Pengaruh Lama Pengeringan Kulit Kopi dan Penambahan Daun Rosemary (Rosmarinus officinalis L) terhadap Karakteristik Mutu Teh Cascara

Abstract

The Effect of Coffee Husk Drying Duration and Addition of Rosemary Leaves (Rosmarinus officinalis L) on the Quality Characteristics of Cascara Tea, supervised by ISMED SUHAIDI. This study was conducted to determine the effect of coffee husk drying duration and the addition of Rosemary leaves on teh quality characteristics of cascara tea. A Factorial Completely Randomized Design (CRD) was used with two factors: drying duration of coffee husks (P): (2 hours, 4 hours, 6 hours, 8 hours) and addition of Rosemary leaves (U): (1.0%, 1.5%, 2.0%, 2.5%, 3.0%). Teh parameters analyzed included pH, color index, total soluble solids, total phenols, antioxidant activity, and descriptive organoleptic characteristics such as color, aroma, taste, and overall acceptance. Teh results showed that the drying duration of the coffee husks had a highly significant effect on pH, color index, antioxidant activity, total phenols, caffeine content, and aroma (descriptive), a significant effect on descriptive color and taste, and a non-significant effect on total soluble solids and overall acceptance. The addition of rosemary leaves had a highly significant effect on pH, color index, antioxidant activity, total phenols, and descriptive aroma, and a non-significant effect on total soluble solids, caffeine content, descriptive color, descriptive taste, and overall acceptance. Teh best treatment was found in P3U4, which was 6 hours of drying combined with 2.5% addition of Rosemary leaves. Keywords: cascara, Rosemary leaves, cascara tea beverage.