Abstract
Abstract
Aloe barbadensis Miller is the most bioactive compound used in the food and pharmaceutical industry. This study was conducted to prepare the Aloe gel powder by using an oven and microwave at various temperatures and energy. The objective of this study was to investigate the effect of microwave and oven drying on the physicochemical properties of aloe vera gel powder spesifically antioxidant activity. Some parameters examined were the water content, color, yield, and swelling power. In addition, it also has a higher yield and antioxidant activity with optimal visual performance. The results show that the Aloe gel powder obtained by oven drying meets the water content standard of less than 12% and needs a shorter drying time. This Aloe gel powder even showed a good potency of hydrogel formation, since its swelling property is 3% higher than Aloe gel dried by microwave method. The higher temperature at oven drying of 75 showed color value with the highest L value (brightness). Nevertheless, at microwave drying of 45 W energy had higher antioxidant activity (1.642 times higher) than 75°C. The recommended condition for the drying process of Aloe gel powder is using the microwave at an energy of 45 W for about 3 hours with an average yield of approximately 0,71%. In general, a higher temperature and energy of drying caused more changes in the physicochemical characteristics of aloe vera gel powder.