Sensory and Microbial Characteristics of Civet Coffee
Civet coffee has been known as the most expensive coffee in the world. Its high prices are mainly contributed by its uncommon production method. Civet coffee is produced from the coffee beans which have been digested by Asian palm civet or Luwak (Paradoxorus hermaprodites). Civet coffee production is very limited due to its processing is merely depends on civet biologic system. Unfortunately, reliable information on civet microbial digestive is still limited. The aim of this research is to evaluate cup (sensory) and microbial quality of wild and caged civet coffee. Samples of wild and caged civet coffee obtained from Bener Meriah District, Aceh, Indonesia. Sensory quality parameters consist of fragrance, aroma, flavour, aftertaste, acidity, body, balance, uniformity, clean cups, sweetness and overall. Microbial quality was done by enumeration of lactic acid bacteria. The results showed that wild and caged civet coffee relatively had similar profile sensory and microbial characteristics. The score cupping of wild civet coffee is slightly higher than caged civet coffee. Aroma and flavour characteristics of wild and caged civet coffee were herby, nutty, grassy tobacco-like, fishy and sweet but there were over fruity-papaya and guava-like aroma and flavour of caged civet coffee. The lactic acid bacteria count on wild and caged civet were 5.8 x 108 cfu/ml and 3,8 x108 cfu/ml. Three different colonies from MRS media were isolated and submitted to gram and catalase test. All isolates showed gram-positive and catalase negative. The result confirmed that most colonies are lactic acid bacteria group. Two isolates (ICF 1 and ICF 3) showed proteolytic activity, and isolated ICF 1 showed the largest zone of clearance of 15 mm. Further investigation is required for identification and selection of performance lactic acid bacteria for artificial civet coffee fermentation.
coffee; cupping quality; lactic acid bacteria; wild civet; Gayo
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Published by INSIGHT - Indonesian Society for Knowledge and Human Development