ANTIOXIDANT ACTIVITY AND  PSYCHOCHEMICAL OF CASCARA  KOMBUCHA FROM ROBUSTA COFFEE

Shinta Anggraini Department of Agricultural Technology, Faculty of Agriculture, University of Bengkulu, 38122, Bengkulu, Indonesia
Hasanuddin Hasanuddin Department of Agricultural Technology, Faculty of Agriculture, University of Bengkulu, 38122, Bengkulu, Indonesia
Ulfah Anis Department of Agricultural Technology, Faculty of Agriculture, University of Bengkulu, 38122, Bengkulu, Indonesia

Keywords: cascara, coffee robusta, fermentation, kombucha

Coffee husks are one of the waste products from coffee

processing. Most of the coffee husk waste is just thrown away.

Some have used coffee husk waste to make coffee husk tea

(cascara). Cascara is obtained from the dried husk of coffee

berries and brewed to make tea. Antioxidants found in cascara

act as a barrier against free radicals. Cascara can be fermented

and is often referred to as cascara kombucha. The cascara

kombucha fermentation process will affect the quality of the

cascara kombucha tea produced. Factors that influence the

fermentation process include sugar concentration and

fermentation time. This research aims to determine the effect

of sugar concentration and fermentation time on color, Total

Dissolved Solids (TDS), pH, and antioxidant activity of cascara

kombucha. The design used in this research was a factorial,

Completely Randomized Design (CRD) with two factors. The

factors used were sugar concentration (5%, 10%, and 15%)

and fermentation time (6 days, 8 days, 10 days, and 12 days).

Each treatment was repeated three times. The results showed

that low sugar concentration and long fermentation time

showed a bright color of cascara kombucha. Sugar

concentration and fermentation time significantly affect TDS

and antioxidant activity. However, sugar concentration and

fermentation time had no significant effect on the pH of

cascara kombucha.