Substitution of arabica coffee powder to enhance antioxidant content in traditional Bhoi cake for Gen-Z

Nazarrahmah Nazarrahmah* -  Family Welfare Education, Faculty of Engineering, Yogyakarta State University, Sleman Regency, Special Region of Yogyakarta, Indonesia
Nani Ratnaningsih -  Family Welfare Education, Faculty of Engineering, Yogyakarta State University, Sleman Regency, Special Region of Yogyakarta, Indonesia
Badraningsih Lastariwati -  Family Welfare Education, Faculty of Engineering, Yogyakarta State University, Sleman Regency, Special Region of Yogyakarta, Indonesia
Putri Rahmah Nur Hakim -  IA Scholar Foundation, Ngaglik District, Sleman Regency, Special Region of Yogyakarta, Indonesia
Lina Marlina -  National Taiwan University of Science and Technology, No. 43, Section 4, Keelung Road, Da'an District, Taiwan, Province of China
DOI : 10.30867/action.v10i4.2623

This study aimed to develop a functional food innovation by incorporating Arabica coffee into traditional Bhoi cakes to address the demand for healthier dietary options among Generation Z. This study applied a Research and Development (R&D) approach using a 4D model (define, design, develop, and disseminate). The study was conducted from January to May 2025 at the Food Technology and Nutritional Chemistry Laboratory of Banda Aceh. Ten experts and 80 untrained panelists were recruited through purposive sampling. Arabica coffee powder was substituted at 5%, 7.5%, and 10% of the flour weight. The proximate composition, antioxidant activity (UV-Vis spectrophotometry), and sensory attributes of the samples were analyzed. Statistical analyses were performed using paired t-tests at a 5% significance level. The results showed that 10% substitution significantly increased the antioxidant activity (34.7 ± 1.2 mg GAE/g) compared to that in the control (18.5 ± 0.9 mg GAE/g, p < 0.01). Sensory evaluation also indicated higher preference scores for color, aroma, taste, and texture at the 10% level (p < 0.05). In conclusion, the Arabica coffee-based Bhoi cake demonstrates the feasibility of enriching traditional foods with functional properties while preserving their cultural identity. This innovation may serve as a model for developing functional foods based on local culinary heritage.

