|
Determination Of Parameters Standardization Crude Drug And Extract Arabica Coffee Beans (Coffea Arabica L.)
[Full Text]
AUTHOR(S)
Muchtaridi, Rani Rubiyanti, Hamidah Nuruljanah, Mira Laila N A, Nurul Asih R, Moelyono MW, Aliya Nurhasanah, Ida Musfiroh
KEYWORDS
Standard parameter, Crude drug, Extract, Coffee Bean, Coffea arabica L..
ABSTRACT
Quality of crude drug extract of coffee bean (Coffeea arabica L.) determined by the value of crude drug and extract standard parameter. In this research, coffee bean derived from Pangalengan, Garut, and Tasikmalaya. Standard parameters determined consisted of non-specific parameters and specific parameters. The results of crude drug determination of non-specific parameters including the loss of dry ranged from 8,000%-10,667%;; water content ranged from 7,2%-8,0%; total ash content ranged from 7,2%-8,0%; and acid insoluble ash content ranged from 1,97%- 2,15%. The results of determination of specific parameters including organoleptic examination crude drug, oval shapes, green colour, typical coffee odour, bitter taste; water-soluble contents ranged between 12,30%-14,67%; levels ethanol-soluble contents ranged between 6,67%-8,50%. The results of extract determination of non-specific parameters including the specific gravity of the extracts ranged from 0,894-0,936; the loss of dry ranged from 18,1667%-21,83%; water content ranged from 5,0%-10%; total ash content ranged from 1,77%-3,18%; and acid insoluble ash content ranged from 0,56%- 0,69%. The results of determination of specific parameters including organoleptic examination extract, pasta shapes, green colour, typical extract odour, bitter taste; water-soluble contents ranged between 7,20%-7,73%; levels ethanol-soluble contents ranged between 32,000%-38,166%.
REFERENCES
[1] Bolivar, C., G. Guerrero, J. 2009. Monograph on the coffee bean galactomannan and its importance in the prosecution obtaining soluble coffee (Monograph to qualify for the title of Industrial Chemistry). Universidad Tecnoló gica de Pereira, Facultad de Tecnologías, Escuela de Química, Programa
[2] Davies, A., R. Govaerts, D. Bridson and P.Stoffelen. 2006. An annotated taxonomic conspectus of the genus Coffeea (Rubiaceae).Bot. J. Linn. Soc. 152:465-512.
[3] Departemen Kesehatan Republik Indonesia. 2000. Parameter Standar Umum Ekstrak Tumbuhan Obat. Jakarta: Departemen Kesehatan Republik Indonesia. 3-38.
[4] Departemen Kesehatan Republik Indonesia. 2008. Farmakope Herbal Edisi I. Jakarta: Departemen Kesehatan Republik Indonesia.
[5] Ditjen POM. 1995. Farmakope Indonesia. Edisi IV. Jakarta: Departemen Kesehatan Republik Indonesia.
[6] George, S., K. Ramalakshmi and R. Mohan. 2008. A perception on health benefits of coffee. Crit. Rev. Food Sci. Nutr. 48:464-486.
[7] Higdon, J. and B. Frei. 2006. Coffee and health: A review of recent Humen Research. Crit. Rev. Food Sci. Nutr. 46:101-23.
[8] Julio Campos-Florián1, Jessica Bardales-Valdivia, Liliana Caruajulca-Guevara and Deisy Cueva-Llanos. 2013. Anti-diabetic effect of Coffeea arabica, in alloxan-induced diabetic rats. Emir. J. Food Agric. 25 (10): 772-777
[9] Mishra, M. and K. Slater. 2012. Recent advances in the genetic transformation of Coffee. Biotech. Res. Internat. Article ID 580857, p. 17.
[10] Mulato, S. 2001. Pelarutan Kafein Biji Robusta Dengan Kolom Tetap Menggunakan Pelarut Air. Jakarta: Pelita Perkebunan.
[11] Voigt, R.,1984, Buku Pelajaran Teknologi Farmasi, diterjemahkan oleh Soewandhi, S.N., UGM Press, Yogyakarta.
[12] Weinberg, Bennett alan. 2001. The Word Of Caffeine. The Scientist and Culture of The Word’s Most Popular Drug. Routledge: New York.
[13] Yingxia,li. 2004. Determination of ferulic acid content in Cyperus rotundus by HPLC. Journal of Chemical and Pharmaceutical Research. Available www.jocpr.com
|
