| dc.description.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. | en_US |
