PENGARUH LAMA PERENDAMAN AIR KAPUR TERHADAP KUALITAS MIKROBIOLOGIS DAN KUALITAS ORGANOLEPTIK MANISAN LIDAH BUAYA (Aloe vera barbadensis)

RINDAYA PRISTIPRIFENI, IIK (2008) PENGARUH LAMA PERENDAMAN AIR KAPUR TERHADAP KUALITAS MIKROBIOLOGIS DAN KUALITAS ORGANOLEPTIK MANISAN LIDAH BUAYA (Aloe vera barbadensis). Other thesis, University of Muhammadiyah Malang.

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PENGARUH_LAMA_PERENDAMAN_AIR_KAPUR_TERHADAP_KUALITAS_MIKROBIOLOGIS_DAN_KUALITAS_ORGANOLEPTIK_MANISAN_LIDAH_BUAYA.pdf

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Abstract

Aloe vera is a family of liliaceae. The ability of this plant to survive in the dry area in summer by closing its stomatas tightly to preserve the loose of water from its body mass, therefore it is easier to cultivate without any special treatment. In Indonesia the exploit of Aloe vera still limited to cosmetics materials such as face masker, the skin and hair conditioner. Aloe vera can be used as food resources, yet its exploitation has not been maximum in producing foods and beverages (Kristianto 2005). The problems of the study may be stated such as is there any impact toward the infiltration of solution toward microbiology quality and the sweets of organoleptics quality of aloe vera. In the infiltration of solution, which one gives the best impact toward microbiology quality and organoleptis quality of aloe vera sweets. The objectives of the study are to find out the impact of infiltration duration toward solution in microbiology quality and sweets organoleptics quality. The differences in the duration of infiltration of solution give the best impact toward microbiology quality and organoleptics quality of aloe vera sweets. This study is quasi-experiment study, which performed in Biological Laboratory of Muhammadiyah University Malang dated on 19 to 14 April 2007. The design of the study uses 1 Factorial Fully Random repeated 5 times. The free variable in this study is the duration of infiltration. The tight variable in this study is microbiology quality and aloe vera sweets quality Microbiology quality and aloe vera sweets quality, including tastes, smell, color and texture. The treatments in this study are 3, 6, 9, 12, and 15 hours. The research results indicate that the infiltration in the average of 3 hours resulted 60.4 and the lowest average of infiltration for about 9 hours is 50.4. The reason behind the optimum infiltration for about 9 hours will result higher pH which influence certain microorganisms inhibited or not well developed. The duration of infiltration in the different solutions might impact on the quality of microbiology and organoleptics quality toward aloe vera sweets. The total of 9 hour’s infiltration result in the smallest colony of microorganisms in aloe vera sweets. Three hours infiltration results in total microorganism’s colony the highest in aloe vera sweets.

Item Type: Thesis (Other)
Subjects: Q Science > Q Science (General)
Divisions: Faculty of Teacher Training and Education > Department of Biology Education
Depositing User: Anggit Aldila
Date Deposited: 12 Jun 2012 05:40
Last Modified: 12 Jun 2012 05:40
URI: http://eprints.umm.ac.id/id/eprint/7315

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