Abstract
Cascara is a drink made from dried coffee cherry skin that has the potential aspects to be further developed into syrup. The processing of cascara syrup with the addition of lemon (Citrus limon) is expected to produce a preferred syrup. This study aims to determine the physicochemical and sensory characteristics of cascara syrup with the addition of lemon extract. This study used a factorial Completely Randomized Design (CRD) with 2 factors, the concentration of cascara extract (C1 = 20% and C2 = 25%) and lemon extract (L1 = 0%, L2 = 3% and L3 = 5%). The parameter analyzed were pH, total soluble solid (TSS), total fenol, vitamin C and hedonic taste. The results showed that the addition of lemon affects the physicochemical and sensory characteristics of the cascara syrup produced. The higher cascara extract added, the total soluble solid of cascara syrup produced will be increased. The more lemons added, vitamin C content and the hedonic taste also increase, but pH value decreased. The best treatment was obtained from cascara syrup with 25% cascara extract and 5% lemon extract (C2L3) with a pH value of 3.91; total soluble solid 4.89 °Brix; vitamin C 10.83 mg/100g; total phenol 31.62 mg/ml and hedonic taste 3.72 (like).
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