Characteristics of Aloe-buni Powdered Drinks with the Addition of Arabic Gum and Drying Temperature Variations

Luh Suriati, I Gede Pasek Mangku, Hanilyn Hidalgo, Luh Kade Datrini, Josephine Red, Bartholomew Elopere, Anak Agung Sagung Manik Cindrawati and Ni Luh Putu Sulis Dewi Damayanti
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Luh Suriati: Department of Food Science and Technology, Faculty of Agriculture, Warmadewa University, Denpasar, Indonesia
I Gede Pasek Mangku: Department of Food Science and Technology, Faculty of Agriculture, Warmadewa University, Denpasar, Indonesia
Hanilyn Hidalgo: Department of Agribusiness, Faculty of Economics and Management, Central Bicol State University of Agriculture, Pili, Philippines
Luh Kade Datrini: Accounting Program Study, Economic Faculty, Warmadewa University, Denpasar, Indonesia
Josephine Red: Food Science Department, Faculty of Engineering and Food Science, Central Bicol State University of Agriculture, Pili, Philippines
Bartholomew Elopere: Department of Food Science and Technology, Faculty of Agriculture, Warmadewa University, Denpasar, Indonesia
Anak Agung Sagung Manik Cindrawati: Magister of Science of Agriculture, Postgraduate Program, Warmadewa University, Denpasar, I ndonesia
Ni Luh Putu Sulis Dewi Damayanti: Magister of Science of Agriculture, Postgraduate Program, Warmadewa University, Denpasar, Indonesia

Journal of Agriculture and Crops, 2023, vol. 9, issue 3, 357-364

Abstract: Aloe-buni is a functional drink of Aloe vera gel and buni fruit extract, containing fiber and antioxidants that are beneficial to health. Processing of Aloe-buni powder drinks using the foam mat drying method requires arabic gum filler to form powder. The drying temperature also greatly affects the manufacture of powdered drinks. The purpose of this study was to determine the effect of gum arabic concentration and drying temperature on the characteristics of Aloe-buni powdered drink. This study used a two-factor factorial plan, namely the concentration of arabic gum filler material 10%, 20%, 30% and drying temperature consisting of 30°C, 40°C and 50°C. The results showed that the concentration of gum arabic and the drying temperature were different from the characteristics of the Aloe-buni powdered drink. The best characteristics of Aloe-buni powdered drink were obtained of a concentration 30% arabic gum and a heating temperature of 40°C, as for a pH value of 4.30;  total dissolve solid 41.33°Brix; color a* 4.86; moisture content 5.61%; solubility 98.56%; antioxidant activity 7.46%; and vitamin C 66.06 mg/100g.

Keywords: Gum arabic; Aloe-buni; Temperature; Antioxidant; Powder drink. (search for similar items in EconPapers)
Date: 2023
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Persistent link: https://EconPapers.repec.org/RePEc:arp:jacarp:2023:p:357-364

DOI: 10.32861/jac.93.357.364

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