Pengaruh Jenis dan Konsentrasi Gula Sintetis terhadap Mutu Koktail Lidah Buaya

Abstract

The aim of this research was to know the effect of the kind and the concentration of syntetic sugar on the quality of aloe vera cocktail. The research had been performed use factorial completely randomized design (CRD) with two factors, i.e; the kind of syntetic sugar (G) : (syclamate, manitol and saccharine) and the concentration of syntetic sugar (K) : (0,01, 0,02, 0,03, 0,04 and 0,05%). Parameters analyzed were total soluble solid (TSS), total acid, reduction sugar content, degree of sweetness and organoleptic values (taste and texture). The result showed that the kind of syntetic sugar had highly significant effect on the degree of sweetness, organoleptic taste value and had no significant effect on the total soluble solid (TSS), total acid, reduction sugar content and organoleptic texture value. The concentration of synthetic sugar had highly significant effect on the degree of sweetness, organoleptic taste value and had no significant effect on the total soluble solid (TSS), total acid, reduction sugar content and organoleptic texture value. The interaction of the kind and the concentration of syntetic sugar had significant effect on the degree of sweetness, highly significant effect on the organoleptic taste value and had no significant effect on the total soluble solid (TSS), total acid, reduction sugar content and organoleptic texture value. The use of syclamate with concentration of 0,05% produced the better and more acceptable quality of aloe vera cocktail.