A researcher at the Institute for Agricultural Technology Assessment or BPTP Bali, Suprio Guntoro, find probiotics Luwak coffee. In addition to the amount of production is not limited to coffee powder, probiotics coffee is believed likely to protect luwak populations.
In the production process naturally Luwak coffee, coffee powder obtained from coffee beans are ground after the dried and roasted. Uniquely, the beans were previously obtained via the natural digestive process animal mongoose (Paradoxurus hermaphroditus) that eat the coffee fruit. Meanwhile, the probiotic Luwak coffee Guntoro findings, coffee beans produced from ripe coffee cherries are picked and chosen, and in particular fermented with probiotic microbes from the small intestine and the appendix animal mongoose.
"So, this probiotic Luwak coffee is produced by adopting the digestive process of animals mongoose. Probiotic microbes were the result of isolation of microbes in the small intestine and the appendix mongoose. Probiotic microbes that we make sure it does not contain microbes that are pathogenic or disease," he said when met Guntoro at his home in Denpasar. He ensures the isolation of microbes that made with natural ingredients alias without involving chemicals.
Thus, through this probiotic Luwak coffee, civet coffee can be produced based on need and not limited to the number of mongoose or mongoose as consumption capability in general. Civet coffee powder is generally worth relatively expensive, at $ 1 million-$ 1.5 million per kilogram. Coffee Luwak coffee exports are also a mainstay for Indonesia.
"From my research, civet coffee probiotics also protect the animal population mongoose itself. Because of the large demand on civet coffee, coffee is generally produced by means menernakkan animal mongoose. Approximately 10-30 percent of the mongoose that was bred to die or loose so that certainly will affect the population, "said Guntoro.
According Guntoro, in terms of taste and pleasure, probiotics Luwak coffee is also almost the same with Luwak coffee is produced normally. In fact, from the recognition of the audience of coffee, civet coffee flavor is more delicate but probiotics have a stronger coffee aroma.
Guntoro admitted, research on civet coffee is done in a self-supporting since three years ago. At present invention is in the process of patenting that are registered through the Institute for Agricultural Technology Transfer Manager at the Bogor under the coordination of the Ministry of Agriculture Agricultural Research Agency. Along with that process, Coffee and Cocoa Research Center, Jember, East Java, also conducts tests of scientific data Guntoro research. Indonesia Today
