STUDI AKTIVITAS ANTIOKSIDAN DAN SIFAT FISIKO-KIMIA CASCARA CELUP VARIETAS ROBUSTA (Coffea canephora P.) DENGAN PENAMBAHAN KAYU MANIS

Cascara is the largest component of coffee fruit processing which has not been optimally utilized. Cascara is a waste of coffee husk that have been dried. Cascara contained natural antioxidant compounds such as anthocyanins, beta-carotene, polyphenols and vitamin C. In the manufacture of this cascara product, cinnamon is added to increase the antioxidant content. In addition, it aimed to analys the best treatment for instant powder products from cascara. This study was conducted using the Completely Randomized Design method with 1 factor, namely the addition of cinnamon consisting of 5 levels 0%, 10%, 14%, 17%, & 20% which was repeated 3 times. The analysis parameters consisted of water content, ash content, antioxidants, pH level, color intensity, organoleptics (taste, aroma & color). The results showed that the addition of cinnamon to cascara instant powder had very significant effect on ash content, antioxidant activity, pH value, brightness level (L), redness (a), taste, aroma, and color. The best treatment was the F4 treatment with the addition of cinnamon as much 20% which antioxidant activity of 57.68%, pH 5.49, water content of 12.24%, ash content of 8.46%, brightness level (L+) 38.53, redness level (a+) 0.73, yellowness level of 3.47, organoleptic test (taste of 4.20 (cinnamon flavor), aroma of 4.13 (cinnamon scent), color of 1.83 (not bright)