Chemical characteristics of cascara tea from several varieties of coffee in Aceh Province

Murlida, Eva; Noviasari, Santi; Nilda, Cut; Rohaya, Syarifah; Rahmi, Faidha; Muzaifa, Murna

doi:10.1088/1755-1315/667/1/012078

Cited by 12 publications

(7 citation statements)

References 12 publications

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“…The total solid content of beverages prepared with the same concentration (10 mg/mL) of both powders was of the same order of magnitude (p > 0.05). Murlida et al [56] reported 0.4 • Brix for Arabica coffee cascara tea prepared using five times less cascara to make the infusion than the one prepared in the present investigation, suggesting a lower concentration of dissolved solid components, which may consist of total sugar, amino acids, vitamins, pigments, protein, and organic acids [56,57].…”

Section: Parametersmentioning

confidence: 43%

The Impact of the Drying Process on the Antioxidant and Anti-Inflammatory Potential of Dried Ripe Coffee Cherry Pulp Soluble Powder

López-Parra,

Gómez-Domínguez,

Iriondo-DeHond

et al. 2024

Foods

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Coffee fruit cascara, which is the skin and pulp of the coffee cherry, has been authorized as a novel food for commercialization in the European Union. The present research assessed the feasibility of using spray drying to produce a soluble powder called instant cascara (IC), employing sun-dried ripe coffee cherry pulp as a raw material. Although there were no significant differences (p > 0.05) in the overall antioxidant capacity between the freeze-dried and spray-dried samples, after an in vitro simulation of the digestion process, the spray-dried sample was significantly (p < 0.05) more antioxidant. Both samples reduced physiological intracellular ROS and significantly decreased (p < 0.05) the secretion of the pro-inflammatory factor NO. Alkaloids and phenolic compounds were detected in intestinal digests. In conclusion, spray drying is a good technique for producing IC as its use does not affect its properties and causes less environmental impact than freeze drying, as calculated by life cycle assessment. Sensory analysis did not show significant differences between the commercial beverage and the IC beverage in the adult population. IC at 10 mg/mL was significantly less accepted in adolescents than the commercial beverage. Future work will include the reformulation of the IC beverage at 10 mg/mL, which has antioxidant and anti-inflammatory potential, to increase its hedonic acceptance in all consumer segments.

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Section: Parametersmentioning

confidence: 43%

The Impact of the Drying Process on the Antioxidant and Anti-Inflammatory Potential of Dried Ripe Coffee Cherry Pulp Soluble Powder

López-Parra,

Gómez-Domínguez,

Iriondo-DeHond

et al. 2024

Foods

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“…Murlida et al [37] reported a pH value of Coffea arabica cascara extract of 5.30. Similarly, higher values were determined by Prono-Widayat et al [38], who reported the range (4.67-5.90) of pH values of cascara Coffea arabica depending on the fermentation process, which corresponds with our results.…”

Section: Phmentioning

confidence: 99%

Quality Attributes and Sensory Acceptance of Different Botanical Coffee Co-Products

Poláková

Bobková

Demianová

et al. 2023

Foods

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Coffee processing is a major contributor to the creation of food and product waste. Using coffee co-products can play an essential role in addressing environmental problems and issues with nutritionally unbalanced foods, population growth, and food-related diseases. This research aimed to determine the quality and sensory parameters (aw, pH, dry matter, TAC, TPC, fat, fatty acids profile, fiber, caffeine, chlorogenic acids, color, and sensory analysis) of different botanical origins of cascara (coffee husks) and silverskin (thin layer). The results of this study show that silverskin and cascara are a good source of TAC (1S 58.17 ± 1.28%, 2S 46.65 ± 1.20%, 1C 36.54 ± 1.84%, 2C 41.12 ± 2.11%). Cascara showed the presence of polyphenols (2C 49.135 g GAE·kg−1). Coffee co-products are good sources of fiber. Silverskin had higher values of caffeine than cascara. Palmitic, stearic, oleic, linoleic, and arachidic acids were the most represented acids in the samples. Given the obtained results, cascara can be considered “low-fat” (1C 4.240 g·kg−1 and 2C 5.4 g·kg−1). Based on the sensory evaluation, no sample reached the acceptable index value of 70%. Understanding the link between the character, identification properties, and composition of coffee co-products of different botanical origins can enable their application in the food industry.

