The study aimed to improve the quality of fermented virgin coconut oil (FVCO) under microwave heating. The FVCO was collected from a local farmer in Aceh Besar District. A microwave oven at frequency of 2,450MHz and power of 800Wwas used to heat 40ml FVCO in a ceramic bowl by the variation heating time i.e. 40, 50, and 60s. The parameters observed were temperature, moisture content, free fatty acid (FFA), and peroxide value. Results showed that the quality of FVCO did not meet the quality standards such as Codex Alimentarius, Asian and Pacific Coconut Community (APCC), and the Indonesian National Standard (SNI). However, the study found that the microwave heating time had influenced the FVCO temperature significantly where the final temperature had reached 71-87°C. However, there were no significant influences of microwave heating time to the moisture, FFA, and peroxide value of FVCO. It could be caused by the short time used in this experiment; therefore, it is suggested to extend the heating time for further study.

Abstrak. Minyak atsiri sereh dapur diperoleh dari hasil penyulingan tanaman sereh dapur. Minyak sereh dapur merupakan sumber sitral yang merupakan konstituen utama dari minyak tersebut. Penelitian ini bertujuan untuk mengetahui mutu minyak atsiri yang dihasilkan dengan metode penyulingan air-uap (water and steam destillation). Bagian tanaman sereh dapur yang digunakan yaitu bagian batang dan daun yang disuling menggunakan alat penyulingan air dan uap.  Hasil penelitian menunjukkan bahwa rendemen minyak atsiri sereh dapur dari penyulingan bagian daun diperoleh sebesar 0,399 % 10 kali lipat lebih besar dari rendemen minyak atsiri sereh dapur pada bagian batang (0,039 %). Bobot jenis minyak atsiri sereh dapur pada daun 0,8987 dan pada batang 0,8940. Indeks bias minyak atsiri sereh dapur pada daun 1,4876 dan pada batang 1,4880. Kelarutan dalam alkohol 70% minyak atsiri sereh dapur dari daun dan batang mempunyai tingkat kelarutan keruh pada perbandingan 1:5. Berdasarkan rendemen dapat disimpulkan bahwa bagian yang lebih menguntungkan untuk disuling adalah daun. Berdasarkan parameter mutu yang dianalisis dapat disimpulkan bahwa minyak atsiri sereh dapur dari bagian batang dan daun sudah memenuhi standar Essential Oil Association (EOA).The Destillation of Lemongrass Essential Oil by Using the Water-steam Method Abstract. Lemongrass essential oil is obtained from the distillation of lemongrass plant. The main content of this oil is sitral content. This study aimed to determine the quality of essential oil produced by the method of water-steam destillation. The experiment was done by water-steam destillation of stalks and leaves of lemongrass, respectively, under 3 repeatations. Lemongrass essential oil obtained from leaves was 0,399%, which is 10-fold greater than the yield of the stalks (0,039%). The specific gravity of Lemongrass essential oil obtained from leaves was 0,8987 where as the specific gravity of Lemongrass essential oil obtained from stalks was 0.8940. The refractive index of lemongrass oil obtained from  leaves was 1.4876 while the refractive index of lemongrass oil obtained from stalks was 1.4880. Based on solubility in 70% alcohol test, lemongrass essential oil obtained from the leaves and stalks were a little bit cloud at a ratio of 1: 5. Based on its yield, it can be concluded that the leave plant produced more oil. However, the quality of both oils showed that lemongrass essential oil met the EAO Standard.

The processing of Averrhoa bilimbi L, a plant that is widely developed in Aceh, into Averrhoa tea is expected to be one of the promising products of agricultural industry. This study aims to determine the sensory characteristics of the optimal Averrhoa bilimbi tea drink. Bilimbi tea is an innovation product from boiled water of dried candied bilimbi which has a strong sour and sweet taste. The variables studied were the amount of water added (X1) and the amount of tea added (X2). The treatment design carried out in this study included the addition of water (158.6 ml, 200 ml, 300 ml, 400 ml, and 441.4 ml);also, the addition of tea (1.6 gr, 2 gr, 3 gr, 4 gr, and 4.4 gr). The sensory characteristics analysed included colour, aroma, flavour, and aftertaste. The results of optimization of the bilimbi tea drink on colour at target level 6 (pleasure) and on flavour at target level 5 (somewhat pleasure) obtained by the composition of adding the amount of water by 181.82 ml and adding the amount of tea by 4.41 grams, also resulted in a composite desirability value of 0.93.

