Utilization of mangrove fruit (Rhizophora stylosa) as an alternative to low caffeinated drinks

A drink that is synonymous with high caffeine content, namely coffee. One way to produce low-caffeine drinks is to make drinks from mangroves (Rhizophora stylosa). The content of compounds in mangrove fruit (Rhizophora stylosa) can be used as processed materials that can be consumed and provide benefits to human health. The purpose of this study was to determine the effect of roasting time on caffeine content. This research was experimental using a Completely Randomized Design (CRD). The treatments used were variations of roasting time, namely P0 (0 minutes), P1 (45 minutes), P2 (50 minutes) and P3 (55 minutes). The results of roasting time has a significant effect on each parameter tested. The treatment at the roasting time of 55 minutes (P3) had the best value on the parameters of colour, flavour, texture, moisture content and caffeine content. In this study, it was found that all treatments of roasting time from P0, P1, P2 and P3 had caffeine content values far below 2%, according to SNI 01-3542-2004 with a maximum of 2% and a minimum of 0,9%. The best content value was at P3 (treatment with roasting time 55 minutes) of 0,814%, which is the best result of low-caffeine mangrove drinks.