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“…Indonesia termasuk 4 besar negara pengekspor kopi ke pasar dunia dalam bentuk green bean [2], [3]. Kopi memiliki nilai ekonomis yang cukup tinggi, berperan penting sebagai sumber devisa dan penghasilan bagi petani di negaranegara penghasil kopi seperti Indonesia [4], [5]. Luas areal perkebunan kopi Indonesia, 1.257.793 Ha, dengan produksi mencapai 786.192 ton [6].…”

Section: Pendahuluanunclassified

Analisis Pengaruh Variasi Waktu Terhadap Karakteristik Proses Pemanggangan Biji Kopi Liberika

Nur,

Suryadi,

Syahputra

2023

MJMST

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Kopi merupakan salah satu komoditas perdagangan paling diminati di dunia dan banyak dihasilkan di Indonesia, salah satunya adalah jenis kopi Liberika. Salah satu proses dalam pengolahan kopi adalah pemanggangan dan waktu merupakan parameter penting yang harus diperhatikan. Tujuan penelitian adalah untuk mengetahui pengaruh variasi waktu terhadap karakteristik proses pemanggangan biji kopi liberika. Pengujian dilakukan meggunakan pemanggang listrik yang berpengaduk. Bahan baku yang digunakan adalah liberika green bean sebanyak 200 g. Tiap sampel dipanggang pada temperatur 220 ◦C dengan variasi waktu 8 dan 10 menit, dengan 5 kali pengulangan untuk tiap variasi waktu. Dua buah termokopel dihubungkan dengan alat dan perangkat lunak Artisan visual roaster scope pada komputer untuk mengukur dan merekam perubahan data temperatur drum dan biji kopi terhadap waktu. Alat pengeras dan perekam suara dengan aplikasi sound effect spesifikasi note 10 diunakan untuk mendeteksi suara crack selama proses pemanggangan. Timbangan digital digunakan untuk mendeteksi perubahan masa terhadap waktu pemanggangan. Setelah proses selesai kopi segera didinginkan. Analisis dilakukan terhadap data rata-rata perubahan temperatur drum dan bean terhadap waktu, cracking time, data rata-rata perubahan massa terhadap waktu, nilai rendemen, volume dan massa jenis biji kopi hasil pemanggangan. Hasil pengujian menunjukkan korelasi positif yang sangat kuat antara waktu pemanggangan dengan temperatur dan korelasi negatif yang sangat kuat dengan perubahan massa. First crack terditeksi mulai terjadi setelah menit ke 6. Pemanggangan biji kopi liberika selama 8 dan 10 menit masing-masing menghasilkan rendemen 92,29 dan 89,46 %, volume jenis 1,75 dan 1,90 cm3/g. Namun waktu tidak berpengaruh signifikan terhadap rata-rata rendemen, volume jenis dan massa jenis kopi Liberika.

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Chemical characteristics of cascara tea from several varieties of coffee in Aceh Province

Cited by 12 publications

References 12 publications

The Impact of the Drying Process on the Antioxidant and Anti-Inflammatory Potential of Dried Ripe Coffee Cherry Pulp Soluble Powder

The Impact of the Drying Process on the Antioxidant and Anti-Inflammatory Potential of Dried Ripe Coffee Cherry Pulp Soluble Powder

Quality Attributes and Sensory Acceptance of Different Botanical Coffee Co-Products

Analisis Pengaruh Variasi Waktu Terhadap Karakteristik Proses Pemanggangan Biji Kopi Liberika

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