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The Effect of Withering Methods on Physicochemical and Sensory Properties of Liberica Coffee Leaf Tea (Coffea liberica)

Indonesian Food Science and Technology Journal · Vol. 9 No. 1 (2025) · hlm. 138–145

DOI
10.22437/ifstj.v9i1.46868
ISSN
2615-367X
Terbit
2025-12-31
Penerbit
Department of Technology of Agricultural product (THP) Jambi University
Bahasa
en
Lisensi
creativecommons.org/licenses/by/4.0

Abstrak

This study aims to evaluate the effect of different withering methods on physicochemical and organoleptic properties of Liberica coffee leaf tea (Coffea liberica) and to identify the optimal treatment. The experiment was conducted using a Completely Randomized Design (CRD) with five withering treatments, including no withering, room temperature withering for 10 h, air withering for 10 h, oven withering at 60°C for 30 min, and steaming for 2 min, each with four replications. The observed parameters included powder moisture content, pH, color (L*, a*, b*), antioxidant activity, total phenols, total tannins, flavonoids, and sensory attributes, namely color, aroma, acidity, taste, aftertaste, and overall acceptance. The results showed that withering method significantly affected color, moisture content, antioxidant activity, total phenols, total tannins, flavonoids, and organoleptic attributes related to aftertaste and overall acceptance, while pH, aroma quality, acidity, and taste were not significantly affected. The non-withered sample demonstrated the highest antioxidant activity and total phenolic content. The room temperature withering for 10 h produced antioxidant activity (57.59%) that was not significantly different from the non-withered sample, but offered superior sensory performance. This treatment produced a dark orange (brownish) infusion with L* (45.75), a* (29.25), and b* (49.50), the highest overall hedonic acceptance (3.72), and the most preferred color (3.84). In conclusion, withering at room temperature for 10 h represents the optimal processing method for producing Liberica coffee leaf tea with a balanced combination of functional properties and consumer acceptability.

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  • Universitas Jambi
  • Edith Cowan University
  • King Abdulaziz University
  • Poltekkes Kemenkes Aceh
  • Organisasi berbeda
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Rekan penulisOrganisasiArtikel bersama
Ulyarti UlyartiUniversitas Jambi9
Addion NizoriUniversitas Jambi7
Mursalin MursalinUniversitas Jambi4
Lavlinesia LavlinesiaUniversitas Jambi4
Mursyid MursyidUniversitas Jambi3
Cici Nofri AmpitasariUniversitas Jambi2
Irma RahmayaniUniversitas Jambi2
Lisani LisaniUniversitas Jambi2
Fauziah FiardillaUniversitas Jambi2
Emanauli EmanauliUniversitas Jambi2
Rinaldi RinaldiUniversitas Jambi2
Silvi Leila RahmiUniversitas Jambi1
Bangun Naomi MarcelinaUniversitas Jambi1
Ika GusrianiUniversitas Jambi1
Daniel Tua PurbaUniversitas Jambi1
Elkanah JayantiUniversitas Jambi1
Yunta Gombang ArmandoUniversitas Jambi1
Nazarudin NazarudinUniversitas Jambi1
Fitry TafziUniversitas Jambi1
Melati RulainiUniversitas Jambi1
Muhammad NaswirUniversitas Jambi1
Edwin PermanaUniversitas Jambi1
Dhian Eka WijayaUniversitas Jambi1
Ali Nurdin HidayatUniversitas Jambi1
Martina Astri RahayuUniversitas Jambi1
Ismi Nurwaqiah IbnuUniversitas Jambi1
David KusmawanUniversitas Jambi1
Silvia Mawarti PerdanaUniversitas Jambi1
Usi LanitaUniversitas Jambi1
Kasyani KasyaniUniversitas Jambi1
Alfridsyah AlfridsyahPoltekkes Kemenkes Aceh1

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Sumber metadata: OAI-PMH (metadata jurnal) https://online-journal.unja.ac.id/index.php/ifstj/oai, pertama di-harvest 6 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en">The Effect of Withering Methods on Physicochemical and Sensory Properties of Liberica Coffee Leaf Tea (Coffea liberica)</dc:title>
	<dc:creator xml:lang="en">Surhaini, Surhaini</dc:creator>
	<dc:creator xml:lang="en">Indriyani, Indriyani</dc:creator>
	<dc:creator xml:lang="en">Suseno, Rahayu</dc:creator>
	<dc:creator xml:lang="en">Rinaldi, Rinaldi</dc:creator>
	<dc:creator xml:lang="en">Jie, Ferry</dc:creator>
	<dc:creator xml:lang="en">Wazzan, Huda</dc:creator>
	<dc:subject xml:lang="en">Liberica coffee leaf tea;</dc:subject>
	<dc:subject xml:lang="en"> withering method; </dc:subject>
	<dc:subject xml:lang="en">antioxidant activity; </dc:subject>
	<dc:subject xml:lang="en">phenolic compounds; </dc:subject>
	<dc:subject xml:lang="en">sensory evaluation</dc:subject>
	<dc:description xml:lang="en">This study aims to evaluate the effect of different withering methods on physicochemical and organoleptic properties of Liberica coffee leaf tea (Coffea liberica) and to identify the optimal treatment. The experiment was conducted using a Completely Randomized Design (CRD) with five withering treatments, including no withering, room temperature withering for 10 h, air withering for 10 h, oven withering at 60°C for 30 min, and steaming for 2 min, each with four replications. The observed parameters included powder moisture content, pH, color (L*, a*, b*), antioxidant activity, total phenols, total tannins, flavonoids, and sensory attributes, namely color, aroma, acidity, taste, aftertaste, and overall acceptance. The results showed that withering method significantly affected color, moisture content, antioxidant activity, total phenols, total tannins, flavonoids, and organoleptic attributes related to aftertaste and overall acceptance, while pH, aroma quality, acidity, and taste were not significantly affected. The non-withered sample demonstrated the highest antioxidant activity and total phenolic content. The room temperature withering for 10 h produced antioxidant activity (57.59%) that was not significantly different from the non-withered sample, but offered superior sensory performance. This treatment produced a dark orange (brownish) infusion with L* (45.75), a* (29.25), and b* (49.50), the highest overall hedonic acceptance (3.72), and the most preferred color (3.84). In conclusion, withering at room temperature for 10 h represents the optimal processing method for producing Liberica coffee leaf tea with a balanced combination of functional properties and consumer acceptability.</dc:description>
	<dc:publisher xml:lang="en">Department of Technology of Agricultural product (THP) Jambi University</dc:publisher>
	<dc:date>2025-12-31</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://online-journal.unja.ac.id/ifstj/article/view/46868</dc:identifier>
	<dc:identifier>10.22437/ifstj.v9i1.46868</dc:identifier>
	<dc:source xml:lang="en">Indonesian Food Science and Technology Journal; Vol. 9 No. 1 (2025): Volume 9 Number 1, December 2025 |IFSTJ| ; 138-145</dc:source>
	<dc:source>2615-367X</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://online-journal.unja.ac.id/ifstj/article/view/46868/23065</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2025 Indonesian Food Science and Technology Journal</dc:rights>
	<dc:rights xml:lang="en">https://creativecommons.org/licenses/by/4.0</dc:rights>
</oai_dc:dc>