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.
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