KARAKTERISTIK FISIKOKIMIA DAN SENSORI KOMBUCHA CASCARA (KULIT KOPI RANUM)
Article Sidebar
Accepted
24 June 2020
Published
26 June 2020
Keywords:
-
cascara, coffee peel, fermentation, kombucha
Abstract
Kombucha is usually made from tea leaves (Camellia sinensis L.) extracts added with sugar which is fermented with kombucha starter symbiotic culture of bacteria and yeast (SCOBY) containing. Acetobacter xylinum and yeasts including Saccharomyces cerevisiae. In addition to tea leaves, leather dried coffee (cascara) can be harnessed into beverages like tea steeping. This research aims to ferment cascara tea by SCOBY and characterize the cascara kombucha. These research use two factors i.e. cascara concentrations (1 and 2% b/v) and fermentation periods (4, 8, 12, and 16 days). Sugar was dissolved into water and boilled, added with the cascara while stirring for about 5 minutes, filtered and cooled to 40°C, and then fermented in glass jars with faucets indoor without exposure to direct sunlight for 4, 8, 12, and 16 days. The results showed that concentration of cascara and fermentation time affected the characteristics of cascara kombucha. The effectiveness tests showed that cascara kombucha made from 1% b/v cascara fermented for 8 days resulted in the best and most preferred kombucha. The kombucha characteristics include dissolved solid content of 11.25°Brix, specific gravity of 1.01 g/mL, viscosity of 0.9 cP, brightness (L) 42.0, reddish color (a) 15.1, yellowish color (b) 28.88, pH 3.43, total acid of 0.29, phenolic of 9.9 mg GAE/mL. The kombucha flavor was slightly acidic, murky in color, with slight bitter taste.
References
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[ICO]. 2017. Record exports for coffee year 2016/17.http://www.ico.org/documents/cy2017-18/cmr-1017-e.pdf [23 Mei 2018].
Jasman J, Prijambada ID, Hidayat C, Widianto D. 2012. Selection of yeast strains for ethanol fermentation of glucose-fructose-sucrose mix-ture. Indonesian J Biotechnol 17: 114-120. DOI: 10.22146/ijbiotech.16001.
Kunaepah U. 2008. Pengaruh Lama Fermentasi dan Konsentrasi Glukosa Terhadap Aktivitas Anti-bakteri, Polifenol Total dan Mutu Kimia Kefir Susu Kacang Merah. [Tesis]. Semarang: Fakul-tas Teknologi Pangan, Universitas Diponegoro.
Kusumaningsih T, Nur JA, Suci W, Dewi RT, Wardani, Khoirul F. 2015. Pengurangan kadar tanin pada ekstrak Stevia rebaudiana dengan menggunakan karbon aktif. Alchemy-J Peneli-tian Kimia 11: 81-89.
Lisan FR. 2015. Penentuan jenis tanin secara kuali-tatif dan penetapan kadar tanin dari serabut kelapa (Cocos nucifera L.) secara permangano-metri. Calyptra-J Ilmiah Mahasiswa Universitas Surabaya 4: 1-16.
Mawardi YSA, Yoyok BP, Bhakti ES. 2016. Kadar air, tanin, warna dan aroma off-flavour minum-an fungsional daun sirsak (Annona muricata) dengan berbagai konsentrasi jahe (Zingiber officinale). J Aplikasi Teknol Pangan 5: 94-98. DOI: 10.17728/jatp.179.
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Napitupulu MOW, Setyohadi, Lubis LM. 2015. Pe-ngaruh variasi konsentrasi gula sukrosa dan lama fermentasi terhadap pembuatan kopi kom-bucha. J Rekayasa Pangan dan Pert 3: 316-322.
Nur YM, Indrayati S, Periadnadi, Nurmiat. 2018. Pe-ngaruh penggunaan beberapa jenis ekstrak ta-naman beralkaloid terhadap produk teh kombu-cha. J Biol UA 6: 55-62. DOI: 10.25077/jbio ua.6.1.55-62.2018.
