TEKNOLOGI PEMBUATAN MINUMAN �AIR KAWA� DARI PANGKASAN DAUN KOPI

�Air kawa� processing was still done traditionally, so the results are inconsistent. To obtain a controlled design process, this research is very necessary. The research was conducted with variations the age of leaf, processing method and drying equipment. Variations the age of leaf include first leaf to the fourth leaf, processing method include fresh, non-fermented and fermented method, and for dryer used cabinet dryer and smooker. ."Air kawa" from the second, third and fourth leaf was process with the fresh method and dried with the smooker at 50-60 ° C of temperature for 8 hours, and the obtained physical, sensory and chemical properties similar to the traditional of �air kawa�. The results of �air kawa� with non-fermentation and fermentation method indicate the color, flavor, aroma were not significantly different. Coffee leaves powder, which have 59.70-63.69% activity of antioxidant, 5.01-5.74% of total phenols, and 0.33- 0.79% of caffeine. Having processed into a beverange and sensory test, the results of the analysis data describing the color of boiled "air kawa" was reddish yellow, the taste of coffee slightly less, a bitter taste and the aroma was not significantly different from the traditional of "air kawa" as well as preferred by the panelists