<![CDATA[Biji kopi hijau robusta diekstraksi menggunakan air dan ekstrak diuapkan pelarutnya dengan freeze-dryer. Ekstrak kering yang diperoleh diekstraksi dengan alat Soxhlet menggunakan pelarut polar yaitu etanol dan metanol untuk mengurangi kadar kafein. Pengembalian aroma dilakukan dengan cara biji kopi dekafeinasi direndam dalam dispersi ekstrak kering (10% dalam air). Hasil penelitian menunjukkan kopi hasil dekafeinasi dengan etanol menghasilkan penurunan kadar kafein sebesar 79,713% dan hasil dekafeinasi dengan metanol menghasilkan penurunan kadar kafein sebesar 74,721%. Secara statistik, tidak terdapat perbedaan preferensi yang signifikan terhadap aroma dan rasa kopi pada aras kepercayaan 95% terhadap 30 panelis.Kata kunci: dekafeinasi, biji kopi, robusta, etanol, metanol Robusta green coffee beans were extracted with water and the extract is dried by freeze-dryer. The extract was extracted using Soxhlet with polar solvents, ethanol and methanol, to reduce caffeine content. Decaffeinated coffee beans were soaked in dispersion of that extract (10% in water) to return the aroma. Results showed that the reduction level of caffeine content in ethanol-decaffeinated coffee beans is 79,713% and in methanol-decaffeinated coffee beans is 74,721%. Statistically, there were no significant differences of preference to the aroma and taste of coffee at 95% level of confidence of 30 panelists.Keywords: decaffeination, coffee beans, robusta, ethanol, methanol]]>
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