Acceptability of ,Aloe Vera (Aloe vera VAR Chinensis)Powder Microencapsulated with Maltodextrin

Abstract
Aloe r.'era powder was made from aloe r.,era clear gel (mucilage) which was dried with an oven blower at
70"C until a moisture content of between 8.0-10.00/o was reached.The previous research showed that aloe
verapowder had high antioxidative activity. However, the use of aloe vera powder are less acceptable, because
of low solubility and was needed special preparation to drink. The purposes of this research was to improve
aloe aera powder solubilityby microencapsulation, thus increasing the acceptability.The microencapsulation
was conducted by reconstituting aloe -oera powder in aqueous medium with ratio of powder/water 7/!20.
The mixture was filtered and then the solution added with maltodextrin as an encapsulating agent with
various concentration of, 2.5; 5.0;7 .5 and 70.0 o/o(w/v). Each preparation was fed into spray dryer at an
iniet temperature of 130"C and an outlet temperature of 103"C with the air flow rate was 50.0 m3lh and
the solution flow rate 350.0 mllh. fhe microencapsulated powders were determined their acceptability
by hedonic test and were tested the colour with chromameter. The antioxidative activity of the acceptable
microencapsulated-powder was analyzed by using DPPH (l,t-Diphenyl-2-picrylhydrazifl method. The
experiment used completely randomized design with maltodextrin concentration as a factor. The research
showed that microencapsulation of aloe vera powder with 7.50/o maltodextrin resulted acceptable product.
The colour of the microencapsulated powder was light rather yellow and the ability to scavenge free radical
DPPH indicated by the value of RS A (Radical Scar.tenging Actioity) was betwee n 78.70-L9 .720/o.
Keywords: solubiliry maltodextrin, microencapsulated-powder.