Sholichah, E. and Desnilasari, D. and Subekti, R.J. and Karim, M.A. and Purwono, B. (2021) The influence of coffee cherry fermentation on the properties of Cascara arabica from Subang, West Java. In: The 6th International Symposium on Applied Chemistry (ISAC) 2020, 18-20 November 2020, Tangerang, Indonesia.
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Cascara is an infusion beverage of dried coffee cherry pulp prepared from a by-product of coffee production. Cherry of arabica coffee was fermented with spontaneous fermentation, Lactobacillus plantarum and yeast (Saccharomyces cerevisiae) at room temperature for 24 hrs. The properties of cascara including total phenolic, flavonoid, and caffeine contents, antioxidant activity, colour, and sensory acceptance were evaluated. Results showed that cascara from L. plantarum fermentation (Y) exhibited the highest polyphenols and caffeine contents of 46.78 ppm and 52.8 ppm, respectively. Cascara from spontaneous fermentation (X) resulted the highest flavonoids content and antioxidant activity of 0.28 ppm and 89.52, respectively. The result of sensory evaluation showed that cascara from yeast fermented cherry obtained the highest overall acceptance score of 4 out of 6. © 2020 Published under licence by IOP Publishing Ltd.
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Additional Information: | Cited by: 6; All Open Access, Bronze Open Access |
| Subjects: | Q Science > QD Chemistry |
| Divisions: | Faculty of Mathematics and Natural Sciences > Chemistry Department |
| Depositing User: | Sri JUNANDI |
| Date Deposited: | 28 Oct 2024 02:37 |
| Last Modified: | 28 Oct 2024 02:37 |
| URI: | https://ir.lib.ugm.ac.id/id/eprint/8553 |
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