THE EFFECT OF BREWING TIME FOR pH VALUES, POLYPHENOLS CONTENT, and ANTIOXIDANT ACTIVITIES OF COFFEE’S PEEL TEA (CASCARA TEA)
Shinta Maharani (a)*, Ika Mustikawati (a), Lili Nailufhar (a), Sarah Istiqomah Widiaputri (a)

a) Program Study of Agroindustrial Technology Education, Universitas Pendidikan Indonesia

Abstract

Coffee’s peel tea or well known as Cascara tea is a by-product of coffee processing. It contains phenol compounds that has antioxidant activity. Total phenol compound is extracted by brewing process. It called polyphenol compounds commonly. Polyphenols extracted process deeply connected to brewing method, especially the time. The purpose of this study was to determine the effect of brewing time on pH, polyphenol content, and antioxidants activity of cascara tea. The method used in this study is a Completely Randomized Design with a variation of brewing time consisting of 5 levels, namely 5 minutes, 7 minutes, 10 minutes, 12 minutes and 15 minutes. The results showed that the variation of brewing time significantly affected the levels of polyphenols content, antioxidant activity, and pH values ​​of Cascara tea. The brewing time for 10 minutes has the highest levels of polyphenols content and antioxidant activity. Meanwhile pH values was decreased during brewing process

Keywords: antioxidant activity, breweing time, cascara tea, polyphenols content

Topic: Chemistry