The purpose of this study is to apply one of the decision-making methods, namely the fuzzy-TOPSIS method, to determine the best alternative of coconut fermentation in process of making Pliek-U, which is a typical powder made of coconut and is used for traditional cooking recipes by people in Aceh Province, Indonesia. The weight of fuzzy criteria and judgments about alternative methods of coconut fermentation was used to calculate the sensory evaluation scores and Pliek-U quality ratings. It can help to determine the quality of the Pliek-U. Sensory evaluation results for the quality of Pliek-U using the fuzzy-TOPSIS method showed that the most ideal alternative of the coconut fermentation method in the process of making Pliek-U is the 10-day coconut fermentation method, because it had the highest closeness coefficient (0.7484) in contrast to the 7-day coconut fermentation method (0.5425), and 4-day coconut fermentation method (0.3291). The fuzzy-TOPSIS method utilization was beneficial for generating the sensory multi-criteria assessment calculations through weighting, so that the process of determining consumer acceptance of the product assessed became easier and faster.

Abstrak.Penelitian ini bertujuan untuk melihat lama umur simpan buah tomat dengan menggunakan lapisan gel lidah buaya (Aloe vera L.) dengan berbagai variasi konsentrasi dan variasi suhu penyimpanan.Penelitian ini menggunakan tomat dengan tingkat kematangan optimum. Pada variasi konsentrasi gel lidah buaya (A) terdiri atas 4 perlakuan, yaitu tanpa gel lidah buaya (A1), konsentrasi 30% (A2), konsentrasi 50% (A3) dan konsentrasi 70% (A4), dan variasi penyimpanan yaitu suhu penyimpanan (B) terdiri atas 2 perlakuan, yaitu suhu B1 suhu ruang  (28oC) dan  B2 (suhu rendah 10oC ). Analisa data yang diamati meliputi susut bobot, kekerasan, vitamin C, total padatan terlarut, dan uji organoleptik (warna, tekstur, dan aroma).Dari hasil penelitian didapatkan perlakuan terbaik pada tomat dengan perlakuan konsentrasi gel lidah buaya 30% pada penyimpanan suhu rendah 10ºC masih diterima konsumen hingga hari ke 21. Penyimpanan perlakuan terbaik pada hari ke-12 untuk analisis susut bobot terdapat pada perlakuan konsentrasi gel lidah buaya 30% yang disimpan pada suhu 10ºC dengan nilai 15,52%, untuk analisis presentase kekerasanperlakuan terbaik terdapat pada konsentrasi 30% pada suhu rendah 10ºCnilai yaitu 1.357kg/cm2, dan analisis vitamin C perlakuan terbaik terdapat pada konsentrasi 30% pada suhu rendah 10ºCnilai 1,42 mg/50gr, sedangkan TPT perlakuan terbaik terdapat pada suhu rendah 10ºCdengan perlakuan tanpa konsetrasi gel lidah buaya nilai presentase yaitu 4,40 %Brix. Dari hasil pengujian organoleptik, panelis menolak tomat dengan perlakuan konsentrasi gel lidah buaya 30% yang disimpan pada suhu ruang 28oC pada hari penyimpanan ke-12, sedangkan pada penyimpanan suhu rendah 10oC panelis menolak tomatdengan konsentrasi gel lidah buaya 30%pada hari penyimpanan ke-21.Abstract. This study aimed to look at the old the shelf life of tomatoes by using the layer of gels of aloe vera (Aloe vera L.) with various concentrations and a temperature variations in of storage.This study uses the tomatoes with optimum maturity level. In a variation of concentration of aloe gel (A) composed of 4 treatment, ie without aloe vera gel (A1), the concentration of 30% (A2), the concentration of 50% (A3) and a concentration of 70% (A4), and a variety of storage ie storage temperature (B) consisting of two treatments, namely B1 temperature room temperature (28oC) and B2 (low temperature 10oC). Analysis of observed data include weight loss, violence, vitamin C, total dissolved solids, and organoleptic (color, texture, and aroma). From the results, the best treatment in tomatoes by treatment with 30% aloe vera gel at low temperature storage is still acceptable to consumers 10ºC until the 21st day storage best treatment on day 12 for analysis of weight loss treatment concentration contained in aloe vera gel 30% stored at a temperature of 10ºC with a value of 15.52%, for the analysis of the percentage of violence are the best treatment at a concentration of 30% at low temperature 10ºC value is 1,357 kg / cm2, and the analysis of vitamin C are the best treatment at a concentration of 30% at low temperature 10ºC value 1.42 mg / 50gr, while TPT best treatment there at low temperature 10ºC with treatment without concentration of aloe gel percentage value that is 4.40% Brix. From the results of organoleptic tests, the panel rejected the tomatoes by treatment with 30% aloe vera gel is stored at room temperature 28oC on the 12th day of storage, while the low temperature storage 10oC panelists refused tomatoes with aloe vera gel concentration of 30% on the day of deposit of the 21.