Chlorogenic Acid Content of Local Robusta Coffee at Variations of Roasting Temperature

The roasting process has become the most necessary post-harvest handling to be awarded in controlling coffee quality. In this research, effect of temperature been investigated chlorogenic acid content on pure robusta local varieties and its mixture with soybeans as a parameter control had variated at 195°C, 215°C, 225°C, 230°C, 240°C. contents have obtained based their maximum absorbances measured by UV-Vis spectrophotometer 290 nm wavelength range. increase reduces levels because some turned into melanoidin compounds. To weight Robusta change taste coffee, added mixture. results study were then extended observation quality it produces. addition 10% can 230°C around 5.12%, there will decrease when is lowered. mass fraction 20% total amount increased absorbance due other antioxidant substances from soybeans. are expected add insight public about required for obtain that still present after process.