Effect of Aloe-gel and bignay fruit proportions to acidity, total dissolved solids, and color of Aloe-bignay beverage

Luh Suriati; I Gede Pasek Mangku; Luh Kade Datrini; Hanilyn Hidalgo; Josephine Red

Proceedings of the 1st Warmadewa International Conference on Science, Technology and Humanity, WICSTH 2021, 7-8 September 2021, Denpasar, Bali, Indonesia

Research Article

Effect of Aloe-gel and bignay fruit proportions to acidity, total dissolved solids, and color of Aloe-bignay beverage

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@INPROCEEDINGS{10.4108/eai.7-9-2021.2317714,
    author={Luh Suriati and I Gede Pasek Mangku and Luh Kade Datrini and Hanilyn A. Hidalgo and Josephine Red},
    title={Effect of Aloe-gel and bignay fruit proportions to acidity, total dissolved solids, and color of Aloe-bignay beverage},
    proceedings={Proceedings of the 1st Warmadewa International Conference on Science, Technology and Humanity, WICSTH 2021, 7-8 September 2021, Denpasar, Bali, Indonesia},
    publisher={EAI},
    proceedings_a={WICSTH},
    year={2022},
    month={6},
    keywords={aloe vera;  bignay;  functional beverage;  shelf-life;  storage},
    doi={10.4108/eai.7-9-2021.2317714}
}

Luh Suriati
I Gede Pasek Mangku
Luh Kade Datrini
Hanilyn A. Hidalgo
Josephine Red
Year: 2022
Effect of Aloe-gel and bignay fruit proportions to acidity, total dissolved solids, and color of Aloe-bignay beverage
WICSTH
EAI
DOI: 10.4108/eai.7-9-2021.2317714

Luh Suriati¹^,*, I Gede Pasek Mangku¹, Luh Kade Datrini², Hanilyn A. Hidalgo³, Josephine Red⁴

1: Food Science and Technology Department, Faculty of Agriculture, Universitas Warmadewa, Denpasar-Bali, Indonesia
2: Accounting Program Study, Economic Faculty, Universitas Warmadewa, Denpasar-Bali, Indonesia
3: Department of Agribusiness, Faculty of Agriculture, Central Bicol State University of Agriculture, Bicol, Philippines
4: Food Science Department, Faculty of Agriculture, Central Bicol State University of Agriculture, Bicol, Philippines

*Contact email: suryatiluh1@gmail.com

Abstract

The functional beverage made from natural ingredients is in great demand and a trend during the covid-19 pandemic because contributes to health. One of the potential products is the aloe-bignay beverage which is made from aloe-gel and bignay fruit. Aloe-gel contains 75 functional compounds, and bignay is known for its antioxidant, antibacterial, and antidiabetic properties. The aloe-bignay formula determines its characteristics and shelf life. This study aims to determine the effect of aloe-gel and bignay proportion on acidity, total dissolved solids, and the color of the aloe-bignay beverage. This study used a completely randomized design with three replications. The ratio between aloe-gel and bignay (3:1; 1:1, 1:3) on temperature (12±1) °C and storage time of 0, 3, 6, 9, 12, and 15 days, that used to observe the acidity, total dissolved solids, color, flavor, and taste. The results showed that the proportion of aloe-gel and bignay fruit affected the acidity, total dissolved solids, and color of the Aloe-bignay beverage. The best aloe-bignay beverage formula is a 1:1 ratio.

Keywords: aloe vera; bignay; functional beverage; shelf-life; storage

Published: 2022-06-06
Publisher: EAI

: http://dx.doi.org/10.4108/eai.7-9-2021.2317714