Studi Pembuatan Tepung Lidah Buaya (Aloe vera L.)

Abstract

The aim of this research was to investigate the effect of different dextrin concentrations and drying times on the quality of aloe vera flour. The research had been performed using factorial completely randomized design (CRD) with two factors ie: dextrin concentrations (K): (0, 2, 4 and 696) and drying times (P) :(6, 8, 10 and 12 hours). Parameters analyzed were yield, water content, ash content, vitamin C content, dispersion speed and organoleptic values (color and flavour). The result showed that the dextrin concentrate had highly significant effects on yield, water content, ash content, vitamin C content, dispersion speed and organoleptic values (color and flavour). The drying time had highly significant effects on yield, water content, ash content and had no significant effects on vitamin C content, dispersion speed and organoleptic values (color and flavour). The interaction of dextrin concentration and drying time had highly significant effects on yield and water content but had no significant effects on ash content, vitamin C content, dispersion speed and organoleptic values (color and flavour). Dextrin concentration 69% with drying time 12 hour (KL) produced the best aloe vera flour