Pengaruh Penambahan Sari Bunga Kecombrang (Etlingera Elatior) dan Lama Perebusan Terhadap Mutu Jelly Drink Lidah Buaya (Aloe Vera L)

Abstract

This research was aimed to determine the effect of adding kecombrang flower essence and boiling time and their interaction on the quality of aloe vera jelly drink. This research used a factorial Completely Randomized Design method with two factors, namely the addition of kecombrang flower essence (K): (0%, 25%, 50%, and 75%) and boiling time (L): (5, 10, 15 and 20 minutes). The results showed that the addition of kecombrang flower essence had a highly significant effect (P<0.01) on all quality characteristics, while the boiling time for the jelly drink had a highly significant effect (P<0.01) on all quality characteristics, and had a significant effect. ((P<0.05) on the descriptive value of taste and has a non-significantly different influence (P>0.05) on the descriptive value of aroma. The interaction of the two factors had a highly significant influence (P<0.01) on antioxidant activity, viscosity, power descriptive value suction, hedonic general acceptance, had a significant effect (P<0.05) on the descriptive value of color and had no insignificant effect (P>0.05) on the pH value, total dissolved solids, syneresis, descriptive value of aroma, taste and texture. The jelly drink was selected based on the best treatment followed by testing the total sugar, namely the K3L2 treatment. It was found that the total sugar was met the SNI 01 3552-1994 standard