Proceedings of the 8th International Conference of Food, Agriculture and Natural Resource & the Second International Conference of Sustainable Industrial Agriculture (IC-FANRES-IC-SIA 2023)

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The Development Product of Cascara Moringa (Moringa oleifera) Tea

Authors
Sony Suwasono1, *, Nita Kuswardhani1, Irfan Arfa’i1
1University of Jember, Jember, 68121, Indonesia
*Corresponding author. Email: sony.ftp@unej.ac.id
Corresponding Author
Sony Suwasono
Available Online 14 July 2024.
DOI
10.2991/978-94-6463-451-8_8How to use a DOI?
Keywords
Cascara; Moringa; Polyphenol; Antioxidant
Abstract

Cascara is a herbal drink made from dried coffee husks. Cascara has a strong sour taste and a brownish red color similar to tea. Cascara contains polyphenol and antioxidant compounds. One effort to improve the quality of cascara products is to combine them with Moringa leaves (Moringa oleifera L.). Compounds contained in Moringa leaves are tannins, saponins, alkaloids, and phenols. A product to be developed must have good quality in order to increase the selling value of the product itself. The objective of this research was to produce cascara moringa tea beginning with the manufacture of products with five formulation ratios of cascara: moringa, namely T0 (100%: 0%), T1 (90%: 10%), T2 (80%: 20%), T3 (70%: 30%), and T4 (60%: 40%) in three replicates, then the physical, chemical, organoleptic, and microbiological characteristics were analyzed. The best formulation of the cascara moringa product was obtained from the T2 (80% cascara: 20% moringa) which had the best assessment from the panelists of the color (3.74) and taste (3.49) attributes, as well as the third preferred aroma attribute (3.35). Then, T2 gave also the L* value of 28.536; pH value of 5.16; water content of 15.835%, total phenol of 26.720 mg GAE/g, antioxidant activity of 51.452%, and total microbes of 9.43 x 103 cfu/ml.

Copyright
© 2024 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of the 8th International Conference of Food, Agriculture and Natural Resource & the Second International Conference of Sustainable Industrial Agriculture (IC-FANRES-IC-SIA 2023)
Series
Advances in Biological Sciences Research
Publication Date
14 July 2024
ISBN
10.2991/978-94-6463-451-8_8
ISSN
2468-5747
DOI
10.2991/978-94-6463-451-8_8How to use a DOI?
Copyright
© 2024 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Sony Suwasono
AU  - Nita Kuswardhani
AU  - Irfan Arfa’i
PY  - 2024
DA  - 2024/07/14
TI  - The Development Product of Cascara Moringa (Moringa oleifera) Tea
BT  - Proceedings of the 8th International Conference of Food, Agriculture and Natural Resource & the Second International Conference of Sustainable Industrial Agriculture (IC-FANRES-IC-SIA 2023)
PB  - Atlantis Press
SP  - 77
EP  - 90
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-451-8_8
DO  - 10.2991/978-94-6463-451-8_8
ID  - Suwasono2024
ER  -