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Chemical characteristics of cascara tea from some varieties of
coffee in Aceh Province

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E Murlida , S Noviasari , C Nilda , F Rahmi , and M Muzaifa 1
1 Department of Agricultural Product Technology, Faculty of Agriculture, Universitas
Syiah Kuala, Darussalam, Banda Aceh, 23111, Indonesia
2 Department of Agrotechnology, Faculty of Agriculture, Gajah Putih University,
Blang Bebangka, Aceh Tengah, 24552, Indonesia

E-mail: murnamuzaifa@unsyiah.ac.id

Abstract. In coffee processing, a number of waste in the form of coffee husks is produced that
potentially can pollute the environment. In several countries, such as Bolivia, Yemen and
Etopia, coffee husks have been used as a drink and have a high selling value known as cascara
tea. The aim of this study was to determine differences in the chemical characteristics of cascara
tea from three coffee varieties in Aceh Province. The study used randomized block design with
single factor, which is coffee varieties consisting of Arabica, Liberica and Robusta. Data
analysis was performed statistically with ANOVA (analysis of variance) and advanced Duncan's
Multiple Range Test (DMRT). The parameters analyzed were pH value, total dissolved solids,
total phenol and antioxidant activity. The results showed that coffee varieties affected the pH
value, total dissolved solids and total phenol brewed cascara. However coffee varieties do not
affect the antioxidant activity of cascara tea. The average pH value of cascara tea obtained was
o
5.17, total dissolved solids was 0.54 Brix, total phenol was 0.58 mgGAE/ml and antioxidant
activity was 70.02%. The highest total phenolic compounds were obtained from Robusta coffee
varieties with 0.64 mgGAE/ml. It is necessary to carry out further analysis of the volatile
compounds and their correlation with the resulting cascara tea flavor.

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