dc.contributor.author |
Parwiyanti, Parwiyanti |
|
dc.contributor.author |
Nurfitriana, Annisa |
|
dc.contributor.author |
Rahmawati, Laila |
|
dc.contributor.author |
Din Pangawikan, Aldila |
|
dc.contributor.author |
Santoso, Budi |
|
dc.date.accessioned |
2024-08-28T00:30:05Z |
|
dc.date.available |
2024-08-28T00:30:05Z |
|
dc.date.issued |
2023-12-21 |
|
dc.identifier.citation |
PARWIYANTI, P.; NURFITRIANA, A.; RAHMAWATI, L.; DIN PANGAWIKAN, A.; SANTOSO, B. Improving the antioxidant properties of coffee-leaf tea by adding areca nut powder and stevia leaves. Coffee Science, Lavras, v. 18, p. 1-7, 2023. DOI: 10.25186/.v18i.2160. Disponível em: https://coffeescience.ufla.br/index.php/Coffeescience/article/view/2160. Acesso em: 27 aug. 2024. |
pt_BR |
dc.identifier.issn |
1984-3909 |
|
dc.identifier.uri |
DOI: https://doi.org/10.25186/.v18i.2160 |
pt_BR |
dc.identifier.uri |
http://www.sbicafe.ufv.br/handle/123456789/14595 |
|
dc.description.abstract |
In this study, we described ways to improve the antioxidant properties of coffee-leaf tea by adding areca nut powder and stevia leaves. A non-factorial completely randomized design (RALF) was used in this study. We included five treatment formulations with five repetitions per formulation, which included F1 (100% coffee leaves: 0% areca nut: 0% stevia), F2 (95% coffee leaves: 1.5% areca nut: 3.5% stevia), F3 (90% coffee leaves: 3% areca nut: 7% stevia), F4 (85% coffee leaves: 4.5% areca nut: 10.5% stevia), and F5 (80% coffee leaves: 6% areca nut: 14% stevia). The results showed that adding areca nut powder and stevia leaves significantly improved the antioxidant properties of coffee-leaf tea. The IC50 value of the tea decreased by 67.96%, and its total phenol content increased by 38.85%. The water content and ash content of coffee-leaf tea produced in this study met the SNI standards. The results of the organoleptic tests showed whether the panelists accepted the color and taste of the samples. |
pt_BR |
dc.format |
pdf |
pt_BR |
dc.language.iso |
en |
pt_BR |
dc.publisher |
Universidade Federal de Lavras |
pt_BR |
dc.relation.ispartofseries |
Coffee Science;v. 18, p. 1-7, 2023; |
|
dc.rights |
Open access |
pt_BR |
dc.subject |
Antioxidant |
pt_BR |
dc.subject |
areca nut |
pt_BR |
dc.subject |
coffee leaves |
pt_BR |
dc.subject |
stevia leaves |
pt_BR |
dc.subject |
total phenolics |
pt_BR |
dc.subject.classification |
Cafeicultura::Café e saúde |
pt_BR |
dc.title |
Improving the antioxidant properties of coffee-leaf tea by adding areca nut powder and stevia leaves |
pt_BR |
dc.type |
Artigo |
pt_BR |