Abstract
Coffee is one type of plantation commodity favored by the community. The coffee beans obtained must have a good moisture content, brightness and taste. Based on the results of analysis of variance (ANOVA), it shows the effect of soaking time on the water content of Robusta coffee beans with treatment KT> Error KT, namely 2.5609> 0.05093. At the brightness level, the longer the soaking process, the lower the brightness value of the Robusta coffee beans without horn skin. The results of analysis of variance (ANOVA) soaking time had an effect on the brightness level of Robusta coffee beans. The analysis test results show that the value of treatment KT > error KT where the value is 23.151 > 2.187. The taste of Robusta coffee for each panelist has a different value, based on the results of the research on the taste of Robusta coffee, panelists prefer coffee with 24 hour immersion. The results of analysis of variance (ANOVA) for the duration of immersion significantly affected the taste of Robusta coffee, where the value of treatment KT > error KT was 10.84742 > 0.192182.
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