Effect of Different Brewing Techniques and Addition of Lemon Peel (Citrus limon) on Physico-chemical Characteristics and Organoleptic of Cascara Tea W B Sunarharum, A N Yudawati, and N E Asih
Brawijaya Senso-Gastronomy Centre, Sensory and Applied Food Science, Department of Agricultural Product Technology, Faculty of Agricultural Technology, Brawijaya University, Malang, Indonesia
Abstract
Coffee pulp is one of agricultural waste collected during coffee processing, that is lack of attention for human consumption despite its high nutrients content. Current application of coffee pulp into tea, called as cascara tea, had improved its usage. However, this product might have an unpleasant aroma and taste, thus addition of other resource such as lemon peel is suggested. Besides formulation of the ingredients, brewing technique was thought to influence tea characteristics. The aim of the present study was to know the effect of brewing techniques and the ratio of cascara (dried coffee pulp or peel) and lemon peel to physicochemical and organoleptic characteristics of cascara tea, while also seek for the best treatment. This study was conducted by Nested design with two factors, i.e. brewing techniques (infusion and decoction) and the ratio of cascara and lemon peel ((90:10)% (80:20)%, and (70:30)%). Experiment is conducted in four replicates. The data were analyzed using Minitab 17 and the best treatment was selected using Zeleny method. The results showed that brewing techniques had a significant effect on total phenolic content, caffeine content, color (except in yellowness) and pH. Meanwhile for both factors had a significant effect on all parameters. The best treatment was the ratio of cascara and lemon peel at 80:20% brewed using decoction method. The best treatment offers a total total phenolic contents content of 28.96 mgGAE/g- caffeine content of 1.47 mg/g- lightness (L*) of 45.04, redness (a*) of 15.65, yellowness (b*) of 33.91 and pH value of 5.85.
