ANALISIS PERBEDAAN PENCAMPURAN JAGUNG (Zea mays) TERHADAP MUTU KOPI BUBUK INDUSTRI GUNUNG PASAMAN

This study aims to determine the physical, chemical and flavor characteristics of the coffee from Gunung Pasaman coffee. The analysis of this study used a quasai experiment using three products from the Gunung Pasaman coffee, they were; 100% robusta coffee, 75% robusta coffee : 25% corn, and 60% robusta coffee : 40% corn. The results of the analysis carried out in the laboratory showed that the moisture content, ash content, caffeine content, and pH of the ground coffee produced were in accordance with the Indonesian National Standard. The protein content showed an increasing number. The best organoleptic test result by q grader is the mixing of 75% robusta coffee : 25% corn on a very good quality scale. With no corn added and 40% corn additions it is on the exchange grader or good quality scale. The results of the volatile compound test using GC MS showed that the highest 6 compounds were derived from coffee grounds by mixing 75% robusta coffee and 25% corn