Electronic Theses and Dissertation

Abstrak. Budaya minum kopi telah menjadi bagian penting dalam kehidupan masyarakat
Indonesia, termasuk di Kota Banda Aceh yang dikenal sebagai "Negeri Seribu Warung
Kopi." Di kota ini, terdapat sekitar 303 warung kopi dan coffee shop yang menunjukkan
bahwa kopi bukan hanya sekadar minuman, tetapi juga bagian dari rutinitas sosial. Kopi
mengandung senyawa bioaktif, terutama kafein dan antioksidan, yang memiliki manfaat
kesehatan, seperti meningkatkan konsentrasi dan melawan radikal bebas. Kafein dapat
memberikan efek positif, tetapi konsumsi berlebihan dapat berisiko. Penyeduhan kopi, baik
secara manual atau menggunakan mesin (espresso based), mempengaruhi kadar kafein dan
aktivitas antioksidan. Penelitian ini bertujuan untuk memahami pola konsumsi kopi di Banda
Aceh, khususnya terkait kadar kafein dan aktivitas antioksidan pada varian seduhan manual
brew dan espresso based, serta dampaknya terhadap kesehatan. Penelitian ini dilakukan
dalam dua tahap. Tahap pertama adalah survei pola konsumsi kopi di Kota Banda Aceh
dengan kriteria usia 15-49 tahun, konsumen kopi atau penikmat kopi dan berdomisili di kota
tersebut. Jumlah responden dalam penelitian ini adalah 400 jiwa. Setelah itu, dilakukan
analisis kadar kafein dan aktivitas antioksidan pada hasil seduhan manual brew dan espresso
based yang paling diminati. Pengambilan sampel dilakukan di warung kopi atau coffee shop
yang sering dikunjungi berdasarkan pilihan tertinggi responden. Sampel terdiri dari empat
jenis seduhan, dua jenis espresso based dan dua jenis manual brew, yang dianalisis dengan
tiga kali pengulangan, menghasilkan 24 sampel untuk dianalisis. Hasil penelitian berdasarkan
survei (kuesioner) menunjukkan bahwa demografi responden terdiri 68% laki-laki dan 32%
perempuan dengan usia tertinggi pada rentang 30-34 tahun. Sebanyak 64% responden
berpendidikan tinggi, dan pekerjaan yang paling banyak dijumpai adalah wiraswasta (29,3%),
dengan domisili terbanyak di Kuta Alam (32,3%). Berdasarkan pola konsumsi, frekuensi
tertinggi konsumsi kopi adalah 2 gelas per hari (46%), jenis biji kopi yang paling banyak
dikonsumsi adalah arabika (47,3%), dengan pilihan manual brew V60 (22,3%), kopi tubruk
(18,8%), kopi saring (15.5%) dan moka pot (13.3%). Pilihan espresso based yang paling
banyak adalah sanger (22,8%), espresso (15,5%), cappuccino (14.3%) dan americano (13%)
dengan penyajian kopi panas yang paling disukai (53,3%), serta penggunaan gula normal
(46,3%). Tempat meminum kopi yang sering dikunjungi adalah Hoco dan Smea Premium.
Pada manual brew, yang diuji adalah V60 dan kopi saring. Espresso based yaitu espresso dan
sanger. Kadar kafein pada manual brew V60 adalah 0,0591% (KC) dan 0,0550% (KD), serta
pada kopi saring 0,0124% (SE) dan 0,0231% (SF). Kadar kafein pada espresso based adalah
0,0358% (espresso EG), 0,0598% (espresso EH), 0,0472% (sanger SI), dan 0,0287% (sanger
SJ). Aktivitas antioksidan pada manual brew V60 adalah 48,66% (KC) dan 44,06% (KD),
pada kopi saring 52,65% (SE) dan 65,28% (SF). Aktivitas antioksidan espresso based
25,39% (espresso EG), 33.76% (espresso EH), 38.53% (sanger SI), dan 37.26% (sanger SJ).
