Abstract
Coffee is one of the drinks that people around the world often consume. In this study, coffee was extracted using the ultrasound method. This study aimed to determine the effect of ultrasonic extraction on the chemical and sensory content of Robusta coffee. The research method used was Duncan's test which was divided into using a Randomized Block Design (RBD) method with four treatments P1 (ultrasound 30 minutes), P2 (ultrasound 60 minutes), P3 (ultrasound 90 minutes), P4 (ultrasound 120). The highest caffeine content was 86.33%, the highest water content is P2 (60 minutes ultrasound) 4.13%, the highest ash content is P3 treatment (60 ultrasound minutes) was 3.75%. The highest-fiber content was in P1, and for the sensory test, the panelists tended to prefer P2 with a taste of 4.33, flavor 4.40, color 4.40 of 5.
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