Qualities of arabica and robusta cascara kombucha with different concentrations of starter

Abstract

Coffee waste consisted of coffee peel (45%), mucilage (10%) and seed peel (5%). Generally, coffee peel is used in the manufacture of fertilizers. Coffee pwaste is a potential material that can be the producer of caffeine, polyphenol, bioethanol, antioxidantand antimicrobial. Coffee peel has many beneincluding ward off free radicals, protect the stomach and give a firming effect on skin. This research aimed to create functional drink with high antioxidaactivity by optimizing arabica and robusta coffee peel waste. This research used Completely Randomized Factorial Design with two treatment factnamely type of cascara (arabica and robusta) and starter concentration variation (5%, 10% and 15%). The treatment repeated three times. The parametobserved were total polyphenol, total titrated acid, total dissolved solid, pH and total mesophilic aerobic bacteria. The results showed that coffee ptype, starter concentration variation and the interaction between two factors had significant effects on total titrated acid and total dissolved solid cascakombucha. Cascara kombucha with robusta coffee peel and starter concentration at 10% was chosen as the best treatment with total phenol 93.18 µmL, TTA 0.82%, TDS 3.80°Brix, pH 4.21, and TMAB 7,7 log CFU/mL.