Variety of packaging and estimated shelf life of Acehnese traditional food (pliek u)

Abstract

Pliek u is the result of natural fermentation in coconut meat which is separated from the oil through a pressing process. This fermentation products become an inseparable part of the daily food of the Acehnese people. Utilization of pliek u is used as additional ingredient in vegetables but some are used as rujak ingredient. This research aims to determine the shelf life of containers that are packed with a variety of packaging namely aluminum foil packaging, plastic pouches and glass bottles with acceleration (Arrhenius) method which is simulated on four storage temperature conditions in the incubator (30°C, 35°C, 45°C and 55°C). The parameters observed during storage process are moisture content, rancidity, total cell count, organoleptic (color and aroma). The results showed that the determination of product shelf life was rancidity parameter (zero order reaction) with linear Y = 0,8894x - 6,5804. The shelf life of pliek u is one year three months and four days at 35°C with a plastic pouch. the highest water content was obtained at 21 days storage in aluminum foil packaging while the total cell count and organoleptic with the color and aroma parameters produced will determine the quality of the pliek u.