Exploring Civet Fecal Microbiota from Toraja and Simalungun as a Starter Culture for Improving Coffee Fermentation
DOI:
https://doi.org/10.25186/.v21i.2453Abstract
Civet coffee is a globally renowned specialty beverage, yet its production is often associated with inconsistent quality and ethical concerns due to the involvement of civet animals and the use of its feces in post-harvest processing. To address these challenges, this study explores the potential of microbial starters derived from civet feces to improve coffee fermentation outcomes while offering a scalable, ethical, and halal-compliant alternative to traditional civet coffee. Microbes were isolated from digested coffee beans taken from civets’ fresh feces in Toraja and Simalungun, Indonesia. From 21 isolates, ten strains exhibiting high enzymatic activity (amylase, protease, pectinase, and cellulase) were selected and evaluated in wet fermentation trials. Three isolates consisting of two yeasts identified as Kluyveromyces marxianus and one bacterium from the Enterobacteriaceae family, produced superior results in terms of mucilage degradation and sensory quality. Fermented beans showed pH reduction to approximately 3.9 and improved flavor profiles, confirmed by cupping scores ≥85 using Specialty Coffee Association of America (SCAA) Cupping Protocols. This study demonstrates the feasibility of using civet-derived microbiota as starter cultures in specialty coffee fermentation, providing a reproducible and animal-free method to achieve high-quality flavor while addressing concerns related to animal welfare, food safety, and religious acceptability.
Key words: Civet coffee; enzymatic activity; Kluyveromyces marxianus; microbial starter; sensory analysis.
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