Nutritional composition and caffeine content of coffee-galangal affected by the variation of sweetener addition

Coffee-galangal is a herb coffee, mixture of coffee powder and galangal powder, which has different aroma taste the itself excellent properties for body. The sweetener commonly used in products sucrose based sugar. purpose this study was to determine effect use on chemical caffeine content, such as cane sugar, palm sugar alcoholic nutritional composition were determined by carbohydrate protein fat water content. addition sweetenersin form coffee-galangal significantly from unsweetened control treatments parameters ash but did not affect types sweeteners added (α = 5%) total carbohydrate, water, ash, parametervalues product were: content 64.47-82.60%, 5.19-17.08%, 1.74-4.47%, 3.25 - 6.79%, 4.96 7.5%, 0.68 – 1.79 %. Finding showed that highest percentage lowest content. Key words: coffee-galangal, sweetener, composition, caffein