Physicochemical and Sensory Changes of Sugar in The Making of Aloe Hard Candy
Ai Mahmudatussaadah1*, Atat Siti Nurani1, Karpin1

Universitas Pendidikan Indonesia

Abstract

Sugar is one of the main ingredients in making hard candies. Aloe vera is added to make up for the lack of fiber content and adds another functional component of hard candy. Saponins and aloin can inhibit the growth of bacteria that cause dental caries. Aloe vera can improve the function of the pancreas in producing insulin, thus preventing diabetes. The critical point in making hard candy is the heating temperature. The purpose of this study was to analyze the critical temperature in the manufacture of hard candy. The method used is an experimental method with a completely randomized design with one factor. The results showed that too low a temperature will produce a soft texture and white crystals. Too high a temperature produces a blackish color and a bitter taste. The optimum temperature for making aloe vera hard candy is 130 C to 140 C.

Keywords: Aloe vera, Functional food, Critical point, Hard candy.

Topic: Food Chemistry