PENAMBAHAN SARI JERUK NIPIS DAN DAUN MINT TERHADAP KARAKTERISTIK MINUMAN SARI LIDAH BUAYA

Aloe vera belong to herbal plant that has potential to be developed as functional drink because of it is nutritional content which could function as natural antioxidant. Generally, aloe vera juice still has unpleasant aroma, the addition of natural flavorings could enrich the taste of aloe vera juice and also could help to reduce the unpleasant aroma on it. Lime and mint leaf is one of ingredient that has distinctive aroma because they contained volatile compounds. The purpose of this research is to determine the effect of the addition lime juices and mint leaf extract on characteristics of aloe vera juices. This research consisted of one stage used completely randomized block design (RCBD) factorial with two factors, concentration of limes juice (6%, 8%, 10%) and mint leaf (0%, 3%, 4,5%) with nine treatments. The following parameters were observed: total soluble solid, viscosity, pH, vitamin C, antioxidant activity, colour intensity (L,a,b), and sensory evaluation such as flavor, aroma, and preference. The result shows adding limes juice give effect toward , viscosity, pH, vitamin C, antioxidant capacity, yellowish level (a-), and sensory evaluation (flavor). Meanwhile, the addition of mint leaf give the effect toward viscosity, pH, vitamin C, antioxidant capacity, and sensory evaluation (flavor). The best treatment aloe vera juice obtained in addition of lime juices (10%) and mint leaf extract (4,5%) with the characteristic parameters : total soluble solid 5,26°Brix, viscosity 10,00 cPs, pH 3,38, vitamin C 8,44 mg/g, antioxidant activity 75,19%, brightness level (L) 40,50, yellowish level (a-) 0,03, greenish level (b+) 6,20, and characteristics in sensory evaluation flavor 5,60 (tend to be acid), aroma 4,95 (tend to be strong), preference 4,85 (tend to like)