Comparative study of ultrasonic and maceration extraction in enhancing antioxidant and SPF properties of green coffee beans serum

Firdaus, Stradivary maulida and Permadi, Adi and Sulistiawati, Endah (2025) Comparative study of ultrasonic and maceration extraction in enhancing antioxidant and SPF properties of green coffee beans serum. [Artikel Dosen]

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Abstract

This study investigates the efficiency of maceration and ultrasonic extraction methods for
obtaining antioxidants from Arabica, Robusta, and Liberica green coffee beans. Ultrasonic
extraction demonstrated higher yields and enhanced antioxidant activity, with Liberica
exhibiting the most potent radical scavenging potential (lowest IC50 values), followed by
Robusta and Arabica in 45.3706 ppm, 46.6647 ppm, 49.4257 ppm. Formulated serums derived
from these extracts were evaluated for compliance with SNI 16-4399-1996 standards. Both
methods produced serums with acceptable texture, homogeneity, pH levels, and active
ingredient retention. However, ultrasonic-derived serums displayed superior microbial safety
profiles, with significantly lower total plate counts. Viscosity analysis revealed higher values
for maceration-derived serums, while Sun Protection Factor (SPF) evaluation indicated that
serum of Liberica extract provided the highest UV protection. These findings emphasize the
potential of ultrasonic extraction and Liberica green coffee beans in developing high-value
cosmetic and pharmaceutical products, paving the way for further research into optimized
extraction techniques and broader applications.

Item Type:	Artikel Dosen
Keyword:	Antioxidant activity extraction green coffee bean serum formulation SPF protection ultrasound-assisted extraction
Subjects:	Q Science > QD Chemistry
Divisi / Prodi:	Faculty of Industrial Technology (Fakultas Teknologi Industri) > S2-Chemical Engineering(S2-Teknik Kimia)
Depositing User:	Ph.D Adi Permadi
Date Deposited:	03 Mar 2025 01:02
Last Modified:	03 Mar 2025 01:02
URI:	http://eprints.uad.ac.id/id/eprint/82297

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