| dc.description.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 | en_US |
