Optimization of instant Pliek u (fermented coconut meat) production using Kinetic Dryer

Abstract

Pliek u is a traditional food of Aceh, Indonesia, obtained traditionally by coconut meat fermentation and added into food or cuisines to enhance the food taste and flavour. This product commonly contains high water and fat causing rancidity and declining of quality over storage time. Therefore, further processes were required to preserve quality and to extend shelf life of pliek u. Moreover, in order to provide ready-to-eat product, instantpliek u was produced. This research aimed to optimize the production of instant pleik u through drying process using kinetic dryer. Pliek u contained 18.8% of water, 32.34% of fat and 4.63% of ash. In this research, pliek u then was dried at 30, 40, 50 and 55 °C for 10 hours. The results showed that weight loss of pliek u increased over drying temperature and duration. In contrast, moisture content of pliek u decreased over drying temperature and duration. Moisture content of pliek u reached below 12% after kinetic drying at 30 °C for 5 hours, similarly after drying at 40 °C for 4 hours, 50 and 55 °C for 3 hours. In addition, drying rate of pliek u firstly rose over drying time and then remained constant.