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Patarana

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Coconut is a versatile plant. So often people say as the main life, because all parts and plants can be utilized both coconut food as well as raw materials Industry. Coconut can be processed for various purposes, for example making cooking oil and patarana (Plik Ue).

During this time, people use coconut fruit generally use only fruit flesh, while others have not been optimally utilized. Though coconut water is a by-product contains carbohydrate, vitamins, minerals and a number of organic materials, so it can be used for various purposes. For that required diversification of business that can produce products with economic value. Patarana is the original cooking spice traditional Aceh cuisine is now rare in the market area of ​​the City, One of the new processed of coconut meat is Patarana  and coconut oil. Thus processing of coconut meat for Patarana as a special ingredient of Nanggro Aceh Vegan cuisine and also its oil can also to fry all the dishes and also can be used for hot drug body temperature and colds in small children.Pembuatan Batarana s so easy and simple that it can be done by housewives and mothers of farm women in rural areas. In aceh, patarana is used as a cooking spice and can also be used for the spices of fruits

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Microorganism

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Patarana is the coconut pulp that Has been fermented to squeeze the oil. Once upon time, the people of Aceh often cultivate Coconut to get the oil. This oil is ordinary used as cooking oil. Lettuce from processed coconut is then dried with dried in so as to produce a pliek u that brownish color. In addition, Patarana work as a seasoning flavor to cultivate vegetables which will be used as gravy. The process of making pliek u through the process fermentation ie bu a h coconut that has been split then directly inserted into the sack burlap for 3 days or just put it on floor. Then it measured and rotted again.At the time coconut slice is stored for 3 days found the surface of the coconut flesh has
slimy, mushy, and visible spots yellow on the surface of coconut meat. Generally long storage time moments
processing will cause material damage the greater one.Microorganisms present in pliek u shows the effect of management making pliek u against the growth of mushrooms. the bacteria nvolved to obtain pliek u
unknown type or origin, usually fermentation is done by mixture of microorganisms such as fungi and bacteria. 3 types of bacteria from Groups of Gram-positive bacteria in the form Cocus and Basil. Type of fungus isolation that is Microascus sp., Sordaria sp., And Curvularia sp., Which comes from the coconut substrate before Fermentation and Trhicurus sp., Acremonium sp., Sordaria sp., And Gonytrhicum sp., Originating Of the coconut substrate after the fermentation process. ^[source]

Making Patarana 

The ingredients to make 20 kg of Patarana (Plik Ue) are:
- 200 coconuts
- 2.5 oz salt

How to make a seed or a stater:

1. Peeled fresh pineapple is quite mature, remove the eyes of the fruit, cud, grate and strain the pineapple, ambli dregs.
2. Weigh 100 grams of pineapple pulp, enter the Re in the jar.
3. Add 1/2 cup water, input 50 grams of sugar, angicat, adubk sampal dissolve and chill.
4. After the cold sugar water, enter Re in a jar containing the pineapple waste and stir sampal flat.
5. Cover the jar with a lot of paper, tie it with a rubber band.
6. Let it for 3 weeks, then the seeds of bacteria Acetobacter xyneum grow. ^[source]

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Conclusion

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Patarana is made of dried coconut that has been fermentated, dirty impressed or smelly unpleasant for some people. But it is different for the people of Aceh either living in Aceh or who settled in various corners of the country and even abroad. Producing of Pliek Ue it takes weeks because after the coconut is split and disposed of water, dismpan first for 3 nights at least for decay, then just measured and dried for several days depending on the weather. Pliek u is the basic ingredients to make Acehnese specialties, such as gulee pliek u, pliek u teulheue, rujak pliek u, and many variants of food

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