Fermentasi Teh Cascara Asal Kulit Kopi Arabika (Coffea arabica) Dan Robusta (Coffea canephora) Dengan Lactobacillus Sp.

Abstract

Controlling coffee husk waste is still a challenge for farmers, the increase in coffee productivity encourages an increase in the amount of waste from coffee processing such as coffee husks which can be used as cascara and functional drinks. One way to improve the quality of cascara is by adding a fermentation process using lactic acid bacteria (Lactobacillus sp). This study aims to determine the physical characteristics of cascara with arabica and robusta coffee bark and to determine the effect of fermentation using Lactobacillus sp on the quality of cascara. In this study, the oven method was used for 10 hours with a variation of fermentation time of 24, 48, and 72 hours. The test parameters were pH levels using Mc testers, moisture content and ash content using gravimetric methods, caffeine content using Uv-Vis spectrophotometry, and organoleptic using test scoring methods. The pH test results of cascara arabica experienced a significant decrease compared to cascara robusta with a lowest value of 3.7 after 72 hours of fermentation. The results of the moisture content test on both types of cascara showed a significant decrease in the drying temperature of 50°C which was below 8% in accordance with SNI 3836:2013. Ash content testing showed results below 8% in accordance with SNI 3836:2013, stating that the fermentation period did not have a significant effect. The caffeine content of cascara arabica leads to a yield of 1.1% - 1.2% while cascara robusta leads to a higher value of 2.1% - 2.4%. Organoleptic tests indicated that cascara arabica was preferred at 48-hour fermentation at a temperature of 30°C with an aroma scoring value of 2.8; Taste 2.75 ; Color; 1.65. Meanwhile, cascara robusta offers a stability of flavor that the panelists also liked. This research is expected to be a guide for producers and researchers in optimizing cascara processing to increase economic value and sustainability.