THE ATTEMPT TO EXTEND THE SHELF-LIFE ALOE VERA'S GEL THROUGH SWEETS PROCCESSING WITH PRESSURE, CITRIC ACID ADDING and DRYING METHODS

Sekunduiana, Maria Abelin (2003) THE ATTEMPT TO EXTEND THE SHELF-LIFE ALOE VERA'S GEL THROUGH SWEETS PROCCESSING WITH PRESSURE, CITRIC ACID ADDING and DRYING METHODS. Other thesis, Fakultas Teknologi Pertanian Unika Soegijapranata.

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Abstract

The part of Aloe vera's plant that commonly used in the food industry is called gel. The gel Aloe vera is the transparency of liquid like jelly which is found after cutting the Aloe vera's leaf. The gel of Aloe vera is easy to be spoiled and broke. The objective of this research is to extend the shelf-life Aloe vera's gel through sweets processing with with variation treatment on pressure (vacuutn-pressure and non vacuum-pressure), additives adding (citric acid and non citric acid) and drying method5 (oven and dehumidifier). The prelimanary research was to determine the temperature of citric add soak (the chamber temperflture and 100°C); the concentration of citric acid (0 %;0,5 %; and 1 %); the concentration of sugar solution in the two steps of sugar solution and the water concentration of the gel (15 %, 30 % and 50 %). The parameter of physicochemical and microbiological which is measured include tne water concentration, texture, pH, color, sugar solution and total microbial. The organoleptic tests included color, smell, total appearance, texture and taste. The parameter of phisicochemical and microbiological were analized using Two Way Anova CRD Factorial. It \vas also used Two Way Anova SPSS version to. OO, to examine the differences b~tween combination treatments pressure, additive and drying method. The result of organoleptic tests of four weeks storage was analized using Chi-Square. The results showed that the sweets processed s ng vacuum pressure (±20 psi), adding citric acid (0,5 %) and the dehumidifier drying (50 °C for 24 hours) gave the best product. This sweets had the lowest of total microbial (42.08x 102 cfulg), the highest of the water content (30.71 %), and sugar solution (30 22 °Brix), anti the chewist of texture (1.53 kg), and the least of pH (3.77) and the brightests of color (0.57). According to the panelist this product had the best color, smell, texture, taste and best appearance. The over all has been concluded that the sweets processing with pressure (vacuum-pressure and non vacuum-pressure), additives adding (citric acid and non citric acid) and drying methods (oven and dehumidifier) can be extended the shelf-life Aloe vera's gel. The over all has been concluded that the sweets processing can be extended the shelf-life Aloe vera's gel. ii

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > 664 Food technology
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 16 Mar 2016 09:52
Last Modified: 16 Mar 2016 09:52
URI: http://repository.unika.ac.id/id/eprint/7871

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