PENGARUH SUHU PENGERINGAN DAN VARIETAS KOPI TERHADAP KUALITAS WEDANG KULIT KOPI (Dikembangkan Menjadi Buku Panduan Praktikum Untuk Materi Pemanfaatan Limbah Pelajaran Biologi Kelas X SMA)

General use of coffee fruit skin as animal feed adn compost. The lack of utilization requires the processing of coffee leather because coffee leather contains caffeine, polyphenols and antioxidants. The purpose of this study is to determine the various drying temperatures and coffee varieties toward the quality of coffee leather, namely caffeine content, acidity and organoleptic properties of taste and color. Samples obtained from Pasuruan coffee plantations. The used of drying temperature was 45˚C, 50˚C, 55˚C and the control treatment was without drying. The used of samples were arabica coffee, robusta, liberika and java. The number of experimental units was 32 samples. The sampling technique was simple random sampling. The data collection technique of caffeine content test used densitometry and acidity using a pH meter and organoleptik properties of taste and color. Data analysis using normality, homogeneity, two-way anova, duncan and mode values. The results of the research shows that the highest caffeine content of 50˚C arabica coffee was 350.1 ppm. The lowest value is the control treatment or without drying temperature of 4.5 ppm liberica coffee. The highest acidity level of wedang coffee leather is the treatment temperature of 55˚C java coffee of 5.3. The lowest value on the temperature treatment of 50˚C arabica coffee is 4.4. Based on the taste of arabica coffee has the highest value is 2.8 and the color of the liberica coffee is 2.0