THE EFFECT OF RICE INCLUSION ON THE MEDIUM ROASTING PROFILE ON ACIDITY LEVELS AND CAFFEINE CONTENT OF SUMOWONO ARABICA COFFEE (COFFEA ARABICA)

Arabica coffee, known for its rich flavor, is a key agricultural product in Indonesia, with Sumowono Arabica from Central Java being particularly renowned for its distinct aroma and acidity. The aim of this study is to investigate the impact of adding rice during the roasting process on the acidity and caffeine content of Sumowono Arabica coffee. Roasting plays a crucial role in determining coffee's chemical composition, particularly with respect to compounds such as chlorogenic acids and caffeine. By incorporating rice into the roasting process, significant alterations in the coffee's flavor profile and chemical composition were observed. Specifically, the addition of rice resulted in a reduction of both caffeine concentration and acidity. The starch content of rice interacts with caffeine and acids, potentially through absorption and buffering effects, leading to a decrease in the levels of these compounds. The study found that as the rice percentage increased, caffeine concentration decreased, while the pH (acidity) of the coffee rose, indicating a reduction in acidity. These results suggest that the addition of rice during the roasting process can optimize the sensory qualities of coffee, offering an innovative method for producers seeking to enhance flavor profiles while catering to consumer preferences for lower caffeine and acidity levels. This research provides valuable insights for the coffee industry, highlighting the potential of rice addition as a natural method for improving coffee quality and market appeal.