Comparative Investigation on Nutritional Value of Arabica, Robusta and Liberica : coffee pulp, cascara powder and cascara extract
N.D.M. Romauli(a*), Felinda Tria Kasih Siahaan(a) ,Militia Sagala(a), H. V. Sihombing(b), H. Ambarita(b) and H. Manurung (c)

a)Department of Food Technology, Faculty of Agriculture, Universitas Sumatera Utara, Medan 20155 Indonesia
*Email: nauas.romauli[at]usu.ac.id
b)Department of Mechanical Engineering , Faculty of Engineering, Universitas Sumatera Utara, Medan 20155 Indonesia
c) Department of Agricultural Products Technology, Universitas HKBP Nommensen, Medan 20234 Indonesia

Abstract

Coffee is one of the superior plants in North Sumatera Province, where the types of coffee cultivated are arabica coffee (Coffea arabica), robusta coffee (Coffea canephora) and liberica coffee (Coffea liberica). Coffee pulp is one of the solid wastes from coffee industry that can still be utilized because of its nutritional content. This study aims to determine the characterization of three types of fresh coffee pulp and to determine the characterization of cascara after being processed into cascara powder and cascara extract. Based on the research results, Liberica coffee has a larger size and density than Arabica and Robusta coffee.

Keywords: Cascara- Arabica- Robusta- Liberica

Topic: Food processing, safety and diversification