Electronic Theses and Dissertation

Teh cascara merupakan salah satu inovasi hasil samping pengolahan kopi yang berasal dari kulit kopi (cascara), sehingga menghasilkan minuman yang memiliki rasa yang manis dan aroma khas seperti teh herbal. cascara diperoleh dari hasil pengolahan buah kopi menjadi biji kopi green bean. cascara, yang merupakan limbah kulit buah kopi yang kaya akan antioksidan, dapat dimanfaatkan untuk berbagai produk, salah satunya adalah water kefir. water kefir merupakan minuman fermentasi yang dibuat dari larutan sukrosa dan buah-buahan segar yang melibatkan grain kefir (mikroorganisme). cascara yang diperoleh dari pengolahan kopi mempunyai karakteristik yang berbeda berdasarkan metode pengolahannya. ada beberapa metode pengolahan kopi yang diterapkan di masyarakat, diantaranya metode basah, natural dan kopi wine. berdasarkan hal tersebut, penelitian ini bertujuan untuk mengetahui pengaruh berbagai jenis pengolahan kopi terhadap karakteristik fisikokimia dan sensori water kefir teh cascara. penelitian ini menggunakan rancangan acak kelompok (rak) 2 faktor, faktor 1 metode pengolahan dengan 3 taraf (basah, natural dan wine). sedangkan faktor ke 2 konsentrasi gula dengan taraf (5% dan 9%) memiliki kombinasi 6 perlakuan dengan 3 pengulangan sehingga diperoleh 18 satuan percobaan. berdasarkan hasil penelitian diperoleh hasil perlakuan metode pengolahan kopi (p) berpengaruh sangat nyata (p≤0,01) terhadap aktivitas antioksidan dan nilai warna water kefir cascara. perlakuan konsentrasi gula (x) berpengaruh nyata (p≤0,05) terhadap nilai ph, hedonik rasa, dan deskripsi (rasa manis, rasa asam, aroma alkohol dan aroma asam) water kefir cascara. interaksi perlakuan konsentrasi gula dan metode pengolaha kopi (xp) berpengaruh nyata (p≤0,05) terhadap total padatan terlarut (tpt), total fenol dan kadar alkohol water kefir cascara. nilai rerata mutu kimia seperti nilai ph 3,66, total padatan terlarut (tpt) 5,52 0brix, aktivitas antioksidan 66,84%, total fenol 37,36 gae/ml dan kadar alkohol 0,24% pada water kefir cascara. nilai rerata sensori hedonik aroma 3,13 (agak tidak suka), warna 3,18 (agak tidak suka), dan rasa 3,66 (netral) sedangkan deskripsi rasa asam 3,51 (normal), rasa manis 2,90 (agak lemah), aroma asam 3,42 (agak lemah), aroma alkohol 4,18 (normal) serta warna coklat 3,18 (agak lemah) water kefir cascara. nilai rerata pengujian indeks warna pada water kefir cascara seperti nilai a* 5,62, nilai b* 9,89 dan nilai l* 24,16. pengujian perangkingan water kefir cascara formulasi terbaik diperoleh pada perlakuan metode pengolahan kopi basah dan konsentrasi gula 9% (p1x2). penggunaan konsentrasi gula yang tinggi 9% menghasilkan rasa manis sangat kuat sehingga panelis memilih perlakuan yg tinggi konsentrasi gula dibandingkan gula yg lebih rendah 5%. sedangkan pengolahan kopi wine menghasilkan antioksidan yang lebih tinggi dibandingkan metode pengolahan kopi lainnya.

Cascara tea is one of the innovations of coffee processing by-products that comes from coffee skin (cascara), thus producing a drink that has a sweet taste and distinctive aroma like herbal tea. Cascara is obtained from the processing of coffee fruit into green bean coffee beans. Cascara, which is coffee fruit skin waste that is rich in antioxidants, can be used for various products, one of which is water kefir. Water kefir is a fermented drink made from sucrose solution and fresh fruits involving kefir grains (microorganisms). Cascara obtained from coffee processing has different characteristics based on the processing method. There are several coffee processing methods applied in the community, including the wet method, natural and coffee wine. Based on this, this study aims to determine the effect of various types of coffee processing on the physicochemical and sensory characteristics of cascara tea water kefir. This study used a 2-factor Randomized Block Design (RAK), factor 1 processing method with 3 levels (wet, natural and wine). While the second factor is sugar concentration with levels (5% and 9%) has a combination of 6 treatments with 3 repetitions so that 18 experimental units are obtained. Based on the research results, the results of the coffee processing method (P) treatment had a very significant effect (P≤0.01) on the antioxidant activity and color value of cascara water kefir. The sugar concentration treatment (X) had a significant effect (P≤0.05) on the pH value, taste hedonic, and description (sweet taste, sour taste, alcohol aroma and sour aroma) of cascara water kefir. The interaction of sugar concentration treatment and coffee processing method (XP) had a significant effect (P≤0.05) on the total dissolved solids (TPT), total phenol and alcohol content of cascara water kefir. The average value of chemical quality such as pH value 3.66, total dissolved solids (TPT) 5.52 0Brix, antioxidant activity 66.84%, total phenol 37.36 GAE/mL and alcohol content 0.24% in cascara water kefir. The average hedonic sensory value of aroma 3.13 (slightly dislike), color 3.18 (slightly dislike), and taste 3.66 (neutral) while the description of sour taste 3.51 (normal), sweet taste 2.90 (slightly weak), sour aroma 3.42 (slightly weak), alcohol aroma 4.18 (normal) and brown color 3.18 (slightly weak) water kefir cascara. The average value of the color index test on water kefir cascara such as a value * 5.62, b value * 9.89 and L value * 24.16. The ranking test of the best formulation of water kefir cascara was obtained in the treatment of wet coffee processing method and 9% sugar concentration (P1X2). The use of a high sugar concentration of 9% produced a very strong sweet taste so that the panelists chose the treatment with a high sugar concentration compared to a lower sugar concentration of 5%. While coffee wine processing produces higher antioxidants than other coffee processing methods.