Article Sidebar

Submitted
June 20, 2024
Accepted
November 7, 2025
Published
November 25, 2025
Download
PDF (Bahasa Indonesia)
Statistic
Read Counter : 0 Download : 0

Main Article Content

Abstract

Cascara Arabica merupakan kulit kering buah kopi Arabica yang umumnya disajikan dengan cara diseduh seperti teh, sehingga dikenal sebagai cascara tea. Cascara Arabica berpotensi dikembangkan lebih lanjut menjadi serbuk minuman instan sebagai upaya diversifikasi produk. Pembuatan serbuk instan dengan metode foam mat drying memerlukan penambahan gum arab sebagai bulking agent yang berperan menambah total padatan, meningkatkan volume, melapisi komponen rasa, serta melindungi bahan dari kerusakan akibat panas. Penelitian ini bertujuan mengkaji pengaruh rasio ekstrak air cascara Arabika dan gum arab terhadap karakteristik fisik dan kimia serbuk instan cascara Arabika. Penelitian menggunakan rancangan acak lengkap (RAL) satu faktor, yaitu rasio ekstrak air cascara Arabika dan gum arab, yang terdiri atas lima taraf perlakuan dengan empat ulangan, yaitu P1 = 95:5, P2 = 90:10, P3 = 85:15, P4 = 80:20, dan P5 = 75:25. Data yang diperoleh dianalisis menggunakan ANOVA untuk mengetahui adanya pengaruh perlakuan, kemudian dilanjutkan dengan uji DMRT pada taraf signifikansi 5% (α = 5%) guna membandingkan perbedaan antar perlakuan. Hasil penelitian menunjukkan bahwa penurunan proporsi ekstrak air cascara Arabica dan peningkatan proporsi gum arab cenderung menurunkan kadar air, kadar flavonoid total, densitas kamba, angle of repose, serta kelarutan (waktu larut) dalam air panas maupun dingin. Sebaliknya, perubahan rasio tersebut meningkatkan kadar abu dan aktivitas antioksidan serbuk instan cascara Arabica yang dihasilkan. Secara keseluruhan, perlakuan dengan rasio ekstrak air cascara Arabica dan gum arab 75:25 memberikan karakteristik fisik dan kimia terbaik untuk serbuk instan cascara Arabica.

Keywords

bulking agent cascara foam mat drying gum arab serbuk instan

Article Details

License

Copyright (c) 2025 Bambang Kunarto, Dewi Larasati

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Authors who publish in this journal agree with the following terms:

  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
  4. This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
How to Cite
Kunarto, B., & Larasati, D. (2025). KARAKTERISTIK SERBUK INSTAN CASCARA ARABICA MENGGUNAKAN BULKING AGENT GUM ARAB METODE FOAM MAT DRYING. Jurnal Agroindustri, 15(2), 201–212. https://doi.org/10.31186/jagroindustri.15.2.201-212
Download Citation
Endnote/Zotero/Mendeley (RIS)
BibTeX

