<![CDATA[This study aimed to analyze the total phenolic content (TPC), added value, and financial feasibility of anaerobically fermented Robusta coffee instant powder using maltodextrin as a carrier at a concentration of 6% (A2B3). The experiment employed a factorial Completely Randomized Design involving gum arabic and maltodextrin at concentrations of 0%, 4%, and 6%. Total phenolic content was analyzed using analysis of variance followed by a 5% HSD test, while financial feasibility was evaluated using the B/C ratio, NPV, and IRR. Added value and the remuneration of production factors were assessed using the Hayami method. The A2B3 treatment produced a TPC of 4.75%, indicating high retention of measurable phenolic compounds after spray drying. The financial simulation resulted in a B/C ratio of 1.04, an NPV of Rp39,034,664, and an IRR of 23.89%, exceeding the simulated 8% discount rate. The Hayami analysis showed a conversion factor of 0.235, an added value of Rp10,175/kg, and an added-value ratio of 34.64%, classified within the medium category. A2B3 also generated the highest annual output of 2,115 kg and annual profit of Rp30,213,000. These findings indicate that 6% maltodextrin can support phenolic retention, processing value addition, and positive financial performance under the simulated production conditions. ]]>
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