Electronic Theses and Dissertation

Kelapa merupakan tanaman yang banyak manfaatnya, tidak hanya terletak pada daging buahnya tetapi seluruh bagian tanaman kelapa mempunyai manfaat yang besar. Salah satu pengolahan kelapa yang sering dibuat oleh masyarakat Aceh ialah kelapa gongseng (u neulheu). Di pasaran, u neulheu yang dijual umumnya memiliki karakteristik yang beragam, baik dari segi warna, aroma dan lain-lain. Perbedaan tersebut menunjukkan bahwa belum ada standar dalam proses pengolahannya, khususnya pada tahap pengeringan dan penyangraian yang menentukan mutu akhir produk. Tujuan penelitian ini adalah untuk mengetahui pengaruh lama pengeringan dan penyangraian terhadap kualitas u neulheu serta menentukan alternatif terbaik menggunakan metode Complex Proportional Assessment
Penelitian ini menggunakan kelapa tua sebagai bahan baku utama. Kelapa dikeringkan menggunakan alat food dehydrator pada suhu 50°C dengan variasi lama pengeringan yaitu 0 jam, 3 jam dan 6 jam. Penyangraian mengunakan alat penyangrai otomatis dengan variasi lama penyangraian 5 menit dan 10 menit. Setelah proses pengeringan dan penyangraian u neulheu yang dihasilkan diuji secara sensori yaitu uji sensori deskriptif dan hedonik. Pada analisis sensori deskriptif menggunakan 10 panelis ibu rumah tangga, kriteria yang diuji yaitu warna, rasa dan aroma. Pada analisis sensori hedonik menggunakan 25 panelis yaitu mahasiswa/I Universitas Syiah Kuala, kriteria yang diuji yaitu warna, rasa, aroma, tekstur dan penilaian keseluruhan. Kemudian dilakukan uji kadar asam lemak bebas. Hasil penilaian sensori dan kadar asam lemak bebas kemudian dianalisis menggunakan metode Complex Proportional Assessment untuk menentukan pengaruh dan alternatif tebaik berdasarkan lama pengeringan dan lama penyangraian.
Hasil penelitian ini menunjukkan bahwa alternatif u neulheu terbaik yaitu A6 (pengeringan 6 jam, penyangraian 10 menit) menggunakan alat food dehydrator dengan kapasitas 500 gr pada suhu 50°C dan penyangraian menggunakan alat penyangrai otomatis dengan suhu 135,71°C. Karakteristik sensori alternatif u neulheu terbaik pada A6 memiliki nilai C1 (warna hedonik) kategori suka, C2 (rasa hedonik), C3 (aroma hedonik), C4 (tekstur hedonik) dan C5 (penilaian keseluruhan hedonik) kategori agak suka, memiliki nilai C6 (warna deskriptif) coklat tua, dengan nilai C7 (rasa deskriptif) dan C8 (aroma deskriptif) yang kuat. A6 memiliki nilai kadar air sebesar 3,54%, asam lemak bebas 0,08% dan kadar lemak 61,94%. Hal ini menunjukkan bahwa lama pengeringan dan lama penyangraian memberikan pengaruh nyata terhadap mutu u neulheu.

Coconut is a highly beneficial plant, with every part of it offering valuable uses—not just the flesh of the fruit. One of the traditional coconut products frequently processed by the Acehnese community is kelapa gongseng, locally known as u neulheu. In the market, u neulheu products generally exhibit varying characteristics in terms of color, aroma, and other sensory properties. These variations indicate the absence of standardized processing methods, particularly during the drying and roasting stages, which significantly affect the final quality of the product. The objective of this study is to determine the effects of drying and roasting durations on the quality of u neulheu, and to identify the best processing alternative using the Complex Proportional Assessment method. This research used mature coconut as the primary raw material. The coconuts were dried using a food dehydrator at 50°C for varying durations: 0 hours, 3 hours, and 6 hours. Roasting was conducted using an automatic roaster for 5 minutes and 10 minutes. Following the drying and roasting processes, the resulting u neulheu was evaluated through sensory tests, including both descriptive and hedonic analyses. The descriptive sensory analysis involved 10 housewife panelists, evaluating criteria such as color, taste, and aroma. The hedonic sensory analysis was conducted with 25 student panelists from Syiah Kuala University, assessing color, taste, aroma, texture, and overall acceptance. In addition, a free fatty acid content test was performed. The sensory and chemical analysis results were then assessed using the Complex Proportional Assessment method to determine the impact and optimal combination of drying and roasting durations. The results indicated that the best u neulheu alternative was A6 (6 hours of drying, 10 minutes of roasting), processed using a food dehydrator with a capacity of 500 grams at 50°C and an automatic roaster at 135.71°C. The sensory characteristics of the A6 alternative showed that C1 (hedonic color) was rated "liked", while C2 (hedonic taste), C3 (hedonic aroma), C4 (hedonic texture), and C5 (overall hedonic assessment) were rated "somewhat liked". For descriptive analysis, C6 (color) was dark brown, and both C7 (taste) and C8 (aroma) were rated as strong. A6 had a moisture content of 3.54%, free fatty acid content of 0.08%, and fat content of 61.94%. These findings demonstrate that both drying and roasting durations significantly influence the quality of u neulheu.