Karakterisasi Fisiko Kimia Pliek U Khas Aceh pada Tahap Akhir Fermentasi

Abstrak

Pliek U is a traditional fermented product from Aceh, is derived from coconut fermentation, producing a distinctive aroma and taste. This study aims to analyze the chemical characteristics of Pliek U during the fermentation process, focusing on moisture content, pH value, and water activity (aw). The data reveal that these chemical parameters are significantly influenced by the type of raw material, fermentation duration, number of pressings, and treatment methods. The moisture content of the samples ranged from 48% to 51.3%, with semi-mature coconuts exhibiting the highest moisture content compared to mature or mixed coconuts. More frequent pressing of semi-mature coconuts did not entirely eliminate water content, as the softer structure of semi-mature coconut flesh tends to retain more moisture. Additionally, microbial activity during fermentation affects the moisture content by producing metabolites such as gases and water. The pH value remained stable at 5.6 across all samples, reflecting the optimal activity of lactic acid bacteria (LAB) during fermentation. This stability indicates a well-controlled fermentation process, resulting in a safe and high-quality product. LAB plays a crucial role in producing organic acids that not only regulate pH but also contribute to the distinctive taste of Pliek U. The water activity (aw) of Pliek U ranged from 0.80 to 0.82, supporting the microbiological stability and shelf life of the product. Low aw values limit the growth of pathogenic and spoilage microorganisms, thus extending the product’s durability. However, excessively low aw values can affect texture, making the product harder and drier. Therefore, controlling aw is essential to maintain the product’s texture, taste, and microbiological stability