Trying the Utilization of Rice to Reduce Caffeine Levels in Making Tubruk Coffee

Coffee is a drink that is popular with many people. However, some people have a sensitivity to the caffeine contained in coffee. This research was conducted with the hope that the results of this research product can be an alternative product that has lower caffeine content. This research was carried out by utilizing roasted rice as an additional ingredient in the manufacture of brewed coffee. The results revealed that brewed coffee using roasted brown (reddish) rice was a superior product. This can be seen after the hedonic test and the decrease in caffeine levels is the most significant, from 627.31 mg / L (control product) to 497.73 mg / L. To complement this research, it is advisable to try other variations of rice and other variations of coffee beans.