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ANTIOXIDANT SCAVENGING ACTIVITY OF ARABICA COFFEE (Coffea arabica) AND AVOCADO PEELS (Persea americana Mill) MIX

This study aims to examine the antioxidant activity of a mixture of coffee beans and avocado peels in various combinations. Avocado peels were obtained from the subdistrict of Lampineung, Banda Aceh, Indonesia while the samples of Arabica coffee beans were collected from a local coffee farmer in Pantan Cuaca, district of Gayo Lues, Aceh, Indonesia at the coordinate of 4°10'52.8"N 97°13'12.9"E. The avocado peels were dried by wind-dry method to maintain the secondary metabolite compounds and divided into two parts rough avocado peel and avocado peel powder. Raw coffee beans were also divided into two parts, to be roasted together with avocado peel and pure coffee beans. Each sample was extracted by maceration method for 48 hours using 96% ethanol and then evaporated with a rotary evaporator to obtain a thick extract. The antioxidant assay was carried out by using DPPH (1,1-diphenyl-2- picrylhydrazyl) technique. The antioxidant activity test showed that the raw avocado peels had better antioxidant power with an IC50 value of 4.03 µg.mL-1 approaching the IC50 value of the standard (C6H8O6, CAS No. 50-81-7) 2.96 µg/mL. Meanwhile, roasted coffee and avocado peels have an IC50 value of 4.92 µg/mL and are included in the medium category. This value is better than the IC50 of pure coffee powder 9.71 µg.mL-1. The addition of avocado peels to the coffee can significantly elevate its antioxidant activity.