IOP Conference Series: Earth and Environmental Science

PAPER • OPEN ACCESS You may also like

- Fructose Syrup Production from Tapioca
Physicochemical and sensory characteristics of Solid Waste (Onggok) By Using Enzymatic
Hydrolysis in Various pH And
cascara syrup with the addition of lemon (Citrus Isomerization Process
F Yulistiani, Saripudin, L Maulani et al.

limon) extract - A visual understanding of optical rotation

using corn syrup
M Nixon and I G Hughes
To cite this article: N Arpi et al 2023 IOP Conf. Ser.: Earth Environ. Sci. 1177 012028
- Improving quality of dragon fruit
(hylocereus costaricensis) syrup by
processing with double jacket vacuum
evaporator
B Susilo, S M Sutan, Y Hendrawan et al.
View the article online for updates and enhancements.

This content was downloaded from IP address 168.151.119.45 on 25/05/2023 at 14:54

SAFE-2020 IOP Publishing
IOP Conf. Series: Earth and Environmental Science 1177 (2023) 012028 doi:10.1088/1755-1315/1177/1/012028

Physicochemical and sensory characteristics of cascara syrup with

the addition of lemon (Citrus limon) extract

N Arpi1,3, M Muzaifa1,3,4*, R Andini2, H P Widayat1, C Nilda1,3 and F Nisa1

1
Agricultural Product Technology Department, Universitas Syiah Kuala Banda Aceh
23111 Indonesia
2
Pusat Riset Rekayasa Genetika, Badan Research dan Inovasi Nasional (BRIN), Bogor
Indonesia
3
Halal Research Center, Universitas Syiah Kuala Banda Aceh 23111 Indonesia
4
Center for Aceh Coffee and Cacao Research, Universitas Syiah Kuala Banda Aceh 23111
Indonesia

* Email: murnamuzaifa@unsyiah.ac.id

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).

1. Introduction
The extraction of roasted beans from coffee is becoming one of the most popular drinks in the world with
increasing production. Global coffee production was around 9.5 million tonnes in 2017-2018 and increased
to around 10.2 tonnes in 2018-2019 [1]. The increasing in coffee production affects the production of waste
generated.
Pulp is the most widely produced type of coffee, reaching 9.4 million tons of a total of 15 million tons
of coffee waste [2]. Coffee pulp contains a number of important nutrients, including protein (9-11%), fat
(2-17%), cellulose (12.-37%), tannins (4.5%), pectin (6.5%), reducing sugar (12.4%) and non-nitrogen
extract (57-63%). Coffee pulp has been used for food and beverage products such as cascara [3], and
kombucha cascara [4].
Cascara is a dried coffee cherry skin and consume like tea through a brewing process [3]. Cascara in
Indonesia is still less popular. Further efforts are needed to introduce this product by processing it into
more innovative products that can be used in various food and beverage products.
Syrup is defined as a concentrated sugar solution with or without the addition of permitted food
additives. In general, syrup has a sweet taste and a slightly sour taste with fruit flavors that give the drink a
fresh taste. Fresh fruit commonly used in making syrup are fruit that has an attractive color, strong aroma
and delicious taste typical. Syrup must be diluted before consumption because the sugar content is quite

Content from this work may be used under the terms of the Creative Commons Attribution 3.0 licence. Any further distribution
of this work must maintain attribution to the author(s) and the title of the work, journal citation and DOI.
Published under licence by IOP Publishing Ltd 1
SAFE-2020 IOP Publishing
IOP Conf. Series: Earth and Environmental Science 1177 (2023) 012028 doi:10.1088/1755-1315/1177/1/012028

high and it is viscous [5]. Cascara with its distinctive taste has the potential attributes to be made into
syrup.
Lemon (Citrus limon) extract is a natural ingredient commonly used in many processed food and
beverage formulas. The use of lemon can unify the flavors to make it better. Lemons are an excellent
source of vitamin C and flavonoids, which are antioxidants [6]. The addition of lemon extract to cascara
syrup is expected to optimize its taste and benefits. This research aims to analyse the effect of the
percentage lemon extract on physicochemical and sensory qualities of cascara syrup.

2. Method

2.1. Materials
The ingredients used for making syrup were cascara obtained from coffee farmers in Central Aceh
Regency, lemons, granulated sugar, CMC brand Koepoe-koepoe, and water. The materials used for sensory
and chemical analysis of the product were cracker, mineral water, distilled water, DPPH solution (2,2-
diphenyl-1-picrylhydrazyl.), ethanol, Na2CO3, 1% starch, folin-ciocalteu solution and iodine solution.

