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STUDI PROPORSI LIDAH BUAYA (Aloe barbadensis, Miller) DAN BUAH STROBERI (Fragaria x ananassa) DENGAN VARIASI KONSENTRASI KARAGENAN TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORIS MINUMAN JELI LIDAH BUAYA

Hani, Atine Hasyyati (2018) STUDI PROPORSI LIDAH BUAYA (Aloe barbadensis, Miller) DAN BUAH STROBERI (Fragaria x ananassa) DENGAN VARIASI KONSENTRASI KARAGENAN TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORIS MINUMAN JELI LIDAH BUAYA. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Aloe vera is one of the plants that are easy to find and often used as beauty or medicinal plants. Part of a very useful aloe vera is leaf meat that produces mucus or gel that is dense and clear. But use in the form of fresh less acceptable because the flavor is less able, so aloe can be processed into jelly. The problem of the jelly beverage from aloe vera is to produce a less appealing taste and appearance. One alternative to improve the taste of aloe vera drinks is to add strawberry juice to enhance the flavor of the product. The purpose of this resulted, namely to determine whether there is interaction of both factors to physical and chemical characteristics of aloe vera drinks and strawberries. The research method used, that is Factor Random Design (RAK) ortogonal with 2 factors. The first factor was the concentration of carrageenan consisting of 3 levels (0,2%, 0,3%, 0,4%). The second factor is the strength of aloe vera and strawberries consists of 3 levels (1:1, 1:2, 2:1). Parameters analyzed include chemical test and physical test. Chemical tests include total sugar content, pH, vitamin C content, antioxidant activity, and water content. Physical tests include sineresis, viscosity, gel consistency, and organoleptic (appearance, scent, suction, taste, mouthfeel). The best treatment resulted from the combination of carrageenan treatment of 0,4% and the weight of aloe vera and strawberries 1:2 with total sugar content of 29,50%, pH 4,02, vitamin C levels 0,03%, antioxidant activity 49,96%, water content 52,79%, sineresis 2,82 mg/min, viscosity 18,67 dPsa, consistency gel 2,01 N, brightness level (L) 29,23, redness level (a+) 3,83, yellowish level (b+) 1,67, organoleptic appearance 4,77, organoleptic aroma 3,23, organoleptic suction 3,30, organoleptic taste 3,13, and mouthfeel 3,70.

Item Type: Thesis (Bachelors Degree (S1))
Student ID: 201310220311081
Keywords: Aloe barbadensis, Miller, strawberry, jelly drink
Subjects: L Education > L Education (General)
T Technology > T Technology (General)
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 22 Nov 2018 02:02
Last Modified: 22 Nov 2018 02:02
URI : http://eprints.umm.ac.id/id/eprint/40535

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