Effect of Fermentation Time on the Antioxidant and Antibacterial Activity of Fermented Cascara Beverage

Abstract

Indonesia is a country with a high consumption of coffee, which is in direct comparison with the increased production of coffee waste. Arabica coffee husk (cascara) is coffee industry waste that has not been utilized optimally, which is only 0.76% of the existing potential. Cascara is known to have a secondary metabolite compound that can be utilized as a good product for human health. The effects of Arabica cascara fermentation time on the antioxidant and antibacterial activity of cascara beverage were studied in this study. This research is using a completely randomized non-factorial design. Cascara was obtained from Puntang Mountain, West Java, and was fermented with Lactiplantibacillus plantarum (previously known as Lactobacillus plantarum) for 10, 14, and 18 days. pH value was measured with a pH meter, total sugar content with phenol sulfuric acid method, caffeine content with high performance liquid chromatography (HPLC) method, total lactic acid bacteria (LAB) with drop plate method, total flavonoid and phenolic content with UV-Vis spectrophotometry method, antioxidant activity with 2,2-diphenyl-1-picrylhydrazyl (DPPH) method, and antibacterial activity against Helicobacter pylori with disc diffusion method. Data were analyzed using One-Way ANOVA and DMRT test at the significance level of 0.05. The results showed that prolonged fermentation times reduce the quality of Arabica cascara beverage. The optimal fermentation times were found to be 10 days producing the best balance of pH (3.66), total sugar content (1.29%), caffeine content (0.043%), total LAB (1 x 107), total phenols (12.74 ppm), total flavonoids (3.40 ppm) and highest antioxidant IC50 activity (215 ppm) while for antibacterial activity has not been able to inhibit the growth of Helicobacter pylori.