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Preservation of semi-liquid Aloe gel: total phenolic and emodin content

Jurnal Ilmu Ternak dan Veteriner · Vol. 9 No. 4 (2014)

DOI
10.14334/jitv.v9i4.431
ISSN
2252-696X, 0853-7380
Terbit
2014-02-21
Penerbit
APPERTANI
Bahasa
eng
Lisensi
creativecommons.org/licenses/by/4.0

Abstrak

Semi liquid Aloe gel (LBSC) was preserved using sodium chloride (1, 2 and 3%) and sugar (10, 20 and 30%) for 7 weeks at 4ºC. Physical observations (color, odor and gas) and chemical analysis (total phenolic and emodin) were performed every week during preservation. Changing color was observed at the fourth week and until the seventh week. The total phenolic content decreased by 23.2, 12.9 and 19.0% in LBSC with 1, 2 and 3% salt respectively. The total phenolic content in LBSC with 10, 20 and 30% sugar decreased by 64.0, 53.8 and 30.4% respectively. The emodin content decreased by 60.7% for control (LBSC alone), but in LBSC with 1, 2 and 3% salt it was decreased by 26.2, 19.2 and 50.8% respectively. The emodin content in LBSC with 10, 20 and 30% sugar decreased by 70.5, 67.4 dan 82.4% respectively. Emodin was more unstable than total phenolic. Preservation using sugar was not preserve the availability of emodin, while salt could inhibit the decrease of emodin concentration in LBSC. Preservation of LBSC with 2% table salt gave the lowest decrease of emodin and total phenolic contentsKey words: Aloe vera, fenol, emodin, preservation

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  • IPB University
  • Indonesian Agency for Agricultural Research and Development
  • Atma Jaya Catholic University of Indonesia
  • Indonesian Institute of Sciences
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  • Organisasi berbeda
  • Organisasi sama
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Rekan penulisOrganisasiArtikel bersama
Tiurma PasaribuIndonesian Agency for Agricultural Research and Development49
I.A.K BintangAfiliasi tidak diketahui30
Tuti HaryatiIndonesian Agency for Agricultural Research and Development28
P.P KetarenAfiliasi tidak diketahui19
I. Putu KompiangAfiliasi tidak diketahui11
M.H TogatoropAfiliasi tidak diketahui11
Elizabeth WinaIndonesian Agency for Agricultural Research and Development10
H HamidAfiliasi tidak diketahui10
Supriyati .Afiliasi tidak diketahui9
T. PurwadariaAfiliasi tidak diketahui8
Jinadasa DarmaAfiliasi tidak diketahui7
Jinadasa DharmaAfiliasi tidak diketahui6
Maijon PurbaAfiliasi tidak diketahui5
Irawan SutiknoAfiliasi tidak diketahui4
Desmayati ZainuddinAfiliasi tidak diketahui4
A HabiebieAfiliasi tidak diketahui4
W RakhmaniAfiliasi tidak diketahui4
D.O.D SaputraAfiliasi tidak diketahui3
T PanggabeanAfiliasi tidak diketahui2
R. DharsanaAfiliasi tidak diketahui2
Priyo SetiadiAfiliasi tidak diketahui2
A.R. SetiokoAfiliasi tidak diketahui2
Mohammad AmirAfiliasi tidak diketahui2
Nurul PratiwiAfiliasi tidak diketahui2
Temmy DesiliyarniIPB University1
Antonius SuwANTOAAAoIPB University1
Maggy Thenawidjaja SuhartonoIPB University1
Dyah Iswantini PradonoIPB University1
Yantyati WidyastutiIndonesian Institute of Sciences1
Noni NirwanaIPB University1
ARNOLD P. SINURAT1Afiliasi tidak diketahui1
Agnes Tanti KumalasariIPB University1
TutiharyatiAfiliasi tidak diketahui1
Tata AntawidjajaAfiliasi tidak diketahui1
J. DharmaAfiliasi tidak diketahui1

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Sumber metadata: OAI-PMH (metadata jurnal) https://medpub.appertani.org/index.php/jitv/oai, pertama di-harvest 9 Nov 2026, terakhir terlihat 9 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en-US">Preservation of semi-liquid Aloe gel: total phenolic and emodin content</dc:title>
	<dc:creator>Rakhmani, Susana I.W</dc:creator>
	<dc:creator>Sitompul, S</dc:creator>
	<dc:creator>Rosida, J</dc:creator>
	<dc:creator>Purwadaria, T</dc:creator>
	<dc:creator>Sinurat, A.P</dc:creator>
	<dc:description xml:lang="en-US">Semi liquid Aloe gel (LBSC) was preserved using sodium chloride (1, 2 and 3%) and sugar (10, 20 and 30%) for 7 weeks at 4ºC. Physical observations (color, odor and gas) and chemical analysis (total phenolic and emodin) were performed every week during preservation. Changing color was observed at the fourth week and until the seventh week. The total phenolic content decreased by 23.2, 12.9 and 19.0% in LBSC with 1, 2 and 3% salt respectively. The total phenolic content in LBSC with 10, 20 and 30% sugar decreased by 64.0, 53.8 and 30.4% respectively. The emodin content decreased by 60.7% for control (LBSC alone), but in LBSC with 1, 2 and 3% salt it was decreased by 26.2, 19.2 and 50.8% respectively. The emodin content in LBSC with 10, 20 and 30% sugar decreased by 70.5, 67.4 dan 82.4% respectively. Emodin was more unstable than total phenolic. Preservation using sugar was not preserve the availability of emodin, while salt could inhibit the decrease of emodin concentration in LBSC. Preservation of LBSC with 2% table salt gave the lowest decrease of emodin and total phenolic contentsKey words: Aloe vera, fenol, emodin, preservation</dc:description>
	<dc:publisher xml:lang="en-US">APPERTANI</dc:publisher>
	<dc:date>2014-02-21</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://medpub.appertani.org/index.php/jitv/article/view/431</dc:identifier>
	<dc:identifier>10.14334/jitv.v9i4.431</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Ilmu Ternak dan Veteriner; Vol 9, No 4 (2004): DECEMBER 2004; p.226-232</dc:source>
	<dc:source>2252-696X</dc:source>
	<dc:source>0853-7380</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://medpub.appertani.org/index.php/jitv/article/view/431/440</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2014 Indonesian Journal of Animal and Veterinary Sciences</dc:rights>
	<dc:rights xml:lang="en-US">http://creativecommons.org/licenses/by/4.0</dc:rights>
</oai_dc:dc>