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Abstract
Coffee processing is one of the important post-harvest handling factors that greatly influences the quality of coffee. Coffee is generally traded in the form of green beans. Thus green beans are the main product from coffee cherries which are obtained through several process stages by producing a number of wastes as by-products. Cascara is a by-product of coffee processing that is starting to be utilized. The aim of this study is to analyze the physicochemical and sensory characteristics of cascara obtained from wet, dry coffee and wine processing methods. The results of this study showed that the type of cascara from different processing affected the pH, total phenolic content (TPC), antioxidant activity and sensory quality of the cascara brew. The highest pH value was obtained in cascara brew from the wet coffee processing, followed by natural and wine coffee processing. The highest TPC value was cascara brew obtained from wine coffee processing reaching 0.77 mg GAE/ml, while the highest antioxidant activity was obtained from cascara from wet coffee processing. Hedonic quality shows that the color of cascara coffee wine is preferred, but for taste, cascara from wet coffee processing is preferred
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Details
1 Department of Agroindustrial, Agricultural Product Technology, Faculty of Agriculture, Universitas Syiah Kuala , Banda Aceh 23111 Indonesia; Center for Aceh Coffee and Cacao Research, Universitas Syiah Kuala , Banda Aceh, 23111 Indonesia
2 Department of Agroindustrial, Agricultural Product Technology, Faculty of Agriculture, Universitas Syiah Kuala , Banda Aceh 23111 Indonesia
3 Department of Agrotechnology, Gajah Putih University , Aceh Tengah, 24560 Indonesia