Wine Coffee as an Edu-tourism in Banyuwangi: An Organoleptic Test

Banyuwangi is one of the districts where the plantation sector with coffee supports economic activities as the main commodity. Coffee productivity in Banyuwangi is included in the top five categories in East Java Province, and its production has been exported to various countries. The coffee-producing center in Banyuwangi is in Kalipuro District, precisely in Gombengsari. This area is famous for its coffee production with Robusta coffee. The coffee processing process in Gombengsari is limited to coffee beans which are converted into powder or sold in the form of drinks. This research aims to determine the level of preference and organoleptic tests for fermented coffee, commonly known as wine coffee, and to determine the caffeine content in it. Based on laboratory test results, the coffee wine content is 1.1066 ± 0.0102%. The test result is lower compared to the caffeine content in regular coffee of 1, 1843 ± 0.0468%. The preference test of 40 untrained panelists resulted in 72.5% of panelists liking pure wine coffee and 75% liking wine coffee with added sugar. Meanwhile, the results of organoleptic test for pure wine coffee showed that the hedonic aroma test was the most preferred for wine coffee with the addition of sugar. The results were obtained for the best scores in the aroma, taste, sweetness level, and liking level tests. Keywords: Banyuwangi, coffee, coffee wine, edu-tourism