QUALITY CHARACTERISTICS OF ROBUSTA LANANG COFFEE POWDER ON THE SLOPES OF MOUNT IJEN BANYUWANGI

Abstract

Banyuwangi Regency is one of the Robusta coffee-producing areas in East Java. Coffee for some people in Banyuwangi is a commodity that has been developed for generations. The slopes of Mount Ijen are one of the areas in Banyuwangi Regency. Coffee is grown in the mountainous area of Ijen with an altitude of between 1,000 to 1500 meters above sea level. This environment provides ideal conditions for coffee growth. The quality of coffee is greatly influenced by the variety and altitude of the coffee cultivation site. So the need for research to determine the quality characteristics of robusta lanang coffee powder on the slopes of Mount Ijen, Banyuwangi Regency. Sampling of robusta lanang coffee powder was carried out at 6 points located on the slopes of Mount Ijen, namely Omah Kopi, Kemunir Kopi, Palm Sugar Café, Ijen Slope Coffee, Jotos Coffee, and Steven Coffe. The five samples were then analyzed for moisture content using the thermogravimetric method and the caffeine content of robusta male coffee powder using the UV-Vis spectrophotometry method. Then the brew of male robusta coffee powder was carried out sensory tests on color, taste and aroma using the hedonic test method.The moisture content of male robusta ground coffee on the slopes of Mount Ijen in Licin District, Banyuwangi Regency has met the quality requirements for ground coffee according to SNI. The caffeine content of robusta coffee powder is in accordance with SNI quality requirements. The average panelist liked the color, taste and aroma of brewed robusta laang coffee powder in Licin District, Banyuwangi Regency