Current Research in Nutrition and Food Science - An open access, peer reviewed international journal covering all aspects of Nutrition and Food Science

Phytochemicals and Sensory Quality of Cascara Kombucha Made From Coffee By-Products

Murna Muzaifa^1,3,4*, Yusya Abubakar^1,3,4, Safrida^2,4, Cut Nilda^1,4 and Irfan¹

¹Department of Agricultural Product Technology, Faculty of Agriculture, Universitas Syiah Kuala, Jl. Krueng Hasan Kalee 3, Darussalam, Banda Aceh, Indonesia.

²Departement of Biology, Universitas Syiah Kuala, Jl. Krueng Hasan Kalee, Darussalam, Banda Aceh, Indonesia.

³Center for Coffee and Cacao Research, Gedung G Faculty of Agriculture Universitas Syiah Kuala, Jl. Krueng Hasan Kalee 3, Darussalam, Banda Aceh, Indonesia.<>

⁴Halal Research Centre, Gedung Lab Terpadu Lt. 2 Universitas Syiah Kuala, Jl. Syech Abdurrauf, Darussalam, Banda Aceh, Indonesia.

Corresponding Author E-mail: murnamuzaifa@usk.ac.id

Abstract:

Pulp and husk are the two largest types of coffee by-products in coffee processing. This research aims to study the effect of coffee by-product type (pulp and husk) and sugar concentration (10, 15, and 20%) on cascara kombucha's chemical and sensory quality. The parameters analyzed were pH value, total phenolic content (TPC), total tannin, antioxidant activity, and sensory (hedonic and descriptive). The results showed that the type of coffee by-products and sugar concentration affected the quality of cascara kombucha. The pH values obtained ranged from 2.81-2.98, TPC 63.69 mg GAE/L-80.60 mg GAE/L, tannin 0.46%-0.89%, antioxidant activity 0.46%-0.89%, and total alcohol 0.19%-0.46%. The pH and tannin values of cascara kombucha tended to decrease and TPC increased with increasing concentration of sugar added using both pulp and husk. Antioxidant activity was higher in cascara kombucha using husk and increased with increasing sugar concentration. The higher alcohol content was obtained in cascara kombucha using pulp at higher sugar concentrations. The level of liking for cascara kombucha's color, aroma, and taste varied from dislike to like, with a description of color from weak to strong brown color. The description of cascara kombucha's aroma and sour taste was consistent, tending to be stronger at higher sugar additions using both pulp and husk. The sweet taste of cascara kombucha is obtained stronger in cascara kombucha using husk with higher sugar concentrations. Overall, the use of husk with higher sugar concentration resulted in a better quality cascara kombucha. The implication of this study encourages the utilization of husk more widely in addition to the pulp which has been more widely studied in wet coffee processing.

Keywords:

Cascara Kombucha; Coffee By-Products; Husk; Pulp; Sugar Concentration

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