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Civet coffee has been known as the most expensive coffee in the world. Its high prices are mainly contributed by its uncommon production method. Civet coffee is produced from the coffee beans which have been digested by Asian palm civet or Luwak (Paradoxorus hermaprodites). Civet coffee production is very limited due to its processing is merely depends on civet biologic system. Unfortunately, reliable information on civet microbial digestive is still limited. The aim of this research is to evaluate cup (sensory) and microbial quality of wild and caged civet coffee. Samples of wild and caged civet coffee obtained from Bener Meriah District, Aceh, Indonesia. Sensory quality parameters consist of fragrance, aroma, flavour, aftertaste, acidity, body, balance, uniformity, clean cups, sweetness and overall. Microbial quality was done by enumeration of lactic acid bacteria. The results showed that wild and caged civet coffee relatively had similar profile sensory and microbial characteristics. The score cupping of wild civet coffee is slightly higher than caged civet coffee. Aroma and flavour characteristics of wild and caged civet coffee were herby, nutty, grassy tobacco-like, fishy and sweet but there were over fruity-papaya and guava-like aroma and flavour of caged civet coffee. The lactic acid bacteria count on wild and caged civet were 5.8 x 10 8 cfu/ml and 3,8 x10 8 cfu/ml. Three different colonies from MRS media were isolated and submitted to gram and catalase test. All isolates showed gram-positive and catalase negative. The result confirmed that most colonies are lactic acid bacteria group. Two isolates (ICF 1 and ICF 3) showed proteolytic activity, and isolated ICF 1 showed the largest zone of clearance of 15 mm. Further investigation is required for identification and selection of performance lactic acid bacteria for artificial civet coffee fermentation.

The main purpose of this study is to identify the chemical components contained in patchouli oil. The method used is water vapor distillation, water distillation. Patchouli plant material used which has been dried by aeration process and chopped above 20 kg. Then it is distilled using several distillation methods. The distillation process is carried out to extract the chemical components of patchouli oil contained in the ingredients. The three distillation methods are used using water because it does not react with patchouli, and can remove patchouli oil chemical components from its patchouli plant tissue, besides that water is also easy to use, has simple set of tools, and has low operating costs. The distillation process is carried out after the material that need to be distilled is put into the kettle and added water then connected to the condenser and heated, then the oil will be condensed and separated with a separating funnel. Analysis using GC-MS was carried out to identify the chemical components of patchouli oil, the result shows that there are 16 constituent components of patchouli oil, with 3 dominant peaks and other components as follow: Patchouli alcohol (42.75%), Delta-Guaiene (28.30 ), Azulene (20.48%), Trans Caryophellene (11.84%), Seychellence (CAS) (10.77%), Nephtalene (8.02%), Cycloheptane (6.02%) and Caryophyllene (5, 73%). The main component of patchouli oil is Patchouli alcohol about 42.75% that is obtained from the distillation process using water distillation method with distillation time about 5 hours.

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.