Keywords : Arabica coffee, food, antioxidant, traditional cake bhoi, Gen-Z

  1. Abdullah, I., Tang, M., Nurhakim, P. R., Suprianto, B., & Fernando, H. (2023). Religion of pandemic: Delegitimization of authority during the Covid-19 era. Al-Albab, 12(2), 293–314. https://doi.org/10.24260/alalbab.v12i2.2926
  2. Al-jazeera. (2021). Hipertensi penyebab utama penyakit jantung, gagal ginjal, dan stroke. Sehatnegeriku Kementerian Kesehatan RI. https://sehatnegeriku.kemkes.go.id/baca/rilis-media/20210506/3137700/hipertensi-penyebab-utama-penyakit-jantung-gagal-ginjal-dan-stroke/
  3. Alnsour, L., Issa, R., Awwad, S., Albals, D., & Al-Momani, I. (2022). Quantification of total phenols and antioxidants in coffee samples of different origins and evaluation of the effect of degree of roasting on their levels. Molecules, 27(5), 1–10. https://doi.org/10.3390/molecules27051591
  4. Al Rahmad, A. H. (2021). Faktor risiko obesitas pada guru sekolah perempuan serta relevansi dengan PTM selama pandemi Covid-19. Amerta Nutrition, 5(1), 31–40. https://doi.org/10.20473/amnt.v5i1.2021.31-40
  5. Ameca, G. M., Cerrilla, M. E. O., Córdoba, P. Z., Cruz, A. D., Hernández, M. S., & Haro, J. H. (2018). Chemical composition and antioxidant capacity of coffee pulp. Ciencia e Agrotecnologia, 42(3), 307–313. https://doi.org/10.1590/1413-70542018423000818
  6. Aworh, O. C. (2015). Promoting food security and enhancing Nigeria’s small farmers’ income through value-added processing of lesser-known and under-utilized indigenous fruits and vegetables. Food Research International, 76(4), 986–991. https://doi.org/10.1016/j.foodres.2015.06.003
  7. Badan Pengawas Obat dan Makanan Republik Indonesia. (2019). Peraturan Badan Pengawas Obat dan Makanan Nomor 22 Tahun 2019 tentang Informasi Nilai Gizi pada Label Pangan Olahan.
  8. Ben Hassen, T., & El Bilali, H. (2021). Innovation in North African agriculture and food. New Medit, 20(3), 159–174. https://doi.org/10.30682/NM2103K
  9. Blue Bird Jernigan, V., Maudrie, T. L., Nikolaus, C. J., Benally, T., Johnson, S., Teague, T., Mayes, M., Jacob, T., & Taniguchi, T. (2021). Food sovereignty indicators for indigenous community capacity building and health. Frontiers in Sustainable Food Systems, 5, 1–10. https://doi.org/10.3389/fsufs.2021.704750
  10. Caracostea, L.-M., Sîrbu, R., & Buşuricu, F. (2021). Determination of caffeine content in Arabica and Robusta green coffee of Indian origin. European Journal of Natural Sciences and Medicine, 4(1), 67–77. https://doi.org/10.26417/425qba31z
  11. Chen, Y., Chen, Y., Chen, K., & Liu, M. (2023). Research progress and hotspot analysis of residential carbon emissions based on CiteSpace software. International Journal of Environmental Research and Public Health, 20(3), Article 1706. https://doi.org/10.3390/ijerph20031706
  12. Ehuwa, O., Jaiswal, A. K., & Jaiswal, S. (2021). Salmonella, food safety and food handling practices. Foods, 10(5), 1–12. https://doi.org/10.3390/foods10050907
  13. Evawati, E., & Roza, I. (2014). Utilization of solid waste of tofu and out of grade carrot as a source of vegetable protein and fibre in nugget processing. International Journal on Advanced Science, Engineering and Information Technology, 4(5), 373–378. https://doi.org/10.18517/ijaseit.4.5.437
  14. Franca, A. S., Oliveira, L. S., Nunes, A. A., & Alves, C. C. O. (2010). Microwave assisted thermal treatment of defective coffee beans press cake for the production of adsorbents. Bioresource Technology, 101(3), 1068–1074. https://doi.org/10.1016/j.biortech.2009.08.102
  15. Freitas, V. V., Rodrigues Borges, L. L., Dias Castro, G. A., Henrique dos Santos, M., Teixeira Ribeiro Vidigal, M. C., Fernandes, S. A., & Stringheta, P. C. (2023). Impact of different roasting conditions on the chemical composition, antioxidant activities, and color of Coffea canephora and Coffea arabica L. samples. Heliyon, 9(9), 1–10. https://doi.org/10.1016/j.heliyon.2023.e19580
  16. Friedman, N., & Ormiston, J. (2022). Blockchain as a sustainability-oriented innovation? Opportunities for and resistance to blockchain technology as a driver of sustainability in global food supply chains. Technological Forecasting and Social Change, 175, 1–17. https://doi.org/10.1016/j.techfore.2021.121403
  17. Galanakis, C. M. (2024). The future of food. Foods, 13(4), 2–18. https://doi.org/10.3390/foods13040506
  18. Gliessman, S., Friedmann, H., & Howard, P. H. (2019). Agroecology and food sovereignty. IDS Bulletin, 50(2), 91–110. https://doi.org/10.19088/1968-2019.120
