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Bulletin of Culinary Art and Hospitality

Abstract

Aloe vera dodol is a traditional snack from West Kalimantan. This food contains high sugar because the main ingredient is sucrose 45% according to Indonesian National Standards. To improve the quality of aloe vera dodol, stevia leaf powder is used as a substitute for sugar. Stevia is a non-caloric sweetener, 200 300 times sweeter than sucrose. Its use in food is safe for those who need to monitor their sugar intake. This research analyzes the water content, total calories, color, elasticity, and acceptability (hedonic). Four formulations were tested: P0 without stevia powder (0%), P1 (10%), P2 (20%), and P3 (30%). The results show the highest water content in the 30% stevia substitution, the highest total calories in the 0% substitution, the highest brightness (L*) in the 0% substitution (61.7), the highest redness (a*) in the 30% substitution (3.0), the highest yellowness (b*) in the 30% substitution (13.1), the highest elasticity value in the 0% substitution (3.63 mm). P0 was rated best for color (4,20), P1 for taste (3,88), P1 for texture (4,10). In conclusion, substituting stevia leaf powder in aloe vera dodol can increase water content, reduce total calories, decrease brightness, increase elasticity, and receive positive evaluations for taste and texture.

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