Volume 7, Issue 7, July – 2022 International Journal of Innovative Science and Research Technology ISSN No:-2456-2165 IJISRT22JUL675 www.ijisrt.com 432 Trying the Utilization of Rice to Reduce Caffeine Levels in Making Tubruk Coffee Robiatul Adawiyah 1 , Mohammad Syaltut Abduh 2 , Erris Kusumawidjaya 3 , S.P Djati 4 , Nurbaeti 5* 1,2,3,4,5 Trisakti School of Tourism Abstract:- 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. Keywords:- Coffee 1; caffeine 2; roasted rice 3. I. INTRODUCTION Indonesia is the 4th most populous country in the world. The composition of culture, ethnicity, climate, and topography is also diverse. Therefore, Indonesia is a country that has many nicknames such as the land of a thousand islands, maritime countries, agricultural countries, and so on. Coffee plants are often known as mountain cultivation because most are cultivated on hilly lands that have medium to high altitudes. The higher the place, the more diverse the land conditions (Sari et al., 2013) [1] Coffee is a type of beverage that comes from the processing of coffee beans. Coffee is classified into the Rubiaceae family with the genus Coffea. In general, coffee only has two species, namely Coffea arabica and Coffearobusta (Study et al., 2016) [2]. Coffee is one of the most popular drinks in society, because coffee has been consumed from generation to generation. For many people, coffee is not just a side drink, but also part of a lifestyle. There are generally two types of coffee cultivated in Indonesia, namely Arabica coffee and Robusta coffee. Arabica coffee is coffee that has a better taste than robusta coffee, because robusta coffee tastes more bitter, slightly acidic and contains higher caffeine than arabic coffee (Hastuti, 2018) [3]. According to Spinale & James in Aditya et al. (2016) [4]. The caffeine content of raw Arabica coffee beans is lower than that of raw Robusta coffee beans, the caffeine content of Robusta coffee is about 2.2% and Arabica is around 1.2%. Caffeine is one of the secondary metabolites of the alkaloid group from the coffee plant and has a bitter taste. The effects of caffeine will be seen a few hours after consuming coffee, the effects felt can last up to 10 hours. Based on the Food and Drug Administration (2018) [5] the permissible dose of caffeine is 100-200 mg/day, while according to SNI 01-7152-2006 the maximum limit of caffeine in food and beverages is 150 mg/day and 50 mg/serving. Effects of excessive (overdose) consuming caffeine can cause nervousness, restlessness, tremors, insomnia, hypertension, nausea and seizures. There are also mild symptoms such as sleep disturbances, heart palpitations, and acid reflux. (Ana Farida, Evi Ristanti, 2013) [6]. In addition to caffeine, coffee also contains acids that can be bad for health. In some people with sensitive stomach conditions, excess acid content can cause stomach pain after consuming coffee. One way to overcome the side effects of coffee is to look for alternative products to replace coffee, but simply replacing coffee will not be enough for coffee lovers because coffee has a distinctive taste. Therefore, certain ingredients can be added to reduce the caffeine content and acid content in the coffee, and still maintain the coffee's distinctive taste. Rice coffee or rice coffee is rice that goes through a roasting process to produce a taste that resembles coffee. (Japan Premium Malaysia, 2018) [7]. Coffee made from rice does not contain caffeine and is not acidic, so it is safe for those with sensitive stomachs. Black rice contains pigments belonging to the anthocyanin group. Anthocyanins are antioxidants that have a positive effect on human health. (Yustina & Abadi, 2017) [8]. According to Spinale and James, the caffeine content of raw Arabica coffee beans is lower than that of raw Robusta coffee beans, the caffeine content of Robusta coffee is about 2.2% and Arabica is around 1.2%. A. Problem  Can roasted brown rice, roasted black rice and roasted brown rice be used as additional ingredients in brewed coffee?  Is there a difference in terms of aroma, taste and aftertaste of brewed coffee that uses roasted brown rice, roasted black rice and roasted brown rice?  What is the level of preference of the panellists in terms of aroma, taste and aftertaste to brewed coffee using roasted brown rice, roasted black rice and roasted brown rice?  Is there a decrease in caffeine levels in brewed coffee after the addition of roasted brown rice, roasted black rice, and roasted brown rice?