SUBSTITUSI GULA AREN PADA MINUMAN SIRUP LIDAH BUAYA

Abstract

Aloe vera (Aloe vera Linn.) is one of the leading commodities of Pontianak City. Aloe vera plants are rich in enzymes, amino acids, minerals, vitamins, polysaccharides, and other components that are beneficial for health. Palm sugar has good health benefits when compared to sugar made from other ingredients. It has a high calorie and fiber content and a low glycemic index. Syrup is a beverage in the form of a thick sugar solution with a variety of flavors with a minimum sugar content of 65%, with or without food additives in accordance with applicable regulations. Syrup is generally in the form of a concentrated or thick solution so that in consuming it is not directly drunk but needs to be dissolved first.  (Saragih, C. 2017).  The purpose of the study was to determine the effect of variations in palm sugar substitution on organoleptic properties, determine the content of total soluble solids and calcium, and the viscosity of palm sugar substituted aloe vera syrup. The treatment in this study was the substitution of palm sugar for granulated sugar with variations in the percentage of palm sugar substitution of 0%, 25%, and 50%. Statistical test of organoleptic data using Anova test and continued with LSD test if there is a significant difference.  The results showed significant differences in color, aroma, taste and not significantly different in viscosity. The results of the liking test for aloe vera syrup without palm sugar substitution and 50% substitution were preferred by panelists with a slightly favorable level of liking. The highest total soluble solids chemical test results in aloe vera syrup with 25% palm sugar substitution of 60 oBrix, the highest viscosity in aloe vera syrup with 50% palm sugar substitution of 0.9 d.Pas, the highest calcium content in aloe vera syrup with 25% palm sugar substitution of 408.40 mg/l.