Liberica coffee enriched with Cinnamon (Cinnamomumverum): synergetic study of sensory, antioxidant activity, and chemical components

Authors: Madyawati Latief, Rizky Maharani, Indra Lasmana Tarigan, Sutrisno Sutrisno

Abstract

Innovations in adding spices to coffee are developing and many are being carried out to obtain new aromas and tastes as well as to enrich the properties of coffee so that it becomes a functional drink for the body. One type of spice that has health effects or values is cinnamon. Liberica coffee with cinnamon flavor can be an alternative to coffee-based products with the addition of spices that still maintain the distinctive taste and aroma of coffee. This study aims to studi how effect of liberica coffee combined cinnamon in coffee sensory, chemical compound profiles, and antioxidant activity. The analysis in-cluded phenolic content, flavonoid content, antioxidant test, caffeine content, chlorogenic acid content, chemical compound analysis, moisture content, ash content, fat content, protein content, and carbohydrate content. Data were analyzed statistically using one-way analysis of variance (One-way ANOVA) with a 95% confidence level, and to see significant differences between treatments, Duncan’s advanced test was used. The results showed that the Liber-ica coffee herbal combination with cinnamon can increase the final score of the Liberica coffee sensory profile from 77.7 to 81.2 - 84.2. The best ratio of Liberian coffee: cinnamon combination (99:1) with a total score of 8.42 ± 0.085. The addition of Cinnamon increased the total phenolic, flavonoid, and antioxidant activity of Liberica coffee. Apart from that, it adds bioactive compounds to Liberian coffee.