Analisis Pindah Panas pada Pengeringan Kulit Biji Kopi (Cascara) dengan Mengunakan Mesin Pengering Tipe Flash Dryer_Cum UV

Sari, Elok Kurnia Novita; Hermanuadi, Didiek; Brilliantina, Aulia

doi:10.26623/jtphp.v17i1.4622

Cited by 3 publications

(2 citation statements)

References 8 publications

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“…Nafisah et al (2018) merekomendasikan pengeringan teh cascara dilakukan dengan dengan sinar matahari sehingga teh cascara memiliki total fenol yang tinggi. Pembuatan teh cascara mengunakan alat pengering juga telah dilakukan oleh Sari et al (2022), studi menunjukkan alat pengering flash dryer_Cum UV dapat berkinerja baik dalam pengeringan teh cascara. Karakteristik teh cascara memiliki aroma fruity, namun menurut Muzaifa et al (2022) tidak jarang untuk mendapatkan aroma yang kuat dan rasa yang lebih enak teh cascara diberi penambahan lemon dan madu.…”

Section: Korespondensiunclassified

Edukasi Peningkatan Nilai Jual Produk dan Bisnis Teh Celup Cascara di Kampung Cikoneng Babakan, Desa Cibiru Wetan

Widyasanti,

Luthfi Mukhlisin,

Lisan Shidqi

et al. 2023

Literasi

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Kegiatan Pengabdian pada masyarakat ini bertema “Edukasi Peningkatan Nilai Jual Produk dan Bisnis Usaha Teh Celup Cascara di Kampung Cikoneng Babakan, Desa Cibiru Wetan”. Tujuan dari kegiatan ini adalah untuk meningkatkan nilai jual dan bisnis teh cascara yang tentunya akan meningkatkan penjualan dengan memberikan edukasi pada pemilik usaha cascara tea. Pelaksanaan kegiatan ini menggunakan metode deskriptif dengan teknik survei dan wawancara. Kegiatan edukasi bisnis teh cascara juga dilakukan dengan mendatangi kediaman warga. Hasil yang dicapai adalah warga Kampung Cikoneng Babakan, Desa Cibiru Wetan telah mendapatkan edukasi mengenai pembuatan teh cascara dengan cara fermentasi, kandungan bioaktif yang terdapat pada teh cascara, penyimpanan yang optimal untuk menjaga kualitas teh cascara, cara pengemasan teh cascara, dan cara menghitung Harga Pokok Produksi (HPP) dari teh cascara merk TangSer. Pemberian handbook juga dilakukan supaya warga memiliki prosedur baku dan penanganan cascara dari hulu ke hilir.

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Section: Korespondensiunclassified

Edukasi Peningkatan Nilai Jual Produk dan Bisnis Teh Celup Cascara di Kampung Cikoneng Babakan, Desa Cibiru Wetan

Widyasanti,

Luthfi Mukhlisin,

Lisan Shidqi

et al. 2023

Literasi

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“…The typical cascara process only consists of drying the raw material in the sun until the water content is between 10-12%, then it can be brewed [6]. Cascara as a by-product is currently a relatively novel food; with various methods of brewing [7].…”

Section: Introductionmentioning

confidence: 99%

Developing Coffee Cherry Skin and Coffee Husk by Products as Sustainable Novel Food and Fuel

Irawan,

McLellan,

Hastutik

2024

TEFA

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Coffee plantations can potentially support an integrated sustainable coffee production (SCP) system, particularly through the expanded utilization of by-products. Smallholders mostly manage coffee plantations in Indonesia. Coffee processing cannot avoid waste entirely. However, poor processing will increase waste. This research aims to utilize by-products (coffee skin) to create novel food (cascara) and potential fuel. The raw materials from Cherry skin (CS) and Husk skin (HS) are obtained from wet and dry coffee processes. This research conducts the process of sorting raw cascara and roasting it. TDS and pH are examined to measure the level of extraction, while a group of panelists assess the aroma, taste, and mouthfeel using a series of scaling points for justification. CS does not require sorting. However, HS is sorted into three sizes: 7.5mm, 6.5mm, and 5.5mm, respectively. In this study, 1,000g HS has an approximate size distribution of about 25% 7.5 mm, 15% 6.5 mm, and 20% 5.5 mm; the rest is dust and green beans (GB) coffee pixels. In conclusion, CS and HS were roasted to produce food products (cascara). About 2.5kg of raw HS is needed for 1kg feed HS (7.5mm and 6.5mm). HS measuring 5.5mm or below, and the remaining fraction of dust makes up about 54% of the raw feed and can be used as fuel (briquettes).

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Antioxidant activity of Robusta coffee peel extract (Coffea canephora Pierre ex A. Froehner) and its formulation as a face serum gel

Maysarah,

Desiyana,

Sari

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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The utilization of coffee peel becomes crucial in the coffee manufacturing process since the amount of coffee peel waste produced is proportional to the amount of coffee harvested. The ethanolic extract of Robusta coffee peel contains polyphenolic, which known as natural antioxidants. Phytochemical screening, antioxidant activity of Robusta coffee peels by the DPPH radical scavenging assay, and their formulation into a face serum gel were carried out. Phytochemical screening showed that Robusta coffee peel extract contains alkaloids, flavonoids, tannins, saponins and triterpenoids. The antioxidant activity of Robusta coffee peel extract gave an IC50 value 27.9657 µg/mL, which is considered to have very significant antioxidant activity. Formulas I and II of the serum gel formulation contain 0.006% and 0.009% of the Robusta coffee peel extract, respectively. The organoleptic, viscosity, pH, spreadability, adhesion, and stability tests have met all of the parameters. The serum gel passed the preparation’s irritation test without showing any signs of irritation. The antioxidant activity of face serum gel gave an IC50 value of 56.2754 µg/mL in formula I, which was categorized as having strong antioxidant activity, and 30.3451 µg/mL in formula II, which was categorized as having very strong antioxidant activity. In summary, Robusta coffee peel extract has the potential to be a natural antioxidant and might be made into a face serum gel preparation.

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Analisis Pindah Panas pada Pengeringan Kulit Biji Kopi (Cascara) dengan Mengunakan Mesin Pengering Tipe Flash Dryer_Cum UV

Cited by 3 publications

References 8 publications

Edukasi Peningkatan Nilai Jual Produk dan Bisnis Teh Celup Cascara di Kampung Cikoneng Babakan, Desa Cibiru Wetan

Edukasi Peningkatan Nilai Jual Produk dan Bisnis Teh Celup Cascara di Kampung Cikoneng Babakan, Desa Cibiru Wetan

Developing Coffee Cherry Skin and Coffee Husk by Products as Sustainable Novel Food and Fuel

Antioxidant activity of Robusta coffee peel extract (Coffea canephora Pierre ex A. Froehner) and its formulation as a face serum gel

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