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Florentina Maria Titin Supriyanti
Universitas Pendidikan Indonesia
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Earth & Planetary Sciences Education Energy Engineering Environmental Science Immunology & microbiology Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Physics Social Sciences Other

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Production Of Ready-To-Drink Cascara Kombucha Fortified With Coconut Water (Cocos Nucifera L.) and Red Dragon Fruit (Hylocereus Polyrhizus) Taufik, Refika Safitri Rizkia; Zackiyah, Zackiyah; Supriyanti, Florentina Maria Titin
Jurnal Natural Scientiae Vol 4, No 2 (2024): November 2024
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/jns.v4i2.13444

Abstract

Cascara is coffee pulp which contains caffeine, chlorogenic acid and phenolic compounds, but has not been utilised optimally. Cascara can be processed into ready-to-drink cascara kombucha products, which are beneficial for the body. This research aims to determine the effect of adding coconut water (Cocos nucifera L.) and red dragon fruit (Hylocereus polyrhizus) on the alcohol content, total phenolics, caffeine, minerals, antioxidant activity and sensory hedonic content of ready-to-drink cascara kombucha. This research method was carried out in 3 stages including optimizing fermentation time and SCOBY starter concentration based on pH value; fortification ratio optimization; and product analysis includes alcohol content by dichromate method, total phenolics by Folin-Ciocalteu method, caffeine by UV-VIS spectrophotometry method, minerals by AAS spectrophotometry method, antioxidant activity by DPPH method, and sensory hedonic. The research results showed that the best time was 12 days, pH value 3.42 at 10% SCOBY starter concentration. The ratio of cascara kombucha : fortificant is 1:1 resulting in an alcohol content of 0.23-0.43%. The highest levels for total phenolics, caffeine, and minerals were 656.32 mg/kg; 35.53 ppm; and 732.83 mg/100g respectively. The highest antioxidant activity was obtained from the red dragon fruit fortified cascara kombucha product with a yield of 89.69%. The highest color and aroma attributes were obtained from the cascara kombucha product fortified with a mixture of coconut water and red dragon fruit, while the highest value for the taste attribute was obtained from the cascara kombucha product fortified with red dragon fruit.
Herb-Fortified Arabica Cascara Infusion as a Functional Beverage Syabila, Feby Ariani; Supriyanti, Florentina Maria Titin; Zackiyah, Zackiyah
Jurnal Natural Scientiae Vol 4, No 2 (2024): November 2024
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/jns.v4i2.13445

Abstract

Cascara is a product derived from the drying of Arabica coffee pulp. It has potential as a functional beverage with health benefits. This study aims to produce a functional beverage from cascara and analyze its organoleptic properties, phytochemical content, antioxidant activity, total polyphenols, and caffeine content of cascara infusion fortified with medicinal plants. The methods utilized in this study included drying, grinding, and sieving, as well as the formulation of cascara with lemongrass (Cymbopogon citratus) and kaffir lime peel (Citrus hystrix) fortificants. The formulations included V1 (C : S = 75% : 25%); V2 (C : J = 75% : 25%); V3 (C : S : J = 50% : 25% : 25%); and V4  (C : S : J = 75% : 12,5% : 12,5%). The analysis included organoleptic evaluation, cascara brewing temperature and time optimization, gravimetric method moisture content evaluation, pH measurement, phytochemical content evaluation, DPPH method antioxidant activity assay, Folin-Ciocalteu method total polyphenol content measurement, and UV-Vis spectrophotometry caffeine content evaluation. The hedonic test results indicated that the most preferred sample was V1, with a score of 3.90 out of 5.00. Moisture content analysis showed that cascara contains 13.36 ± 0.0007% moisture, lemongrass stalks 11.10 ± 0.0043%, and kaffir lime peel 7.63 ± 0.0004%. The pH of all variants had met the standard with a range of 4.18 ± 0.05 - 4.24 ± 0.08. The phytochemical analysis indicated that the control variable of cascara infusion (C) and V2 contained alkaloids, phenolics, and tannins. Meanwhile, V1 contained alkaloids, phenolics, tannins, and terpenoids. All cascara infusion variants contains antioxidant activity ranged between 78,25 ± 0,25 - 79,50 ± 0,63%; total polyphenol 494,25 – 1.500 mg GAE/100g; and caffeine content 392,53 – 409,53 mg/100g. In conclusion, the study found that cascara infusion V1 was the most preferred by taste testers, and all the infusions were rich in antioxidants and other beneficial compounds.
Co-Authors Ali Kusrijadi Ali Kusrijadi Amelinda Pratiwi Asep Kadarohman Asep Suryatna Budiman Anwar Cecep Jaenudin Dede Robiatul Adawiyah Devita Putri Herwiandani Dewi Agustiani Zulfifah Dida Roslina Fitri Khoerunnisa Gebi Dwiyanti Hendrawan Hendrawan Herwiandani, Devita Putri Hokcu Suhanda Iqbal Musthapa Islah Hanifa Liliasari , Mahmudah, Eneng Mr Sjaeful Anwar Nahadi Nenden Nataliawati Nia Kurniawati Nova Kurnia Puspa Dwipa Muliani Ratnaningsih Eko S. Rosi Oktiani Siti Aisyah Siti Aisyah Soja Siti Fatimah Syabila, Feby Ariani Taufik, Refika Safitri Rizkia Triannisa Rahmawati Tuszie Widyanti Wawan Wahyu Wawan Wahyu Wiwi Siswaningsih Z. Zackiyah Zackiyah Zackiyah Zackiyah, Zackiyah