Physicochemical and Organoleptic Characteristics of Coffee Husk (Coffea Arabica L.) Leather Supplemented Pineapple and Carrageenan
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Coffee husk is a by-product of coffee processing that contains carbohydrates, protein, fiber, and bioactive compounds; however, its utilization remains limited and is generally associated with low-value applications. Therefore, developing coffee husk into fruit leather is expected to provide an alternative strategy to increase the added value of this by-product while producing a value-added food product. This study aimed to determine the effect of pineapple addition and carrageenan concentration on the physicochemical, antioxidant, and organoleptic characteristics of coffee husk leather and to determine the best formulation. The study used a completely randomized design with a two-factor factorial arrangement and two replications. The first factor was pineapple addition at 20%, 30%, and 40% of the total formulation, while the second factor was carrageenan concentration at 0.6%, 0.8%, and 1.0%. The results showed that pineapple addition and carrageenan concentration significantly affected coffee husk leather characteristics. The best treatment was obtained from the formulation containing 40% pineapple and 1.0% carrageenan, which had a moisture content of 9.18%, reducing sugar content of 64.51%, vitamin C content of 53.15 mg/100 g, antioxidant activity of 71.13% inhibition based on the DPPH assay, crude fiber content of 21.95%, and tensile strength of 0.01554 N/mm². The organoleptic scores were 3.88 for color, 3.52 for taste, 3.56 for aroma, and 3.48 for texture, which were categorized as neutral. These findings indicate that the formulation of 40% pineapple and 1.0% carrageenan can be applied to improve the physicochemical and antioxidant characteristics of coffee husk leather, while supporting the valorization of coffee husk into a value-added food product.
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