KARAKTERISTIK FISIKO KIMIA WATER KEFIR MENGGUNAKAN CASCARA DARI TIGA JENIS PENGOLAHAN KOPI ARABIKA

Abstract

Cascara tea is one of the innovations of coffee processing by-products derived from coffee skin. Cascara can be used for various products, one of which is water kefir. Water kefir is a fermented drink made from sucrose solution and fresh fruits. Cascara obtained from coffee processing has different characteristics based on the type of processing. There are several coffee processing methods applied in the community, including wet, natural and coffee wine methods. This study aims to determine the effect of various types of coffee processing on the physicochemical characteristics of Cascara tea water kefir. The results showed that sugar concentration (X) had a significant effect (P<0.05) on the pH value of cascara water kefir. While the coffee processing method (P) had a very significant effect (P≤0.01) on the antioxidant activity of cascara water kefir. And the interaction of sugar concentration and coffee processing method (XP) had a significant effect (P≤0.05) on the TPT value, total phenol and alcohol content of cascara water kefir. The selection of the best treatment formulation using the ranking method was obtained in the treatment of 9% sugar concentration and natural coffee processing method (X2P2).