Coffee (Coffea Robusta L)

Coffee (Coffea Robusta L)
Scientific Name
Coffea robusta Lindl, ex De Willd.
Classification
Division: Spermatophyta
Sub Division: Angiospermae
Class: Dicotyledonae
Nation: Rubiales
Tribe: Rubiaceae
Surname: Coffea
Type: Coffea robusta Lindl, ex De Willd.
Characteristics
Habitus: Perdu, annual, high ± 5 m.
Trunk: woody, hard, erect, white-gray ash.
Leaves: Single, oval, shiny, sharp points, flat edge, turnpul the base, 5-15 cm long, 4-6,5 cm wide, pinnate pertulangan, 0,5-1 cm long, slender, green.
Interest: Compound, umbrella shape, the armpit leaves, petals share five, green, crown form of stars, white, five stamens, stem of a white sari, head of long black sari ± 3 cm pistil, stigma brown, white.
Fruit: Round eggs, ± 5 mm diameter, green when young dark red.
Seed: Round egg, split in two, hard, dirty white.
Roots: steep, pale yellow.
Chemical Ingredients
Coffee leaf contains alkaloida. saponins, and polyphenols flavonoida.
Benefits
Coffee beans as a potent deterrent Bongkrek tempeh poisoning, cough medicine, medicine peluruh strong and urine.
To prevent poisoning tempe used Bongkrek ± 5 grams of coffee beans, filtered and dilumbuk until smooth, brewed premises 1 / 2 cup of hot boiled water and then filtered, the filter results to be drunk at once.