ANALISIS SIFAT FISIKOKIMIA DAN ORGANOLEPTIK CASCARA CELUP BERBASIS FORMULASI CASCARA, DAUN MINT DAN DAUN STEVIA

The innovation of coffee husk was not been optimal until now. Cascara is dried coffee cherry skin. The antioxidant found in cascara include polyphenols such as anthocyanins, tannins, hydrocyanic acid, and caffeine. The acceptance of cascara beverages is still lacking due to their sour and astringent taste. The purpose of this research was to determine effect of cascara formulation with stevia and mint leave on physicochemical and organoleptic properties of cascara infusion and to determine ibest treatment.
This research was conducted using a completely randomized design (CRD) method with one factor, which is the ratio of cascara, mint leaves, and stevia. The percentages of each ingredient were as follows: cascara 70%, 75%, and 80%; mint leaves 20%, 25%, and 30%; and stevia 0%, 10%, and 15%, repeated three times. The parameters tested included antioxidant content, Total Acid Titratable (TAT), pH level, Total Dissolved Solids (TDS), light intensity, as well as organoleptic evaluations (taste, color, aroma, and preference).
The research results showed that addition of mint and stevia leaves to cascara infusion significantly affected antioxidant content, TAT, pH level, TDS, light intensity, organoleptic. The best treatment for cascara infusion was treatment F7 with a formulation of 70% cascara, 30% mint, and 15% stevia, resulting in an increased antioxidant activity of 45.39%, TAT of 3.79%, pH of 4.24, total dissolved solids of 2.8oBrix, lightness (L) of 23.6, redness (a) of 1.6, yellowness (b) of 1.36, and organoleptic test scores of taste 4.03 (neutral), aroma 5.31 (pleasant), color 5.57 (attractive), and preference 5.5 (moderately liked).