Characterization of robusta (Coffea canephora) leaf tea: influence of leaf maturity and drying time

Authors

  • Citra Defira Department of Agricultural Product Technology, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. Jl Raya Palembang-Indralaya, Indralaya. https://orcid.org/0009-0001-9836-8000
  • Budi Santoso Department of Agricultural Product Technology, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. Jl Raya Palembang-Indralaya, Indralaya. https://orcid.org/0000-0002-5037-0048
  • Cindana Cucitra Sinaga Department of Agricultural Product Technology, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. Jl Raya Palembang-Indralaya, Indralaya. https://orcid.org/0009-0001-1889-2268
  • Friska Syaiful Department of Agricultural Product Technology, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. Jl Raya Palembang-Indralaya, Indralaya. https://orcid.org/0000-0002-3962-6751
  • Citra Pratiwi Prayitno Department of Agricultural Product Technology, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. Jl Raya Palembang-Indralaya, Indralaya. https://orcid.org/0009-0009-3946-6231
  • Merynda Indriyani Syafutri Department of Agricultural Product Technology, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. Jl Raya Palembang-Indralaya, Indralaya. https://orcid.org/0000-0003-1737-7181
  • Hermanto Department of Agricultural Product Technology, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. Jl Raya Palembang-Indralaya, Indralaya. https://orcid.org/0000-0002-6926-9767

DOI:

https://doi.org/10.25186/.v20i.2310

Abstract

The maturity level and drying duration of Robusta coffee leaves significantly affect the chemical, functional, and sensory characteristics of the resulting herbal tea, including moisture content, ash, pH, total phenols, IC50, and hedonic values. Young to medium leaves dried for 120–150 minutes produced tea with higher antioxidant activity and better sensory acceptance, highlighting the importance of optimizing these factors to enhance the quality and health benefits of Coffea canephora leaf tea.

Key words: Antioxidant; drying duration; leaf maturity; Robusta coffee; sensory quality.

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Published

2025-08-26

How to Cite

DEFIRA, Citra; SANTOSO, Budi; SINAGA, Cindana Cucitra; SYAIFUL, Friska; PRAYITNO, Citra Pratiwi; SYAFUTRI, Merynda Indriyani; HERMANTO. Characterization of robusta (Coffea canephora) leaf tea: influence of leaf maturity and drying time. Coffee Science - ISSN 1984-3909, [S. l.], v. 20, p. e202310, 2025. DOI: 10.25186/.v20i.2310. Disponível em: https://coffeescience.ufla.br/index.php/Coffeescience/article/view/2310. Acesso em: 24 jan. 2026.

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Vol. 20 (2025): Continuous Publication

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