Latifah, - and Angga, Apriliawan (2009) PEMBUATAN TEPUNG LIDAH BUAYA DENGAN MENGGUNAKAN BERBAGAI MACAM METODE PENGERINGAN. Rekapangan : Jurnal Teknologi Pangan, 3 (2). pp. 70-80. ISSN 1978-4163

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    Aloe vera gel (aloevera) has diverse uses, as well as raw material for medicines and cosmetics also been utilized as food and health drinks. One of the food product resulting from the use of aloe vera gel is aloe vera powder. Dried foods have lower nutritional value than fresh material, however awetnya power far longer and more practical in the packaging and storage. Excessive heating process during the drying process will result in destruction of amino acids and reducing the element of N. Aloe vera gel drying process in this study using three methods, namely freeze drying (freeze drying), spray drying (spray dryer), and cabinet drying (drying cabinet). This study aims to determine the effect of drying methods on quality offlour produced aloe vera and the decrease in amino acid resulting from the use of those methods. The best results are drying by freeze drying method with a yield of 11.37%, water content 5.73%, Vit C content = 0.44% and 0.92% protein content is the content of each amino acid, aspartate 3 , 26%, 2.06% glutamate, serine 9.33%, histidine 9.37%, 4.69% Arginine, Methionine 4.29%, 6.85% Iso leucine, to Glysin, Threonin, Alanine, tyrosine, tryptophan, valine, alanine and Leucine Phenil and f3-carotene decreased in total.

    Item Type: Article
    Subjects: T Technology > TP Chemical technology > TP368 Food processing and manufacture
    Divisions: UPN Jatim Journal > Rekapangan : Jurnal Teknologi Pangan
    Depositing User: Users 2 not found.
    Date Deposited: 28 Mar 2011 12:32
    Last Modified: 28 Mar 2011 12:32

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