Pembuatan Aloe vera bentuk kubus secara osmotic-freeze drying=Processing of Aloe vera Cube by Osmotic-Freeze Drying
ABSTRAC Aloe vera sap place in leaf, colorless, contained 99,5 % of water and 0,5 % dry matter. Spoiled matter as result on highly moisture content related to chemical reactions and microorganism activity. It was need to endure durability of aloe product. As an alternative was dry cube processing. D...
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| Format: | Article NonPeerReviewed |
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[Yogyakarta] : Universitas Gadjah Mada
2005
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| Online Access: | https://repository.ugm.ac.id/17319/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=70 |
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| Institution: | Universitas Gadjah Mada |
| Summary: | ABSTRAC
Aloe vera sap place in leaf, colorless, contained 99,5 % of water and 0,5 % dry matter. Spoiled matter as result on highly moisture content related to chemical reactions and microorganism activity. It was need to endure durability of aloe product. As an alternative was dry cube processing. Damage of gel constituent as consequence on high temperature drying, was needed effort to reduce damage on drying process. Osmotic-freeze drying was an alternative to reach nutritional and sensory properties of dry product without integrity and structural matter changes during rehidration. Sucrose concentration, temperature level and immerse time periode purposed in this research. Aims of this research were to determine optimalization on osmotic process for hardness parameter and property of dry cube osmotic-freeze drying Aloe vera.
Response Surface Methodology (RSM) with three variables were used in this research. Pre examination were reached those 20%(-l), 40%(0), 60%(l) sucrose concentration level as X,, 40°C(-l), 50°C(0), 60°C(l) termperature level as Xj and 1 hour (-1), 2 hour (0), 3 hour (1) as period of immerse time as X3. Result of Y respond function of sucrose concentration level, temperature level and immerse time period. Moisture content, water activity (Aw), hardness, rehidration and antioxidant activity were measured as parameters.
Result of this research on hardness optimum condition were 40,65% of sucrose concentration, 48,42°C of immerse temperature, 2,03 hour periode of immerse time with 0,46 N/mm2 optimum harndess and 7,93 % moisture content (which was most like 7,83 % of optimum moisture content condition), lower level of water activity (Aw), higer level of water reserve, hardness and sucrose level of dry cube osmotic-freese drying Aloe vera than none osmotic. Hardess value of reconstitution result 0,21 N/mm2 most like to fresh Aloe vera hardness value and influenced to antioxidant activity
Keywords: Aloe vera sap -osmotic-freeze drying -dry cube Aloe vera -RSM |
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