| dc.description.abstract | Cascara is coffee skin which is often considered a waste, even though cascara has a distinctive fruity taste and aroma and is fragrant when processed into a drink. Lime is one of the fruits of the Citrus genus which contains vitamin C compounds as antioxidants to maintain body health. Stevia sweetener comes from stevia leaves and can provide a sweet taste to drinks with low sugar content. The aim of this research was to determine the effect of the ratio of cascara to lime and the concentration of stevia sweetener. The design used in this research was a Factorial Completely Randomized Design (CRD) with 2 treatment factors, namely the ratio of cascara and lime (C) (100:0; 95:5; 90:10) and the concentration of stevia sweetener (S) (0.1%, 0.2 %, 0.3%, 0.4%, 0.5%).
The results showed that the ratio of cascara and lime had a very highly significant effect (P<0.01) on antioxidant activity, pH, total acid, vitamin C content, organoleptic color, aroma, taste and hedonic general acceptance. The addition of stevia sweetener concentration had a very highly significant effect (P<0.01) on antioxidant activity, pH, vitamin C content, total sugar, organoleptic color, aroma, and taste. The best treatment obtained was based on the De Garmo method, namely C3S5 treatment with a ratio of cascara to lime, namely 90:10 and a stevia sweetener concentration of 0.5%, which was then followed by an evaluation of the cancer preventive potential. Test substance that was given to the mice had no significant effect (P>0,05) on the weight of the mice. Test substance at doses 10,5 and 21mg/20g body weight of mice can reduce inflammatory cells and necrosis cased by oxidative stress in the brain (hippocampus), liver, and lungs of mice induced by benzo(a)pyrene. | en_US |
