Electronic Theses and Dissertation

Cascara kopi arabika merupakan limbah kulit buah kopi yang kaya akan senyawa bioaktif seperti fenol dan flavonoid yang berpotensi sebagai antioksidan alami. Namun, kestabilan senyawa aktif tersebut seringkali menurun selama proses pengolahan dan penyimpanan. Penelitian ini bertujuan untuk mengevaluasi formulasi sediaan bubuk cascara kopi arabika dengan whey protein (WPP) ditinjau dari sifat fisik, kimia dan sensoris, potensi antioksidan, kadar total fenol dan kadar kafein dalam sediaan. Formulasi dilakukan dengan lima variasi perbandingan cascara dan WPP yaitu F1 (100:0), F2 (90:10), F3 (80:20), F4 (70:30), dan F5 (60:40). Hasil karakterisasi menunjukkan organoleptik cascara sedikit beraroma kopi, warna hitam dan tekstur permukaan yang agak kasar, kadar air 7,0%, kadar abu total 5,53%, kadar sari larut air 17,1% dan kadar sari larut etanol 15,2%. Nilai IC_50 dari sampel cascara menggunakan metode DPPH yaitu 87,51 μg/mL, dan nilai IC_50 whey Protein (WPP) yaitu 142,35 μg/mL. Berdasarkan hasil uji hedonik dari 30 panelis, F3 (80% cascara: 20% WPP) dipilih sebagai formulasi terbaik dengan skor rata-rata 8,58. Formula 3 menunjukkan hasil organoleptik sedikit beraroma kopi, warna coklat, tekstur serbuk halus dan rasa asam sedikit manis, pH 4,9, waktu larut kisaran 63-68 detik, nilai IC₅₀ sebesar 60,10 µg/mL (kategori kuat), kadar fenol sebesar 11,34 mgGAE/g dan kadar kafein 0,6%. Hasil ini menunjukkan bahwa penambahan whey protein(WPP) memiliki aktivitas antioksidan dan kualitas sensorik yang baik sehingga sediaan ini berpotensi dikembangkan sebagai produk minuman fungsional yang kaya antioksidan.

Arabica coffee cascara is a by-product of coffee fruit skin that is rich in bioactive compounds such as phenols and flavonoids, which have potential as natural antioxidants. However, the stability of these active compounds often decreases during processing and storage. This study aimed to evaluate the formulation of Arabica coffee cascara powder with whey protein (WPP) in terms of physical, chemical, and sensory properties, antioxidant potential, total phenol content, and caffeine content in the preparation. The formulation was carried out with five variations of cascara and WPP ratios, namely F1 (100:0), F2 (90:10), F3 (80:20), F4 (70:30), and F5 (60:40). Characterization results showed that the cascara had a slightly coffee-like aroma, black color, slightly coarse texture, moisture content of 7.0%, total ash of 5.53%, water-soluble extract of 17.1%, ethanol-soluble extract of 15.2%. The IC₅₀ value of the cascara sample determined using the DPPH method was 87.51 μg/mL, while the IC₅₀ value of whey protein (WPP) was 142.35 μg/mL. Based on hedonic testing by 30 panelists, formula 3 (80% cascara: 20% WPP) was selected as the best formulation with an average score of 8.58. Formula F3 showed a slightly coffee-like aroma, golden yellow color, fine powder texture, slightly sweet-sour taste, pH of 4.9, dissolution time of 63–68 seconds, IC₅₀ value of 60,10 µg/mL (strong category), total phenol content of 11.34 mg GAE/g, and caffeine content of 0,6%.. These results indicate that the addition of whey protein (WPP) provides antioxidant activity and good sensory quality, making this preparation potentially developable as a functional beverage rich in antioxidants.