| dc.description.abstract | A research had been done to fmd the effect of different mixture composition of
aloe, carrot and marquisa and the kinds ofstabilizer on the quality of instant concentrate
thus produced. The research had been performed using factorial completely randomized
design (CRD) with two factors, i.e. mixture composition of aloe, carrot and marquisa (S) :
50 : 25 : 25; 50 : 20 : 30; 50 : 15 : 35; 50 : 10 : 40 and the kinds ofstabilizer (P): pectin,
arabic gum, xanthan gum and CMC. Parameters analysed were vitamin C content, total
acid, total soluble solid (TSS), moisture content, fiber content and organoleptic value
(colour, aroma and taste). The result showed that the mixture composition of aloe, carrot
and marquisa had highly significant effect on the vitamin C content, total acid, TSS,
moisture content and fiber content, had significant effect on the taste value but no
significant effect on colour and aroma value. The kinds of stabilizer had highly
significant effect on the vitamin C content, total acid, TSS, moisture content and fiber
content but no significant effect on all organoleptic value (colour, aroma and taste). The
interaction of mixture composition of aloe, carrot and marquisa with the kinds of
stabilizer had significant effect on the vitamin C content, total acid and moisture content
but no significant effect on TSS and all organoleptic value (colour, aroma and taste). The
result showed that mixture compotition of aloe, carrot and marquisa of 50 : 25 : 25 with
pectin stabilizer gave the best quality ofthe concentrate instant. | en_US |
