ANALISIS SIFAT FISIKOKIMIA SARI MINUMAN CASCARA DARI KULIT KOPI ARABIKA (Coffea arabica Linnaeus) DENGAN PENAMBAHAN KAYU MANIS SEBAGAI MINUMAN FUNGSIONAL

Coffee pods are the main solid waste generated from the handling and processing of coffee cherries. Coffee fruit processing produces as much as 40-50% of coffee rind waste. Coffee rind has a fairly high antioxidant content, namely polyphenols in the form of anthocyanins, tannins, flavans 3-ol, hydrocyanic acid, and caffeine. The addition of cinnamon has a very distinctive aroma and chemical content that is very good for consumption. This study was conducted to determine the effect of adding cinnamon varieties to the functional drink of cascara juice and arabica coffee skin varieties on the physicochemical properties. This research design used a simple randomized block design with 1 factor, namely the addition of cinnamon consisting of 5 levels (0%, 3.3%, 10%, 16.6%, 23.3%, & 30%) 6 parameters namely color intensity, pH level, antioxidants, total dissolved solids (TPT), total acid titration (TAT), organoleptic (aroma, taste, & color). The results of this study showed that the difference in ratio with the addition of cinnamon varieties had a significant effect on brightness, pH, total titrated acid (TAT), antioxidant activity, and aroma, while the results had no significant effect on redness, yellowness, total dissolved solids, taste, and odor. color. Treatment of cascara drink extract from arabica coffee skin with the addition of 9 grams of cinnamon (K5) was the best treatment with an average brightness (L) 24.0, redness (a) 1.8, yellowness (b) 0.4, pH level 3 ,91, total dissolved solids (TPT) 1.23, antioxidant activity 82.64, total acid titration 1.6, aroma 3.73, taste 3.86 and color 2.3