Abstract
This study aims to determine the effect ofAloe veraextract in reducing formaldehyde levels in salted squid and determine the organoleptic characteristics of salted squid after being givenAloe veraextract. This study used a completely randomized design (CRD) with 4 treatments and 6 replications: P0 (0%Aloe veraextract), P1 (10%Aloe veraextract), P2 (20%Aloe veraextract), and P3 (30%Aloe veraextract). 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 ofAloe veraextract 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 veraextracts effective for reducing the formaldehyde levels, improve the quality of color, aroma, and texture in salted squid.
Highlights
Squid are invertebrate animals, from the Mollusca phylum and the Cephalopoda class [1]
[7] Aloe vera plants have active compounds that can be used to minimize the presence of formalin in milkfish fillets, saponins so that residual levels of formalin can be reduced after being soaked in aloe vera solution"
This study aims to determine the effect of aloe vera extract in reducing formaldehyde levels in salted squid
Summary
From the Mollusca phylum and the Cephalopoda class [1]. Squid is one of the most decomposed fisheries commodities This is a major problem that arises among producers. The plants that are believed to be able to reduce formaldehyde levels in preserved fishery products are Aloe vera plants. This plant has been known and used for thousands of years because of its extraordinary properties and benefits [6]. Research on the use of natural ingredients, one of which is aloe vera in an effort to reduce the levels of formalin contained in salted squid has never been done. This study aims to determine the effect of aloe vera extract in reducing formaldehyde levels in salted squid
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