The Effect of Refrigerated Storage on Physicochemical Properties of Arabica, Robusta, and Liberica Cascara Kombucha
Brillianur Firdausi Kentri (a), Wenny Bekti Sunarharum (a*), Tunjung Mahatmanto (a)

a) Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, JL. Veteran, Malang 65145, East Java, Indonesia
*wbsunarharum[at]ub.ac.id

Abstract

Cascara kombucha is a fermented beverage made from coffee husk waste, offering a sustainable and functional drink alternative. This study evaluated the effects of refrigerated storage on the physicochemical properties of kombucha made from Arabica, Robusta, and Liberica cascara. Samples were stored at 8.5&#8239-C for 28 days without halting fermentation. Parameters measured included total soluble solids, total sugar, pH, total acidity, total phenol content, alcohol content, and color (L, a, b value). Results showed that the type of coffee cascara significantly influenced kombucha characteristics during storage. Extended storage led to decreases in total soluble solids, total sugar, pH, and color values (a and b), while total acidity and lightness (L) increased. Alcohol content remained relatively unchanged. Among the three, Arabica cascara kombucha displayed the most favorable profile after 28 days, with 4 Brix total soluble solids, 4.56% total sugar, pH 3.27, 0.81% total acidity, 0.038% alcohol, 0.12 mg GAE/mL total phenol, and color values of L= 72.67, a= 2.60, and b=18.53. These findings suggest that refrigerated storage influences the quality of cascara kombucha but remains within safe and halal limits (pH 3-4, acidity below 2%, alcohol below 0.5%).

Keywords: cascara- kombucha- refrigerated storage- physicochemical properties

Topic: Food science and biotechnology