Optimasi penambahan tepung lidah buaya (aloe vera (l.) burm.f.) terhadap karakteristik kwetiau

Debora, Ruth (2013) Optimasi penambahan tepung lidah buaya (aloe vera (l.) burm.f.) terhadap karakteristik kwetiau. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Aloe vera is one of food ingredient that has a lot of benefits and is often utilized in the food processing. This research aims to determine type of flour and rice noodle formula with the addition of tapioca flour, maizena, and Aloe vera flour that produces rice noodle with the best physical characteristics and fiber content. Aloe vera flours (with skin and skinless) are made with cabinet drying method with temperature of 60 °C. Rice noodle that is produced by the skinless Aloe vera flour (20% concentration) has the best physical characteristics and 6.70% of dietary fiber content, so it is used in the next stage. On the determination of rice noodle formula, this research aims to determine the variation of tapioca flour, maizena, and Aloe vera flour, using mixture experiment method. The results of the recommendation indicates that the addition of 25.580% tapioca flour, 64.233% maizena, and 10.187% Aloe vera flour produces the best rice noodle. The result shows that the recommendation formula of rice noodle do not differ from the predicted result by mixture experiment. The dietary fiber content of the optimal rice noodle recommendation is 5.54%

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