Electronic Theses and Dissertation

Abstrak. Teh cascara merupakan minuman fungsional berbasis limbah kulit kopi yang kaya akan senyawa antioksidan seperti polifenol dan flavonoid. Pemanfaatannya di Indonesia masih terbatas, padahal kulit kopi yang tidak digunakan dapat mencemari lingkungan. Penelitian ini bertujuan untuk mengetahui pengaruh varietas kopi Arabika Gayo (Tim-Tim, Ateng Super, Campuran) dan rasio penyeduhan (1:100, 3:100, 5:100) terhadap sifat fisikokimia dan aktivitas antioksidan teh cascara. Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) faktorial dua faktor dengan tiga ulangan, total 27 percobaan. Analisis mencakup rendemen, kadar air, warna (L, a, b*), pH, total padatan terlarut, uji hedonik, dan uji deskriptif. Hasil menunjukkan bahwa varietas dan rasio penyeduhan berpengaruh sangat nyata terhadap semua parameter. Perlakuan terbaik diperoleh pada varietas Ateng Super dengan rasio 3:100, menghasilkan rendemen 33,3%, kadar air 5,47%, total fenol 38,73 mg GAE/100g, dan aktivitas antioksidan 80,61%. Warna, aroma, dan rasa seduhan juga paling disukai panelis. Penelitian ini menyimpulkan bahwa kombinasi varietas dan rasio penyeduhan merupakan faktor penting dalam menghasilkan teh cascara berkualitas tinggi yang bernilai fungsional dan ekonomis.
Kata kunci: teh cascara, kopi Arabika Gayo, varietas, rasio penyeduhan, antioksidan.

Abstract. Cascara tea is a functional beverage made from coffee pulp, which is rich in antioxidant compounds such as polyphenols and flavonoids. Its utilization in Indonesia remains limited, despite the fact that unused coffee pulp can cause environmental pollution. This study aims to investigate the effect of Gayo Arabica coffee varieties (Tim-Tim, Ateng Super, and Blend) and brewing ratios (1:100, 3:100, and 5:100) on the physicochemical properties and antioxidant activity of cascara tea. The research employed a Completely Randomized Design (CRD) with a factorial arrangement of two factors and three replications, resulting in 27 experimental units. Parameters analyzed included yield, moisture content, color (L, a, b*), pH, total soluble solids, as well as sensory evaluation using hedonic and descriptive tests. The results showed that both variety and brewing ratio significantly affected all measured parameters. The best treatment was found in the Ateng Super variety with a 3:100 brewing ratio, producing a yield of 33.3%, moisture content of 5.47%, total phenol of 38.73 mg GAE/100g, and antioxidant activity of 80.61%. The color, aroma, and taste of the brew were also most preferred by the panelists. This study concludes that the combination of coffee variety and brewing ratio plays a crucial role in producing high-quality cascara tea with functional and economic value. Keywords: cascara tea, Gayo Arabica coffee, variety, brewing ratio, antioxidant.