Analisis Mutu Fisik dan Kimia serta Uji Aktivitas Antioksidan Teh Cascara dari Kulit Kopi Arabika (Coffea arabica L.) Asal Papua


  • Septiani Mangiwa Universitas Cenderawasih
  • Diana M. Abulais Universitas Cenderawasih
  • Oktafani Patiung Universitas Cenderawasih
  • Qonita A. Nisa Universitas Cenderawasih



Several important chemical components are still present in coffee skin, although they have not yet been put to much use. This study aims to determine the physical and chemical quality as well as the antioxidant activities of cascara tea, which is produced from the skin of Papuan arabica coffee. Coffee skins are gathered by The Highland Roastery Café from several Papuan coffee producers. Cascara is used to make tea, which is packaged in tea bags after being sun-dried. The analysis of physical and chemical quality is in accordance with SNI 3753: 2014. Physical and chemical quality parameters for tea include the condition of the steeping water, moisture content, ash content, crude fiber, phytochemicals, polyphenols, and caffeine levels. It is possible to measure antioxidant activity using the DPPH technique. The physical and chemical characteristics of cascara tea manufactured from Papuan arabica coffee skins are as follows: typical brewing water conditions, moisture content, total ash content, and crude fiber are all 13.00 ± 0.11%, 10.96 ± 0.12%, and 40.55 ± 0.14%, respectively. Phytochemical screening showed that cascara tea contains alkaloids, terpenoids, saponins, and polyphenols, with a total polyphenol content of 1.33 ± 0.05% and caffeine of 0.44 ± 0.05%. Cascara Papua tea exhibits strong levels of antioxidant activity with an IC50 of 13.96 ppm. Therefore, it can be concluded that cascara tea, which is made from arabica coffee skins from Papua and sun-dried, has a physical and chemical quality that complies with the standards. and can be used as an antioxidant beverage to increase endurance. 

Key words: cascara; coffee skin; arabica coffee; physical and chemical quality; antioxidant.


Download data is not yet available.

Author Biographies

Septiani Mangiwa, Universitas Cenderawasih

Jurusan Kimia Fakultas Matematika dan Ilmu Pengetahuan Alam

Diana M. Abulais, Universitas Cenderawasih

Jurusan Kimia Fakultas Matematika dan Ilmu Pengetahuan Alam

Oktafani Patiung, Universitas Cenderawasih

Jurusan Kimia Fakultas Matematika dn Ilmu Pengetahuan Alam

Qonita A. Nisa, Universitas Cenderawasih

Jurusan Kimia Fakultas Matematika dan Ilmu Pengetahuan Alam


Abduh, M.Y., D. Nofitasari, A. Rahmawati, A.Y. Eryanti, and M. Rosmiati. 2023. Effects of brewing conditions on total phenolic content, antioxidant activity and sensory properties of cascara. Food Chemistry Advances. 2(2022): 100183. 100183.

Ariva, A.N., A. Widyasanti, dan S. Nurjanah. 2020. Pengaruh suhu pengeringan terhadap mutu teh cascara dari kulit kopi arabika (Coffea arabica). Jurnal Teknologi Dan Industri Pertanian Indonesia. 12(1): 21–28. 10.17969/jtipi.v12i1.15744.

Arpi, N., M. Muzaifa, M.I. Sulaiman, R. Andini, and S.I. Kesuma. 2021. Chemical characteristics of cascara, coffee cherry tea, made of various coffee pulp treatments. IOP Conference Series: Earth and Environmental Science. 709(1): 1–8.

Bekalo, S.A., and H.W. Reinhardt. 2010. Fibers of coffee husk and hulls for the production of particleboard. Materials and Structures/Materiaux et Constructions. 43(8): 1049–1060.

Belitz, H.D., W. Grosch, and P. Schieberle. 2009. Food chemistry. In: Food Chemistry. 10.1007/978-3-540-69934-7.

BPS Provinsi Papua. 2020. Produksi tanaman perkebunan 2020. Diunduh tanggal 12 Februari 2021.

Bobková, A., K. Poláková, A. Demianová, L. Belej, M. Bobko, L. JurÄaga, B. Gálik, I. Novotná, A. Iriondoâ€dehond, and M.D. Del Castillo. 2022. Comparative analysis of selected chemical parameters of Coffea arabica, from cascara to silverskin. Foods. 11(8): 1082.

