Pengaruh Perbandingan Ekstrak Lidah Buaya (Aloe Vera) dengan Air Kelapa (Cocos Nucifera) dan Jenis Pemanis Terhadap Karakteristik Mutu Minuman Isotonik Air Kelapa

Abstract

This study was aimed to determine the effect of the ratio of aloe vera extract with coconut water and the different types of sweetener, as well as their interaction, on the quality of coconut water isotonic drink. This study used a complete factorial randomized design method with 2 factors: Aloe vera extract ratio with coconut water (P): P1 (10:90), P2 (20:80), P3 (30:70), P4 (40:60) and types of sweetener (G): G1 (sugar), G2 (palm sugar), G3 (honey), G4 (stevia sweetener). The results showed that the ratio of aloe vera extract with coconut water had a significantly different effect (P<0,01) on total dissolved solids, total sugar, antioxidant activity expressed by IC50 value, and overall consumer acceptance. The type of sweetener had a significant effect (P<0,01) on pH value, total dissolved solids, total sugar, antioxidant activity expressed by IC50 value, and organoleptic evaluation of color, aroma, taste, and overall consumer acceptance. The interaction of aloe vera extract ratio with coconut water and sweetener types had a significant effect (P<0,01) on pH value and antioxidant activity expressed by IC50 value. The best treatment combination was shown in treatment with the ratio of aloe vera extract to coconut water 10:90 using stevia sweetener with a pH value of 3,92, total dissolved solids 4,15 oBrix, total sugar 3,7%, antioxidant activity expressed by IC50 108,17 (μg/mL), viscosity 3,45 m·s−1, transparent, strong coconut water aroma, sweet taste, and can be accepted by consumers.