Herb-Fortified Arabica Cascara Infusion as a Functional Beverage

Feby Ariani Syabila, Florentina Maria Titin Supriyanti, Zackiyah Zackiyah

Abstract


Cascara is a product derived from the drying of Arabica coffee pulp. It has potential as a functional beverage with health benefits. This study aims to produce a functional beverage from cascara and analyze its organoleptic properties, phytochemical content, antioxidant activity, total polyphenols, and caffeine content of cascara infusion fortified with medicinal plants. The methods utilized in this study included drying, grinding, and sieving, as well as the formulation of cascara with lemongrass (Cymbopogon citratus) and kaffir lime peel (Citrus hystrix) fortificants. The formulations included V1 (C : S = 75% : 25%); V2 (C : J = 75% : 25%); V3 (C : S : J = 50% : 25% : 25%); and V4  (C : S : J = 75% : 12,5% : 12,5%). The analysis included organoleptic evaluation, cascara brewing temperature and time optimization, gravimetric method moisture content evaluation, pH measurement, phytochemical content evaluation, DPPH method antioxidant activity assay, Folin-Ciocalteu method total polyphenol content measurement, and UV-Vis spectrophotometry caffeine content evaluation. The hedonic test results indicated that the most preferred sample was V1, with a score of 3.90 out of 5.00. Moisture content analysis showed that cascara contains 13.36 ± 0.0007% moisture, lemongrass stalks 11.10 ± 0.0043%, and kaffir lime peel 7.63 ± 0.0004%. The pH of all variants had met the standard with a range of 4.18 ± 0.05 - 4.24 ± 0.08. The phytochemical analysis indicated that the control variable of cascara infusion (C) and V2 contained alkaloids, phenolics, and tannins. Meanwhile, V1 contained alkaloids, phenolics, tannins, and terpenoids. All cascara infusion variants contains antioxidant activity ranged between 78,25 ± 0,25 - 79,50 ± 0,63%; total polyphenol 494,25 – 1.500 mg GAE/100g; and caffeine content 392,53 – 409,53 mg/100g. In conclusion, the study found that cascara infusion V1 was the most preferred by taste testers, and all the infusions were rich in antioxidants and other beneficial compounds.

Full Text:

PDF

References


Abduh, M. Y., Nofitasari, D., Rahmawati, A., Eryanti, A. Y., & Rosmiati, M. (2023). Effects of brewing conditions on total phenolic content, antioxidant activity and sensory properties of cascara. Food Chemistry Advances, 2. https://doi.org/10.1016/j.focha.2023.100183

Akmal, & Filawati. (2008). Pemanfaatan kapang Aspergillus niger sebagai inokulan fermentasi kulit kopi dengan media cair dan pengaruhnya terhadap performans ayam broiler. Jurnal Ilmiah Ilmu-Ilmu Peternakan , 11(3), 150–158.

AL-Asmari, K. M., Zeid, I. A., & Al-Attar, A. M. (2020). Medicinal properties of arabica coffee (Coffea arabica) Oil: an overview. Advancements in Life Sciences – International Quarterly Journal of Biological Sciences, 8(1), 20–29.

Aryadi, M. I., Arfi, F., & Harahap, M. R. (2020). Literature review : Perbandingan kadar kafein dalam kopi robusta (Coffea canephora), kopi arabika (Coffea arabica), dan kopi liberika (Coffea liberica) dengan metode spektrofotometri UV-Vis. Jurnal AMINA, 2(2), 64–70.

Atikawati, I. (2022). Potensi kulit jeruk purut (Citrus hystrix dc.) sebagai antioksidan dan antiinflamasi. Skripsi. Universitas Gadjah Mada.

Azzahra, R. F., & Meilianti. (2021). Produksi bioetanol berbahan dasar limbah kulit kopi sebagai bahan bakar alternatif. Jurnal Kinetika, 12(02), 58–63.

Badan Pusat Statistik. (2023). Statistik Kopi Indonesia 2022 (Sub Direktorat Statistik Tanaman Perkebunan, Ed.; 7th ed.). Badan Pusat Statistik.

Badan Standardisasi Nasional. (2006). Bahan Tambahan Pangan – Persyaratan Perisa dan Penggunaan dalam Produk Pangan. SNI 01-7152-2006. Jakarta.

