{
    "success": true,
    "data": {
        "id": 1796087,
        "msgid": "unej-students-transform-coffee-skin-waste-into-antioxidant-rich-snack-1781100580",
        "date": "2026-06-10 20:27:29",
        "title": "Unej Students Transform Coffee Skin Waste into Antioxidant-Rich Snack",
        "author": "",
        "source": "ANTARA_ID",
        "tags": "",
        "topic": "Agriculture",
        "summary": "Students at the University of Jember have developed a novel snack bar from cascara, a by-product of coffee production, addressing agricultural waste. The ChocoCara Bar combines dried coffee skins with oats, almonds, and dates to create a high-antioxidant treat without added sugar. The innovation was presented at a campus food exhibition, highlighting efforts to link academic research with market needs and sustainability.",
        "content": "<p>Students from the Food Technology Study Programme at the University\nof Jember (Unej), East Java, have transformed coffee skin waste into an\nantioxidant-rich snack called ChocoCara Bar. The innovative product, a\nsnack bar based on cascara (dried coffee skin) and oats, was launched\nduring the \u20182026 New Food Product Exhibition\u2019 held at the Faculty of\nAgricultural Technology campus in Jember Regency on Wednesday. Unej\nRector Iwan Taruna expressed high appreciation for the students\u2019\ncreativity in spotting the opportunity to utilise local commodity waste\ninto a functional product with high economic value. According to him,\nsuch innovation is clear evidence that academic processes at Unej can\ndirectly respond to challenges in society and industry. \u2018The step taken\nby FTP students to transform a coffee by-product into a high-quality\nhealthy snack is a tangible form of solutive campus research\ndownstreaming,\u2019 he said. He stated that Unej is fully committed to\nsupporting creativity that bridges the academic world with market needs\nand that synergy with industry partners also accelerates the achievement\nof the university\u2019s Key Performance Indicators, particularly in\nproducing graduates ready to work and be entrepreneurial. Laily Ratri\nNurhaliza, a member of the ChocoCara Bar development team, said the\nproduct idea emerged from seeing Indonesia\u2019s potential as one of the\nworld\u2019s largest coffee producers, which generates abundant coffee skins.\n\u2018So far, the use of cascara in the community has been very limited,\nusually only processed into tea. High demand for coffee will certainly\nproduce even more coffee skins,\u2019 she said. Additionally, cascara itself\ncontains bioactive compounds high in antioxidants, so the team wanted to\nintroduce cascara through a snack bar product to attract more public\nattention to the fact that this material has added value even though it\nis a rarely utilised by-product. In the manufacturing process, the\nChocoCara Bar uses a combination of almonds, roasted oats, corn flakes,\ncascara, dates, 90% dark chocolate, and dark chocolate compound. This\ncombination of ingredients produces a snack with a distinctive chocolate\nflavour and a crunchy texture. The product also supports the concept of\nsustainability because it is made without added sugar. Its sweetness and\nbinding properties come naturally from dates. Laily acknowledged that\nthe development process was not without challenges, especially in\nmaintaining the snack bar\u2019s texture so it remains firm and crunchy due\nto the fairly high water content of dates. Furthermore, the development\nteam explained that although it has no added sugar, the sugar content in\none ChocoCara Bar (40 grams net weight) comes purely from the natural\nsugars in dates and the dark chocolate compound.<\/p>",
        "url": "https:\/\/jawawa.id\/newsitem\/unej-students-transform-coffee-skin-waste-into-antioxidant-rich-snack-1781100580",
        "image": ""
    },
    "sponsor": "Okusi Associates",
    "sponsor_url": "https:\/\/okusiassociates.com"
}