| dc.description.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. | en_US |
