PENGARUH TEKNIK PENYEDUHAN TERHADAP KADAR KAFEIN DALAM BUBUK KOPI ARABIKA (Coffea arabica L.) SEBAGAI SUMBER BELAJAR BIOLOGI

Coffee is one of the most popular drinks consumed by all people. Arabica coffee has a distinctive and best taste compared to other types of coffee so that Arabica coffee is more in demand in the world market. Coffee contains many chemical compounds, one of which is caffeine. Coffee caffeine content is the caffeine content contained in coffee with a certain amount or size. The caffeine content in the brewed coffee extract varies based on the brewing technique. The variables that distinguish between coffee brewing techniques are temperature, time, and the size of the coffee particles used. This study aims to analyze the effect of brewing techniques on caffeine levels in Arabica coffee powder (Coffea arabica L.). The brewing process for each brewing technique uses 10gr of coffee grounds and 75ml of brewed coffee in each serving. Then, the caffeine content was analyzed using UV-Vis Spectrophotometry. This study used the posttest only design with a RAL experimental design (completely randomized design) consisting of 5 treatments and 5 replications. The research data were tested with one way ANOVA and continued with Duncan's test at a significant level of 5%. The research treatments were brewing techniques, namely A (Tubruk), B (Trukish), C (V60), D (Aeropress), and E (Espresso). The results of the analysis showed that there was an effect of brewing technique on the caffeine content in arabica coffee powder (Coffea arabica L.). The highest caffeine content was obtained in the brewing technique E (Espresso) 38.72% (temperature 92°C, time 30 seconds, fine particle size), A (Smash) 18.94% (95°C temperature, time 5 minutes, particle size fine), B (Turkish) 18.16% (temperature 90°C, time 5 minutes, very fine particle size), C (V60) 16.06% (temperature 90°C, time 4 minutes, medium particle size), and the lowest caffeine content was obtained in the brewing technique D (Aeropress) 15.88% (temperature 85°C, time 2 minutes, coarse particle size)