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

Abstract

Pliek-u is Acehnese’s food heritage that has potential as functional food due to its high protein and lactic acid contents. The study aimed to investigate the effect of coconut endosperm composition based on the maturity levels against the quality of pliek-u. Two levels of Tall Coconut maturities used i.e., over mature (u-riek) and mature (u-pateun). About 2kg of grated coconut endosperm was fermented in a plastic box for 7 days at 3 compositions i.e., 30% over mature and 70% mature (P1), 50% over mature and 50% mature (P2), and 70% over mature and 30% mature (P3). Each treatment had been conducted in 3 replications. Then, the coconut was dried by using solar tunnel dryer type Hohenheim Aceh for 2 days. To produce pliek-u, soon after the drying process, the warm coconut was pressed by using a hydraulic press. The parameters observed to evaluate the quality of pliek-u were moisture, fat, protein, and acidity. The consumer preferences were evaluated from 30 panellists on 4 criteria i.e., aroma, color, texture and taste by using hedonic scale from 1 to 5. Results showed that the composition of coconut endosperm at different maturity levels had influenced the quality of pliek-u significantly. The best moisture was obtained from pliek-u produced by treatment P2, while the lowest fat content, the highest protein content and the most acid taste were identified from pliek-u produced by treatment P3. However, according to consumer’s preferences, the best overall acceptance was pliek-u produced by treatment P1 and P2 at score 4.2 (like). Therefore, this study recommended the best composition of coconut endosperm in pliek-u processing at 50% over mature and 50% mature (P2).