Pangan fungsional saat ini merupakan produk pangan yang berkembang pesat di dunia pemanfaatan potensi alam sebagai sumber pangan fungsional. pangan yang berpotensi dikembangkan menjadi pangan fungsional adalah tepung daun kopi robusta. Tujuan penelitian ini adalah untuk mengetahui perlakuan terbaik dan pengaruh suhu pada pengeringan tepung daun kopi robusta. Rancangan percobaan yang digunakan adalah rancangan acak kelompok (RAK) 1 faktor. Kombinasi suhu dan waktu, suhu pengeringan yang terdiri dari 6 taraf (P1T1= 500C: 4jam; P1T2= 500C: 5jam; P1T3=500C: 6 jam; P2T1=600C: 4 jam; P2T3= 600C: 5 jam; P2T3=600C:6 jam). Setiap perlakuan diulang sebanyak 3 kali dan diperoleh 18 satuan percobaan. Data yang di peroleh dianalisis dengan analisis variansi (ANOVA) dan jika perlakuan berpengaruh nyata maka dilanjutkan dengan uji Duncan. Hasil penelitian menunjukan bahwa aktivitas antioksidan terbaik diperoleh pada perlakuan 600C: 6 jam (P2T3) sebesar 73.51 ppm. Kata Kunci: tepung daun kopi robusta, pangan fungsional, senyawa bioaktif

Background. Functional food has become a rapidly growing segment in the global food industry, emphasising the use of natural resources as sources of functional ingredients. One promising candidate for development is Robusta coffee leaf flour. Objective. The purpose of this study was to determine the optimal treatment and the effect of drying temperature on the antioxidant activity of Robusta coffee leaf flour. Method. This study employed a one-factor randomised block design (RBD). The treatments consisted of combinations of temperature and time, with six levels: P1T1 = 50°C for 4 hours; P1T2 = 50°C for 5 hours; P1T3 = 50°C for 6 hours; P2T1 = 60°C for 4 hours; P2T2 = 60°C for 5 hours; and P2T3 = 60°C for 6 hours. Each treatment was repeated three times, resulting in 18 experimental units. The data were analysed using ANOVA and Duncan’s multiple range test for significant results. Results. Findings indicated that the highest antioxidant activity was achieved at 60°C for 6 hours (P2T3), with a value of 73.51 ppm. Conclusion. Robusta coffee leaf flour demonstrates strong potential as a functional food ingredient, with optimal antioxidant activity achieved through specific drying conditions. Further research is recommended to explore its bioactive compound profile and application in food products. Keywords: Robusta Coffee Leaf Flour, Functional Food, Bioactive Compound