Summary
Luwak Coffee is a unique type of coffee that is made from the fruit of the Asian palm civet, which is a small mammal found in Indonesia and other parts of Southeast Asia. The civet eats the coffee cherries, and then excretes the beans, which are collected and used to make the coffee. The process is said to give the coffee a unique flavor and aroma. While some people find this coffee to be a delicacy and enjoy its flavor, there is a risk of health concerns because of the way the beans are collected. The civets are sometimes kept in cages and force-fed coffee cherries, which can be detrimental to their health. Additionally, the beans are often collected from the wild, which can cause contamination and food-borne illnesses. It is important to research the production process of Luwak Coffee before purchasing it. There have been attempts to create a more sustainable production process by using bioreactors to collect the beans, but the quality of the coffee is still open to debate. Ultimately, when purchasing Luwak Coffee, it is important to make sure it is produced in a sustainable and humane way to ensure safety and quality.
Consensus Meter
Related with the business growth, it became the demands of the industry in creating customer satisfaction especially after the purchase of which eventually formed a customer loyalty to the product through vigorous marketing mix consists of product, price, place and distribution (Simamora, 2001). This type of research used in this research is qualitative research to understand the phenomenon of what is experienced by research subjects holistically, and using of descriptive design to solving the problems that exist now based on the data. Open Access This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/ ). Download article (PDF) Cite this article TY - CONF AU - Bunga Indah Bayunitri PY - 2017/07 DA - 2017/07 TI - Customer Perceptions of Product Luwak Coffee based on Marketing Mix Elements Perspective (Customer Survey In Bandung) BT - Proceedings of the 2017 International Conference on Organizational Innovation (ICOI 2017) PB - Atlantis Press SP - 194 EP - 198 SN - 1951-6851 UR - https://doi.org/10.2991/icoi-17.2017.33 DO - https://doi.org/10.2991/icoi-17.2017.33 ID - Bayunitri2017/07 ER -
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BI Bayunitri - 2017 International Conference on Organizational …, 2017 - atlantis-press.com
Cited By:
3
The result of research showed that proximat analysis data of artificial/bioreactor luwak coffee did not significant different with original luwak coffee. However, the original luwak coffee has higher content of caffeine compared to bioreactor luwak coffee.
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M Hadipernata, S Nugraha - IOP Conference Series: Earth and …, 2018 - iopscience.iop.org
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10
Study level/applicability The case is suitable for undergraduate students who have some understanding of competitive advantage in emerging economies, of niche products, the resource-based perspective and environmental ethics. The company is a resource-based one that has to manage a potential risk of violating environmental ethics.
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AH Pratono, IP Radjamin - Emerald Emerging Markets Case Studies, 2012 - emerald.com
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On previous research, Marcone (2004b) and Mahendratta et al . (2011) explained that quality improvement on Kopi Luwak is result of lower protein content and higher fat content compared to regular coffee. Author Biographies Imas Siti Setiasih, Padjadjaran University Faculty of Agricultural Industry Technology Mimin Muhaemin, Padjadjaran University Faculty of Agricultural Industry Technology Sarifah Nurjanah, Padjadjaran University Faculty of Agricultural Industry Technology PDF How to Cite Ifmalinda, I., Setiasih, I., Muhaemin, M., & Nurjanah, S. (2019). Chemical Characteristics Comparison of Palm Civet Coffee (Kopi Luwak) and Arabica Coffee Beans.
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I Ifmalinda, IS Setiasih, M Muhaemin… - Journal of Applied …, 2019 - kinfopolitani.com
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3
All HTTP requests will no longer be processed/will be blocked. These changes will take place on 27th February 2023.
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P Giridhar, A Ramakrishna, M Jeszka-Skowron - Coffee Science, 2023 - taylorfrancis.com
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However, due to the limited number, farmer began to cultivate kopi luwak with captivity (caged kopi luwak). A number of problems arise in production, consumption and trade. Standardization of kopi luwak quality needs to be developed, certification of kopi luwak as a quality guarantee will increase consumer confidence and maintain the continuity of this coffee.
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M Muzaifa, D Hasni, F Rahmi - IOP Conference Series: Earth …, 2019 - iopscience.iop.org
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4
This study aims to explore the physicochemical specifically colour and caffeine conrents and sensory characteristics of luwak coffee obtained from certain location in Bener Meraih districts, Gayo Highland, Aceh – Indonesia. The study points out that luwak coffee processing tend to produce green bean with pale yellow colour, and caffeine contents (1.08-1.24%) which ensure that Asian civet has eaten Arabica varieties.
Published By:
A Patria, A Abubakar, M Muzaifa - IOP Conference Series …, 2018 - iopscience.iop.org
Cited By:
1