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.
The people of Aceh usually use coconut flesh to produce three derivative products, namely Pliek u oil, Simplah oil, and Pliek u oil. Pliek u is made from coconut flesh (Cocos nucifera L.) that has been fermented, dried, and oil-extracted without the addition of microbes. It has developed into a traditional recipe for cooking spices, chili sauce, and salad. Therefore, this study aims to perform sensory analysis on various forms of Pliek u based on its thickness and fermentation time using the Analytical Hierarchy Process (AHP). The product was assessed for certain sensory parameters, such as color, aroma, and taste. According to the preference of the panelists for product acceptance, the sensory criteria with the highest priority weight were taste, aroma, and color at 0.550, 0.230, and 0.219, respectively. The result showed that the highest alternative weight was observed in the Pliek u with a thickness of 30 cm and a fermentation time of 7 days (K3F2) at 0.212, while a thickness of 10 cm and a fermentation time of 3 days (K1F1) were obtained the lowest alternative weight of 0.042. Also, the overall consistency value of Pliek u sensory taste was 0.02, which was acceptable since it was less than the pairwise consistency level of 0.1. According to the descriptive test, the best result was obtained by processing Pliek u at a thickness of 30 cm and a fermentation time of 7 days (K3F2), with a light brown color, no rancid odor, and a slightly sour taste.
This present study aimed to modify and test the performance of fish dryer tunnel type. The size of the dryer will be reduced from its original size to 3 m x 2 m, which is adjusted to the volume of salted fish production in the local industry. Some modifications are also made according to the availability of materials on the market and also consider the drying time more effectively. To achieve the purpose, several procedures were performed: structural and functional design, drawings, assembly, and performance tests. Moreover, data analysis was carried out to measure optimum working capacity of the dryer. Obtained data from artificial dryer were compared with conventional drying. The results showed that natural convective drying required at least five and seven days for keumamah salted fish drying respectively. In contrast, forced convective drying by means of modified tunnel dryer shortened the drying period to three and five days for keumamah and salted fish respectively. Furthermore, the optimum loading capacity of the modified tunnel dryer is 30 kg of fish and required days of drying period.
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