2.2. Instrumentation
This study used some tools such as glass cups, filters, pans, spoons, label paper, gas stoves, glass bottles,
blenders, sensory test code papers and assessment forms, SF-400 digital scales, refractometers, TDS-3596
pH meters, UV-Vis spectrophotometry, and a set of other glassware.

2.3. Research Design

This study used a Completely Randomized Design (CRD) with 2 factors. The first one was the
concentration of cascara extract with two levels: C1 = 20% and C2 = 25%. The second one was the
concentration of lemon extract with three levels: L1=0%, L2=3% and L3=5%. Each treatment was repeated
3 times and altogether produce 18 experimental units.

2.4. Procedure

2.4.1. Raw Material Preparation and Cascara Making. The preparation of raw materials began with the
harvesting of Gayo Arabica coffee cherries by coffee farmers in Aceh Tengah, Aceh Indonesia. The coffee
cherries were selected with a good maturity level (red coffee cherries), washed and pulped to separate
coffee bean and outer skin (pulp). The pulp was dried in the sun for 2 days.

2.4.2. Making of Cascara and Lemon Extract. The process of making cascara extract began with reducing
the size of the cascara using a blender without the addition of water. The process is useful for making the
cascara smaller then sieved with a 40 mesh. The cascara then soaked in hot water (about 93°C) for 25
minutes. The ratio of cascara to the water used was 1:3, where the cascara used was 1000 grams with 3
liters of water used. The last process was filtering to produce cascara extract. The making of lemon extract
refers to the Sofyan [7]. Lemon extract was made manually, first the lemon was washed, halved and
squeezed. The resulting extract was filtered and put into a glass bottle.

2.4.3. Making of Cascara Syrup. The making of cascara syrup refers to Saragih et al. [8] with slight
modifications. The overall formula of the ingredients used consisted of 750 ml of water, cascara extract
(adjusted for treatment), lemon extract (adjusted for treatment), 0.3% CMC and 50% sugar from the total
volume of cascara syrup. The sugar was weighed, put into a boiling pot filled with water and heated until
all the sugar was dissolved. Furthermore, cascara extract, lemon extract, and CMC were added and stirred
again for 7 minutes.

2.4.4. Product and data analysis. The analysis of cascara syrup includes physicochemical and sensory
analysis. Physicochemical analysis includes analysis of pH, total dissolved solids and vitamin C content
[9], whereas sensory analysis carried out with hedonic test for taste attribute with 25 panelists. The score
scale used was 1-5 from strongly dislike to strongly like. The research data obtained were then analyzed
using Analysis of Variance (ANOVA) and Duncan's Multiple Range Test (DMRT).

2
SAFE-2020 IOP Publishing
IOP Conf. Series: Earth and Environmental Science 1177 (2023) 012028 doi:10.1088/1755-1315/1177/1/012028

3. Results and Discussion

3.1. pH
The pH value of the cascara syrup obtained ranged from 3.90 to 4.27 (Table 1). ANOVA statistically
mention that lemon concentration had significant affect (P ≤ 0.05) on pH value of cascara syrup.

Table 1. pH of cascara syrup

Concentration of cascara Concentration of lemon pH
extract (C)) extract (L)
C1 (20%) L1(0%) 4.40 ± 0.02
L2(3%) 4.03 ± 0.07
L3(5%) 3.19± 0.01
C2 (25%) L1(0%) 4.24 ± 0.03
L2(3%) 4.04 ± 0.04
L3(5%) 3.90 ± 0.06

Table 1 showed that the highest pH obtained from cascara syrup without the addition of lemon
extract (C1L1 and C2L1). It also can be seen that the more lemons added, the value of pH also getting
lower. This result is due to the nature of lemon which belongs to the acidic food group. According to
Chaturvedi et al [10], lemon extract has a pH of 2-3 which means it has a very sour taste. The addition of
more lemon extract can give a stronger sour taste and lower pH. This result is in line with Saragih [8] who
stated that the acidic nature of lemon extract comes from the content of organic acids such as citric acid.
The composition of citric acid can improve the sensory quality of beverages and function as a natural
preservative. The citric acid in lemon can significantly lower the pH value. The pH value of this cascara
syrup is lower than the pH value of the original cascara brewing [11], which ranges from 4.7 to 4.94 with
an average of 4.84.

3.2. Total Soluble Solid

Total soluble solid of cascara syrup ranged from 2.00 to 5.66 °Brix (Table 2). Analysis of variance showed
concentration of cascara had a significant influence (P ≤ 0.05) on the total soluble solid of cascara syrup.

