Sifat Fisik Dan Akseptabilitas Minuman Gel Lidah Buaya (Aloe vera var. chinensis)

Aloe vera had functional properties as an antioxidant due to its flavonoid compound. However, the use of aloe vera extract were less practical,
perishable and low acceptability. Therefore, aloe vera would be processed into aloe vera gel drink. The purpose of this research was to produce
aloe vera gel drink with high acceptability. Specifically the objectives were to evaluate the effect of blanching temperature on the physical
properties (colour, texture) of aloe vera gel drinks, and to determine the process condition that produce acceptable aloe vera gel drinks based on
the organoleptic test. The aloe vera gel drink was made through the process of: stripping, washing, slicing, soaking in NaCl solution of 1% for 30
minutes, soaking in lime solution, blanching with temperature variations of 70, 80 and 90oC and boiling in the 15-20% sugar solution during 5
minutes. The physical properties tested of aloe vera gel were colour using chromameter and texture with Test Swick. The acceptability of aloe vera
gel drink was conducted by the Hedonic Test. The results showed that the processing of aloe vera gel drink with high blanching temperature,
resulted aloe vera gel with soft texture and less bright of colour. Processing of aloe vera gel drink with blanching temperature of 70 ° C produced
the most acceptable product. The characteristics of the acceptable aloe vera gel drink were: the colour with L (lightness)of 18.26; a (redness): 0.44
and b (yellowness): -0.84; gel texture with resistance force of 14.38 N; deformation 56.55%.
Key words: aloe vera, gel drink, acceptability.