<![CDATA[ABSTRACT This study aimed to determine the effect of mangosteen peel powder substitution on the organoleptic and chemical characteristics of robusta coffee. This study was conducted using a completely randomized design (CRD). The data were analyzed using analysis of variance. The results with the calculated F (Fh) value that was greater than the F table (Ft) value were then further analyzed with the DMRT test at a 95% confidence level to see the difference between treatments. Observation variables include organoleptic characteristics, water content, ash content, caffeine content, and antioxidant activity. The results show that the mangosteen peel powder substitution had a very significant effect on the organoleptic improvement of color, aroma, and taste as well as the antioxidant activity and water, ash, and caffeine contents. The most preferred treatment by the panelists was the M4 treatment with average hedonic scores of color, aroma, and taste reaching 4.60 (very like), 3.96 (like), and 4.96 (very like). The chemical characteristics of the selected product show that it had 2.71% water, 6.15% ash, 0.46% caffeine, and antioxidant activity of 53.38%. The robusta coffee with mangosteen peel powder substitution met the SNI 01-2983-2014 standard for water, ash, and caffeine contents. Keyword: Robusta Coffee, Mangosteen rind, and mangosteen rind coffee drinks. ABSTRAK Penelitian ini bertujuan untuk menentukan pengaruh substitusi bubuk kulit buah manggis terhadap karakteristik organoleptik dan kimia kopi robusta. Penelitian ini dilakukan menggunakan rancangan acak lengkap (RAL). Data hasil penelitian dianalisis menggunakan analisis sidik ragam (Analysis of Varian), menunjukan F hitung (Fh) lebih besar dari pada F tabel (Ft), maka dilanjutkan dengan uji DMRT pada taraf kepercayaan 95% untuk melihat perbedaan antara perlakuan. Variabel pengamatan meliputi organoleptik, kadar air, kadar abu, kadar kafein, dan aktivitas antioksidan. Hasil penelitian menunjukkan bahwa substitusi bubuk kulit buah manggis berpengaruh sangat nyata terhadap peningkatan organoleptik warna, aroma, rasa. Substitusi bubuk kulit buah manggis berpengaruh sangat nyata terhadap kadar air, kadar abu, kadar kafein, dan aktivitas antioksidan, perlakuan M4 merupakan perlakuan yang paling disukai oleh panelis dengan skor penilain hedonik warna 4,60 (sangat suka), aroma 3,96 (suka), dan rasa 4,96 (sangat suka). Analisis karakteristik kimia kopi kulit manggis terbaik perlakuan M4 meliputi kadar air 2,71%, kadar abu 6,15%, Kadar kafein 0,46%, dan aktivitas antioksidan sebesar 53,38%. Berdasarkan standar mutu SNI 01-2983-2014 bahwa produk kopi robusta substitusi bubuk kulit buah manggis memiliki kadar air, kadar abu dan kadar kafein yang memenuhi standar SNI. Kata kunci: Kopi Robusta, Kulit buah manggis, dan minuman kopi kulit manggis]]>
