Comparative investigation on the nutritional value of fresh coffee pulp, cascara powder, and cascara sap from arabica, robusta, and liberica coffee

Abstract

Coffee is one of the superior plants in North Sumatra, where the types of coffee cultivated are arabica coffee (Coffea arabica), robusta coffee (Coffea canephora), and liberica coffee (Coffea liberica). Coffee pulps (cascara) are a solid waste from coffee that can still be utilized because of their nutritional content. This study aims to determine the characterization and nutritional value of three types of fresh coffee pulps and the cascara after being processed into cascara powder and cascara sap. Water content, ash content, fat content, crude fiber, soluble dietary fiber, and insoluble dietary fiber, color measurement (L*,a* and b*), antioxidant activity using the DPPH and total microbe was carried out. Based on the results of the study, liberica coffee has a bigger size (diameter, length, and thickness of the skin), as well as a greater density than arabica coffee and robusta coffee. The nutritional result shows that cascara robusta sap has higher soluble dietary fiber value than cascara Arabica sap and cascara liberica sap. Cascara powder gave higher antioxidant activity and lower microbial contamination than cascara sap.