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All Journal Agrointek Jurnal Kelautan Tropis Biosaintifika: Journal of Biology & Biology Education Jurnal Natural Aceh International Journal of Science and Technology
Febriani Febriani
Chemistry Department, Faculty of Mathematics and Natural Sciences, Syiah Kuala University, Banda Aceh, Indonesia
Agriculture, Biological Sciences & Forestry Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Energy Immunology & microbiology Neuroscience Physics

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Journal : Agrointek

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MUTU SENSORI KOPI LUWAK ASAL DATARAN TINGGI GAYO Murna Muzaifa; Yusya Abubakar; Febriani Febriani; Amhar Abubakar; Dian Hasni
AGROINTEK Vol 15, No 3 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i3.9604

Abstract

Indonesia is rich in specialty coffee. Some of the specialty coffees from Indonesia are Lintong coffee, Mandailing coffee, Gayo coffee, Toraja coffee and others. Luwak coffee with unique processing is categorized as specialty coffee. Luwak coffee is known as one of the special and most expensive coffees in the world. The Gayo Highlands, as one of the best and largest arabica coffee producing areas in Indonesia, also produces civet coffee. It is suspected that the quality of Gayo arabica civet coffee is also very good. This study aims to analyze the sensory quality of civet coffee from the Gayo Highlands. The results showed that civet coffee from the Gayo Highlands has various sensory. The quality of the cupping score is very good 83.75 (very good) -85.75 (excellent) with the most dominant aromas being nutty, fishy, chocolaty and herby
Exploration study of indigenous civet (Paradoxorus hermaphroditus) bacteria: isolates characterization and molecular identification Murna Muzaifa; Yusya Abubakar; Febriani Febriani; Amhar Abubakar
AGROINTEK Vol 17, No 1 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i1.13841

Abstract

Biochemistry of civet coffee fermentation in the digestive tract of civets until now is not fully known. This study aims to isolation, characterization and identification of bacteria molecularly from the civet's digestive tract. Analysis of bacteria begins with the civet surgery to obtain fluid from three parts of the civet's digestive tract. Isolation of bacteria conducted by pour plate method using nutrient agar media. Single and different colonies (shape, colour, margin, elevation, size) were separated and purified by streaking method. The pure isolate was further characterized biochemically. The biochemical characteristics of the bacteria observed were Gram staining,  catalase, protease and pectinase activity. Identification of the bacteria was carried out molecularly by identifying the 16S rRNA gene. The results of molecular identification showed that the bacteria from the civet were identified as Alcaligenes faecalis strain LHW 1749, Ochrobactrum anthropi, Stenotrophomonas sp. 262 and Bacillus sp.
Co-Authors Amelya Yolanda Amhar Abubakar Amhar Abubakar Amraini Amraini Atikah Atikah Cut Fatimah Zuhra Dian Hasni, Dian Fajarna, Farah Fathurrahmi Fathurrahmi Malahayati Malahayati MAZWAN MAZWAN Muliadi Ramli Murdahayu Makmur Murna Muzaifa Murna Muzaifa NAZARUDDIN NAZARUDDIN NAZARUDDIN NAZARUDDIN Nurdin Saidi Risa Chintia Balqis Saiful Saiful Shellatina Shellatina Teuku Mohamad Iqbalsyah Yusya Abubakar Yusya Abubakar