Nuraini N, Marlid, Y, Mirzah M, Disafitri R, Febrian R. 2015. Peningkatan kualitas limbah buah kopi dengan phanerochaete chrysosporium sebagai pakan alternatif. J Peternakan Indonesia 17: 143-150. DOI: 10.25077/jpi.17.2.143-150.2015.
Ngajow M, Jemmy A, Vanda S. K. 2013. Pengaruh antibakteri ekstrak kulit batang matoa (Pometia pinnata) terhadap bakteri Staphylococcus aureus secara in vitro. J MIPA Unsrat 2: 128-132.
Nguyen NK, Nguyen PB, Nguyen HT, Le PH. 2015. Screening the optimal ratio of symbiosis bet-ween isolated yeast and acetic acid bacteria strain from traditional kombucha for high-level production of glucuronic acid. LWT-Food Sci Technol 64: 1149-1155. DOI: 10.1016/j.lwt.20 15.07.018.
Oktadina FD, Argo BD, Hermanto MB. 2013. Pe-manfaatan nanas (Ananas comosus L. Merr) untuk penurunan kadar kafein dan perbaikan citarasa kopi (coffea sp) dalam pembuatan kopi bubuk. J Keteknikan Pertanian Tropis Biosistem 1: 265-273.
Pabari S. 2014. Cascara, the coffee cherry tea with a how to brew guide. Roasters pack. https://the roasterspack.com/blogs/news/14918821-casca ra-the-coffee-cherry-tea-with-a-how-to-brew-gui de. [25 Desember 2017].
Pratiwi A, Elfita, Aryawati R. 2012. Pengaruh waktu fermentasi terhadap sifat fisik dan kimia pada pembuatan minuman kombucha dari rumput laut Sargasssum sp. Maspari J 4: 131-136.
Primurdia EG, Kusnadi J. 2014. Aktivitas antioksidan minuman probiotik sari kurma (Phoenix dactily-fera L.) dengan isolat L. plantarum dan L. casei. J Pangan Agroind 2: 98-109.
Pure AE, Pure ME. 2016. Antioxidant, antibacterial and color analysis of garlic fermented in kombu-cha and red grape vinegar. Applied Food Biotechnol 3: 246-252.
Sakakibara H, Honda Y, Nakagawa S, Ashida H. 2003. Simultaneous determination of all polyp-henols in vegetables, fruits, and teas. J Agric Food Chem 51: 571-581. DOI:
10.1021/jf02092 6l.
Setianto YC, Pramono YB, Mulyani S. 2014. Nilai pH, viskositas, dan tekstur yogurt drink dengan penambahan ekstrak salak pondoh (Salacca zalacca). J Aplikasi Teknol Pangan 3: 110-113.
Simanjuntak RJD, Mutiara H. 2016. Pengaruh pem-berian teh kombucha terhadap pertumbuhan Salmonella typhi. Med J Lampung University 5: 48-54.
Sintasari RA, Kusnadi J, Ningtyas DW. 2014. Pen-garuh penambahan konsentrasi susu skim dan sukrosa terhadap karakterisik minuman probio-tik sari beras merah. J Pangan Agroind 2: 65-75.
Soeroso EG, Lestario LN, Martono Y. 2017. Penambahan gula dapat meningkatkan stabili-tas warna ekstrak antosianin buah murbei hitam yang terpapar cahaya fluoresens. J Teknol In-dustri Pangan 28: 62-69. DOI: 10.6066/jtip. 2017.28.1.62
Suhardini PN, Zubaidah E. 2016. Studi aktivitas anti-oksidan kombucha dari berbagai jenis daun selama fermentasi. J Pangan Agroind 4: 221-229.
Sun TY, Li JS, Chen C. 2015. Effects of blending wheatgrass juice on enhancing phenolic com-pounds and antioxidant activities of traditional kombucha beverage. J
Food Drug Anal 23: 709-718. DOI: 10.1016/j.jfda.2015.01.009.
