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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&lt;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.

Effect ofAloe veraExtract in Reducing Formaldehyde in Salted Squid (Loligo indica)and Sensory Evaluation