Abstract
The research aim was to determine the effect of temperature and roasting time on the characteristics of robusta coffee powder from Sedau village.The experiment was arranged with Completely Randomized Design of 2 factors and 3 replications.The factors were the roasting temperature of 190 o C and 200 o C, and the roasting time of 15 and 20 minutes.The parameters observed were physical characteristics (color), chemical characteristics i.e. pH, moisture content, ash content, caffeine content, coffee extract content and antioxidant activity, and also organoleptic characteristics of flavor and taste.Data was analyzed with analyses of variance at 5% significant level using Co-Stat software.Post hoc test was done with the Honestly Significant Difference test at the 5% level of significance.The result showed that the roasting temperature of 190 0 C and roasting time of 10 minutes (S1W1 = 190 o C for10 min) with the highest color value of L* is 29.18 and o Hue is 56.85; the pH is 5.44; ash content is 5.80%; water moisture content is 3.54%; the caffeine content is 1.0%; the coffee extract content is 23.93% and the value of antioxidant activity is 86.65%.