Utilization of pruning leaves of coffee plants as a functional drink

Abstract

Abstract Pruning at coffee plants is very important to maintain productivity, growing optimal, healthy and continuous. During pruning, a lot of coffee leaves are wasted whereas coffee leaves contain bioactive compounds that can be used as a drink that tastes almost like coffee beans. The purpose of this research is to determine the influence of the type of leaf (location of the leaf on the branch) and the processing technique on the resulting coffee leaf drink. This research was conducted at Trenggalek from April to May 2020. This research used a factorial Randomized Block Design, with 2 factors, A = Type of Leaf [A1 = Top of the first leaf to the third below it ; A2 = fourth leaf to eighth (counted after the top of the leaf)]; B = Processing method, [B1 = Fermentation, B2 = Roasting (non-fermentation), B3 = Fresh processing]. Based on the panelist’s assessment, the most preferred coffee leaf drink is a made from the first leaves (starting from the top to the third leaves below it) through the fermentation process (treatment A1B1). In this treatment, the color’s value at 4.00 (like); flavors at 3,500 (likes); turbidity level 3.625 (likes); aroma 3,625 (likes) and overall parameters 3,750 (likes). This treatment produces a red drink color (typical of tea), a pleasant taste that is not too bitter, a distinctive aroma of tea and the appropriate level of turbidity (typical of tea). The results of the phytochemical screening for samples of dried coffee leaves showed that these coffee leaves contain flavonoids, tannins and saponins. Caffeine content of dry coffee leaves is 1.4%; Polyphenol content of 9.5% and antioxidants of 75.611%.