Comparative analysis of antioxidant activity in arabica coffee (coffea arabica l.) through various post-harvest processes: Luwak, honey, fullwash, natural

Arabica coffee beans exhibit high antioxidant activity, measuring 128.8±18.7 µg TE/mg. Post-harvest processing of coffee beans can influence antioxidant activity, TFC (Total Flavonoid Content), and TPC (Total Phenolic Content) due to the fermentation processes involved. This study aims, firstly, to determine whether there are differences in antioxidant activity across various post-harvest processes of Arabica coffee. Secondly, it seeks to identify the process that yields the highest antioxidant activity in Arabica coffee. Thirdly, it aims to determine the highest TFC in Arabica coffee, and fourthly, to identify the highest TPC in Arabica coffee. The research utilized an experimental method with three replications. The independent variable was the post-harvest processing methods of coffee, while antioxidant activity was measured using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method, TFC was measured using the aluminum chloride (AlCl3) method, and TPC was measured using the Folin-Ciocalteu method. The results showed significant differences in antioxidant activity. Arabica coffee processed using the honey method exhibited the highest antioxidant activity, with an IC50 value of 76.31 ppm, categorized as very strong. Post-harvest processing was found to influence antioxidant activity in honey and civet (luwak) coffee. Civet coffee had the highest TFC, measuring 1.40 mg QE/g extract, while Arabica coffee processed using the full-wash method had the highest TPC, measuring 83.47 mg GAE/g extract. In conclusion, post-harvest processes such as honey and civet significantly affect antioxidant activity, with values of 76.31 ppm and 164.05 ppm, respectively. The honey process produced coffee with the highest antioxidant activity (IC50 76.31 ppm). The post-harvest process for civet coffee resulted in the highest TFC, measuring 1.40 mg QE/g extract.