In-Vitro Fermented Civet Coffee as an Alternative Coffee from the Perspective of Halal and Civet Conservation

Abstract

Coffee is a highly valued economic commodity. While the export value of coffee from Indonesia is still ranked third in the world, there are several Indonesian specialty coffees that hold significant economic value. One of them is civet coffee, produced through in-vivo fermentation within the civet’s body. During fermentation inside the civet’s body, coffee undergoes enzymatic processes facilitated by enzymes from microorganisms and enzymes from the civet’s stomach. This in-vivo fermentation process imparts a unique quality to the coffee, making it highly favored by many worldwide. Based on the concept of in-vivo enzymatic processes, it is essential to conduct in-vitro (outside the body) fermentation processes for civet coffee. This is done as an effort to standardize the quality of civet coffee and to exercise caution regarding potential contaminants or issues related to halal certification. Additionally, this approach aims to reduce the capture of civets for in-vivo fermentation processes. Furthermore, it contributes to increasing the local coffee’s market value, aiming to match or surpass the specialty status of civet coffee.