References

  1. Aliyah, Q., & Handayani, M. N. (2019). Penggunaan Gum Arab Sebagai Bulking Agent Pada Pembuatan Minuman Serbuk Instan Labu Kuning Dengan Menggunakan Metode Foam Mat Drying. EDUFORTECH, 4(2), 118–127. http://ejournal.upi.edu/index.php/edufortech/indeks
  2. Alvarado-Ambriz, S., Lobato-Calleros, C., Hernández-Rodríguez, L., & Vernon-Carter, E. J. (2020). Wet Processing Coffee Waste as an Alternative to Produce Extracts with Antifungal Activity: In Vitro and in Vivo Valorization. Revista Mexicana de Ingeniera Quimica, 19, 135–149. https://doi.org/10.24275/rmiq/Bio1612
  3. Arpi, N., Muzaifa, M., Sulaiman, M. I., Andini, R., & Kesuma, S. I. (2021). Chemical Characteristics of Cascara, Coffee Cherry Tea, Made of Various Coffee Pulp Treatments. IOP Conference Series: Earth and Environmental Science, 709(1). https://doi.org/10.1088/1755-1315/709/1/012030
  4. Badan Standarisasi Nasional. (2014). Standar Nasional Indonesia Kopi Instan. www.bsn.go.id
  5. Buljat, A. M., Jurina, T., Tušek, A. J., Valinger, D., Kljusuric, J. G., & Benkovic, M. (2019). Applicability of Foam Mat Drying Process for Production of Instant Cocoa Powder Enriched With Lavender Extract. Food Technology and Biotechnology, 57(2), 159–170. https://doi.org/10.17113/ftb.57.02.19.6064
  6. China, M. A. H., Oguzor, U. C., & Ujong, A. E. (2020). Effect of Gum Arabic Incorporation on the Proximate Composition and Sensory Properties of Biscuits Produced from Flour Blends of Wheat and Water Yam. Asian Food Science Journal, 1–11. https://doi.org/10.9734/afsj/2020/v18i130201
  7. Čulina, P., Zorić, Z., Garofulić, I. E., Repajić, M., Dragović-Uzelac, V., & Pedisić, S. (2023). Optimization of the Spray-Drying Encapsulation of Sea Buckthorn Berry Oil. Foods, 12(13). https://doi.org/10.3390/foods12132448
  8. DePaula, J., Cunha, S. C., Cruz, A., Sales, A. L., Revi, I., Fernandes, J., Ferreira, I. M. P. L. V. O., Miguel, M. A. L., & Farah, A. (2022). Volatile Fingerprinting and Sensory Profiles of Coffee Cascara Teas Produced in Latin American Countries. Foods, 11(19). https://doi.org/10.3390/foods11193144
  9. Ding, H., Li, B., Boiarkina, I., Wilson, D. I., Yu, W., & Young, B. R. (2020). Effects of Morphology On The Bulk Density of Instant Whole Milk Powder. Foods, 9(8). https://doi.org/10.3390/foods9081024
  10. Guiling, X., Xiaoping, C., Cai, L., Pan, X., & Changsui, Z. (2016). Experimental Investigation on The Flowability Properties of Cohesive Carbonaceous Powders. Particulate Science and Technology, 35(3), 322–329. https://doi.org/10.1080/02726351.2016.1154910
  11. Heeger, A., Kosińska-Cagnazzo, A., Cantergiani, E., & Andlauer, W. (2016). Bioactives of Coffee Cherry Pulp and Its Utilisation for Production of Cascara Beverage. Food Chemistry, 221, 969–975. https://doi.org/10.1016/j.foodchem.2016.11.067
  12. Iriondo-Dehond, A., Iriondo-Dehond, M., & Del Castillo, M. D. (2020). Applications of Compounds from Coffee Processing by-Products. In Biomolecules (Vol. 10, Issue 9, pp. 1–20). MDPI AG. https://doi.org/10.3390/biom10091219
  13. Isobe, N., Sagawa, N., Ono, Y., Fujisawa, S., Kimura, S., Kinoshita, K., Miuchi, T., Iwata, T., Isogai, A., Nishino, M., & Deguchi, S. (2020). Primary Structure of Gum Arabic and its Dynamics at Oil/Water Interface. Carbohydrate Polymers, 249. https://doi.org/10.1016/j.carbpol.2020.116843
  14. Jafari, S., Karami, Z., Shiekh, K. A., Kijpatanasilp, I., Worobo, R. W., & Assatarakul, K. (2023). Ultrasound-Assisted Extraction of Bioactive Compounds from Cocoa Shell and Their Encapsulation in Gum Arabic and Maltodextrin: A Technology to Produce Functional Food Ingredients. Foods, 12(2). https://doi.org/10.3390/foods12020412
  15. Jin, J. C., Liang, S., Qi, S. X., Tang, P., Chen, J. X., Chen, Q. S., Chen, Y. F., Yin, J. F., & Xu, Y. Q. (2023). Widely Targeted Metabolomics Reveals the Effect of Different Raw Materials and Drying Methods on the Quality of Instant Tea. Frontiers in Nutrition, 10. https://doi.org/10.3389/fnut.2023.1236216
  16. Klingel, T., Kremer, J. I., Gottstein, V., De Rezende, T. R., Schwarz, S., & Lachenmeier, D. W. (2020). A Review of Coffee by-Products Including Leaf, Flower, Cherry, Husk, Silver Skin, and Spent Grounds as Novel Foods Within The European Union. In Foods (Vol. 9, Issue 5). MDPI Multidisciplinary Digital Publishing Institute. https://doi.org/10.3390/foods9050665
