Pengaruh Penambahan Sari Buah Strawberry Terhadap Kadar Vitamin C Dan Daya Terima Jelly Lidah Buaya

Amanah, Marisca and , Dwi Sarbini,SST, M.Kes (2017) Pengaruh Penambahan Sari Buah Strawberry Terhadap Kadar Vitamin C Dan Daya Terima Jelly Lidah Buaya. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Introduction: Jelly is a semi-solid food made from fruit juice and sugar. Aloe vera is prospective to be processed into a variety of food products (food and drink) with high economic value such as jelly. The use of synthetic dyes into the body will cause effects such as cancer or other diseases. One of natural dyes is strawberry. The nutrients that are most numerous in the strawberry fruit is vitamin C. Objective: To determine the effect of strawberry juice on vitamin C and acceptability of aloe vera jelly. Methods: The study was conducted using a randomized block design with the addition of fruit juice strawberry composition varying with variations in treatment of 0%; 10%; 20%; 30%. Results: The highest vitamin C levels of aloe vera jelly amounted to 71.75 mg while the average value acceptability is 3.63. Conclusions: The study shows that there is significant influence adding strawberries juice to the acceptability and vitamin C of aloe vera jelly. Suggestion: Making of aloe vera jelly should use 30% strawberry juice because it has the highest vitamin C content. Keywords: jelly, aloe vera, strawberry, vitamin C.

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	jelly, aloe vera, strawberry, vitamin C.
Subjects:	R Medicine > R Medicine (General) R Medicine > RN Nutrition
Divisions:	Fakultas Ilmu Kesehatan > Gizi
Depositing User:	MARISCA AMANAH
Date Deposited:	15 Feb 2017 05:37
Last Modified:	05 Sep 2022 01:42
URI:	http://eprints.ums.ac.id/id/eprint/50127

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