Asupan kafein harian/sajian menunjukkan bahwa V60 (KC) menyumbang 112,4 mg/190
Ml,V60 (KD) 120,9 mg/220 mL, kopi saring (SE) 19,2 mg/155 mL, kopi saring (SF) 40,4
mg/175 mL, espresso (EG) 20,4 mg/57 mL, espresso (EH) 17,9 mg/30 mL, sanger (SI) 30,7
mg/65 mL dan sanger (SJ) 12,4 mg/43 mL. Rekomendasi EFSA (2015), batas maksimum
konsumsi kafein adalah 400 mg/hari. Hal ini menunjukkan bahwa konsumsi kopi dari setiap
sajian pada penelitian ini masih berada dalam batas aman jika dikonsumsi secara wajar.

Abstract. The coffee-drinking culture has become an essential part of Indonesian society, including in Banda Aceh, famously known as the "Land of a Thousand Coffee Shops." This city has approximately 303 coffee stalls and coffee shops, signifying that coffee is not just a beverage but also a crucial aspect of social routines. Coffee contains bioactive compounds, particularly caffeine and antioxidants, which offer health benefits such as improving concentration and combating free radicals. While caffeine can have positive effects, excessive consumption may pose risks. The method of brewing coffee, whether manually or using machines (espresso-based), influences caffeine levels and antioxidant activity.This study aims to analyze coffee consumption patterns in Banda Aceh, particularly focusing on caffeine levels and antioxidant activity in manual brew and espresso-based variants, as well as their potential health impacts. The research was conducted in two stages. The first stage involved a survey of coffee consumption patterns among residents of Banda Aceh aged 15– 49 years, who are coffee consumers or enthusiasts. The study included 400 respondents. Following this, caffeine content and antioxidant activity were analyzed in the most popular manual brew and espresso-based brews. Sampling was conducted at coffee stalls or coffee shops frequently visited based on the highest preferences of respondents. The samples consisted of four types of brews: two espresso-based and two manual brews, each analyzed in triplicate, resulting in 24 samples for analysis.The survey results indicated that 68% of respondents were male and 32% female, with the largest age group being 30–34 years. Approximately 64% of respondents had higher education, and the most common occupation was self-employment (29.3%), with the majority residing in Kuta Alam (32.3%). Based on consumption patterns, the most frequent coffee consumption was two cups per day (46%), with Arabica being the most consumed coffee bean type (47.3%). Preferred manual brewing methods included V60 (22.3%), tubruk (18.8%), saring (15.5%), and moka pot (13.3%). The most popular espresso-based choices were sanger (22.8%), espresso (15.5%), cappuccino (14.3%), and americano (13%), with hot coffee being the favored serving style (53.3%) and normal sugar usage at 46.3%. The most frequently visited coffee spots were Hoco and Smea Premium. Manual brew variants tested were V60 and saring. For espresso-based brews, espresso and sanger were selected. The caffeine levels in manual brew V60 were 0.0591% (KC) and 0.0550% (KD), while in saring, they were 0.0124% (SE) and 0.0231% (SF). The caffeine levels in espresso-based drinks were 0.0358% (espresso EG), 0.0598% (espresso EH), 0.0472% (sanger SI), and 0.0287% (sanger SJ). Antioxidant activity in manual brew V60 was recorded at 48.66% (KC) and 44.06% (KD), while for saring, it was 52.65% (SE) and 65.28% (SF). Antioxidant activity in espresso-based drinks was 25.39% (espresso EG), 33.76% (espresso EH), 38.53% (sanger SI), and 37.26% (sanger SJ). Daily caffeine intake per serving indicated that V60 (KC) contributed 112.4 mg/190 mL, V60 (KD) contributed 120.9 mg/220 mL, saring (SE) contributed 19.2 mg/155 mL, saring (SF) contributed 40.4 mg/175 mL, espresso (EG) contributed 20.4 mg/57 mL, espresso (EH) contributed 17.9 mg/30 mL, sanger (SI) contributed 30.7 mg/65 mL, and sanger (SJ) contributed 12.4 mg/43 mL. According to EFSA recommendations (2015), the maximum limit for caffeine consumption is 400 mg/day. This indicates that coffee consumption from each serving in this study remains within safe limits if consumed moderately.