Study on Physical characteristics of Pliek U: comparisons among fermentation stages

Abstract

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 influence of coconut endosperm composition based on the maturity levels against the quality of pliek-u

“…However, the moisture of pliek-u produced by treatment P2 was not significantly different from the moisture of pliek-u produced by treatment P1 (combination of 30% over mature and 70% mature). In contrast, the moisture of pliek-u produced in previous study was much lower in range of 4.4 to 6.4% [15]; 8.3 to 9.4% [17]; and 1.8 to 12.8% [20]. This lower moisture could be achieved as the use of solar tunnel dryer type Hohenheim Aceh.…”

“…During the fermentation process, there were high metabolism of fungi and bacteria [3] that produce water and heat. Previous study had reported that the temperature of coconut during fermentation could reach about 39°C on the third day [17]. Different moisture of fermented coconut can be caused by different condition of this fermentation process.…”

“…At moisture lower than 10%, the shelf life of pliek-u could be extend to 32 months if it is stored at room temperature [16]. The length of fermentation stage had influenced the pliek-u quality and it was recommended to apply 7 days fermentation for the most acceptable organoleptic preferences [17]. However, the study on the influence of the maturity level of coconut has not been conducted yet.…”

Assessment of Pliek-U Sensory Attributes: A Multi-Objective Optimization on the Basis of Ratio Analysis (MOORA) Method Application

“…Coconut (Cocos nucifera L.) is the most common cultivated plantation commodity in Indonesia, especially in Aceh Province. Usually, Aceh people process coconut flesh into three derivative products, namely pliek oil, simplah oil, and Pliek-U [1]. The Pliek-U production process consists of fermentation, drying, and pressing processes [2].…”

“…Moisture content also determines the quality of Pliek-U samples. Water content is a parameter that affects the level of resistance of Pliek-U to damage due to high water content can cause by fungal and mold infections [1] The dregs produced from the pressing stage are called Pliek-U, which is often used as a spice for typical Acehnese dishes with a distinctive taste [5].…”