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All Journal International Journal of Electrical and Computer Engineering JURNAL SISTEM INFORMASI BISNIS Journal The Winners Al-Iqtishad : Jurnal Ilmu Ekonomi Syariah (Journal of Islamic Economics) ELINVO (Electronics, Informatics, and Vocational Education) Li Falah: Jurnal Studi Ekonomi dan Bisnis Islam Indonesian Food Science and TechnologyJournal Jurnal Sisfokom (Sistem Informasi dan Komputer) International Journal of Supply Chain Management
Ferry Jie, Ferry
Business IT & Logistics Unit MRIT University, Melbourne
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Journal : Indonesian Food Science and TechnologyJournal

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The Effect of Withering Methods on Physicochemical and Sensory Properties of Liberica Coffee Leaf Tea (Coffea liberica) Surhaini, Surhaini; Indriyani, Indriyani; Suseno, Rahayu; Rinaldi, Rinaldi; Jie, Ferry; Wazzan, Huda
Indonesian Food Science and Technology Journal Vol. 9 No. 1 (2025): Volume 9 Number 1, December 2025 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v9i1.46868

Abstract

This study aims to evaluate the effect of different withering methods on physicochemical and organoleptic properties of Liberica coffee leaf tea (Coffea liberica) and to identify the optimal treatment. The experiment was conducted using a Completely Randomized Design (CRD) with five withering treatments, including no withering, room temperature withering for 10 h, air withering for 10 h, oven withering at 60°C for 30 min, and steaming for 2 min, each with four replications. The observed parameters included powder moisture content, pH, color (L*, a*, b*), antioxidant activity, total phenols, total tannins, flavonoids, and sensory attributes, namely color, aroma, acidity, taste, aftertaste, and overall acceptance. The results showed that withering method significantly affected color, moisture content, antioxidant activity, total phenols, total tannins, flavonoids, and organoleptic attributes related to aftertaste and overall acceptance, while pH, aroma quality, acidity, and taste were not significantly affected. The non-withered sample demonstrated the highest antioxidant activity and total phenolic content. The room temperature withering for 10 h produced antioxidant activity (57.59%) that was not significantly different from the non-withered sample, but offered superior sensory performance. This treatment produced a dark orange (brownish) infusion with L* (45.75), a* (29.25), and b* (49.50), the highest overall hedonic acceptance (3.72), and the most preferred color (3.84). In conclusion, withering at room temperature for 10 h represents the optimal processing method for producing Liberica coffee leaf tea with a balanced combination of functional properties and consumer acceptability.
Co-Authors Akpolat, Hasan Caroline Chan, Caroline Daniel Alfa Puryono Eka Suswaini Fauzi, Irza Nur Harisah, Harisah Indriyani Indriyani Irish, James Juwanda, Farikhin Kaliani Sundram, Veera Pandiyan Kevin Parton, Kevin Khairman, Muhammad Mochammad Agung Wibowo Moh Ramdhan Arif Kaluku Muhammad Nadratuzzaman Hosen Mustafid Mustafid Nuryake Fajaryati Rinaldi Rinaldi Rod Cox, Rod Serli Wijaya Sharma, Deepak Stanley Utomo Lesmono Sulaiman, Zubaidi Surhaini Surhaini, Surhaini Suseno, Rahayu Syafaat Muhari Thomas Santoso Wazzan, Huda Yuwana, Rahmat Ageng Zulfakar, Mohd Hafiz