Analysis of Ash Content of Red Salak Bean Coffee (Salacca edulis) Based on Duration of Roasting Length

Maluku province, Seram district in the west, found a strawberry. Fruit is a tropical and horticultural commodity with a fairly high availability. Protein, ash, fat, and water are the closest analysis, carbohydrates as well as fiber. Coffee has a distinctive aroma from the coffee plant and contains high levels of caffeine compounds. The presence of this compound under certain conditions will make coffee unsuitable for consumption, so several types of coffee have emerged which are made from grains from certain plants. One of the potential seeds is snake fruit seeds. Coffee seeds are a new beverage product, the researchers used the old coagulation factor, because long coagulation will affect the formation of aroma and the color of the coffee powder produced will determine the characteristic taste of coffee, which is caused by long variations in coagulation times that vary. The results obtained are presented in the form of tables and analyzed descriptively. The resulting ash composition of red coffee seeds (Salacca edulis) based on different grain durations was 3.46% for 30 minutes, 4.24% for 60 minutes, and 4.70% for 90 minutes. The highest ash content found in red coffee was 4.70% and the lowest grain is 2.46%. Keywords: Red Salak, ash content, roasting duration