(COMPARISON OF CHEMICAL CHARACTERISTICS AND SENSORY VALUE BETWEEN LUWAK COFFEE AND ORIGINAL COFFEE FROM ARABICA (Cafeea arabica. L) AND ROBUSTA (Cafeea canephora. L) VARIETIES)
(COMPARISON OF CHEMICAL CHARACTERISTICS AND SENSORY VALUE BETWEEN LUWAK COFFEE AND ORIGINAL COFFEE FROM ARABICA (Cafeea arabica. L) AND ROBUSTA (Cafeea canephora. L) VARIETIES)
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（卢瓦克咖啡与阿拉比卡（Cafeea arabica. L）和罗布斯塔（Cafeea canephora. L）品种原咖啡的化学特性和感官价值比较）
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发表时间：
2012
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biasa dari jenis arabikaCaffea
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Perbandingan Karakteristik Kimia;dan Nilai;Sensori Antara;Kopi Luwak;Dan Kopi;Biasa Dari Varietas;Arabica Cafeea;Dan Robusta;Zainal;Israyanti;Abu BakarTawali;luwak sangat;dikenal dan merupakan;kopi yang istimewa;karena rasa dan harga;jual yang tinggi;Rasa dan aroma yang;khas pada kopi;luwak disebabkan;oleh kandungan protein;lemak dan kafein;Penelitian ini bertujuan;untuk mengetahui;perbandingan kandungan kafein;antara kopi;luwak dan kopi;biasa dari jenis arabikaCaffea
Luwak”咖啡因其味道和高售价而被称为非凡的咖啡。“鲁瓦克”咖啡的特殊味道和气味是由蛋白质、脂肪和咖啡因含量的变化引起的。本研究旨在了解“鲁瓦克”咖啡与阿拉比卡（Caffea arabica L）和罗布斯塔（Caffea canephora L）品种的原咖啡的咖啡因含量、工业分析（蛋白质和脂肪）、味道和气味的比较。处理方法为罗巴斯塔“luwak”、阿拉比卡“luwak”、罗巴斯塔原始和阿拉比卡原始。研究内容包括：用偏好享乐法对口感进行感官评价，用等级法对气味进行感官评价，咖啡因分析，蛋白质和脂肪的工业试验。数据处理采用三次重复的t检验。感官评价是在一家咖啡馆进行的，以咖啡爱好者为顾问，以尽量减少偏见。研究结果表明，鲁瓦克咖啡中咖啡因含量低于原咖啡，鲁棒鲁瓦克咖啡、阿拉比卡鲁瓦克咖啡、鲁棒原咖啡和阿拉比卡原咖啡中咖啡因含量分别为1.77%、1.74%、1.91%和1.85%。鲁瓦克咖啡的蛋白质含量低于原咖啡，鲁棒鲁瓦克咖啡、阿拉比卡鲁瓦克咖啡、鲁棒原咖啡和阿拉比卡原咖啡的蛋白质含量分别为16.23%、14.84%、18.34%、16.72%。“luwak”咖啡的脂肪含量高于原咖啡，罗布斯塔“luwak”咖啡、阿拉比卡“luwak”咖啡、罗布斯塔原咖啡和阿拉比卡原咖啡的脂肪含量分别为18.45%、19.76%、16.41%和17.37%。感官评价结果表明，与原咖啡相比，咖啡爱好者更喜欢“luwak”咖啡的味道，“luwak”咖啡和“luwak”咖啡（A2）的评分分别为3.69和3.76，而“luwak”咖啡和“luwak”咖啡（A2）的评分分别为2.87和3.55。研究人员更喜欢“luwak”咖啡的气味，而不是原始咖啡，罗巴斯塔“luwak”咖啡的得分为3.13，阿拉比卡“luwak”咖啡为3.51，而罗巴斯塔原始咖啡为1.36，阿拉比卡原始咖啡为2.00。阿拉比卡咖啡与罗布斯塔咖啡的比较表明，阿拉比卡咖啡的脂肪含量和感官品质均高于罗布斯塔咖啡，咖啡因和蛋白质含量除外。
Luwak“ coffee is well known as an extraordinary coffee due to its taste and high sell price. Special taste and odor of „luwak“ coffee are caused by the change of protein, fat and caffeine content. This research aimed to know the comparison of caffein content, proximate analysis (protein and fat), taste and odor between „luwak“ coffee and original coffee from arabika (Caffea arabica L) and robusta (Caffea canephora L) varieties. The treatments were robusta „luwak“, arabica „luwak“, robusta original and arabica original. The research parameters were sensory evaluation of taste with preference hedonic method and odor with ranking method, caffein analysis, and proximate test of protein and fat. Data was processed by using T-Test method with three replications. Sensory evaluation was conducted in a coffee shop with coffee-lovers as panelist in order to minimize the bias. The research result showed that caffein content of luwak coffee was lower than original coffee, that was 1.77%, 1.74%, 1.91%, and 1.85%, for robusta „luwak“ coffee, arabica „luwak“ coffee, robusta original coffee and arabica original coffee, respectively. Protein content of „luwak“ coffee was lower than original coffee, that was 16.23%, 14.84%, 18.34%, 16.72% for robusta „luwak“coffee, arabica „luwak“ coffee, robusta original coffee, and arabica original coffee, respectively. Fat content of „luwak“ coffee was higher than the original coffee, that was 18.45%, 19.76%, 16.41%, and 17.37%, for robusta „luwak“ coffee, arabica „luwak“ coffee, robusta original coffee, and arabica original coffee, respectively. The sensory evaluation result showed that the panelist preferred the taste of „luwak“ coffee rather than the original coffee, with score 3.69 for robusta „luwak“ coffee and 3.76 for arabica „luwak“ coffee (A2), in comparison to 2.87 for robusta original coffee and 3.55 for arabica original coffee.The similar thing also happened to the odor. The panelist preferred the odor of „luwak“ coffee rather than the original coffee, with score 3.13 for robusta „luwak“ coffee and 3.51 for arabica “luwak” coffee, in comparison to 1.36 for robusta original coffee and 2.00 for arabica original coffee. Comparison between arabica and robusta showed that fat content and sensory value of arabica coffee higher than robusta, except caffeine and protein content.