A.M. Legowo, A.N. Al-Baarri, N.A.S.J.E. Wardani, K. Fibrianto
Coffee leaves tea has attracted researchers to utilize the pruning waste as a refreshing functional drink due to its phenolic compounds and other antioxidants. Meanwhile, the tannins also contributed to astringency as an important sensorial attribute for tea. All these components were changing over time. Thus, an evaluation of its changes in coffee leaves tea during storage is required. This research used robusta and liberica coffee leaves that were stored at temperature of 10 and 25° for a storage time of 24 days. Completely Randomized Block Design was assigned to investigate the main factors. As result, it was found that storage at 10°C could maintain the functional quality up of the leaves for up to 2 weeks. Meanwhile, 25°C of storage was acceptable for only less than 5 days. During storage, green flavor and aroma, astringency and bitter taste change proportionally to the decrease of phenolic content and tannin levels. In conclusion, the storage temperature and time on decocted robusta coffee leaves tea might influence the quality of leaves. © Published under licence by IOP Publishing Ltd.
Faculty of Animal and Agricultural Sciences, Diponegoro University, Jl. Prof. H. Soedarto, S.H-Tembalang Semarang, 50275, Indonesia; Brawijaya Senso-Gastronomy Center, Faculty of Agricultural Technology, Universitas Brawijaya, Jalan Veteran, Malang, 65145, Indonesia