PotensiAktivitasAntioksidanSeduhanKombinasi Daun Kelor (Moringa oleifera) dan Daun Kopi Robusta (Coffea canephora) I Gde Krisna Permata Hardi FakultasTeknologi Program Studi Teknologi Pangan InstitutTeknologi dan Kesehatan Bali Email: [email protected] ABSTRAK Latar Belakang: Saat initerdapattrendimanamasyarakatmulaimemperhatikankesehatandenganmengkonsumsipangan yang dapatmemberikanefekmenyehatkanbagitubuh. Salah satuolahan yang berpotensiuntukdikembangkanmenjadipanganfungsionaladalahseduhan yang berbahandasardaritanamankelor dan daun kopi robusta. Tujuan: Tujuan daripenelitianiniadalahuntukmengetahuiformulasikombinasiterbaikantaradaunkelor dan daun kopi robusta agar dapatdikembangkanmenjadiprodukpanganfungsional. Metode: Penelitianbersifateksperimentalyaitudenganpercobaan yang dilakukanadalahRancangan Acak Kelompok (RAK). Data dianalisisdenganAnalysis of Variance (ANOVA). Jika hasil uji ANOVA menunjukkanperbedaannyatamakadilanjutkandengan uji Duncan. Hasil: Hasil penelitianmenunjukanbahwaperlakuanberbagaitarafformulasiantaradaunkelor dan daun kopi robustaberpengaruh sangat nyata (P0,05). Perlakuan A4B4 (daunkelor 60% :daun kopi robusta 40%) menunjukkanhasiltertinggiuntuk parameter aktivitasantioksidansebesar 399,67 ppm. Pada perlakuan A3B3 (daunkelor 70% :daun kopi robusta 30%) menunjukkanhasiltertinggiuntuk parameter total fenolsebesar 167,43 mgGAE/100gr, dan perlakuan A2B2 (daunkelor 80%:daun kopi robusta 20%) menunjukkanhasiltertinggiuntuk parameter total taninsebesar 214,97 mgTAE/100gr. Kesimpulan: Aktivitasantioksidan sangat dipengaruhi oleh suhupengolahan. Aktivitasantioksidanakanberkurangapabilamengalami proses pengolahandengansuhutinggi. Kata kunci :daunkelor, daun kopi robusta, aktivitasantioksidan.

The Potential Antioxidant Activity in The Brewing Combination of Moringa Leaves (Moringa oleifera) and Robusta Coffee Leaves (Coffea canephora) I Gde Krisna Permata Hardi Faculty of Technology Bachelor of Food Technology Institute of Technology and Health Bali Email: [email protected] ABSTRACT Background:Currently, there is a trend where people are starting to pay attention to health by consuming food that can benefit the body. One of the preparations that has the potential to be developed into functional food is a decoction made from moringa plants and robusta coffee leaves. The purpose of this study was to identify the best combination formulation between Moringa leaves and Robusta coffee leaves so that they can be developed into functional food products. Method:This study employed an experimental study, which was carried out using a Randomized Block Design (RBD).Data were analyzed using Analysis of Variance (ANOVA), and through the significant difference result shown by the ANOVA, Duncan’s test then commenced. Results:Findings indicated that the treatment of various formulation levels between Moringa leaves and Robusta coffee leaves significantly affected antioxidant activity (P0.05). The A4B4 treatment (60% moringa leaves: 40% robusta coffee leaves) showed the highest results for the antioxidant activity parameter of 399.67 ppm. The A3B3 treatment (70% moringa leaves: 30% robusta coffee leaves) showed the highest results for the total phenol parameter of 167.43 mgGAE/100gr, and the A2B2 treatment (80% moringa leaves: 20% robusta coffee leaves) showed the highest results for the parameters total tannins of 214.97 mgTAE/100gr. Conclusion:Antioxidant activity is strongly influenced by processing temperature. Antioxidant activity will decrease when subjected to high-temperature processing. Keywords:Moringa Leaves, Robusta Coffee Leaves, Antioxidant Activity.