Utilization of pruning leaves of coffee plants as a functional drink

Abstract Pruning at coffee plants is very important to maintain productivity, growing optimal, healthy and continuous. During pruning, a lot of leaves are wasted whereas contain bioactive compounds that can be used as drink tastes almost like beans. The purpose this research determine the influence type leaf (location on branch) processing technique resulting drink. This was conducted Trenggalek from April May 2020. factorial Randomized Block Design, with 2 factors, A = Type Leaf [A1 Top first third below it ; A2 fourth eighth (counted after top leaf)]; B Processing method, [B1 Fermentation, B2 Roasting (non-fermentation), B3 Fresh processing]. Based panelist’s assessment, most preferred made (starting it) through fermentation process (treatment A1B1). In treatment, color’s value 4.00 (like); flavors 3,500 (likes); turbidity level 3.625 aroma 3,625 (likes) overall parameters 3,750 (likes). treatment produces red color (typical tea), pleasant taste not too bitter, distinctive tea appropriate tea). results phytochemical screening for samples dried showed these flavonoids, tannins saponins. Caffeine content dry 1.4%; Polyphenol 9.5% antioxidants 75.611%.