Pengaruh Metode Pulping terhadap Kadar Kafein-Polifenol serta Mutu Organoleptik Teh Cascara Arabika di PT Olam Indonesia

Abstract

Cascara merupakan produk samping buah kopi yang didapat dari kulit buah kopi. Pada penelitian ini, digunakan teh Cascara varietas Arabika dengan dua perlakuan pengelupasan kulit buah (pulping) yang berbeda. Perlakuan pertama menggunakan air (basah) dan tanpa penggunaan air (kering). Teh Cascara memiliki kandungan polifenol sebagai antioksidan serta kafein. Penelitian ini dilakukan untuk mengetahui kadar kedua senyawa yang terkandung pada teh Cascara serta kesukaan panelis terhadap kedua perlakuan. Kesukaan panelis dilakukan dengan uji hedonik, kadar kafein dianalisis dengan HPLC (High Performance Liquid Chromatography), dan kadar polifenol menggunakan Spektrofotometer UV-Vis. Hasil uji hedonik seduhan cascara perlakuan kering parameter warna sebesar 5,5; rasa 5,18; aroma 5,43; dan penilaian keseluruhan 5,43. Perlakuan basah didapat hasil warna 4,85; rasa 4,93; aroma 5,40; dan penilaian keseluruhan 5,10. Kadar kafein pulping kering sebesar 6840,26 ppm dan pulping basah 9032,47 ppm. Kadar polifenol pulping kering sebesar 8076,75 ppm dan pulping basah 17935,81 ppm.

Cascara is a coffee by-product obtained from coffee fruit skin. In this research, Cascara tea derived from Arabica coffee varieties was used with two different pulping treatments. First treatment uses water (wet) and the second without using water (dry). Cascara tea contains polyphenols as antioxidants and caffeine. This research was conducted to determine the levels of both compounds contained in Cascara as well as the panellists’ preference for both treatments. The panellists’ preference was done with hedonic test, caffeine levels analysed with HPLC (High Performance Liquid Chromatography), and polyphenol levels using UV-Vis Spectrophotometry. The hedonic test resulted of Cascara dry treatment’s colour is 5,5; flavor 5,18; aroma 5,43; and overall 5,43. Wet treatment obtained colour results of 4,85; flavour 4,93; aroma 5,40; and overall 5,10. Dry treatment caffeine was 6840,47 ppm and wet treatment was 9032,47 ppm. Dry treatment polyphenol was 8076,75 ppm and wet treatment was 17935,81 ppm. .