Badan Standardisasi Nasional. (2013). Teh Kering dalam Kemasan. SNI 3836 2013. Jakarta.

de Mejia, E. G., & Ramirez-Mares, M. V. (2014). Impact of caffeine and coffee on our health. Trends in Endocrinology and Metabolism, 1–4. https://doi.org/10.1016/j.tem.2014.07.003

Escobedo-Avellaneda, Z., Gutiérrez-Uribe, J., Valdez-Fragoso, A., Torres, J. A., & Welti-Chanes, J. (2014). Phytochemicals and antioxidant activity of juice, flavedo, albedo and comminuted orange. Journal of Functional Foods, 6(1), 470–481. https://doi.org/10.1016/j.jff.2013.11.013

H. A. Jonathan, I. N. Fitriawati, I. I. Arief, M. S. Soenarno, & R. H. Mulyono. (2022). Fisikokimia, mikrobiologi dan organoleptik yogurt probiotik dengan penambahan buah merah (Pandanus conodeous L.). Jurnal Ilmu Produksi Dan Teknologi Hasil Peternakan, 10(1), 34–41. https://doi.org/10.29244/jipthp.10.1.34-41

Ikalinus, R., Widyastuti, S. K., & Setiasih, N. L. E. (2015). Skrining fitokimia ekstrak etanol kulit batang kelor (Moringa oleifera). Indonesia Medicus Veterinus, 4(1), 71–79.

Jafar, W., Masriany, & Sukmawaty, E. (2020). Uji fitokimia ekstrak etanol bunga pohon hujan (Spathodea campanulata). Prosiding Seminar Nasional Biotik, 328–334.

Kusumo, D. W., Susanti, Ningrum, E. K., & Makayasa, C. H. A. (2022). Skrining fitokimia senyawa metabolit sekunder pada ekstrak etanol bunga pepaya (Carica papaya L.). Journal of Current Pharmaceutical Sciences, 5(2), 478–483.

Lou, S. N., & Ho, C. T. (2017). Phenolic compounds and biological activities of small-size citrus: Kumquat and calamondin. In Journal of Food and Drug Analysis (Vol. 25, Issue 1, pp. 162–175). Elsevier Taiwan LLC. https://doi.org/10.1016/j.jfda.2016.10.024

Lubinska-Szczygeł, M., Polkowska, Ż., Rutkowska, M., & Gorinstein, S. (2023). Chemical, aroma and pro-health characteristics of kaffir lime juice—The approach using optimized HS-SPME-GC-TOFMS, MP-OES, 3D-FL and physiochemical analysis. International Journal of Molecular Sciences, 24(15). https://doi.org/10.3390/ijms241512410

Marliana, S. D., Suryanti, V., & Suyono. (2005). Skrining fitokimia dan analisis kromatografi lapis tipis komponen kimia buah labu siam (Sechium edule jacq. Swartz.) dalam ekstrak etanol. Biofarmasi Journal of Natural Product Biochemistry, 3(1), 26–31. https://doi.org/10.13057/biofar/f030106

Muhammad, E. P., Widya Murni, A., Sulastri, D., & Miro, S. (2016). Hubungan derajat keasaman cairan lambung dengan derajat dispepsia pada pasien dispepsia fungsional. Jurnal Kesehatan Andalas, 5(2).

Nashrullah, I. A. A., Putri, S. H., & Widyasanti, A. (2024). Penambahan ekstrak jeruk nipis sebagai penambah citarasa pada teh cascara terhadap sifat fisikokimia. Jurnal Teknotan, 18(1), 71. https://doi.org/10.24198/jt.vol18n1.9

Nathanael, J., Wijayanti, N., & Kianto Atmodjo, D. P. (2015). Uji aktivitas sitotoksik ekstrak kulit jeruk purut (Citrus hystrix) pada sel HeLa cervical cancer cell line. Jurnal Teknobiologi, 1–12. http://e-journal.uajy.ac.id/id/eprint/6975

Neilasari, D. A. (2019). Karakteristik fisikokimia dan preferensi teh cascara robusta varietas tugu sari dan BP 42 dengan perbedaan proses pra pengeringan. Skripsi. Universitas Negeri Jember.

Nurhayati, N., Yuwanti, S., & Urbahillah, A. (2020). Karakteristik fisikokimia dan sensori kombucha cascara (kulit kopi ranum). Jurnal Teknologi Dan Industri Pangan, 31(1), 38–49. https://doi.org/10.6066/jtip.2020.31.1.38

Patras, A., Brunton, N. P., O’Donnell, C., & Tiwari, B. K. (2010). Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation. In Trends in Food Science and Technology (Vol. 21, Issue 1, pp. 3–11). https://doi.org/10.1016/j.tifs.2009.07.004

Pua, A., Choo, W. X. D., Goh, R. M. V., Liu, S. Q., Cornuz, M., Ee, K. H., Sun, J., Lassabliere, B., & Yu, B. (2021). A systematic study of key odourants, non-volatile compounds, and antioxidant capacity of cascara (dried Coffea arabica pulp). LWT, 138. https://doi.org/10.1016/j.lwt.2020.110630

Putri, D. E. J., Widiyana, A. P., & Wulandari, D. N. (2023). Optimasi lama perendaman terhadap nilai rendemen dan kadar total tanin ekstrak serai dapur (Cymbopogon citratus). Jurnal Bio Komplementer Medicine, 10(2), 1–7.

