The purpose of this study is to apply one of the decision-making methods, namely the fuzzy-TOPSIS method, to determine the best alternative of coconut fermentation in process of making Pliek-U, which is a typical powder made of coconut and is used for traditional cooking recipes by people in Aceh Province, Indonesia. The weight of fuzzy criteria and judgments about alternative methods of coconut fermentation was used to calculate the sensory evaluation scores and Pliek-U quality ratings. It can help to determine the quality of the Pliek-U. Sensory evaluation results for the quality of Pliek-U using the fuzzy-TOPSIS method showed that the most ideal alternative of the coconut fermentation method in the process of making Pliek-U is the 10-day coconut fermentation method, because it had the highest closeness coefficient (0.7484) in contrast to the 7-day coconut fermentation method (0.5425), and 4-day coconut fermentation method (0.3291). The fuzzy-TOPSIS method utilization was beneficial for generating the sensory multi-criteria assessment calculations through weighting, so that the process of determining consumer acceptance of the product assessed became easier and faster.
Pliek u is most popular food product in Aceh province, made from fermented coconut. There are three derivative products produced from the fermentation process, namely simplah oil, Pliek oil and Pliek U. Prior to be processed, size reduction is performed by means of grating instrument and thus, fermentation is begun. The main purpose of this present work is to systematically study the physical characteristics and compares the effect of fermentation stages to temperature and pH changes. Randomized Complete Design (RAL) with one factor (Length: L) was performed with varied fermentation stages: 4, 7 and 10 days. Least square discriminant test (LSD 5%) showed that the difference in the measurement method in the organoleptic test (colour, smell and taste) of Pliek U, had a significant effect on T and pH, whilst fermentation level stages found to be no significant effect on the organoleptic test of aroma. Based on obtained results, it may conclude that there are differences in the amount of oil and seven day fermentation levels found to be the most acceptable organoleptic test.
Surface runoff by rainfall on oil palm-cultivated land can cause erosion. Method conservation of making biopore infiltration hole on sloping oil palm plantations land has been shown to reduce this runoff. It has been experimentally proven in plots with or without biopores. However, the estimation model of the surface runoff event has not been studied comprehensively. The main novelty of this work is using surface runoff and rainfall observation directly database on oil palm land for the predicted runoff. Estimates model of surface runoff on oil palm plantations are essential to know so that farmers can determine which land conservation is more appropriate in the order they can do forecasting and preparedness for extreme events in their land. In the current study, this paper report to compare two methods of estimating surface runoff model on oil palm land that are given biopores and without biopores using (i) conservation service soil - curve number (SCS-CN) and (ii) artificial neural network (ANN) back-propagation. Thirty data of rainfall and runoff events in the three months were used as input data. The results show that the ANN method can provide a more accurate prediction of surface runoff than the SCS-CN method.
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