Research had been carried out on the manufacture of cascara drinks from robusta coffee husks, arabica and jackfruit powder with a comparison of coffee skin types and the percentage of jackfruit powder in order to determine the effect of coffee skin type on the organoleptic and chemical levels of cascara drinks. The effect of the percentage of jackfruit powder on the organoleptic and chemical level of cascara drink. The effect of the combination of the two treatments on the organoleptic and chemical levels of cascara drink. The research design used a complete block design with two factors in the form of coffee skin types, namely robusta and arabica. The analysis carried out is the degree of acidity (pH), ash content, antioxidant activity, phenol, total color difference, organoleptic (color, taste and aroma). Based on the chemical and physical cascara analysis that had been carried out, it could be concluded that the ratio of robusta and arabica coffee husks had an effect on acidity analysis, ash content, antioxidant analysis, phenol analysis, analysis of total color differences. For organoleptic effect on aroma and taste. The concentration of the addition of jackfruit powder had an effect on the analysis of antioxidant levels in the treatment (A1B3) of 67.61%. and did not affect the analysis of the degree of acidity, ash content, phenol, and total color difference