Setyabudi, C., Tanda, S., Santosa, W. I., Soetaredjo, F. E., & Kimia, J. T. (2015). Studi in vitro ekstrak kulit jeruk purut untuk aplikasi terapi diabetes melitus. Jurnal Ilmiah Widya Teknik, 14(1), 15–19.

Shadri, S., Moulana, R., & Safriani, N. (2018). Kajian pembuatan bubuk serai dapur (Cymbopogon citratus) dengan kombinasi suhu dan lama pengeringan. Jurnal Ilmiah Mahasiswa Pertanian Unsyiah, 1(3), 371–380.

Shah, G., Shri, R., Panchal, V., Sharma, N., Singh, B., & Mann, A. S. (2011). Scientific basis for the therapeutic use of Cymbopogon citratus, stapf (Lemon grass). In Journal of Advanced Pharmaceutical Technology and Research (Vol. 2, Issue 1, pp. 3–8). Wolters Kluwer Medknow Publications. https://doi.org/10.4103/2231-4040.79796

Sholichah, E., Apriani, R., Desnilasari, D., Karim, M. A., & Harvelly. (2019). Produk samping kulit kopi arabika dan robusta sebagai sumber polifenol untuk antioksidan dan antibakteri. Indonesian Journal of Industrial Research, 14(2), 57–66. https://doi.org/10.33104/jihp.v14i2.5195

Subeki, Winanti, D. D. T., Nauli, P., & Ramhawati, S. H. (2017). Kandungan polifenol dan kualitas cascara (teh ceri kopi) fine robusta sebagai rintisan perusahaan pemula berbasis teknologi.

Sufyan, Jayuska, A., & Destiarti, L. (2018). Bioaktivitas minyak atsiri serai dapur (Cymbopogon citratus (dc.) stapf) terhadap rayap (Coptotermes curvignathus sp). Jurnal Kimia Khatulistiwa, 7(3), 47–55.

Tfouni, S. A. V., Camara, M. M., Kamikata, K., Gomes, F. M. L., & Furlani, R. P. Z. (2018). Caffeine in teas: Levels, transference to infusion and estimated intak. Food Science and Technology (Brazil), 38(4), 661–666. https://doi.org/10.1590/1678-457x.12217

Turck, D., Bohn, T., Castenmiller, J., De Henauw, S., Hirsch-Ernst, K. I., Maciuk, A., Mangelsdorf, I., McArdle, H. J., Naska, A., Pelaez, C., Pentieva, K., Siani, A., Thies, F., Tsabouri, S., Vinceti, M., Cubbada, F., Frenzel, T., Heinonen, M., Marchelli, R., … Knutsen, H. K. (2022). Safety of dried coffee husk (cascara) from Coffea arabica L. as a Novel food pursuant to Regulation (EU) 2015/2283. EFSA Journal, 20(2). https://doi.org/10.2903/j.efsa.2022.7085

Vuletić, N., Bardić, L., & Odžak, R. (2021). Spectrophotometric determining of caffeine content in the selection of teas, soft and energy drinks available on the Croatian market. Food Research, 5(2), 325–330. https://doi.org/10.26656/fr.2017.5(2).482

Widayanti, N. P., Laksmita, A. S., & Vidika, D. P. R. (2022). Penentuan aktivitas antioksidan ekstrak etanol buah jarum tujuh bilah (Pereskia bleo k.) secara in vitro. Bioma: Jurnal Biologi Makassar, 7(1), 86–94.

Wijaya, Y. A., Widyadinata, D., Irawaty, W., & Ayucitra, A. (2017). Fractionation of phenolic and flavonoid compounds from kaffir lime (Citrus hystrix) peel extract and evaluation of antioxidant activity. Reaktor, 17(3), 111. https://doi.org/10.14710/reaktor.17.3.111-117

Zai, A., Bimantio, M. P., & Ngatirah. (2023). Minuman fungsional kulit kopi arabica (cascara) dengan penambahan bubuk kayu manis. Agroforetech, 1(1), 492–505.

Zhao, Z., Wang, Y., Nian, M., Lv, H., Chen, J., Qiao, H., Yang, X., Li, X., Chen, X., Zheng, X., & Wu, S. (2023). Citrus hystrix: A review of phytochemistry, pharmacology and industrial applications research progress. In Arabian Journal of Chemistry (Vol. 16, Issue 11). Elsevier B.V. https://doi.org/10.1016/j.arabjc.2023.105236

Zumalinda, E. (2022). Studi pemanfaatan kulit kopi robusta dengan penambahan kulit kayu manis menjadi teh cascara. Skripsi. Universitas Negeri Jember: Jember.




DOI: https://doi.org/10.20527/jns.v4i2.13445

Refbacks

  • There are currently no refbacks.


Lisensi Creative Commons

Ciptaan disebarluaskan di bawah Lisensi Creative Commons Atribusi 4.0 Internasional.

Diterbitkan oleh FMIPA Universitas Lambung Mangkurat