Ishiko Herianto, 090214703 M (2004) Nilai Gizi, Sifat Fisik dan Mutu Organoleptik "Jeli Liput" dari" Lidah Buaya (Aloe vera) dan Rumput Laut (Eucheuma cottonii). Thesis thesis, UNIVERSITAS AIRLANGGA.

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Abstract

This research was aimed to study the physical property, sensory evaluation Quality. and nutrient value of jelly Liput from Aloe vera and Eucheuma cottonii. This research was an experimental study. with one variable of treatment of Aloe vera and Eucheuma cottoni; proportion. Five treatments were different on proportion of Aloe vera and Eucheuma cottonii with four replications. Aloe vera obtained from a resident of Bandungrediosari village in Malang city with the criteria as follows: high fairish of ±35 - 50 cm. wide of ±3.5 - 4 cm. thick of ± 1,5 - 2 cm, leaf not old enough, green chromatic. spotted turn white. part of thorny leaf edge soften and turn pale. The dry Eucheuma cottonii got from market in Malang city. The substance processed. made their gist and combined them as according to proportion of each treatments to be processed to become jelly. Assessment of gel consistencv were using the ruler and needle. the measurement of syneresis value were using the analytic weighing machine, sensory evaluation quality were using the method of Hedonic scale in the questionnaire, The best treatment assessment were using the weight calculation from all variable of physical property and the sensory evaluation quality, the nutrient value of this product and their gist substances assessed in Laboratory of Health Surabaya. Result of this study showed that the treatment 4 (P4) represented the best treatment (total value 232,5) with the nutrient value rough fiber 0.02 g, 4 mg of vitamin C. 0,0035 mg Fe. 0.0.08 mg Zn and 26 Ug iodine of jellv per 10 g and also its making charges Rp 96,9 per 10g of jelly.

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