Effect of different brewing techniques and addition of lemon peel (Citrus limon) on physico-chemical characteristics and organoleptic of cascara tea

Abstract

Current application of coffee pulp into tea, called as cascara tea, had improved its usage but it might have an unpleasant aroma and taste. Thus, the addition of other resources such as lemon peel is suggested. This study aims to know the effect of brewing techniques and the ratio of cascara (dried coffee pulp) and lemon peel to physicochemical and organoleptic characteristics of cascara tea, along with the best treatment. This study was conducted by Nested design with two factors, i.e. brewing techniques and the ratio of cascara and lemon peel. The data were analyzed using Minitab 17 and Zeleny method. The results showed that brewing techniques had a significant effect on total phenolic content, caffeine content, color (except in yellowness) and pH. Meanwhile for both factors had a significant effect on all parameters. The best treatment was the ratio of cascara and lemon peel at 80:20% brewed using the decoction method.