Effect of Inulin Concentration and Cooking Time on the Quality of Aloe Vera Jam Pengaruh Konsentrasi Pengemulsi Inulin dan Lama Pemasakan terhadap Kualitas Selai Lidah Buaya
Article Sidebar
Main Article Content
Abstract
This study aims to determine effect of inulin concentration and cooking time on the quality of aloe vera jam. This study used factorial randomized block design. The first factor was concentration of inulin (I): (I1) 2%, (I2), 4% and (I3), 6%, the second factor was cooking time (L): (L1) 30 minutes (L2), 40 minutes and (L3) 50 minutes. Statistical analysis using analysis of variance and further test BNJ 5%. The results showed that there was significant interaction between inulin concentration and cooking time on the water content and lightness of aloe vera jam. Inulin concentration and cooking time had significant effect on the organoleptic characteristics of greasing power, texture and taste. Inulin concentration had significant effect on water content and lightness. Cooking time has significant effect on the vitamin C content, water content and lightness of aloe vera jam. The best treatment was aloe vera jam with I1L1 treatment (2% inulin concentration and 30 minutes of cooking time) with characteristics of vitamin C content 0.32%, water content 36.41%, lightness 44.97, redness 2.44 , yellowness 20.01 and the organoleptic of greasing power 3.03 (easy to spread-very easy to smear), texture 3.70 (smooth-very smooth), aroma 2.83 (slightly flavorful-fairly flavorful), and taste 3.40 (sweet-very sweet).
Article Details
Copyright (c) 2022 M.rizki firbiono hardiadana Hardiadana
This work is licensed under a Creative Commons Attribution 4.0 International License.
References
Dipowaseso, D. A., Nurwantoro, dan AA. Hintono. 2018. Karakteristik Fisik dan Daya Oles Selai Kolang-kaling yang Dibuat Melalui Substitusi Pektin dengan Modified Cassava Flour (Mocaf) sebagai Bahan Pengental. Jurnal Teknologi Pangan 2 (1):1-7.
Fachruddin, L. 1997. Teknologi Tepat Guna Membuat Aneka Selai. Kanisius, Yogyakarta.
Ismayanti, F. A. 2017. Pengaruh Konsentrasi Kalsium Klorida (CaCl₂) dan Penggunaan Edible Coating Terhadap Karakteristik Friench Fries Kimpul (Xanthosoma Sagittifolium). Skripsi. Fakuktas Pertanian, Universitas Muhammadiyah Sidoarjo.
Kiay, G. S. 2018. Konsentrasi Asam Sitrat terhadap Mutu Sari Buah Mangga Indramayu. Gorontalo Agriculture Technology Journal 1 (1): 29-36.
Latifah., Nurismanto, R., Agniya, C. 2012. Pebuatan Selai Terong Belanda. Jurnal Teknologi Pangan. Universitas Pembangunan Nasional Veteran. Surabaya.
Mawarni, S. A. dan S. S Yuwono. 2018. Pengaruh Lama Pemasakan dan Konsentrasi Karagenan Terhadap Sifat Fisik, Kimia dan Organoleptik Selai Lembaran Mix Fruit (Belimbing dan Apel). Jurnal Pangan dan Agroindustri 6 (2): 33-41.
Permayanti, K. 2018. Karakteristik Selai Lidah Buaya (Aloe vera) yang dipengaruhi Perbandingan Lidah Buaya dengan Air dan Konsentrasi Inulin. Skripsi. Universitas Pasundan. Bandung.
Poertrina, C. C. 2021. Pengaruh Bentuk Penambahan Umbi-umbian dalam Proses Pembuatan Es Krim dalam http://repository.unika.ac.id diakses tanggal 22 Januari 2022.
Siagian, N. U. A., A. Rahim, Baharuddin dan If’all. 2019. Pengaruh Penambahan Carboxy Methylcellulose dan Waktu Pemasakan Terhadap Mutu Selai Nanas. Jurnal Ziraa’ah 44 (2): 121-133.
Syahputra. 2008. Pembuatan Tepung Lidah Buaya. Fakultas Teknologi Pertanian. Universitas Sumatera Utara. Medan.
Tungland BC and Mayer. 2002. Nondigestible oligo- and Polysaccarides : their physiology and role in human health and food . Comprehensive reviewsin food scie and foad safety (2002) : 73-91.
Yulistiani, R., Murtiningsih dan M. Mahmud. 2011. Peran Pektin dan Sukrosa pada Selai Ubi jalar Ungu. Jurnal Reka Pangan 5 (2): 114-120.