<![CDATA[Coffee is a superior regional commodity in Bengkulu Province, but post-harvest processing of coffee at the farmer level is still traditional. Coffee farmers in Kepahiang Regency harvest rainbow cherry picks and use dry coffee processing, which reduces product quality. This study aims to study the effect of drying techniques and roasting temperature on the quality of Kepahiang robusta coffee powder and local consumer preferences. The study was conducted in Sidorejo Village, Kabawetan District, Kepahiang Regency, from June 2019 to December 2019. The study used a Randomized Block Design (RAK) with two treatments, namely drying technique treatment with two levels (with and without solar dryer) and roasting treatment with three levels of roasting temperature (light, medium and dark), in total, six treatment combinations with four replications. The quality parameters of ground coffee observed included water content, ash content, coffee extract, ash alkalinity and caffeine content based on SNI 01-3542-2004 regarding ground coffee. Organoleptic tests (aroma, colour, taste, texture, and overall appearance) involved 30 [Br1] semi-trained panellists. The results showed that ground coffee produced from the P1S3 treatment combination had the water content, ash content, coffee extract and ash alkalinity that met the SNI 01-3542-2004 standard with the lowest caffeine content compared to other treatments. The P2S2 treatment is the most preferred ground coffee by the panellists.Keywords: Robusta coffee, drying, roasting, quality, preferenceAbstrakPENGARUH CARA PENGERINGAN DAN SUHU PENYANGRAIAN TERHADAP KUALITAS BUBUK KOPI ROBUSTA KEPAHIANGKopi merupakan komoditas unggulan daerah di Provinsi Bengkulu, namun pengolahan pascapanen kopi di tingkat petani masih tradisional. Petani kopi di Kabupaten Kepahiang melakukan panen petik pelangi dan pengolahan kopi secara kering yang mengurangi kualitas produk. Penelitian ini bertujuan untuk mempelajari pengaruh teknik pengeringan dan suhu penyangraian terhadap kualitas bubuk kopi robusta Kepahiang dan preferensi konsumen setempat. Penelitian dilakukan di Desa Sidorejo, Kecamatan Kabawetan, Kabupaten Kepahiang dari bulan Juni 2019 sampai dengan Desember 2019. Penelitian menggunakan Rancangan Acak Kelompok (RAK) dengan dua perlakuan, yaitu perlakuan teknik pengeringan dengan dua taraf (dengan dan tanpa solar dryer), dan perlakuan penyangraian dengan tiga taraf suhu penyangraian (light, medium dan dark), sehingga didapat 6 kombinasi perlakuan dengan empat ulangan. Parameter mutu kopi bubuk yang diamati meliputi kadar air, kadar abu, sari kopi, kealkalian abu dan kadar kafein berdasarkan SNI 01-3542-2004 mengenai kopi bubuk. Uji organoleptik (aroma, warna, rasa, tekstur, dan tampilan keseluruhan) dilakukan dengan melibatkan 30 orang panelis[Br1] semi terlatih. Hasil penelitian menunjukkan kopi bubuk yang dihasilkan dari kombinasi perlakuan pengeringan dengan solar dryer dan suhu penyangraian 200-205oC (P1S3) memiliki kadar air, kadar abu, sari kopi dan kealkalian abu memenuhi standar SNI 01-3542-2004 dengan kadar kafein terendah dibanding perlakuan lain. Perlakuan pengeringan tanpa solar dryer dan suhu penyangraian (P2S2) merupakan kopi bubuk yang paling disukai oleh panelisKata kunci : Kopi robusta, pengeringan, penyangraian, mutu, preferensi]]>
