E3S Web Conf.
Volume 151, 2020The 1st International Conference on Veterinary, Animal, and Environmental Sciences (ICVAES 2019)
|Number of page(s)||3|
|Published online||14 February 2020|
Effect of Aloe vera Extract in Reducing Formaldehyde in Salted Squid (Loligo indica) and Sensory Evaluation
Department of Biology Education, Faculty of Teacher Training and Education, Universitas Syiah Kuala, Darussalam, Banda Aceh, Indonesia.
* Corresponding author: firstname.lastname@example.org
This study aims to determine the effect of Aloe vera extract in reducing formaldehyde levels in salted squid and determine the organoleptic characteristics of salted squid after being given Aloe vera extract. This study used a completely randomized design (CRD) with 4 treatments and 6 replications: P0 (0% Aloe vera extract), P1 (10% Aloe vera extract), P2 (20% Aloe vera extract), and P3 (30% Aloe vera extract). Data were analyzed by using an analysis of variants at a significant level α = 0.05 followed by Duncan's Test. The average formalin content before given aloe vera extract in P0, P1, P2, P3 was 3.65 mg / L, 4.08 mg / L, 4.09 mg / L, 3.96 mg/ L, respectively and after being given aloe vera extract was 2.75 mg/L, 2.58 mg / L, 1.63 mg / L, 2.82 mg / L, respectively. Administration of Aloe vera extract showed a significant reduction of formaldehyde levels in salted squid (p<0.05). Moreover, it was affecting the quality of salted squid in terms of color, aroma, and texture. It can be concluded that the administration of 20% Aloe vera extracts effective for reducing the formaldehyde levels, improve the quality of color, aroma, and texture in salted squid.
Key words: aloe vera / salted squid (Loligo indica) / formaldehyde
© The Authors, published by EDP Sciences, 2020
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