  19. Grzelczyk, J., Fiurasek, P., Kakkar, A., & Budryn, G. (2022). Evaluation of the thermal stability of bioactive compounds in coffee beans and their fractions modified in the roasting process. Food Chemistry, 2(2), 345–360. https://doi.org/10.1016/j.foodchem.2022.132888
  20. Guglielmetti, A., Fernandez-Gomez, B., Zeppa, G., & Del Castillo, M. D. (2019). Nutritional quality, potential health-promoting properties and sensory perception of an improved gluten-free bread formulation containing inulin, rice protein and bioactive compounds extracted from coffee byproducts. Polish Journal of Food and Nutrition Sciences, 69(2), 157–166. https://doi.org/10.31883/pjfns-2019-0012
  21. Hakim, P. R. N. (2024a). Representasi kecantikan perempuan berhijab di media sosial: Studi kasus selebgram Aceh [Skripsi sarjana, Universitas Islam Negeri Sunan Kalijaga]. Digilib UIN Sunan Kalijaga. https://digilib.uin-suka.ac.id/id/eprint/65249/1/22200011011_BAB-I_IV-atau-V_DAFTAR-PUSTAKA.pdf
  22. Hakim, P. R. N., Asyifa, N., Saputra, H., Adli, M., Al Fajri, M., & Maulina, W. (2024b). Mediatization of clothing consumption among Muslim teenagers. IAS Journal of Localities, 2(1), 52–68. https://doi.org/10.62033/iasjol.v2i1.41
  23. Hou, L., Xie, J., Zhao, J., Zhao, M., Fan, M., Xiao, Q., Liang, J., & Chen, F. (2017). Roles of different initial Maillard intermediates and pathways in meat flavor formation for cysteine-xylose-glycine model reaction systems. Food Chemistry, 232, 135–144. https://doi.org/10.1016/j.foodchem.2017.03.133
  24. Levkoe, C. Z., Brem-Wilson, J., & Anderson, C. R. (2019). People, power, change: Three pillars of a food sovereignty research praxis. Journal of Peasant Studies, 46(7), 1389–1412. https://doi.org/10.1080/03066150.2018.1512488
  25. Liang, N., & Kitts, D. D. (2014). Antioxidant property of coffee components: Assessment of methods that define mechanism of action. Molecules, 19(11). https://doi.org/10.3390/molecules191119180
  26. Mabkhot, H. (2023). Factors affecting the sustainability of halal product performance: Malaysian evidence. Sustainability, 15(3), 1–14. https://doi.org/10.3390/su15031850
  27. Martuscelli, M., Esposito, L., Di Mattia, C. D., Ricci, A., & Mastrocola, D. (2021). Characterization of coffee silver skin as potential food-safe ingredient. Foods, 10(6), 1–10. https://doi.org/10.3390/foods10061367
  28. McMichael, P. (2014). Historicizing food sovereignty. Journal of Peasant Studies, 41(6), 933–957. https://doi.org/10.1080/03066150.2013.876999
  29. Monsalve-Atencio, R., Montaño, D. F., & Contreras-Calderón, J. (2023). Molecular imprinting technology and poly(ionic liquid)s: Promising tools with industrial application for the removal of acrylamide and furanic compounds from coffee and other foods. Critical Reviews in Food Science and Nutrition, 63(24), 6820–6839. https://doi.org/10.1080/10408398.2022.2038078
  30. Paddock, J., & Smith, A. M. (2018). What role for trade in food sovereignty? Insights from a small island archipelago. Journal of Peasant Studies, 45(2), 368–388. https://doi.org/10.1080/03066150.2016.1260553
  31. Samoggia, A., Riedel, B., & Ruggeri, A. (2020). Social media exploration for understanding food product attributes perception: The case of coffee and health with Twitter data. British Food Journal, 122(12), 3815–3835. https://doi.org/10.1108/BFJ-03-2019-0172
  32. Turner, B. S. (2007). Religious authority and the new media. Theory, Culture & Society, 24(4), 117–134. https://doi.org/10.1177/0263276407075001
  33. Yashin, A., Yashin, Y., Wang, J. Y., & Nemzer, B. (2013). Antioxidant and antiradical activity of coffee. Antioxidants, 2(4). https://doi.org/10.3390/antiox2040230

Open Access Copyright (c) 2025 Nazarrahmah Nazarrahmah, Nani Ratnaningsih, Badraningsih Lastariwati, Putri Rahmah Nur Hakim, Lina Marlina
Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

AcTion: Aceh Nutrition Journal
Published by: Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health.
Soekarno-Hatta Street, No. 168. Health Polytechnic of Aceh, Aceh Besar, 23352. Telp/Fax: 0651 46126 / 0651 46121.
Website: https://gizipoltekkesaceh.ac.id/
E-mail: jurnal6121@gmail.com

e-issn: 2548-5741, p-issn: 2527-3310

All content is licensed under a: Creative Commons Attribution ShareAlike 4.0 International License

View My Stats

Get a feed by atom here, RRS2 here and OAI Links here