KAJIAN PEMANFAATAN KASKARA DALAM PRODUK MAKANAN DAN MINUMAN

Murna Muzaifa, Siti Aisah, Mustafa Ramadhan, Khairul Yusar, Saipullah Saipullah, Yusya Abubakar, Melly Novita, Fahrizal Fahrizal, Novi Safriani, Cut Nilda, Syarifah Rohaya

Abstract


Cascara is coffee pulp that has been dried and served as a tea-like drink.  The use of cascara as a tea-like drink has long been known but is limited to only a few countries such as Yemen, Ethiopia, Bolivia and El Salvador. Even though it is known that coffee is cultivated in almost 60 countries in the world and many of its by-products are wasted.  Scientific studies on cascara have recently become more frequent due to the increasingly widespread use of cascara in various food and non-food fields. This article specifically aims to discuss the use of cascara in food and beverage production. Cascara is a coffee byproduct that is starting to be widely researched. The chemical content in the form of fiber, protein, caffeine, tannin and its antioxidant activity are used as an alternative source of ingredients in various forms of functional foods and drinks. Cascara has been studied for its potential to produce herbal tea,  kombucha, cascara milk, syrup, jelly, gluten-free bread and flour which can be used as an additional ingredient or substitute for functional food. Other products are still being studied as products that have great potential for further development. It is hoped that the results of this review can become a scientific source and provide different insights into coffee waste to the wider community.


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