Open AccessAmino acid and sensory profile of Kopi Luwak (Civet Coffee)
Author(s) -
Murna Muzaifa,
Dian Hasni,
Dewi Yunita,
. Febriani,
Anshar Patria,
Amhar Abubakar
Publication year - 2019
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/523/1/012028
Subject(s) - food science , valine , amino acid , arginine , phenylalanine , chemistry , green coffee , glutamic acid , alanine , biology , biochemistry
Kopi luwak (civet coffee) is produced exclusively from coffee beans excreted by Indonesian palm civet or luwak ( Paradoxurus hermaphroditus ) and relatively has a high price. The aim of this research was to identify amino acid compositions of kopi luwak (green and roasted beans), its changing forms and its correlation to sensory profile. The coffee beans of kopi luwak were collected from six locations in Gayo Highland, Aceh-Indonesia. Amino acid compositions were analyzed by LC-MS and sensory profiles were performed using a cupping test based on Specialty Coffee Association of America (SCAA) procedures. The result showed that green and roasted beans had significant differences on their Alanine, Tyrosine, Cysteine and Arginine contents. Valine, Glutamine, Aspartic acid and Glutamic acid are considered as the main amino acids which have higher percentage in both green and roasted bean. Several amino acids are absence in green bean but presence in roasted bean or vice versa, such as alanine and arginine. Glutamic acid content was the highest among others, both in green bean and roasted bean. The sensory profile of civet coffee showed that all samples from various origins/sources were classified as specialty coffee because the obtained total score of cupping was above 80.