Pengaruh Persentase Cascara Robusta Kering dan Daun Kersen Kering (Muntingia calabura L.) Terhadap Mutu Minuman Teh Cascara Daun Kersen

The Effect of The Percentage of Dry Cascara Robusta and Dry Kersen Leaves (Muntingia calabura L.) on The Quality of Cascara- Kersen Leaves’s Tea Drinks

Abstract

Kulit kopi (cascara) sebagai limbah dari pengolahan kopi masih memiliki kandungan nutrisi yang cukup tinggi sehingga dapat dimanfaatkan sebagai bahan baku pangan olahan, seperti minuman teh. Kombinasi dengan daun kersen dan gula stevia dapat meningkatkan mutu minuman teh. Penelitian bertujuan untuk menganalisis pengaruh persentase cascara robusta kering dan daun kersen kering serta interaksi keduanya terhadap karakteristik mutu dan organoleptik minuman teh cascara. Cascara robusta kering yang digunakan sebanyak 1%; 2%; 3%; dan 4% dan daun kersen kering sebanyak 0,5%; 1%; 1,5%; dan 2%.  Hasil penelitian memperlihatkan bahwa persentase cascara dan daun kersen berpengaruh signifikan terhadap terhadap kadar vitamin C, organoleptik warna, aktivitas antioksidan (IC50), organoleptik rasa dan penerimaan umum minuman teh. Sampel dengan persentase cascara 3% dan daun kersen 1% terpilih sebagai perlakuan terbaik dengan tingkat penerimaan umum suka-sangat suka dan memiliki nilai pH 5,76; total padatan terlarut 3,75 °Brix, total asam tertitrasi 4,78%, aktivitas antioksidan (IC50) 131,8499 ppm, kadar vitamin C 93,5382 mg/100 g, serta organoleptik warna 5,19 (cokelat muda), rasa 4,24 (netral) dan aroma 5,31 (sedikit aroma kopi). Perlakuan terbaik dilakukan pengujian minuman teh cascara daun kersen terhadap kadar tanin, total fenol, total flavonoid dan angka lempeng total. Penelitian ini menunjukkan bahwa cascara sebagai limbah pengolahan kopi berpotensi dimanfaatkan bersama daun kersen sebagai bahan baku dalam pembuatan minuman teh fungsional.

Coffee husk (cascara) as a byproduct of coffee productivity was still has a high nutritional content so that it can be processed into tea product. The combination with kersen leaves and stevia sugar can improve the quality of tea products. This study was aimed to analyze the effect of dried cascara robusta percentage and dried kersen leaves percentage and their interaction on the quality and organoleptic characteristics of cascara tea drinks. The dried cascara robuste used were 1%; 2%; 3%; and 4% and kersen leaves were 0,5%; 1%; 1,5%; and 2%.  The result showed that the percentage of cascara and cherry leaves had a significant effect vitamin C content, sensory evaluation of color, antioxidant activity (IC50), sensory evaluation of taste and general acceptance. Samples with a percentase of 3% cascara and 1% cherry leaves pruduced the most favorable results, with pH value on 5,76; total soluble solid on 3,75 °Brix, total titratable acid on 4,78%, antioxidant activity (IC50) on 131,8499 ppm, vitamin C content on 93,5382 mg/100 g, and sensory attributes of color on 5,31 (light brown), taste on 4,24 (neutral), and aroma on 5,31 (slight coffee aroma). The best treatment was further tested for tannin content, total phenol, total flavonoid levels, and total plate count. This research shows that cascara as a coffee processing waste has the potential to be used with cherry leaves as material in makin functional tea drinks.