Analysis of Antioxidants, Color, and Moisture Content of Instant Coffee Noodles Using Coffee Extract and Powder

This study aims to analyze the antioxidant, color, and moisture content in coffee noodles made using coffee extracts and powders. The research method involves making noodles with two variations of additional ingredients, namely extract and coffee powder. Each noodle sample was analyzed to measure the antioxidant content using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method, color measurement using a colorimeter, and moisture content measurement using the gravimetry method. The test result data was analyzed using a t-test. The results showed that coffee noodles using coffee extract had a weaker antioxidant content compared to noodles using coffee powder (1105,889ppm:665,619ppm) with a significant value (0.001). The results of the color analysis of coffee noodles using coffee extracts and powders had a significant effect (0.001). The brightness color level (L) of coffee noodles using coffee powder was higher (59.16) using coffee extract (50.80), the value of redness level (a*) of coffee noodles using coffee powder was higher (4.84) when compared to the value of reddish level of coffee noodles using coffee extract (0.24). Meanwhile, the yellowish level value (b*) of coffee noodles using coffee extract was higher (7.61) compared to coffee noodles using coffee grounds (-0.39). The moisture content analysis showed that both types of noodles had a moisture content that was within the safe limit for dry noodle products, but noodles with coffee grounds had a slightly higher moisture content (4.5%: 5.5%) with a significant value (0.021). The study can conclude that the use of coffee powder in the manufacture of coffee noodles is more effective.