Pengaruh Metode Pengolahan Kulit Kopi Arabika dan Suhu Pengeringan Terhadap Karakteristik Teh Cascara

Abstract

Arabica coffee is one of the most widely developed coffee types with more desirable characteristics. Cascara, which is a by-product of arabica coffee in the form of herbal tea, also has special characteristics. The study aims to evaluate the effect of processing method, drying temperature level of arabica coffee skin on the quality and organoleptic characteristics of cascara tea and determine the combination of processing method and drying temperature that produces the highest quality and organoleptic value in cascara tea. The analytical model used is a complete randomized design with DMRT (Duncan Multiple Range Test). Parameters observed included pH, yield, moisture content and organoleptic tests (aroma, flavor, aftertaste, appearance, texture and viscosity and overall) using untrained panelists. The results showed that the processing method and temperature had a significant effect on most of the parameters tested. Cascara tea processed using the semi wash method at 80℃ showed the lowest moisture content and the best organoleptic characteristics. Cascara tea processed by the natural method produced higher weight with high moisture content.