DEVELOPMENT OF ALOE VERA PULP IN SYRUP
DOI:
https://doi.org/10.14456/tisr.2024.24Keywords:
Aloe Vera Pulp, Syrup, Osmotic DehydrationAbstract
The purpose of this study was to develop aloe vera pulp in syrup. According to a survey of 100 consumers' needs, it was found that the product development method is to slice 1.5-2 cm. aloe vera pulp in a 5-ounce cup and use the green apple flavor. And consider the use of green apple green to be used for further studies in color and flavoring. The condition of development of aloe vera pulp in syrup It was found that aloe vera pulp in each syrup formula had no effect on the lightness (L*) of the product, but when the sugar concentration was increased, it resulted in the redness ( a*) of aloe vera flesh in syrup was increased and the highest accepted formulation was aloe vera pulp in syrup with sugar : citric acid : water ratio, 60. : 0.5 : 39.5 (moderately like very much) and when studying the color and smell, it was found that the color and smell resulted in higher product liking. The sample that has been accepted by consumers the most is 100 times diluted 5% green apple supplement with 0.01% green apple flavor (moderate to very like) with a shelf life of 60. day, with the level of like moderate to very like.
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