Cangussu, L.B., J.C. Melo, A.S. Franca, and L.S. Oliveira. 2021. Chemical characterization of coffee husks, a by-product of Coffea arabica production. Foods. 10(12): 3125.

de Melo Pereira, G.V., D.P. de Carvalho Neto, A.I. Magalhães Júnior, F.G. do Prado, MG.B. Pagnoncelli, S.G. Karp, and C.R. Soccol. 2020. Chemical composition and health properties of coffee and coffee by-products. In Advances in Food and Nutrition Research (1st ed., Vol. 91). Elsevier Inc. 002.

de Paula, J., S. C. Cunha, A. Cruz, A.L. Sales, I. Revi, J. Fernandes, I.M.P.L.V.O. Ferreira, M.A.L. Miguel, and A. Farah. 2022. Volatile fingerprinting and sensory profiles of coffee cascara tea’s produced in Latin American Countries. Foods. 11(19): 1–20. foods11193144.

Eckhardt, S., H. Franke, S. Schwarz, and D.W. Lachenmeier. 2022. Risk assessment of coffee cherry (cascara) fruit products for flour replacement and other alternative food uses. Molecules. 27(23). molecules27238435.

Franca, A.S., and L.S. Oliveira. 2009. Coffee processing solid wastes: Current uses and future perspectives (chapter 8). In Agricultural wastes (Ashworth, G.S., Azevedo, P., Eds.) Nova Science. New York, USA.

Heeger, A., A. Kosińska-Cagnazzo, E. Cantergiani, and W. Andlauer. 2017. Bioactives of coffee cherry pulp and its utilisation for production of cascara beverage. Food Chemistry. 221: 969–975. foodchem.2016.11.067.

International Coffee Organization. 2021. World coffee production. ttps://

Iriondo-DeHond, A. 2020. Assessment of healthy and harmful maillard reaction products in a novel coffee cascara Beverage. Foods. 9(620): 1–18.

Klingel, T., J.I. Kremer, V. Gottstein, T.R. de Rezende, S. Schwarz, and D.W. Lachenmeier. 2020. A review of coffee by-products including leaf, flower, cherry, husk, silver skin, and spent grounds as novel foods within the European Union. Foods. 9(5): 665. 10.3390/foods9050665.

Lestari, W., K. Hasballah, M.Y. Listiawan, and S. Sofia. 2022. Identification of antioxidant components of Gayo Arabica Coffee Cascara using the GC-MS method. IOP Conference Series: Earth and Environmental Science. 956(1): 1–7.

Maharani, S., I. Mustikawati, L. Nailufhar, and S. Istiqomah. 2021. The effect of brewing time on pH values, polyphenols content, and antioxidant activities of coffee husk tea (cascara tea). Journal of Physics: Conference Series. 1869(1), 1–6.

Mangiwa, S., dan A.E. Maryuni. 2019. Skrining fitokimia dan uji antioksidan ekstrak biji kopi sangrai jenis arabika (Coffea arabica) asal Wamena dan Moanemani, Papua. Jurnal Biologi Papua. 11(2): 103–109. 10.31957/jbp.925.

Molyneux, P. 2014. The use of the stable free radical diphenylpicrylhydrazil (DPPH) for estimating antioxidant activity. Songklamarin J. Sci. Technol. 26(2): 211–219.

Munyendo, L.M., D.M. Njoroge, E.E. Owaga, and B. Mugendi. 2021. Coffee phytochemicals and post-harvest handling—A complex and delicate balance. Journal of Food Composition and Analysis. 102: 103995.

Nafisah, D., and T. Dewanti. 2018. Kajian metode pengeringan dan rasio penyeduhan-nafisah. Jurnal Pangan dan Agroindustri. 6(3): 37–47.

Pua, A., W.X.D. Choo, R.M.V. Goh, S.Q. Liu, M. Cornuz, K.H. Ee, J. Sun, B. Lassabliere, and B. Yu. 2021. A systematic study of key odourants, non-volatile compounds, and antioxidant capacity of cascara (dried Coffea arabica pulp). Lwt. 138: 110630. lwt.2020.110630.

Riandani, A.P., E. Prangdimurti, and D. Herawati. 2022. Profiling the chemical and sensory properties of cascara beverages from different locations in Indonesia. Food Research. 6(4): 388–398. 2017.6(4).520.

SNI 3753:2014. 2014. Teh hitam celup. Badan Standarisasi Nasional. Jakarta.






Research Articles