Coffee is a drink that is popular with many
people. However, some people have a sensitivity to the
caffeine contained in coffee. This research was conducted
with the hope that the results of this research product
can be an alternative product that has lower caffeine
content. This research was carried out by utilizing
roasted rice as an additional ingredient in the
manufacture of brewed coffee. The results revealed that
brewed coffee using roasted brown (reddish) rice was a
superior product. This can be seen after the hedonic test
and the decrease in caffeine levels is the most significant,
from 627.31 mg / L (control product) to 497.73 mg / L.
To complement this research, it is advisable to try other
variations of rice and other variations of coffee beans.
Keywords :
Coffee 1; caffeine 2; roasted rice 3