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Vol. 5 No. 2 (2026): Replication of Village Economic Resilience, Evaluation of the Education Ecosystem, and Sustainable Physical Fitness Measurement.

FORMULASI DAN KARAKTERISTIK FISIKOKIMIA SERTA FUNGSIONAL PERMEN JELLY CASCARA-GUMMY TINGGI POLIFENOL DARI LIMBAH KULIT KOPI ROBUSTA LERENG GUNUNG LAWU

Submitted
October 12, 2026
Published
2026-07-04

Abstract

This study aims to develop a functional jelly candy, "CASCARA-GUMMY," utilizing robusta coffee husk waste (cascara) from the slopes of Mount Lawu, Magetan, as a polyphenol-rich functional food innovation. The research methods included the optimization of cascara extraction, jelly candy formulation at various extract concentrations (0%, 10%, 20%, and 30%), as well as the evaluation of physicochemical characteristics, functional properties (total polyphenol content and antioxidant activity), and sensory preferences of the final product. The results show that the optimized cascara extract possessed suitable physicochemical characteristics, with an acidic pH and an ideal viscosity for formulation. The resulting CASCARA-GUMMY proved to contain a significant total polyphenol content and exhibited strong antioxidant activity, effectively delivering the health benefits of cascara. Sensory evaluations regarding color, aroma, taste, and texture demonstrated good consumer acceptance levels, proving that health benefits can be integrated without compromising enjoyment. This study broadens the application of cascara as a source of natural bioactive compounds in functional food products, positioning circular economy and preventive health as complementary mechanisms in the context of agricultural waste valorization

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