Characterization of robusta (Coffea canephora) leaf tea: influence of leaf maturity and drying time
The maturity level and drying duration of Robusta coffee leaves significantly affect the chemical, functional, and sensory characteristics of the resulting herbal tea, including moisture content, ash, pH, total phenols, IC50, and hedonic values. Young to medium leaves dried for 120–150 minutes produced tea with higher antioxidant activity and better sensory acceptance, highlighting the importance of optimizing these factors to enhance the quality and health benefits of Coffea canephora leaf tea. Key words: Antioxidant; drying duration; leaf maturity; Robusta coffee; sensory quality.
Authors
- Budi Santoso (ORCID: https://orcid.org/0000-0002-5037-0048)
- Hermanto Hermanto (ORCID: https://orcid.org/0000-0002-6926-9767)
- Citra Defira
- Merynda Indriyani Syafutri (ORCID: https://orcid.org/0000-0003-1737-7181)
- Cindana Cucitra Sinaga
- Friska Syaiful (ORCID: https://orcid.org/0000-0002-3962-6751)
- Citra Pratiwi Prayitno
Institutions
- Sriwijaya University (ID)
Publication Details
- Journal
- Coffee Science
- Published
- 2025-01-01
- DOI
- https://doi.org/10.25186/.v20i.2310
- Primary Topic
- Coffee research and impacts
- Type
- article
- Field-Weighted Citation Impact
- 0.00