Chemical composition of green and roasted coffee bean of Gayo arabica civet coffee (kopi luwak)

Abstract

Abstract Kopi luwak, is an Indonesian exotic coffee, is known as one of most popular coffee in the world. This coffee is prepared from the finest and ripest coffee berries that are eaten by Asian civet (Paradoxurus hermaphroditus), cat like-animal. The aim of this study was to determine the chemical attributes of kopi luwak both in green and roasted coffee bean. This study conducted by collecting the six samples of kopi luwak from different farms in Gayo Highland, which then processed onto green and roasted coffee beans. The examined parameters are protein, lipid, caffeine and chlorogenic acids. The results of this study showed that the differences existed in chemical attributes of green and roasted of Gayo kopi luwak. The average contents of lipid, protein, caffeine and chlorogenic acids of Gayo arabica kopi luwak in green bean were 12.30%, 13.36%, 1.20% and 3.73%, while in roasted bean were 14.79%, 13.66%, 1.10% and 0.88% respectively. To be conclude with, lipids and caffeine survived during thermal treatments in roasting process, meanwhile chlorogenic acids and protein (N-compunds) are degraded and formed smaller fragments with lower molecular weights.