Table 2. Total soluble solid of cascara syrup

Concentration of cascara Concentration of lemon Total soluble solid
extract (C) extract (L) (°Brix)
C1 (20%) L1(0%) 2.66 ± 2.51
L2(3%) 2.80 ± 1.73
L3(5%) 3.00± 1.00
C2 (25%) L1(0%) 4.66 ± 0.57
L2(3%) 4.73 ± 0.57
L3(5%) 5.66± 2.08

Based on Table 2, the highest total soluble solid obtained from cascara syrup with the addition of
25% cascara extract and 5% lemon extract (C2L3) and the lowest total total soluble solid was obtained
from cascara syrup production with the addition of cascara as much as 20% (C1L1). The amount of total
soluble solid obtained is directly proportional to the amount of addition of cascara used. The total soluble
solid in a material states the content of the food that can be dissolved. Cascara has water-soluble
components such as protein, caffeine, glucose and fructose [4]. Velićanski et al., [12] stated that increasing
the amount of cascara can increase the amount of bioactive compounds such as phenols and tannins.
Cascara contains nutrients in the form of 63% cellulose, 18.69% crude fiber, 17% lignin, 11.5% protein,
9.45% ash, 6.5% pectin and others. Therefore, the greater the addition of cascara, the higher the total
dissolved solids value, because the content of cascara is a constituent component of the total dissolved
solids.

3
SAFE-2020 IOP Publishing
IOP Conf. Series: Earth and Environmental Science 1177 (2023) 012028 doi:10.1088/1755-1315/1177/1/012028

3.3. Vitamin C
Vitamin C obtained from this study ranged from 5.83 mg/100g – 14.00 mg/100g (Table 3). The analysis of
variance showed that concentration of lemon extract had a significantly affected (P ≤ 0.05) the value of
vitamin C in cascara syrup.

Table 3. Vitamin C content of cascara syrup

Concentration of cascara Concentration of lemon Vitamin C
extract (C) extract (L) (mg/100g)
C1 (20%) L1(0%) 7.00 ± 0.20
L2(3%) 8.77 ± 1.96
L3(5%) 10.27± 0.25
C2 (25%) L1(0%) 5.83 ± 0.25
L2(3%) 9.43 ± 0.32
L3(5%) 14.00± 0.40

Table 3 showed that the highest value of vitamin C was obtained from cascara syrup with the
addition of 5% lemon extract and 25% cascara extract (C2L3), which was 14.00 mg/100g. The lowest
vitamin C value was obtained by cascara syrup without the addition of lemon extract (C2L1), which was
5.83 mg/100g. The value of vitamin C obtained is directly proportional to the amount of addition of lemon
extract used. Lemon is one of the fruits that is rich in vitamin C reaching 40-50 mg/100 g of ingredients
[6]. Thus it is clear that lemons contribute to increasing the vitamin C of cascara syrup.

3.4. Total Phenolic content

The total phenol obtained ranged from 28.82 to 34.03 mg/mL. The result of variance showed that total
phenol of cascara syrup did not affected by the addition of cascara, lemon and the interaction among these
factors. The phenolic compounds contained in cascara are epicatechin (21.6%), 3.5 dicaffeoylquinic acid
(19.3%), 3.4 dicaffeoylquinic acid (5.7%), chlorogenic acid (5-caffeoylquinic acid (4, 2%),4,5
dicaffeoylquinic acid (4.4%), catechins (2.2%), ptorocatechuic acid (1.6%), and ferulic acid (1.0%) [13].

Table 4. Total Phenolic content of cascara syrup

Concentration of cascara Concentration of lemon Total phenolic content
extract (C) extract (L) (mg/mL)
C1 (20%) L1(0%) 33.31 ± 1.99
L2(3%) 32.84 ± 5.21
L3(5%) 28.34 ± 1.25
C2 (25%) L1(0%) 34.03 ± 4.85
L2(3%) 28.82 ± 4.06
L3(5%) 31.62 ± 2.20

3.5. Taste hedonic value

The hedonic value of the cascara syrup taste obtained ranged from 3.28 (neutral) to 3.72 (like). Analysis of
variance showed concentration of lemon had a significant influence (P ≤ 0.05) towards the hedonic taste of
cascara syrup.
Table 5. Hedonic taste of cascara syrup
Concentration of cascara Concentration of lemon Hedonic taste
(C) extract (L)
C1 (20%) L1(0%) 3.28 ± 0.13
L2(3%) 3.61 ± 0.08
L3(5%) 3.72± 0.144
C2 (25%) L1(0%) 3.53 ± 0.20
L2(3%) 3.68± 0.28
L3(5%) 3.72± 0.22