Velićanski SA, Cvetković DD, Šaponjac VTT, Vulić JJ. 2014. Antioxidant and antibacterial activity of the beverage obtained by fermentation of sweetened lemon balm (Melissa officinalis L.) tea with symbiotic consortium of bacteria and yeasts. J Food Tech Biotech 52: 420-429. DOI: 10.17113/ftb.52.04.14.3611.
Vollmer M, Schröter D, Esders S, Neugart S, Farqu-harson FM, Duncan SH, Schreiner M, Louis P, Maul R, Rohn S. 2017. Chlorogenic acid versus amaranth's caffeoylisocitric acid-Gut microbial degradation of caffeic acid derivatives. J Food Res Int 100: 375-384. DOI: 10.1016/j.foodres. 2017.06.013.
Wistiana D, Zubaidah E. 2015. Karakteristik kimiawi dan mikrobiologis kombucha dari berbagai daun tinggi fenol selama fermentasi. J Pangan Agroind 3: 1446-1457.
Wulandari A. 2018. Pengaruh Lama Waktu Fermen-tasi Kombucha Teh Hijau Daun Jati (Tectona- grandis Linn.) terhadap Kadar Tanin Total dan Total Asam Tertitrasi (TAT). [Skripsi]. Yogya-karta: Fakultas Keguruan dan Ilmu Pendidikan, Universitas Sanata Dharma.
Yavari N, Mazaheri-Assadi M, Mazhari Z, Mogha-dam M, Larijani K. 2018. Glucuronic acid rich kombucha-fermented pomegranate juice. J Food Res 7: 61-69. DOI: 10.5539/jfr.v7n1p61.
Zubaidah E, Saparianti E, Hindrawan J. 2012. Studi aktivitas antioksidan pada bekatul dan susu skim terfermentasi probiotik (Lactobacillus plan-tarum B2 dan Lactobacillus acidophillus). J Teknol Pertanian 13: 111-118.
Zubaidah E, Dewantari FJ, Novitasari FR, Srianta I, Blanc PJ. 2018. Potential of snake fruit (Sa-lacca Zalacca (Gaerth.) Voss) for the develop-ment of a beverage through fermentation with the kombucha consortium. Biocatal Agric Biotechnol 13: 198-203. DOI: 10.1016/j.bcab. 2017.12.012.
Al-Yousef HM, Sawab A, Alruhimi M. 2017. Pharma-cognostic studies on coffee Arabica L. husks: a brilliant source of antioxidant agents. European J Pharm Med Res 4: 86-92.
Anwar YAS. 2013. Prospek enzim tanase dalam pe-ngembangan industri di Indonesia. J Pijar MIPA 8: 32-36. DOI: 10.29303/jpm.v8i1.58.
Ayed L, Abid BS, Hamdi M. 2017. Development of a beverage from red grape juice fermented with the kombucha consortium. Annals Microbiol 67: 111-121. DOI: 10.1007/s13213-016-124 2-2.
Ayuratri MK, Kusnadi J. 2017. Aktivitas antibakteri kombucha jahe (Zingiber officinale) (Kajian varietas jahe dan konsentrasi madu). J Pangan Agroind 5: 95-107.
Azizah N, Al-Baarri AN, Mulyani S. 2012. Pengaruh lama fermentasi terhadap kadar alkohol, pH, dan produksi gas pada proses fermentasi bio-etanol dari whey dengan substitusi kulit nanas. J Aplikasi Teknologi Pangan 1: 72-77.
Battikh H, Bakhrouf A, Ammar E. 2012. Antimicrobial effect of kombucha analogues. LWT-Food Sci Technol 47: 71-77. DOI: 10.1016/j.lwt.2011.12. 033.
Bayu MK, Nurwantoro, Risqiati H. 2017. Analisis tot-al padatan terlarut keasaman kadar lemak dan tingkat viskositas pada kefir optima dengan la-ma fermentasi yang berbeda. J Teknol Pangan 1: 33-38.
Beek SV, Priest FG. 2000. Decarboxylation of sub-stituted cinnamic acid by lactic acid bacteria isolated during malt whisky fermentation. Appl Environ Microbiol 2000: 5322-5328. DOI: 10. 1128/AEM.66.12.5322-5328.2000.
