Good Afternoon All, Thank you for the coming/ In this great opportunity Let me introduce

my self/ My name is Ikhwan Samsul Hadi Sidiq/You can Call me Ikhwan or Samsul/ Iam
from Faculty of Agriculture Technology, Univercity of Jember.

Well, I want to tell you about my research with tittle Influence of α-Amylase on the
Quality of Artificial Robusta (Coffea Canephora) Civet Coffee

1) Background
1. The high world market demand of civet coffee causes the exploitation of the civet animal

According to data from (Mustakim and Putra in 2015) the high demand from both
national and international markets is six hundred kg while the availability of national
civet coffee is only about three hundred kg per month.

High demand from national and international markets causes exploitation of civet by farmers
to produce civet coffee continuously to comply the markets.

2. Efforts can be made to avoid the exploitation of civet by in vitro fermentation

In vitro fermentation process is done by mimicking the enzymatic process of civet

digestion system.
Fermentation of coffee using civet is difficult to do every day due to the limited civet in
producing coffee, so it’s productivity is low and not effective

3 To provide a similar condition, α-amylase were incorporated into robusta coffee

fermentation)

According to data from (Marcone in 2004). Amylase is one of the amylolitic enzymes
that has an important role in civet digestion. So the result can produce a distinctive
flavor in civet coffee

3. So here our research try to emphasize on the major factor

The robusta coffee cherry were incubated using microorganism isolated from civet faeces
as starter culture, mixed with commercially available α-amylase to produce artificial civet
coffee

2) Propose Method
Our research here, especially in implementing of taste test was success and evaluated by
expert panelist from Indonesian Coffee and Cocoa Research Center, in Jember.
The results showed that robusta coffee bean fermented for 8 hour duration, exhibit the highest
organoleptic test score (83.75) Compared with that of other fermentation times and the
fermented bean without α-amylase treatment (80.13).

One thing that you should notice is the duration or the time of incubation why the longer
the incubation time of α-amylase treated bean, the lower the cup test score obtained,. It
means that the optimum incubation time is only for 8 hours, , shorter than that of the bean
without enzyme treatment. It seems that α-amylase could accelerate the fermentation
process, by hydrolysing the available amylose in the mucilage layer.

It is providing a better condition for the starter culture to grow faster and the rate of
flavour component and or its cofactor released was higher as well

The increase of the 8-hour fermented coffee bean consumer perception, was in line with
the appearance of the major flavour component contributed to overall perception, such as
furan group (28.28 %); pyridine group (caramel flavour) which was 8.98 %; the pyrazine
group (9.98 %); and organic acid group (9.02 %). Meanwhile the content of phenol, a
component which may contribute to a bitter taste of this 8-h fermented coffee bean was the
lowest (13.06 %) among the treated bean.
This is the continuing process whic is you should be concern from the first sample as the
first role for the others. So if there is another sample that become my second or third
sample it will get lower score than the first one.