Karakterisasi Fisik Kopi Luwak dari Berbagai Sentra Produksi Kopi di Wilayah Karesidenan Besuki

Physical Characterization of Civet Coffee Originating from Various Coffee-Producing Areas in the Karesidenan Besuki Region

Abstract

Civet coffee is a specialty coffee product obtained from the feces of the Asian palm civet (Paradoxurus hermaphroditus) after the animal consumes fully ripe red coffee cherries. Civet coffee exhibits distinctive physical characteristics that may vary depending on its origin and production conditions. This study aimed to evaluate the physical and chemical characteristics of civet coffee collected from several coffee-producing areas in the Besuki Residency, East Java, Indonesia. The research was conducted in three stages: sample collection, sample preparation, and sample analysis. Physical characterization included measurements of lightness, bean weight, bulk density, and yield. The results indicated that civet coffee from different coffee plantation centers in the Besuki Residency exhibited variations in physical characteristics. These differences were presumably influenced by factors such as cultivation location, altitude, civet type, coffee variety, and the fermentation period within the civet digestive tract. Arabica civet coffee beans from Bondowoso exhibited a bean weight of 0.17 g bean⁻¹ and a bulk density of 0.93 g mL⁻¹. Meanwhile, Robusta civet coffee beans from Garahan showed a bean weight of 0.25 g bean⁻¹ and a bulk density of 1.14 g mL⁻¹. The findings demonstrate that geographical origin and production-related factors contribute to the physical characteristics of civet coffee produced in the Besuki Residency region.