Pengaruh Tingkat Kematangan Kulit Buah dan Suhu Pengeringan terhadap Karakteristik Kimia, Sensori, dan Kandungan Fitokimia Seduhan Cascara Kopi Robusta
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Abstract
Cascara merupakan hasil samping pengolahan kopi yang berpotensi dikembangkan sebagai minuman fungsional karena mengandung senyawa bioaktif, terutama polifenol. Pemanfaatan cascara dipengaruhi oleh tingkat kematangan buah dan suhu pengeringan yang dapat menentukan karakteristik kimia dan sensori produk. Penelitian ini bertujuan untuk menganalisis pengaruh tingkat kematangan kulit kopi robusta (merah, kuning, hijau, campuran merah-kuning, dan campuran merah-kuning-hijau) dan suhu pengeringan (50 °C dan 80 °C) terhadap karakteristik kimia dan sensori seduhan cascara. Penelitian menggunakan Rancangan Acak Lengkap faktorial 5×2 dengan tiga ulangan. Parameter yang diamati meliputi analisis kimia kadar air, kadar abu, pH seduhan, total polifenol, serta uji sensori (warna, aroma, rasa, dan penerimaan keseluruhan). Data dianalisis menggunakan ANOVA dua arah dan dilanjutkan dengan uji Tukey pada taraf 5%. Hasil penelitian menunjukkan bahwa kombinasi perlakuan berpengaruh nyata terhadap seluruh parameter yang diamati. Pengeringan pada suhu 80 °C menghasilkan kadar air lebih rendah, sedangkan kadar abu tertinggi diperoleh pada perlakuan kulit hijau suhu 80 °C. Nilai pH seduhan berkisar antara 5,82–6,77. Kandungan polifenol tertinggi diperoleh pada kulit merah suhu 80 °C. Secara sensori, perlakuan kulit merah pada suhu 50 °C menunjukkan tingkat penerimaan keseluruhan terbaik. Dengan demikian, tingkat kematangan bahan baku dan suhu pengeringan merupakan faktor penting dalam menentukan mutu kimia dan sensori seduhan cascara kopi robusta.
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