STUDI KARAKTERISTIK FISIKO-KIMIA DAN ORGANOLEPTIK KOPI HIJAU ROBUSTA DENGAN VARIASI METODE PENGERINGAN DAN TINGKAT KEHALUSAN

Green coffee product on the market, namely in green coffee extract and green coffee bean. Sun drying is less effective because it can be influenced by the environment that needs to be done other methods as an alternative to get an optimal results. In the coffee brewing, level of fineness becomes a necessary factor to get optimal results. This study aimed to determine the effect of the drying method and level of fineness on the physicochemical and organoleptic characteristics of green coffee robusta. This study was conducted using a Factorial Randomized Complete Block Design (RCBD). The first factor with three levels, namely the drying method (sun drying, cabinet drying, combination between sun drying and cabinet drying). The second factor was level of fineness (60 mesh, 50 mesh, 40 mesh). The results showed that drying method and level of fineness significantly affect to moisture content, ash content, pH, brightness (L), redness (a+) and yellowish (b+), while it gave not significant effect on caffeine content. Green coffee robusta that has best physicochemical characteristics was P2S2 treatment (cabinet drying; 50 mesh) with moisture content 9.13%; ash content 4.21%; caffeine content 1.88%; pH 5.77; brightness (L) 51.4; redness (a+) 2.0; yellowish (b+) 16.3; aroma 6.40 ( Good); flavor 6.60 (Good); bitterness 6.33 (Good); and body 6.37 (Good)