Bhattacharya S, Manna P, Gachhui R, Sil PC. 2011. Protective effect of kombucha tea against ter-tiary butyl hydroperoxide induced cytotoxicity and cell death in murine hepatocytes. Indian J Exp Biol 49: 511-524.
Bhusari SI, Desai VD, Nalawade ML, Wadkar SS, Ghosh JS. 2013. Fermentation and characteri-zation of wine from fruits of phoenix dactylifera, using Saccharomyces cerevisae NCIM3495. Int Food Res J 20: 3411-3415.
Chakravorty S, Semantee B, Antonis C, Writachit C, Debanjana B, Ratan G. 2016. Kombucha tea fermentation: Microbial and biochemical dyna-mics. Int J Food Microbiol 220: 63-72. DOI: 10. 1016/j.ijfoodmicro.2015.12.015.
Chu CS, Chen C. 2006. Effect of origin and fermen-tation time on the antioxidant activites of kom-bucha. Food Chem 98: 502-507. DOI: 10.1016/ j.foodchem.2005.05.080.
Curi PN, Aline BA, Bruna ST, Cleiton AN, Rafael P, Moacir P, Vanessa RS. 2017. Optimization of tropical fruit juice based on sensory and nutritio-nal characteristics. Food Sci Technol 37: 308-314. DOI: 10.1590/1678-457x.24716.
Curiel JA, Rodríguez H, Landete JM, de las Rivas B, Muñoz R. 2010. Ability of Lactobacillus brevis strains to degrade food phenolic acids. Food Chem 120: 225-229. DOI: 10.1016/j.foodchem. 2009.10.012.
Direktorat Jendral Perkebunan. 2016. Statistik Per-kebunan Indonesia 2015-2017 (kopi). Jakarta.
Falahuddin I, Ike A, Nurfadilah. 2017. Pengaruh pro-ses fermentasi kombucha daun sirsak (Annona muricata L.) terhadap kadar vitamin C. J Biota 3: 90-95. DOI: 10.19109/Biota.v3i2.1323.
Gawel R. 2004. Brettanomyces Character in Wine. The Australian Society of Wine Education Na-tional Convention. Hunter Valley, Australia. 4th-6th of june 2004. http://www.aswe.org.au. [19 Mei 2008].
Heeger A, Agnieszka KC, Ennio C, Wilfried A. 2017. Bioactives of coffee cherry pulp and its utilisa-tion for production of cascara beverage. Food Chem 221: 969-975. DOI: 10.1016/j.foodchem. 2016.11.067.
Hernández A, Martin A, Aranda E, Pérez-Nevado F, Córdoba MG. 2007. Identification and charac-terization of yeast isolated from the elaboration of seasoned green table olives. Food Microbiol 24: 346-351. DOI: 10.1016/j.fm.2006.07.022.
Howard BM, Hung YC, McWatters K. 2011. Analysis of ingredient functionality and formulation opti-mization of pasta supplemented with peanut flour. J Food Sci 76: 40-47. DOI: 10.1111/j.17 50-3841.2010.01886.x.
[ICO]. 2017. Record exports for coffee year 2016/17.http://www.ico.org/documents/cy2017-18/cmr-1017-e.pdf [23 Mei 2018].
Jasman J, Prijambada ID, Hidayat C, Widianto D. 2012. Selection of yeast strains for ethanol fermentation of glucose-fructose-sucrose mix-ture. Indonesian J Biotechnol 17: 114-120. DOI: 10.22146/ijbiotech.16001.
Kunaepah U. 2008. Pengaruh Lama Fermentasi dan Konsentrasi Glukosa Terhadap Aktivitas Anti-bakteri, Polifenol Total dan Mutu Kimia Kefir Susu Kacang Merah. [Tesis]. Semarang: Fakul-tas Teknologi Pangan, Universitas Diponegoro.
Kusumaningsih T, Nur JA, Suci W, Dewi RT, Wardani, Khoirul F. 2015. Pengurangan kadar tanin pada ekstrak Stevia rebaudiana dengan menggunakan karbon aktif. Alchemy-J Peneli-tian Kimia 11: 81-89.
