SENSORY CHARACTERISTICS AND CHEMICAL PROPERTIES OF COFFEE LEAF TEA (Coffea sp) AS A FUNCTIONAL BEVERAGES

: Coffee leaves can be processed into functional beverages because they have a fairly high tannin content and taste that is no less delicious than coffee beans so used as substitute for tea in the processing of leaf tea. Red ginger added to it beneficial health an antioxidant increase endurance. This study aims to: (1) Examine effect concentration comparison with red on (2) sensory characteristics addition ginger. The research treatment was concentrations (100%, 70%, 60%, 50%) powder (0%, 30%, 40%, 50%). Data analysis using Complete Randomized Design (RAL), four levels three repeats. results obtained best ratio 50%: 50% terms aroma 3.87 (likes), color 3.31 flavors without sugar 3.08 3.93 water 3.46%, ash 5.26 %, content, produced this meet SNI 03-3836-2012.