Novel utilization of coffee processing by-products: kombucha cascara originated from ‘Gayo-Arabica’

Abstract One of the current significant environmental challenges that have to be dealt with majority farmer in Indonesia, especially those on Gayo highlands - is absence an optimal utilization coffee by-products or waste, which deliberately produced a great amount during processing. The are located middle regions Aceh province and widely known as most extensive arabica plantation all over total area 101,473 hectares. aim this research was optimally utilize exfoliated cherry-pulp into so called kombucha cascara bearing economical potential. However, further information terms its optimum processing condition (the length fermentation duration, concentration starter) from cherry pulp has been much unexplored. In order reveal that, we were trying apply effects wo determinants, namely: i) duration (8,12 days); ii) starter applied (3%, 5%, 7%) cascara’s chemical parameters [pH, phenolic amount, antioxidant activity] sensory form hedonic test. Such test enabled us describing consumers’ preference based ‘pronounced’ taste. Results showed pH ranged 2.63 until 3.10, meanwhile, relatively high activity ranging 25.78 51.69% noted compound between 64.00 105.20 mg GAE (Galic Acid Equivalent)/ml measured. This can inferred quality shown affected both by starter’s concentration, albeit first one more affecting. longer period, lower acidity value, interestingly, decreases also It concluded 12-days process added 5% started received highest score for