ANALISIS KUALITAS BERBAGAI JENIS KOPI ROBUSTA DI BANYUWANGI SEBAGAI SUMBER BELAJAR BIOLOGI

This study aims to analyze the quality of Robusta coffee types in Banyuwangi - East Java. The parameters used include caffeine levels, water levels, and flavor. The population of this research is all robusta coffee varieties that are cultivated in Banyuwangi. The sample consisted of four varieties, namely Telemung, Gombengsari, Glennevis, and Malangsari, which were selected using a purposive sampling technique. The test was carried out in the laboratory of the Coffee and Cocoa Research Center - Jember. Retrieval of caffeine content using a spectrophotometer refers to AOAC 16th edition (1999). Water content testing uses the electrical repulsive force method, while coffee flavor uses an organoleptic test. Organoleptic tests conducted by panelists from the Coffee and Cocoa Research Center refer to the standard of SCAA (2012). Indonesian National Standard (SNI) 01-3542 - 2004 is used as a reference for testing analysis of caffeine levels and water levels, as well as the SCAA standard for organoleptic test results. The results showed that the caffeine levels of four Banyuwangi Robusta coffee varieties ranged from 2.17% to 2.54% (SNI = 0.45% -2% w / w), while the water levels of Telemung (6.3%), Gombengsari (5.8%), Glennevis (6.1%), and Malangsari (5.6%), the maximum SNI standard of 12.5%. The taste test results showed that Telemung and Glennevis met the minimum standards with 81.125 and 80.5, respectively, and were classified as specialty grades