PENGARUH LAMA PERENDAMAN AIR KAPUR TERHADAP KUALITAS MIKROBIOLOGIS DAN KUALITAS ORGANOLEPTIK MANISAN LIDAH BUAYA (Aloe vera barbadensis)
PENGARUH LAMA PERENDAMAN AIR KAPUR TERHADAP KUALITAS
MIKROBIOLOGIS DAN KUALITAS ORGANOLEPTIK MANISAN LIDAH
BUAYA (Aloe vera barbadensis)
Oleh: IIK RINDAYA PRISTIPRIFENI ( 02330014 )
Biology
Dibuat: 2008-09-25 , dengan 3 file(s).
Keywords: Air Kapur, Mikrobiologis, Organoteptik Manisan Lidah Buaya (Aloe vera
barbadensis)
Aloe vera is a family of liliaceae. The ability of this plant to survive in the dry area in summer by
closing its stomatas tightly to preserve the loose of water from its body mass, therefore it is
easier to cultivate without any special treatment. In Indonesia the exploit of Aloe vera still
limited to cosmetics materials such as face masker, the skin and hair conditioner. Aloe vera can
be used as food resources, yet its exploitation has not been maximum in producing foods and
beverages (Kristianto 2005).
The problems of the study may be stated such as is there any impact toward the infiltration of
solution toward microbiology quality and the sweets of organoleptics quality of aloe vera. In the
infiltration of solution, which one gives the best impact toward microbiology quality and
organoleptis quality of aloe vera sweets.
The objectives of the study are to find out the impact of infiltration duration toward solution in
microbiology quality and sweets organoleptics quality. The differences in the duration of
infiltration of solution give the best impact toward microbiology quality and organoleptics
quality of aloe vera sweets.
This study is quasi-experiment study, which performed in Biological Laboratory of
Muhammadiyah University Malang dated on 19 to 14 April 2007. The design of the study uses 1
Factorial Fully Random repeated 5 times. The free variable in this study is the duration of
infiltration. The tight variable in this study is microbiology quality and aloe vera sweets quality
Microbiology quality and aloe vera sweets quality, including tastes, smell, color and texture. The
treatments in this study are 3, 6, 9, 12, and 15 hours.
The research results indicate that the infiltration in the average of 3 hours resulted 60.4 and the
lowest average of infiltration for about 9 hours is 50.4. The reason behind the optimum
infiltration for about 9 hours will result higher pH which influence certain microorganisms
inhibited or not well developed. The duration of infiltration in the different solutions might
impact on the quality of microbiology and organoleptics quality toward aloe vera sweets. The
total of 9 hour’s infiltration result in the smallest colony of microorganisms in aloe vera sweets.
Three hours infiltration results in total microorganism’s colony the highest in aloe vera sweets.
MIKROBIOLOGIS DAN KUALITAS ORGANOLEPTIK MANISAN LIDAH
BUAYA (Aloe vera barbadensis)
Oleh: IIK RINDAYA PRISTIPRIFENI ( 02330014 )
Biology
Dibuat: 2008-09-25 , dengan 3 file(s).
Keywords: Air Kapur, Mikrobiologis, Organoteptik Manisan Lidah Buaya (Aloe vera
barbadensis)
Aloe vera is a family of liliaceae. The ability of this plant to survive in the dry area in summer by
closing its stomatas tightly to preserve the loose of water from its body mass, therefore it is
easier to cultivate without any special treatment. In Indonesia the exploit of Aloe vera still
limited to cosmetics materials such as face masker, the skin and hair conditioner. Aloe vera can
be used as food resources, yet its exploitation has not been maximum in producing foods and
beverages (Kristianto 2005).
The problems of the study may be stated such as is there any impact toward the infiltration of
solution toward microbiology quality and the sweets of organoleptics quality of aloe vera. In the
infiltration of solution, which one gives the best impact toward microbiology quality and
organoleptis quality of aloe vera sweets.
The objectives of the study are to find out the impact of infiltration duration toward solution in
microbiology quality and sweets organoleptics quality. The differences in the duration of
infiltration of solution give the best impact toward microbiology quality and organoleptics
quality of aloe vera sweets.
This study is quasi-experiment study, which performed in Biological Laboratory of
Muhammadiyah University Malang dated on 19 to 14 April 2007. The design of the study uses 1
Factorial Fully Random repeated 5 times. The free variable in this study is the duration of
infiltration. The tight variable in this study is microbiology quality and aloe vera sweets quality
Microbiology quality and aloe vera sweets quality, including tastes, smell, color and texture. The
treatments in this study are 3, 6, 9, 12, and 15 hours.
The research results indicate that the infiltration in the average of 3 hours resulted 60.4 and the
lowest average of infiltration for about 9 hours is 50.4. The reason behind the optimum
infiltration for about 9 hours will result higher pH which influence certain microorganisms
inhibited or not well developed. The duration of infiltration in the different solutions might
impact on the quality of microbiology and organoleptics quality toward aloe vera sweets. The
total of 9 hour’s infiltration result in the smallest colony of microorganisms in aloe vera sweets.
Three hours infiltration results in total microorganism’s colony the highest in aloe vera sweets.