KARAKTERISTIK MINUMAN SARI LIDAH BUAYA (Aloe vera L.) PADA BERBAGAI PERLAKUAN PERENDAMAN DAN KONSENTRASI GEL

KURNIAWAN, TANZILI ELDI and Parwiyanti, Parwiyanti and Wijaya, Agus (2008) KARAKTERISTIK MINUMAN SARI LIDAH BUAYA (Aloe vera L.) PADA BERBAGAI PERLAKUAN PERENDAMAN DAN KONSENTRASI GEL. Undergraduate thesis, Sriwijaya University.

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Abstract

Tujuan penelitian ini adalah untuk mengetahui karakteristik minuman san lidah buaya (Aloe vera. L) pada berbagai perlakuan perendaman dan konsentrasi gel. Penelitian ini dilaksanakan di Laboratorium Kimia Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya, Indralaya. Penelitian dilaksanakan pada bulan Januari sampai Juni 2008. Penelitian ini menggunakan rancangan acak lengkap faktorial dengan dua factor perlakuan dan masing-masing perlakuan diulang sebanyak tiga kali, Faktor perlakuan pertama adalah perlakuan perendaman (perendaman dalam air, larutan kapur sirih dan garam) dan faktor perlakuan kedua adalah konsentrasi gel lidah buaya (100 %, 75 % dan 50 %). Parameter yang diamati adalah kadar asam total, nilai pH, viskositas dan uji hedonik terhadap warna, aroma dan rasa. Hasil penelitian menunjukkan bahwa perlakuan perendaman berpengaruh nyata terhadap kadar asam total, nilai pH dan viskositas minuman sari lidah buaya. Sedangkan konsentrasi gel berpengaruh nyata terhadap nilai pH dan viskositas minuman sari lidah buaya yang dihasilkan. Hasil uji hedonik menunjukkan bahwa sebagian besar panelis menyukai rasa minuman sari lidah buaya dengan perendaman dalam larutan garam dapur 10 % dan konsentrasi gel 50 %.

Item Type: Thesis (Undergraduate)
Uncontrolled Keywords: minuman san lidah buaya
Subjects: S Agriculture > S Agriculture (General) > S544-545.53 Agricultural extension work
Divisions: 05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User: Mr Halim Sobri
Date Deposited: 20 Apr 2022 06:41
Last Modified: 20 Apr 2022 06:41
URI: http://repository.unsri.ac.id/id/eprint/69128

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