The Influences of Storage Temperature and Time on Decocted Robusta Coffee Leaves Tea K Fibrianto, N Afifah
Brawijaya Senso-Gastronomy Center, Faculty of Agricultural Technology, Brawijaya University, Jalan Veteran, Malang 65145, Indonesia
Abstract
Coffee leaves tea has been developed to utilize the pruning waste. Coffee leaves tea as a refreshing functional drink is mainly governed by its phenolic compounds and other antioxidants. Meanwhile, the tannins also contribute to astringency as important sensorial attribute for tea. All these components is changing over time. Therefore, monitoring the changes of decocted Robusta coffee leaves tea during storage is required. Completely Randomized Block Design was assigned to investigate the main factors; storage temperature (10C and 25C), and storage time (up to 24 days). It was found that at 10C, the tea can be stored and maintained the functional quality up to 2 weeks of storage. Meanwhile the 25C stored tea was only acceptable if it was kept less than 5 days. During storage, green flavor and aroma, astringency and bitter taste change proportionally to the decrease of phenolic content and tannin levels.
