Open AccessStudy on Physical characteristics of Pliek U: comparisons among fermentation stages
Author(s) -
Mustaqimah,
Raida Agustina,
Rahmat Fadhil,
I. Zuhdi,
Devianti DEVİANTİ
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/365/1/012045
Subject(s) - organoleptic , aroma , fermentation , food science , completely randomized design , taste , significant difference , mathematics , chemistry , statistics
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.