4
SAFE-2020 IOP Publishing
IOP Conf. Series: Earth and Environmental Science 1177 (2023) 012028 doi:10.1088/1755-1315/1177/1/012028

Table 5 showed that the highest score of hedonic taste was obtained from cascara syrup with 5%
lemon extract (C1L3 and C2L3), which was 3.72 (like) and the lowest one was obtained from cascara
syrup without the addition of lemon extract (C1L1), which was 3.28 (neutral). It can be stated that the
addition of 5% lemon extract produces a more favorable taste when compared to cascara syrup without the
addition of lemon extract. The addition of lemon extract in this study aims to increase the taste of cascara
syrup so that it can make cascara syrup which is preferred. This result is in accordance with Arpi [14]
which produces a preferred taste of coffee pulp juice drink with the addition of lemon.

4. Conclusion
The addition of cascara and lemon extracts affects the quality (physicochemical and sensory) of cascara
syrup. The concentration of cascara extract affects the total soluble solid of cascara syrup. The addition of
lemon extract affects the pH, vitamin C and hedonic taste. The more addition of lemon extract, the lower
the pH value, the higher the vitamin C and hedonic taste. 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).

References

[1] Adam A, Hakim M N, Oktaviani, L, Inderaja B M, Manurung R, Putra, R E and Abduh M Y 2020
Techno economic evaluation for integrated cultivation of coffee and stingless bees in west java,
Indonesia Biological and Natural Resources Engineering Journal 3 28–36
[2] Bakker R R C 2013 Availability of lignocellulosic feedstocks for lactic acid production Wageningen
UR Food & Biobased Research
[3] Heeger A, Kosińska-Cagnazzo A, Cantergiani E and Andlauer W 2017 Bioactives of coffee cherry
pulp and its utilisation for production of cascara beverage Food Chem 221 969-75
[4] Muzaifa M, Andini R, Sulaiman M I, Abubakar Y, Rahmi F and Nurzainura 2021 Novel utilization
of coffee processing by-products: Kombucha cascara originated from “Gayo-Arabica” IOP
Conference Series: Earth and Environmental Science 644 1-8
[5] Badan Standardisasi Nasional 2013 SNI 3544:2013 Sirup Badan Standardisasi Nasional
[6] Klimek-Szczykutowiecz M, Szopa A and Ekiert H 2020 Citrus limon (lemon) phenomenon—a
review of the chemistry, pharmacological properties, applications in the modern pharmaceutical,
food, and cosmetics industries, and biotechnological studies Plants 9 1-24
[7] Sofyan H A 2020 Produksi minuman fungsional teh cascara dengan penambahan ekstrak lemon
(Citrus limon) dan madu yang berbeda Skripsi Universitas Syiah Kuala Banda Aceh
[8] Saragih C, Herawati N and Efendi R 2017 Pembuatan sirup ubi jalar ungu (Ipomea batatas L.)
dengan penambahan sari lemon (Citrus limon L.) JOM FAPERTA UR 4 1-15
[9] AOAC 2005 Official Methods of Analysis of The Association of Analytical Chemist (USA:
Association of Official Analytical Chemists)
[10] Chaturvedi D, Suhane N and Shrivastava R R 2016 Basketful benefit of citrus limon Int Res J
Pharm 7 1- 4
[11] Muzaifa M, Yusriana, Azmi M S and Rahmi F 2020 Analisis mutu kimia cascara yang diperoleh
dari kombinasi waktu dan suhu pengeringan serta pengecilan ukuran yang berbeda Jurnal Teknologi
Pertanian Andalas 24 107-13
[12] Velićanski S A, Cvetković D D, Šaponjac V T T and Vulić J J 2014 Antioxidant and antibacterial
activity of the beverage obtained by fermentation of sweetened lemon balm (Melissa officinalis L.)
tea with symbiotic consortium of bacteria and yeasts J Food Tech Biotech 52 420-29
[13] Ramirez Martinez J R 1988 Phenolic compounds in coffee pulp: Quantitative determination by
HPLC Journal of the Science of Food and Agriculture 43 135-44
[14] Arpi N, Rasdiansyah, Heru P W and Ramadhana F F 2018 Pemanfaatan limbah kulit buah kopi
arabika (Coffea arabica l.) menjadi minuman sari pulp kopidengan penambahan sari jeruk nipis
(Citrus aurantifolia) dan lemon (Citrus limon) JTIPI 10 33-9