Sensory Evaluation of Pliek-U Quality Using Fuzzy-Topsis Method

Agustina, Raida; Mustaqimah,; Fadhil, Rahmat; Devianti,

doi:10.2478/ata-2020-0026

Cited by 7 publications

(9 citation statements)

References 25 publications

(24 reference statements)

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“…On the other hand, a sensory evaluation of the quality of Pliek u using the best fermentation time of 10 days [4]. Still, this research did not consider the thickness of the Pliek u collision during the fermentation.…”

Section: Analytical Hierarchy Process (Ahp)mentioning

confidence: 98%

“…Most people prefer to store Pliek u for up to one and a half years before consumption [3]. Subsequently, this traditional way of processing coconut is very unique with 100% efficiency since it does not produce useless parts [4]. The importance of Pliek u should be promoted and preserved due to its distinct flavor and its relatively high nutritional value [5], enabling its suitability as a popular traditional food.…”

Section: Introductionmentioning

confidence: 99%

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Sensory Analysis of Pliek U Using the Analytical Hierarchy Process (AHP) Method

Fadhil¹,

Agustina²,

Mustaqimah³

et al. 2022

IJDNE

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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.

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Section: Analytical Hierarchy Process (Ahp)mentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

Sensory Analysis of Pliek U Using the Analytical Hierarchy Process (AHP) Method

Fadhil¹,

Agustina²,

Mustaqimah³

et al. 2022

IJDNE

Self Cite

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“…This is supported by the research of Fauzi et al [28], where the panelists' preference for instant coffee brewing had different product acceptance preferences based on the type and variation of mixing carried out. Meanwhile, research by Agustina et al [29] stated that using the decision-making system method had succeeded in determining several alternatives based on panellist assessments, especially in selecting alternative product acceptance. The decision-making system is a method that aims to find the best alternative or choice from several existing alternatives [30].…”

Section: Product Acceptance Preferencesmentioning

confidence: 99%

The Product Acceptance Preferences of Gayo Arabica Coffee Brewing with Additional Fruit and Spices Variants

Fadhil¹,

Muzaifa²,

Juliadi³

2022

MMEP

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There have been significant changes to coffee-drinking cultures worldwide regarding how and where to consume coffee. The increase in coffee enthusiasts, how to enjoy coffee is also growing, starting from the addition of milk, chocolate, and various kinds of mixtures that follow existing local trends and wisdom. The purpose of this study is to analyze the product acceptance preferences of Gayo arabica coffee brewing with additional fruit and spices variants using the Simple Additive Weighting (SAW) method. In this study, there were 5 products analyzed, namely a mixture of espresso with sap (nirapresso), a mixture of espresso with sweet orange (orangepresso), a mixture of espresso with lime (limaupresso), a mixture of espresso with lemongrass (serehpresso) and a mixture of espresso with nutmeg (palapresso). The espresso used in this study was 30 ml, with the addition of fruit and spice extracts of 30 ml, 45 ml, and 60 ml for each product. The results showed that the panellists had different preferences for each alternative type of brewing. The alternatives of each product were obtained that nirapresso had the highest acceptance preference for the addition of 45 ml of sap, orangepresso with the addition of 60 ml of sweet orange, lime with the addition of 60 ml of lime, lemongrass with the addition of 60 ml of lemongrass, and palapresso with the addition of 30 ml of nutmeg.

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“…In Aceh Province, Indonesia, coconut is widely used as the main raw material for various food products. One of the food diversification strategies of coconut commodity is to process it into Pliek U [1], [2]. Food diversification is also one of the main pillars in realizing food security.…”

Section: Introductionmentioning

confidence: 99%

Design of pliek-u dryer using Dafa-type solar energy

Agustina

Hayati

Hasanuddin

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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One of the food diversification strategies of coconut commodity is to process it into Pliek U. Pliek U is a typical food of the Province of Aceh, Indonesia, which in its processing stage requires a drying process. So far, Pliek U drying process is often conducted conventionally through direct drying (sun drying), so that Pliek U produced is susceptible to dust and other dirt contamination. This research aimed to design a Pliek U dryer using Dafa type solar energy. The Dafa type solar energy dryer used a turbine ventilator with a vertical axis wind turbine equipped with two solar collectors. This turbine had a simple shape and construction and was arranged like the letter S. While the two parts of the solar collector were used to collect energy from the sun directly. In the experiment, the blank test was carried out in the time range, namely from 10.20 am to 04.50 pm in sunny weather, with an interval of 30 minutes for each temperature data recording. The empty test results of the Dafa type solar energy dryer showed that the average shelf temperature was 44.21 °C, the collector temperature was 45.64 °C, and the ambient temperature was 31.14 °C. This initial test revealed that the performance ability of the tool was very effective in maintaining temperature during the drying process, so that further tests using materials for drying Pliek U may be carried out.

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Sensory Evaluation of Pliek-U Quality Using Fuzzy-Topsis Method

Cited by 7 publications

References 25 publications

Sensory Analysis of Pliek U Using the Analytical Hierarchy Process (AHP) Method

Sensory Analysis of Pliek U Using the Analytical Hierarchy Process (AHP) Method

The Product Acceptance Preferences of Gayo Arabica Coffee Brewing with Additional Fruit and Spices Variants

Design of pliek-u dryer using Dafa-type solar energy

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