Pengaruh Perendaman Gel Lidah Buaya (Aloe Vera) Terhadap Mutu Manisan Lidah Buaya

Ni Made Ari Pradnyani

Abstract


Aloe Vera is a plant that grows in Indonesia because of its medicinal functions and can be use in the food industry. The problems that often encountered in the processing of Aloe Vera is the sticky slime on the Aloe Vera gel and has a peculiar smell. The purpose of this research is to know the influence of "Soaking the Aloe Vera Gel on Different Solution Types Against The Quality of Aloe Vera Candies". This research uses experimental methods which experiments were designed with a random Design Group with 5 treatment such as soaking with plain water, soaking with water temperature of blanching (70oC), soaking with boiling water (100oC), soaking with 0.2% of citric acid and soaking with 1% of calcium hydroxide. Each treatment consisted of 3-time repeats so researchers consists of 15 units of the experiment. Based on the results of research conducted by using yout range the process of soaking the aloe vera gel affect the characteristics of candied in subjective analysis of organoleptic flavor, texture, the smell, color, overall acceptance, the quality of flavor and the quality of texture. As for the analysis of the objective test of water content in Aloe Vera candies. From the results of subjective against Aloe Vera sweets are flavor 2.94-3.31 (neutral-like), texture 2,96-3.30 (neutral-like), the scent of 2.94-3.31 (neutral-like), color 2,99-3.32 (neutral-like), the overall acceptance rate 3.00-3.32 (neutral-like), the quality of the taste of 2.04-2.70 (slightly sweet) and texture quality 2.20-2.79 (rather springy-chewy) and the moisture content of water are 48,77%.

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