Lisan FR. 2015. Penentuan jenis tanin secara kuali-tatif dan penetapan kadar tanin dari serabut kelapa (Cocos nucifera L.) secara permangano-metri. Calyptra-J Ilmiah Mahasiswa Universitas Surabaya 4: 1-16.
Mawardi YSA, Yoyok BP, Bhakti ES. 2016. Kadar air, tanin, warna dan aroma off-flavour minum-an fungsional daun sirsak (Annona muricata) dengan berbagai konsentrasi jahe (Zingiber officinale). J Aplikasi Teknol Pangan 5: 94-98. DOI: 10.17728/jatp.179.
Muzaifa M, Hasni D, Arpi N, Sulaiman MI, Limbong MS. 2019. Kajian pengaruh perlakuan pulp dan lama penyeduhan terhadap mutu kimia teh cascara. J Teknol Pertanian Andalas 23: 136-142.
Napitupulu MOW, Setyohadi, Lubis LM. 2015. Pe-ngaruh variasi konsentrasi gula sukrosa dan lama fermentasi terhadap pembuatan kopi kom-bucha. J Rekayasa Pangan dan Pert 3: 316-322.
Nur YM, Indrayati S, Periadnadi, Nurmiat. 2018. Pe-ngaruh penggunaan beberapa jenis ekstrak ta-naman beralkaloid terhadap produk teh kombu-cha. J Biol UA 6: 55-62. DOI: 10.25077/jbio ua.6.1.55-62.2018.
Nuraini N, Marlid, Y, Mirzah M, Disafitri R, Febrian R. 2015. Peningkatan kualitas limbah buah kopi dengan phanerochaete chrysosporium sebagai pakan alternatif. J Peternakan Indonesia 17: 143-150. DOI: 10.25077/jpi.17.2.143-150.2015.
Ngajow M, Jemmy A, Vanda S. K. 2013. Pengaruh antibakteri ekstrak kulit batang matoa (Pometia pinnata) terhadap bakteri Staphylococcus aureus secara in vitro. J MIPA Unsrat 2: 128-132.
Nguyen NK, Nguyen PB, Nguyen HT, Le PH. 2015. Screening the optimal ratio of symbiosis bet-ween isolated yeast and acetic acid bacteria strain from traditional kombucha for high-level production of glucuronic acid. LWT-Food Sci Technol 64: 1149-1155. DOI: 10.1016/j.lwt.20 15.07.018.
Oktadina FD, Argo BD, Hermanto MB. 2013. Pe-manfaatan nanas (Ananas comosus L. Merr) untuk penurunan kadar kafein dan perbaikan citarasa kopi (coffea sp) dalam pembuatan kopi bubuk. J Keteknikan Pertanian Tropis Biosistem 1: 265-273.
Pabari S. 2014. Cascara, the coffee cherry tea with a how to brew guide. Roasters pack. https://the roasterspack.com/blogs/news/14918821-casca ra-the-coffee-cherry-tea-with-a-how-to-brew-gui de. [25 Desember 2017].
Pratiwi A, Elfita, Aryawati R. 2012. Pengaruh waktu fermentasi terhadap sifat fisik dan kimia pada pembuatan minuman kombucha dari rumput laut Sargasssum sp. Maspari J 4: 131-136.
Primurdia EG, Kusnadi J. 2014. Aktivitas antioksidan minuman probiotik sari kurma (Phoenix dactily-fera L.) dengan isolat L. plantarum dan L. casei. J Pangan Agroind 2: 98-109.
Pure AE, Pure ME. 2016. Antioxidant, antibacterial and color analysis of garlic fermented in kombu-cha and red grape vinegar. Applied Food Biotechnol 3: 246-252.
Sakakibara H, Honda Y, Nakagawa S, Ashida H. 2003. Simultaneous determination of all polyp-henols in vegetables, fruits, and teas. J Agric Food Chem 51: 571-581. DOI:
10.1021/jf02092 6l.
