Physicochemical and sensory characteristics of luwak coffee from Bener Meriah, Aceh-Indonesia. (November 2018)

• Record Type: Journal Article
• Authors: Patria, A; Abubakar, A; Febriani, ; Muzaifa, M
• Is Part Of: IOP conference series. Volume 196(2018)
• Publication Date: 2018-11
• Subjects: Earth sciences -- Periodicals; Environmental sciences -- Congresses; Environmental sciences -- Periodicals; 550.5
• DOI: 10.1088/1755-1315/196/1/012010
• Languages: English
• ISSNs: 1755-1307

Abstract

Abstract: Luwak coffee is product diversification of coffee which has the highest selling prices and is considered as the world's rarest bean. This condition comes out as an impact of its unique production method. Kopi luwak is made from coffee beans that are eaten and digested by Asian civet ( Paradoxorus hermaphroditus ) or luwak (Indonesian) and then excreted by the civet. The beans are collected from the excretion, washed, sun-dried and skin removing and roasting. This study aims to explore the physicochemical specifically colour and caffeine conrents and sensory characteristics of luwak coffee obtained from certain location in Bener Meraih districts, Gayo Highland, Aceh – Indonesia. The study points out that luwak coffee processing tend to produce green bean with pale yellow colour, and caffeine contents (1.08-1.24%) which ensure that Asian civet has eaten Arabica varieties. The caffeine contents for both green and roasted bean are slightly changes. Furthermore the data correlation shows that caffeine has strong uphill relationship with fragrance, flavour, overall and final score of sensory attributes, whilst the correlation is vice versa for perceived body and balance of luwak coffee samples.