The quality of pliek-u processed by using adaptive technologies

Abstract

Abstract This study aimed to evaluate the quality of pliek-u processed by using adaptive technologies namely a solar tunnel dryer type Hohenheim Aceh for drying pliek-u and a hydraulic press for separating the pliek oil from pliek-u. About 100 coconuts were grated and fermented for 9days, then dried by using a solar tunnel dryer type Hohenheim Aceh and pressed by the hydraulic press. Parameters observed were moisture, total acidity, acidity, fat content, ash content, and yield. An organoleptic test was also conduct on 30 consumers. Results showed that the moisture of pliek-u ranged from 8.61 to 12.29%. The total acidity and pH-value of pliek-u were 0.52% and 5.5, respectively. Pliek-u has fat content about 43.65% and ash content approximately 5.3%, while the yield of pliek-u was 31.33%. The consumer test showed that the average preferences score of pliek-u for all sensory properties were 4 (like). In conclusion, the quality of pliek-u processed by using adaptive technologies were good as it was processed conventionally. Moreover, some quality properties such as pH-value and fat content can be improved so that the shelf-life of pliek-u could be extended.