  17. Kull, A.-K., de Rezende, T. R., & Lachenmeier, D. W. (2023). Regulatory Aspects and Correct Labeling of Coffee By-Products on the EU Food Market. Proceedings, 17. https://doi.org/10.3390/icc2023-14851
  18. López-Parra, M. B., Gómez-Domínguez, I., Iriondo-DeHond, M., Villamediana Merino, E., Sánchez-Martín, V., Mendiola, J. A., & Del Castillo, M. D. (2024). The Impact of The Drying Process on The Antioxidant and Anti-Inflammatory Potential of Dried Ripe Coffee Cherry Pulp Soluble Powder. Foods, 13(7), 1114.
  19. Macho, O., Demková, K., Gabrišová, Ľ., Čierny, M., Mužíková, J., Galbavá, P., Nižnanská, Ž., Blaško, J., Peciar, P., Fekete, R., & Peciar, M. (2020). Analysis of Static Angle of Repose with Respect to Powder Material Properties. Acta Polytechnica, 60(1), 73–80. https://doi.org/10.14311/AP.2020.60.0073
  20. Musa, H. H., Ahmed, A. A., & Musa, T. H. (2018). Chemistry, Biological, and Pharmacological Properties of Gum Arabic. In Research Gate. Springer International Publishing. https://doi.org/10.1007/978-3-319-54528-8_11-1
  21. Pandey, J., Bastola, T., Tripathi, J., Tripathi, M., Rokaya, R. K., Dhakal, B., Rabin, D. C., Bhandari, R., & Poudel, A. (2020). Estimation of Total Quercetin and Rutin Content in Malus Domestica of Nepalese Origin by HPLC Method and Determination of Their Antioxidative Activity. Journal of Food Quality, 2020. https://doi.org/10.1155/2020/8853426
  22. Pua, A., Choo, W. X. D., Goh, R. M. V., Liu, S. Q., Cornuz, M., Ee, K. H., Sun, J., Lassabliere, B., & Yu, B. (2020). A Systematic Study of Key Odourants, Non-Volatile Compo-unds, and Antioxidant Capacity of Cascara (dried Coffea Arabica Pulp). LWT, 138. https://doi.org/10.1016/j.lwt.2020.110630
  23. Rebollo-Hernanz, M., Cañas, S., Taladrid, D., Benítez, V., Bartolomé, B., Aguilera, Y., & Martín-Cabrejas, M. A. (2021). Revalorization of Coffee Husk: Modeling and Optimizing the Green Sustainable Extraction of Phenolic Compounds. Foods, 10(3). https://doi.org/10.3390/foods10030653
  24. Reis, F. R., de Moraes, A. C. S., & Masson, M. L. (2021). Impact of Foam-Mat Drying on Plant-Based Foods Bioactive Compounds: a Review. In Plant Foods for Human Nutrition (Vol. 76, Issue 2, pp. 153–160). Springer. https://doi.org/10.1007/s11130-021-00899-3
  25. Sánchez-Martín, V., López-Parra, M. B., Iriondo-DeHond, A., Haza, A. I., Morales, P., & del Castillo, M. D. (2023). Instant Cascara: A Potential Sustainable Promoter of Gastrointestinal Health. Proceedings, 21. https://doi.org/10.3390/icc2023-14841
  26. Savić-Gajić, I., Savić, I. M., Nikolić, V. D., Nikolić, L. B., Popsavin, M. M., & Rakić, S. J. (2017). Advanced technologies. Advanced Technologies, 18–25.
  27. Suet Li, T., Sulaiman, R., Rukayadi, Y., & Ramli, S. (2020). Effect of Gum Arabic Concentrations on Foam Properties, Drying Kinetics and Physicochemical Properties of Foam Mat Drying of Cantaloupe. Food Hydrocolloids, 116. https://doi.org/10.1016/j.foodhyd.2020.106492
  28. Tabakaev, A. V., Tabakaeva, O. V., & Prikhodko, Y. V. (2023). Functional instant Beverages. Foods and Raw Materials, 11(2), 187–196. https://doi.org/10.21603/2308-4057-2023-2-565
  29. Verma, C., & Quraishi, M. A. (2021). Gum Arabic as an Environmentally Sustainable Polymeric Anticorro-sive Material: Recent Progresses and Future Opportunities. In International Journal of Biological Macromolecules (Vol. 184, pp. 118–134). Elsevier B.V. https://doi.org/10.1016/j.ijbiomac.2021.06.050
  30. Wan Azman, W. M. F. Bin, Shamsudin, R. B., Mohd Nor, M. Z. Bin, & Hamzah, A. Bin. (2021). Effect of Moisture Content on the Angle of Repose and Coefficient of Kinetic Friction of Sago Trunk (Metroxylon spp.). Advances in Agricultural and Food Research Journal, 2(1). https://doi.org/10.36877/aafrj.a0000179
  31. Zen, M. B., Putra, G. P. G., & Suhendra, L. (2021). Characteristics of Cocoa (Theobroma Cacao L.) Pod Shell Extract Encapsulate in Treatment of Variations in Type and Concentration of Coating Materials. Jurnal Rekayasa dan Manajemen Agroindustri, 9(3), 356–370.
  32. Zhang, C., Wang, P., Li, J., Zhang, H., & Weiss, J. (2021). Characterization of Core-Shell Nanofibers Electrospun from Bilayer Gelatin/ Gum Arabic O/W Emulsions Crosslinked by Genipin. Food Hydrocolloids, 119. https://doi.org/10.1016/j.foodhyd.2021.106854