Electronic Theses and Dissertation

Pliek-u merupakan produk makanan tradisional masyarakat Aceh yang dihasilkan dari proses fermentasi daging buah kelapa. Tingkat kematangan buah kelapa diduga dapat memengaruhi kualitas pliek-u. Penelitian ini bertujuan untuk mengetahui pengaruh dari tingkat kematangan buah kelapa terhadap kualitas pliek-u. Penelitian ini dilakukan di UKM Meugah Pliek dan uji laboratorium dilakukan di Laboratorium Analisis Pangan dan Hasil Pertanian Prodi Teknologi Hasil Pertanian Universitas Syiah Kuala dari Desember 2021 sampai Agustus 2022. Penelitian ini merupakan penelitian eksperimental yang menggunakan Rancangan Acak Lengkap (RAL) non faktorial dengan satu perlakuan yaitu perbandingan komposisi bahan baku kelapa berdasarkan tingkat kematangan (daging kelapa tua : daging kelapa setengah matang) dengan 3 taraf perlakuan dan 3 kali ulangan. Taraf perlakuan tersebut adalah P1 30%:70%; P2 50%:50%; dan P3 70%:30%. Total hasil kukuran kelapa yang digunakan persatuan percobaan adalah 2 kg. Hasil penelitian menunjukkan adanya pengaruh tingkat kematangan buah kelapa terhadap kualitas pliek-u yang diukur melalui aspek kadar air, kadar pH, kadar lemak, kadar protein dan uji organoleptik. Kadar air terbaik dihasilkan oleh taraf perlakuan P2 dengan persentase 17,88% di mana hasil uji setelah menjadi pliek-u didapatkan hasil kadar air terendah. Nilai pH terendah didapatkan dari taraf perlakuan P3 (70% kelapa tua : 30% kelapa setengah matang) yaitu 4,79. Kadar lemak terendah dihasilkan oleh taraf perlakuan P3 dengan persentase 25,41%. Kadar protein tertinggi diperoleh oleh taraf perlakuan P3 dengan persentase 28,72%. Uji organoleptik berdasarkan aspek aroma, warna, rasa dan tekstur menunjukkan hasil terbaik pada taraf perlakuan P2 dengan nilai rataan aroma 4 (suka), warna 5 (sangat suka), rasa 5 (sangat suka) dan tekstur 4 (suka).

Kata kunci: Pliek-u, tingkat kematangan, daging buah kelapa

Pliek-u is a traditional food product of the Acehnese which is produced from the fermentation process of coconut’s endosperm. The maturity level of coconuts was thought to affect the quality of pliek-u. This study aimed to determine the effect of the composition of coconut’s endosperm based on maturity level against the quality of pliek-u. This research was conducted at UKM Meugah Pliek and laboratory tests were carried out at the Laboratory of Food and Agricultural Product Analysis, Agricultural Products Technology Departement, Syiah Kuala University from December 2021 to August 2022. This study was an experimental study using a non-factorial Completely Randomized Design (CRD) with one factor, namely the composition of coconut’s endosperm based on the levels of maturity i.e., over mature and mature, at 3 combinations; 30% over mature and 70% mature (P1),50% over mature and 50% mature (P2), and 70% over mature and30% mature. About 2kg of coconut’s endosperm was used at each treatment. The results showed that there was an influence of composition of coconut’s endosperm based on its maturity level against the water content, pH-value, fat content, protein content and organoleptic score. The lowest water content was produced at P2 (50% over mature and 50% mature) with a percentage of 17.88%. The lowest pH value was obtained from the P3 (70% over mature and 30% mature) treatment level, which was 4.79. The lowest fat content (25.41%) and highest protein content (28.72%) were produced by the P3 (70% over mature and 30% mature). Organoleptic tests resulted the score of aroma at 4 (like slightly), color at 5 (like very much) , taste at 5 (like very much) and texture 4 (like slightly). Keywords: Pliek-u, maturity levels, coconut’s endosperm