Evaluation of the Chemical and Organoleptic Quality of Excelsa Coffee Skin Tea (Cascara Tea) with the Addition of Red Ginger (Zingiber Officinale Var. Rabrum) at Various Concentrations
DOI:
https://doi.org/10.58466/v20e1m31Keywords:
Cascara Excelsa, Chemical Quality, Excelsa Coffee, Organoleptic, Red GingerAbstract
Excelsa coffee husk waste at PT Bumisari Maju Sukses has the potential to be cascara tea, but has a strong sour aroma. This study aims to evaluate the effect of red ginger concentration on the chemical and organoleptic quality of excelsa coffee husk tea. The method used was a Completely Randomized Design (CRD) with 5 treatments and 3 replications of the proportion of coffee husk and red ginger: P0 (5g:0g), P1 (4.5g:0.5g), P2 (4g:1g), P3 (3.5g:1.5g), and P4 (3g:2g). Chemical data were analyzed by ANOVA (α=0.05) and DMRT test, while organoleptic properties were tested by 50 panelists. The results showed that the addition of red ginger significantly affected all parameters. Increasing the concentration of red ginger shifted the pH towards neutral (7.26 to 7.90) and produced the highest antioxidant activity in P4 (67.21%). In contrast, total phenols decreased from 3641.41 mg GAE/g (P0) to 255.15 mg GAE/g (P4) as the proportion of coffee skin decreased. Organoleptically, P4 was most preferred in aroma (4.10) and taste (4.06), while the best color was obtained in P0 and P2 (3.92). In conclusion, the P4 formulation was the optimal treatment that produced the highest antioxidant activity and the most preferred taste and aroma profiles by the panelists.
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