Study on the physicochemical and sensory profile of <i>pliek</i>-<i>u</i>: A traditional dried fermented coconut endosperm from Aceh, Indonesia

Rita Khathir; Murna Muzaifa; Yunita; Marai Rahmawati; Rita Khathir; Murna Muzaifa; Yunita; Marai Rahmawati

doi:10.3934/agrfood.2023028

AIMS Agriculture and Food

2023, Volume 8, Issue 2: 534-549. doi: 10.3934/agrfood.2023028

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Study on the physicochemical and sensory profile of pliek-u: A traditional dried fermented coconut endosperm from Aceh, Indonesia

1.
Department of Agricultural Engineering, Faculty of Agriculture, Universitas Syiah Kuala, Jl. Tgk. H. Hasan Krueng Kalee 3, Banda Aceh 23111, Indonesia
2.
Department of Agricultural Technology Products, Faculty of Agriculture, Universitas Syiah Kuala, Jl. Tgk. H. Hasan Krueng Kalee 3, Banda Aceh 23111, Indonesia
3.
Department of Biology, Faculty of Mathematics and Natural Science, Universitas Syiah Kuala, Jl. Tgk. H. Hasan Krueng Kalee 3, Banda Aceh 23111, Indonesia
4.
Department of Agrotechnology, Faculty of Agriculture, Universitas Syiah Kuala, Jl. Tgk. H. Hasan Krueng Kalee 3, Banda Aceh 23111, Indonesia

Received: 11 January 2023 Revised: 05 April 2023 Accepted: 19 April 2023 Published: 08 May 2023

Pliek-u is dried fermented coconut endosperm that has been produced by people in Aceh Province, Indonesia for a long time. It is made by implementing a highly efficient process; thus, we want to conserve this tradition. The objective of this study was to determine the physicochemical and sensory quality of pliek-u. A survey was conducted in five local markets in Banda Aceh and Aceh Besar District. About 12 samples were collected and analyzed quantitatively and qualitatively. The parameters observed were moisture, ash, fat, protein, fiber and carbohydrate contents, as well as pH-value, color and volatile compounds. Three expert panelists were interviewed to document the information about the sensory quality of pliek-u. Results showed that the quality of pliek-u highly varied among the processors, as indicated by the distribution of those samples in all quadrants of the principal component analysis (PCA) biplot graph. About two principal components (PCs) were determined and two parameters were excluded i.e., fat and fiber content; PC₁ contributed to 34.111% of the variance, with pH value as the most important factor; while PC₂ contributed to 24.968% of the variance, with protein content as the most important factor. Interestingly, the volatile compounds of the three best samples selected by panelists were unique and different from the others. Therefore, the sensory quality of pliek-u should be supported by the physicochemical quality to guarantee the safety of consuming the product. Further studies on determining certain volatile compounds produced during fermentation are recommended.
- coconut endosperm,
- fermentation,
- physicochemical,
- sensory,
- pliek-u
Citation: Rita Khathir, Murna Muzaifa, Yunita, Marai Rahmawati. Study on the physicochemical and sensory profile of pliek-u: A traditional dried fermented coconut endosperm from Aceh, Indonesia[J]. AIMS Agriculture and Food, 2023, 8(2): 534-549. doi: 10.3934/agrfood.2023028

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Abstract

Pliek-u is dried fermented coconut endosperm that has been produced by people in Aceh Province, Indonesia for a long time. It is made by implementing a highly efficient process; thus, we want to conserve this tradition. The objective of this study was to determine the physicochemical and sensory quality of pliek-u. A survey was conducted in five local markets in Banda Aceh and Aceh Besar District. About 12 samples were collected and analyzed quantitatively and qualitatively. The parameters observed were moisture, ash, fat, protein, fiber and carbohydrate contents, as well as pH-value, color and volatile compounds. Three expert panelists were interviewed to document the information about the sensory quality of pliek-u. Results showed that the quality of pliek-u highly varied among the processors, as indicated by the distribution of those samples in all quadrants of the principal component analysis (PCA) biplot graph. About two principal components (PCs) were determined and two parameters were excluded i.e., fat and fiber content; PC₁ contributed to 34.111% of the variance, with pH value as the most important factor; while PC₂ contributed to 24.968% of the variance, with protein content as the most important factor. Interestingly, the volatile compounds of the three best samples selected by panelists were unique and different from the others. Therefore, the sensory quality of pliek-u should be supported by the physicochemical quality to guarantee the safety of consuming the product. Further studies on determining certain volatile compounds produced during fermentation are recommended.

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