Vol. 1, No. 2, Desember, 2022 Hal. 12-16 DOI:http://dx.doi.org/10.32522/abdiku.v1i2 P-ISSN 2963-1327 (print) | E-ISSN 2963-7902(online) ABDIKU, 1(2) : 12 - 16 |12 Pengenalan Produk Inovasi Pengolahan Limbah Biji Kopi Melalui Proses Fermentasi Menjadi Minuman Kesehatan ‘ Kombucha Cascara’ Murna Muzaifa 1 , Yusya Abubakar 1 , M. Ikhsan Sulaiman 1 , Faidha Rahmi 2 , dan Rita Andini 3* 1 Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Syiah Kuala (USK) Banda Aceh, Tgk. Hasan Krueng Kalee No. 3, Banda Aceh, Darussalam 23111, Aceh 2 Jurusan Agroteknologi, Fakultas Pertanian, Universitas Gajah Putih, Blang Bebangka, Aceh Tengah, Aceh 3 Pusat Riset Rekayasa Genetik, Organisasi Riset Hayati dan Lingkungan, Badan Riset Inovasi Nasional (BRIN), Jl. Raya Jakarta-Bogor KM. 46, Cibinong, Bogor, Jawa Barat 16911 *Email: rita.andini@brin.go.id ABSTRACT Agricultural waste is generally defined as residue or the rest of any kind of process related with cultivation, supply chain production involving each agricultural production ( e.g. cash crop plantation, horticultures including vegetable crops, livestock, meat production, milk production and its derivatives). Waste management; particularly those related with organic waste sources that can be converted into alternative foods, therefore, is considered as an attractive issue that can be exploited, utilized, and further developed; especially in most of developing countries. The amount of organic waste is estimated to be in the range between 40 up to 66% resulted from each process. As such, is the coffee ( Coffea spp.) processing, which produces a relatively high amount of organic waste originated from the coffee cherry pulps; namely up to 40- 45%. The (cherry) pulps can be dried and further utilized into healthy drink called as ‘ cascara’ that has an economic value. Moreover, cascara can be then further utilized into fermented drink: ‘kombucha cascara’, which is currently being a trend. This community development activities proposed here were dealt mainly with the knowledge sharing how to utilize such organic waste resulted from coffee cherry pulp into another kind of added value product: ‘kombucha cascara’ as there are still quite limited number of people, who are already aware about this product; as well as their optimization process. Between April and May 2021, our team had disseminated the making process of kombucha cascara to two local cafe owners: i) Blang Padang Cafe, ii) Rumoh Aceh Kopi Luwak, in Banda Aceh. We did disseminate the knowledge of: a) the process how to utilize the organic waste: coffee cherry pulp, b) the process making of kombucha cascara as by-products to our local partners or the café owners and their staffs, the last but not least, we c) handed-over some production utensils and equipment including fermentation jars to both cafe’s as well as active kombucha-microbial starter, plastic or PET-bottles, and exclusive banners for the promotion. Overall, the whole activities planned during the community service activities between Syiah Kuala University with the partners had been conducted according to our initial plan. By doing so, our team expected that both partners could produce kombucha cascara and would be able to promote, sell this kind of special healthy drink products to the whole consumer. Keywords: Aceh, healthy drink, waste utilization ABSTRAK Limbah pertanian didefinisikan sebagai residu atau sisa dari proses penanaman, proses rantai produksi dari beragam bahan berbasis pertanian seperti tanaman perkebunan ( cash crops), buah-buahan dan sayur-sayuran (horticultures), aktivitas peternakan. Pengolahan limbah berbasis organik menjadi alternatif bahan pangan merupakan potensi besar yang patut dikembangkan - khususnya di negara berkembang dikarenakan hampir 40-66% limbah buangan dihasilkan dari setiap proses industri di pertanian. Pada pengolahan kopi ( Coffea spp.), limbah kulit kopi (coffee cherry) juga diproduksi dalam jumlah yang cukup banyak mencapai 40-45% dan selama ini terbuang begitu saja. Kulit kopi yang sudah dikeringkan seharusnya dapat diolah menjadi produk yang benilai ekonomis: ‘cascara’ dan ‘kombucha cascara’ yang sedang ‘trend’. Pemanfaatan hasil samping pengolahan kopi menjadi minuman sehat tentunya sangat potensial sehingga proses pembuatannya patut disebarluaskan sehingga optimasi pemanfaatan limbah dari pengolahan kopi. Sangat disayangkan belum banyak yang mengenal produk tersebut. Untuk itu kegiatan pengabdian berbasis produk ini ditekankan pada tiga kegiatan: a) sosialisasi pemanfaatan hasil samping pengolahan kopi, b) pelatihan ( training) pembuatan produk kombucha cascara, c) penyerahan bantuan fasilitas produksi pembuatan kombucha cascara sebagai minuman khas kepada dua cafe: i) Blang Padang Cafe, ii) Rumoh Aceh Kopi Luwak, Banda Aceh. Manfaat yang didapat dari mitra adalah pengetahuan dan keterampilan membuat kombucha cascara, dan mendapatkan alat-alat produksi, bibit kombucha aktif, botol plastik, banner ekslusif untuk promosi. Secara keseluruhan kegiatan pengabdian telah dilakukan dari April hingga Mei 2021. Harapan ke depannya, kedua mitra dapat memproduksi secara konsisten, mempromosikan dan menjual produk kombucha cascara dalam jumlah yang konsisten ke konsumen. Kata kunci: Aceh; minuman sehat, pengolahan limbah