), 50—60% (Leucaena leucocephala shade), and 20—30% (Hibiscus macrophyllus and Melia azedarach L. shades). Only red coffee cherries were harvested for flavor and caffeine analysis. Coffee cherries were washed, depulped and sundried until moisture content of less than 12%. The green coffee bean samples were roasted at medium level (Agtron Scale at 65#) for cupping test which involved five expert panelists by using ICCRI protocol. Caffeine content was determined by spectrophotometric method. The experiment result indicated that high sunlight intensity resulted in strong aroma of Robusta coffee, while good flavor coffee need medium light intensity. Cafein content had positive correlation with light intensity entering the coffee farm, whereas cafein content had no direct effect on Robusta coffee flavor.Key words: Coffea canephora, clone, sunlight intensity, flavor, caffeine. 

scholarly journals Determination of raw biomass, yield and income from intercropping models of coffee (Coffea canephora Pierre) compare with perennial trees in tropical climate

2020 ◽  
pp. 1019-1023
Author(s):  
Phan Van Tan ◽  
Huynh Van Quoc ◽  
Dang Thi Thuy Kieu
Keyword(s):  
Biomass Yield ◽  
Fruit Trees ◽  
Tropical Climate ◽  
Coffea Canephora ◽  
Total Income ◽  
Cassia Siamea ◽  
Robusta Coffee ◽  
Durio Zibethinus ◽  
Coffee Beans

This is the first report of evaluation of 4 Robusta coffee intercropping models (Coffea canephora Pierre var. Robusta) with perennial trees (Siamese cassia and durian) on Rhodic ferrasol soil and tropical climate. The models were: T0 - sole coffee, T1 - intercrop of coffee with Siamese cassia (Cassia siamea Lam.), T2 – intercrop of coffee with durian (Durio zibethinus Murr.) at 9 x 9 m distance and T3 – intercrop of coffee with durian at 9 x 6 m distance. The results showed that the raw biomass increased from 71.6 tons ha-1 (T0) to 101.4 tons ha-1 (T1) or to 176.4 tons ha-1 (T2) or to 178.6 tons ha-1 (T3). The yield of dry coffee beans in T2 model was reduced by 300 kg ha-1 and by 1,000 kg ha-1 in T3 model, respectively, compared with T0 (4,120 kg.ha-1). However, they are in the same level with T1 (4,202 kg ha-1). The T2 and T3 models produced 22 and 23 tons ha-1 of durian fruits, respectively. Currently, planting of coffee solely or intercropping with forestry trees are popular methods of growers. We recommend that farmers should intercrop coffee with perennial fruit trees, which creates higher total-income and larger raw biomass.

scholarly journals Perbandingan Aktivitas Antioksidan Dari Tongkol Jagung (Zea mays L.) Segar dan Kering Dengan Metode Refluks

Jurnal MIPA ◽  
2014 ◽  
Vol 3 (2) ◽  
pp. 92
Author(s):  
Ryan Vanly Saryana ◽  
Edi Suryanto ◽  
Meiske S. Sangi
Keyword(s):  
Condensed Tannins ◽  
Zea Mays L ◽  
Water Extract ◽  
Free Radical Scavengers ◽  
Total Phenolic ◽  
Corn Cob ◽  
Corn Cobs ◽  
Water Solvent ◽  
Solvent Analysis

Tujuan pada penelitian ini adalah menentukan potensi antioksidan ekstrak air dari tongkol jagung. Tongkol jagung yang sudah dikering anginkan digiling sedangkan yang segar hanya dicincincang hingga halus kemudian diekstraksi menggunakan metode refluks selama 0, 1, 2, 3 dan 4 jam menggunakan pelarut akuades. Analisis kandungan total fenolik, flavonoid dan tanin terkondensasi menggunakan spektrofotometer UV-Vis. Untuk penentuan penangkal radikal bebas menggunakan metode 1.1-diphenyl-2.-picrylhydrazyl (DPPH). Hasil dari penelitian ini menunjukkan bahwa tongkol jagung kering memiliki kandungan total senyawa fenolik, flavonoid dan DPPH  terbaik dengan pemanasan selama 4 jam. Akan tetapi total tanin terkondensasi terbaik terdapat pada tongkol jagung segar dengan pemanasan selama 4 jam.The purpose of this study was to determine the antioxidant potential of water extract of corn cobs. Corn cobs wind dried milled while fresh only chopped until smooth then extracted using the reflux method for 0, 1, 2, 3 and 4 hours using distilled water solvent. Analysis of total phenolic content, flavonoids and condensed tannins using UV-Vis spectrophotometer. For the determination of free-radical scavengers using the method of 1.1-diphenyl-2-picrylhydrazyl (DPPH). The results of this study indicate that the dried corn cobs have the best content of total phenolic compounds, flavonoids and DPPH by heating for 4 hours. But, the total condensed tannins are best fresh on corn cob with heating for 4 hours.

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