SILVER NANOPARTICLES – ARABICA COFFEE (COFFEA ARABICA) LEAF EXTRACT AND ITS ANTIOXIDANT ACTIVITY TEST
Naufal Nasik Rabani*, Ida Ayu Raka Astiti Asih* and Putu Udiyani Prayika Putri*
ABSTRACT
Nanotechnology has become an increasingly attractive research area in the development of functional products,
especially in the food, beverage and drug delivery sector. Nanotechnology in this research is used to produce Ag-
NPs using active compounds extracted from Arabica coffee leaf as reducing agent. This research aims to determine
the characteristics of silver nanoparticles using Arabica coffee leaf extract and determine the effect of silver
nanoparticles on antioxidant activity. The process of synthesis of nanoparticles was carried out by adding Arabica
coffee leaf extract to a 10 mM AgNO3 solution with a ratio of 1:35, 2:35, dan 3:35. Silver nanoparticles were
characterized using a UV-Vis spectrophotometer, Particle Size Analyzer (PSA), and Scanning Electron
Microscope – Energy Dispersive X-Ray (SEM-EDX). The research results show that the absorbance value will
increase as the contact time increases. Maximum absorption was obtained at a wavelength of 419 nm using a UVVis
spectrophotometer. The size of silver nanoparticles obtained based on the results of PSA analysis is 35.71 nm
with a zeta potential value of - 14.34 mV and a PI value of 0.5078. The result of synthesis silver nanoparticles
analyzed using SEM-EDX produced crystalline forms with material compositions namely silver (21.44%),
nitrogen (19.27%), carbon (7.12%), and oxygen (5.76%). Arabica coffee leaf extract silver nanoparticles have the
potential as a very strong antioxidant with an IC50 value of 10.4233 ppm, while Arabica coffee leaf extract has an
IC50 value of 13.3828 ppm.
Keywords: Silver nanoparticles, Arabica Coffee Leaves, Antioxidant.
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