KARAKTERISTIK FISIKOKIMIA DAN SENSORI TEH CASCARA DARI KULIT BUAH KOPI ROBUSTA DAN ARABIKA PADA BERBAGAI TINGKAT KEMATANGAN

Abstract

Cascara tea is a drink made from dried coffee skin that has a unique taste with fruit and floral aromas, and has the potential as a functional beverage. The type of coffee and the level of ripeness of the fruit affect the quality and sensory properties of cascara. Therefore, research on cascara from robusta and arabica coffee types and the level of ripeness of the fruit is important to obtain cascara tea that has high quality and delicious taste and can be accepted and liked by consumers. The study used a Randomized Block Design (RBD) with 3 replications. The treatments given were coffee varieties (arabica and robusta) and the comparison of the level of ripeness of the coffee fruit (100% red, 100% yellow, 100% green, 50% red + 50% yellow, and 40% red + 30% yellow + 30% green). Based on the research results, the best treatment was the robusta coffee variety with a red coffee fruit ripeness level that produced a water content of 3.02%, a pH value of 5.82, a balanced blend of sweet, sour, astringent and bitter flavors, a brownish yellow color, a distinctive tea aroma, and overall acceptance of liking.