Uji Kandungan Fisikokimia Teh Cascara dengan Metode Pengeringan Sun-Dried, Oven, dan Hybrid

Abstract

As global coffee demand increases, the coffee pulp waste also increases, considering that 45% of the coffee cherry consist of the pulp. This study utilized coffee pulp waste with different processing methods (full-wash and natural) to produce Cascara tea. This treatment was expected to produce different physicochemical characteristics of the Cascara tea. This study aimed to produce and analyze the quality of Cascara tea using sun-dried, oven and hybrid drying methods. Several parameters such as drying time, water content, pH, yield, color, aroma, and taste were measured to analyze the quality and acceptance of the panelists of the resulting Cascara tea. The data were then processed using the statistical method of 2 factorial completely randomized design. This study used 40 consumer panelists. The results showed that the best drying time and moisture content were obtained using the oven drying method, with 20 hours of drying at 60°C resulted moisture content of 6.6% and a lower pH compared to the other drying methods. Furthermore, the highest panelist acceptance of color and flavor parameters was also achieved with the oven drying method. Furthermore, oven drying also showed the highest yield content for fullwash cascara. However, unlike the natural processing, the highest yield content showed by the hybrid method. Similarly, for aroma parameters, the sundried and hybrid drying methods showed higher values and were significantly different from the oven method. Therefore, the oven drying produced a higher quality cascara tea, and for certain cascara tea processing methods, adjusting the drying time is important to be considered to obtain the high-quality cascara tea.