PENGARUH WAKTU PERENDAMAN JUS DAGING LIDAH BUAYA TERHADAP PENURUNAN KADAR BORAKS PADA BAKSO DAGING SAPI

Pratiwi, Arlyne Isye Ayu, G0C215010 (2018) PENGARUH WAKTU PERENDAMAN JUS DAGING LIDAH BUAYA TERHADAP PENURUNAN KADAR BORAKS PADA BAKSO DAGING SAPI. Diploma III thesis, ["eprint_fieldopt_institution_Universitas Muhammadiyah Semarang" not defined].

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Abstract

Boraks in meatbal can be derived using saponin compound found in Aloe vera flesh.The purpose of this research is to know the effect of soaking time variation with Aloe vera juice concentration 20% b/vagainst boraks levels decrease in beef Meatball.Meatballs beef soaked with juice of Aloe Vera flesh concentrations of 20% b/v variation with 15, 30, 45, 60 and 75 minutes.Of research results obtained early boraks levels 5,21%. Percentage decrease in the levels of already done soaking borakswith the juice of the Aloe Vera flesh concentrations of 20% b/v variation 15, 30, 45, 60 and 75 minutes in a row of 40,88%, 55,09%, 60,27%, 68,71%, dan 75,82%. Time soaking Aloe vera juice concentration 20% b/v that can decrease the levels of highest boraks is 75 minutes with the percentage decreasing 75,82%. There is the effect of Aloe vera juice concentration 20% b/v against boraks levels decrease in beef Meatball with variation 15, 30, 45, 60 and 75 minutes. Keywords: Meatballs, Boraks, Aloe Vera, variation of time.

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