Abstract:
Coffee leaves can be processed into functional beverages because they have a fairly
high tannin content and a taste that is no less delicious than coffee beans so that they can be
used as a substitute for tea leaves in the processing of coffee leaf tea. Red ginger can be added
to coffee leaf tea because it is beneficial for health as an antioxidant and can increase endurance.
This study aims to: (1) Examine the effect of the concentration of coffee leaf comparison with red
ginger on coffee leaf tea processing and (2) Examine the sensory characteristics of coffee leaf
tea with the addition of red ginger. The research treatment was coffee leaves with concentrations
(100%, 70%, 60%, 50%) and red ginger powder with concentrations (0%, 30%, 40%, 50%). The
results of study obtained the best treatment with a ratio of coffee leaves 50%: red ginger 50% in
terms of aroma 3.87 (likes), color 3.31 (likes), flavors without sugar 3.08 (likes), flavors of sugar
addition 3.93 (likes), water content 3.46%, and ash content 5.26 %, The water content, ash
content and color of coffee leaf tea with the addition of red ginger produced in this study meet SNI
03-3836-2012.
