Abstract
Coffee has been the most popular commodity for decades, and an increase in its production also indirectly increases the number of coffee skins. Jam is one of the products obtained from coffee skin, and its properties are determined by the type of raw materials, moisture content, sugar content, acidity, and fillers type. Therefore, this study aims to determine the effect of coffee skin type and cornstarch concentration on jam's characteristics. A two-factor randomized block design was then used with three replications to determine its moisture content, viscosity caffeine content, antioxidant activity, reduced acid level, and acidity. Furthermore, the first factor was the type of coffee skin, which includes cherry husk, cherry pulp, and parchment skin, while the second factor was cornstarch concentrations, namely 5%, 10%, and 15%. The results showed that the two factors examined had a very significant effect on the moisture content, reduced sugar level, caffeine content, antioxidant activity, and viscosity of jam. Meanwhile, the jam produced from coffee cherry pulp with 10% cornstarch concentration had the best characteristics.
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