Artificial luwak coffee fermentation using submerged bioreactor and backslopping methods
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Abstract. Wirawati CU, Winarto. 2025. Artificial luwak coffee fermentation using submerged bioreactor and backslopping methods. Asian J Trop Biotechnol 22: 49-55. Luwak coffee is considered a special variant of coffee with a premium price tag. It is currently produced in extremely limited amounts through in vivo fermentation in the digestive tract of Asian palm civets, with the beans collected from droppings. To avoid the industrialization of civet in luwak coffee production, a bioreactor combine with backslopping methods is needed. Therefore, this study aims to develop a submerged bioreactor and to isolate and identify the lactic acid bacteria (LAB) involved in artificial luwak coffee fermentation. During the study procedures, cupping test quality was assessed, followed by the isolation and identification of the LAB. The fermentation process was guided by a central composite design (CCD), which included two independent variables: fermentation time (12-24 hours) and backslopping culture concentration (3-5%). The results demonstrate the higher cupping test score i.e., 80 was obtained from 12-hour fermentation with 5% culture concentration, which produced an astringent aftertaste, spicy-chili taste, and brown sugar flavor, leading to the classification of the product as specialty coffee. The research have successfully developed a bioreactor prototype that can be used at the farm level. This supports animal welfare and minimizes the industrialization of civets. The bioreactor is also potentially scalable for the in vitro processing of luwak coffee.
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