FERMENTATION EFFECTS ON CAFFEINE CONTENT AND CHEMICAL PARAMETERS OF KOMBUCHA COFFEE CASCARA

Objective: The aim of this research is to examine the effect of varying fermentation on the caffeine content and chemical parameters (pH, the IC50 value, total phenolic and total flavonoid compounds) in kombucha robust coffee cascara (Coffea canephora Pierre ex A. Froehner). Methods: The research was conducted by determining the caffeine content, pH, antioxidant activity, total phenolic and total flavonoid levels of the kombucha cascara robust coffee with variation concentration (1% and 3%) that was fermented with Symbiotic Culture of Bacteria and Yeast (SCOBY) over a period of 0, 3, 7, 14, and 21 d. Results: The caffeine content varied from 42.99 mg to 23.36 mg in each serving. The pH values varied from 4.46 to 3.13. The IC50 value ranged from 134.48 μg/ml to 172.61 μg/ml. The total phenolic and total flavonoid compounds were 116.14±0.54 mg GAE/ml and 2.07±0.04 mg QE/ml, respectively. Conclusion: The results showed that variations in fermentation affected the caffeine content, pH, the IC50 value, total phenolic and total flavonoid compounds of kombucha robust coffee cascara (Coffea canephora Pierre ex A. Froehner) as a functional drink.