Setianto YC, Pramono YB, Mulyani S. 2014. Nilai pH, viskositas, dan tekstur yogurt drink dengan penambahan ekstrak salak pondoh (Salacca zalacca). J Aplikasi Teknol Pangan 3: 110-113.
Simanjuntak RJD, Mutiara H. 2016. Pengaruh pem-berian teh kombucha terhadap pertumbuhan Salmonella typhi. Med J Lampung University 5: 48-54.
Sintasari RA, Kusnadi J, Ningtyas DW. 2014. Pen-garuh penambahan konsentrasi susu skim dan sukrosa terhadap karakterisik minuman probio-tik sari beras merah. J Pangan Agroind 2: 65-75.
Soeroso EG, Lestario LN, Martono Y. 2017. Penambahan gula dapat meningkatkan stabili-tas warna ekstrak antosianin buah murbei hitam yang terpapar cahaya fluoresens. J Teknol In-dustri Pangan 28: 62-69. DOI: 10.6066/jtip. 2017.28.1.62
Suhardini PN, Zubaidah E. 2016. Studi aktivitas anti-oksidan kombucha dari berbagai jenis daun selama fermentasi. J Pangan Agroind 4: 221-229.
Sun TY, Li JS, Chen C. 2015. Effects of blending wheatgrass juice on enhancing phenolic com-pounds and antioxidant activities of traditional kombucha beverage. J
Food Drug Anal 23: 709-718. DOI: 10.1016/j.jfda.2015.01.009.
Velićanski SA, Cvetković DD, Šaponjac VTT, Vulić JJ. 2014. Antioxidant and antibacterial activity of the beverage obtained by fermentation of sweetened lemon balm (Melissa officinalis L.) tea with symbiotic consortium of bacteria and yeasts. J Food Tech Biotech 52: 420-429. DOI: 10.17113/ftb.52.04.14.3611.
Vollmer M, Schröter D, Esders S, Neugart S, Farqu-harson FM, Duncan SH, Schreiner M, Louis P, Maul R, Rohn S. 2017. Chlorogenic acid versus amaranth's caffeoylisocitric acid-Gut microbial degradation of caffeic acid derivatives. J Food Res Int 100: 375-384. DOI: 10.1016/j.foodres. 2017.06.013.
Wistiana D, Zubaidah E. 2015. Karakteristik kimiawi dan mikrobiologis kombucha dari berbagai daun tinggi fenol selama fermentasi. J Pangan Agroind 3: 1446-1457.
Wulandari A. 2018. Pengaruh Lama Waktu Fermen-tasi Kombucha Teh Hijau Daun Jati (Tectona- grandis Linn.) terhadap Kadar Tanin Total dan Total Asam Tertitrasi (TAT). [Skripsi]. Yogya-karta: Fakultas Keguruan dan Ilmu Pendidikan, Universitas Sanata Dharma.
Yavari N, Mazaheri-Assadi M, Mazhari Z, Mogha-dam M, Larijani K. 2018. Glucuronic acid rich kombucha-fermented pomegranate juice. J Food Res 7: 61-69. DOI: 10.5539/jfr.v7n1p61.
Zubaidah E, Saparianti E, Hindrawan J. 2012. Studi aktivitas antioksidan pada bekatul dan susu skim terfermentasi probiotik (Lactobacillus plan-tarum B2 dan Lactobacillus acidophillus). J Teknol Pertanian 13: 111-118.
Zubaidah E, Dewantari FJ, Novitasari FR, Srianta I, Blanc PJ. 2018. Potential of snake fruit (Sa-lacca Zalacca (Gaerth.) Voss) for the develop-ment of a beverage through fermentation with the kombucha consortium. Biocatal Agric Biotechnol 13: 198-203. DOI: 10.1016/j.bcab. 2017.12.012.
Authors
NurhayatiN., YuwantiS., & UrbahillahA. (2020). KARAKTERISTIK FISIKOKIMIA DAN SENSORI KOMBUCHA CASCARA (KULIT KOPI RANUM). Jurnal Teknologi Dan Industri Pangan, 31(1), 38-49. https://doi.org/10.6066/jtip.2020.31.1.38
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